Canned Fruit

Canned Fruit

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 their sterilization.
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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