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Because the main spoilage agents in fruits are non-heat-resistant
microorganisms, canning preservation is functional. Exposure of prepared
fruit products to temperatures near 93.3°C is generally adequate for
The process involves the heating of manufactured fruit products in sealed containers of glass, tin, or plastic in boiling water or steam at atmospheric pressure.
Filled with hot spiced sugar syrup (which is called light syrup), and sealed.
One-pound containers of fruit products usually are satisfactorily sterilized by a 20-min treatment.
The fruit, after this treatment, gets a lower density.
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