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Response to mrmpa (Original post)

Mon Aug 6, 2012, 02:04 PM

8. I've done some canning

First of all, as I am sure you already know, make sure you're cans/jars/lids are clean and sterilized, fruit is peeled, etc...

Chances are you may have to add syrup to jar. A "syrup" could be just sugar and water boiled to form a simple syrup, or even a fruit juice sweetened with Splenda. The syrup actually acts as the preservative.

But here's something that helps a great deal. Add 1 tablespoon of bottled lemon juice per pint volume of jar or can. Add to the jar just before the fruit goes in. The lemon juice will increase the acidity of the mixture, this will prevent any bacterial growth and help preserve color. It seems a little odd but consider this, one of the reasons tomatoes can so well and keep so long is that tomatoes are naturally very acidic, so when they are canned their own acidity helps preserve them.

Good Luck!

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Replies to this discussion thread
Arrow 8 replies Author Time Post
mrmpa Jul 2012 OP
Warpy Jul 2012 #1
mrmpa Jul 2012 #2
Major Nikon Jul 2012 #3
kurtzapril4 Aug 2012 #4
mrmpa Aug 2012 #5
TreasonousBastard Aug 2012 #6
mrmpa Aug 2012 #7
LineNew Reply I've done some canning
freethought Aug 2012 #8
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