Preparing Apples for Canning
Preventing Discoloration in Canning
After they are cut or peeled, apples, and other light colored fruit (pears and
peaches) will begin to turn dark due to oxidation. To prevent this, as you
prepare the fruit for canning, or cooking place in a holding solution made from
ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the
water cloudy, but it is not harmful.
Ascorbic acid powder can be purchased at health food stores or drugstores. It
prevents darkening while enhancing nutritional value of apple recipes without
changing flavor. Commercial ascorbic acid mixtures can also be used. Read the
label on the container for the amount to use. Although lemon juice adds slight
lemon flavor and may not be as effective, bottled or fresh lemon juice can also
be used at a ratio of 1/2 cup per 1/2 gallon water.
Next