JeBouffe Home Canning Step by Step Guide by Edith Tremblay & Francois Lafleur
Author:Edith Tremblay & Francois Lafleur
Language: eng
Format: mobi, pdf
Tags: home canning, Recipes, Cookbook, Reference, canning
Publisher: JeBouffe
Published: 2011-06-21T06:00:00+00:00
2.3 Processing adjustments for altitude
2.4 - Canning fresh Fruits
Several fruit will quickly brown by oxidation, once peeled. To prevent this, simply dip the peeled fruit in a bath of water with ascorbic acid or lemon juice. When using an ascorbic acid solution, refer to the manufacturer's instructions. The use of lemon juice is just as effective and much simpler, mix 1/4 cup (75 ml.) of lemon juice to 4 cups (1 L) of water.
The fruits are traditionally preserved in sugar syrup or juice. This method preserves the shapes, colors and flavors optimally. In the case of canned fruit, sugar is only used to enhance the flavor and appearance of products. It does not act as a preservative because the concentration is not hight enough. There is no indication against canning fruit without addeding sugar or use sugar substitutes.
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