6000 Canning Fruit | UGA Cooperative Extension
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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 that can spoil food quality. Because fruits have a high acid content, processing can be done in a boiling water bath canner or in a pressure canner. This publication provides information on equipment and materials needed for canning fruit as well as instructions for before, after, and during the preservation process. Preparation methods and processing times for specific fruits are also given. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.


Status and Revision History
Published on Feb 01, 2001
Published with Minor Revisions on Mar 23, 2013

Faculty
Elizabeth L. Andress Professor & Food Safety Specialist, Family & Consumer Sciences Judy A. Harrison Extension Foods Specialist & Professor, Family & Consumer Sciences
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