I recently pressure canned my very first batch of sweet potatoes. Par boiled the potatoes, cut into 1" chunks. Added boiling water that had a little liquid splenda added. Processed for the correct amount according to the Ball Blue Book. When I removed the jars from the canner, the liquid was nice & clear. After a day or so, the liquid has become cloudy. I've seen no mention of this in any web article or book. Is this normal? Or did the splenda cause it to change to cloudy. I haven't tasted the potatoes yet.