September 29, 2017

Canning of Fruits (English)

Fruits are acid and high acid foods with pH value below 4.5. These can be preserved by bottling and canning. Heat processing at 100 °C is sufficient for this purpose. Fruits like apples, apricots, grapes, guava, litchi, mangoes and pears can be preserved by this method. Mixed fruits or fruit cocktail can also be prepared and preserved.

Recipe

  • Sugar Syrup
  • Tin Cans
  • Glass Jars
  • Fruit Flavour
  • Double Seamer
  • Exhaust Box
  • Retort

Procedure

  • Select fresh, firm, fully developed and sound fruits.
  • Wash the fruits thoroughly to remove dirt and other contaminants.
  • Prepare:
  • a. Fruits – peel, remove seeds; cores, etc., and cut into small pieces, if required.
  • b. Sugar syrup – dissolve sugar in water. Boil, and filter.
  • Blanch fruit pieces in boiling water or steam (steam is preferred in the industry).
  • Fill the blanched fruit pieces in warm tin cans or glass jars.
  • Add hot syrup 30 to 40 °Brix leaving 0.5-inch headspace. if desired, 2 to 3 drops of an appropriate fruit flavour may be added to the syrup. The recommended flavours are: SMC apple 6004, SMC apricot 1127, SMC mango classic, and SMC mix fruit 4888.
  • Exhaust the filled cans or glass jars in live steam for 8-10 minutes.
  • Seal the cans or jars and heat process for 10 and 15 minutes at 100-110 °C.
  • Cool to 43 °C, label and store in a cool dry place.
Alternate Method:
  • Alternatively, after the preparation of fruit, boil in syrup for 10 minutes.
  • Fill fruit pieces in the cans or jars.
  • Add the syrup in which the fruit was boiled leaving headspace.
  • Seal.
  • Heat process in boiling water for 15 minutes.
  • Cool, label and store in a cool dry place.

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