PROBLEMS IN HOME-CANNED FRUITS  



  Fruit darkens at the top of the jar:

    a. Liquid didn't cover the fruit--pigments become oxidized.
    b. Fruit not processed long enough to destroy enzymes.
    c. Air left in jars permits oxidation (bubbles or too much    
       headspace). Fresh fruit exposed to air oxidizes.
    d. Exposure to high temperatures and light during storage.

  Color changes in canned apples, pears, peaches, quinces:
     Pink, red, blue or purple color--natural enzymatic reaction
     (not harmful) which may occur during cooking, or a result of
     a chemical reaction between fruit pigments and metal ions
     (iron and copper).  Use soft water, stainless steel
     cookware, plastic or wooden utensils.

  Fruit floats in the jar:
    a. Fruit is lighter than syrup--use lighter syrup, cook fruit
       before packing.
    b. Improper packing--pack fruit tightly without crushing.    
       Use hot pack method.
    c. Fruit is overprocessed--too much heat destroys pectin and
       acid, so the fruit loses its shape and floats.
    d. Fruit is packed too loosely.

  Fruit Spoilage:
    a. Overpacking--heat penetration is poor and food does not   
       become sterilized.
    b. Poor selection of fruit (over ripe, wrong pH, large        
       bruises).
    c. Underprocessing--food is not sterilized.
    d. Unsanitary conditions--microorganisms are not removed from
       the food or larger numbers are added during preparation. 
       Clean up as you go.  Wash equipment, utensils and hand in
       hot soapy water.


  Prepared by Susan Brewer
  Foods and Nutrition Specialist
  Revised, 1992                                                   
         EHE-661