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Organisms that cause food spoilage–molds, yeasts, and bacteria–are always present in air, water and soil. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw fruits. When fruits are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes. Because fruits have a high acid content, processing can be done in a boiling water bath canner. Though it takes longer, fruits can also be processed in a pressure canner. For directions for canning fruits in a pressure canner, call your county Extension agent.
This guide to preserving fruit will teach you:
- What types of equipment do I need for preserving fruit?
- How should I prepare the fruit?
- What types of liquids should I can fruit in?
- How should I fill the jars?
- How should I close the jars?
- What is the best way to guard against spoilage?
This valuable resource will teach you how to safely can and preserve fruits, just in time for summer’s fruit harvest.
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