​Preventing Discolouration
​Some fruits, such as apples, apricots, nectarines, peaches and pears, darken after they are cut or peeled. To minimize darkening as fruit is being prepared for canning, it may be placed in a colour protecting solution made of one of the following:

 

  • 1 tbsp (15 mL) salt in 8 cups (2 L) cold water. Hold fruit in solution for a maximum of 20 minutes to ensure salt flavour is not transferred to fruit.
  • 2 tbsp (25 mL) Fruit Fresh® in 4 cups (1 L) cold water.
  • 1 tsp (5 mL) ascorbic acid crystals (vitamin C) in 4 cups (1 L) cold water or nine 500 mg finely crushed vitamin C tablets to 4 cups (1 L) cold water.
  • 1/4 cup (50 mL) bottled lemon juice in 4 cups (1 L) cold water. Lemon juice is not as effective as the above methods and may contribute an undesirable flavour.
 
More Information:
 
Canning at High Altitudes 
 
Canning Liquids  
 
 
Last updated on April 26, 2017