Michigan State University Extension
Preserving Food Safely - 01600605
10/13/97

OIL IN CANNED FRUITS OR VEGETABLES

     In  general,  it  is not a good practice to add oil  or
margarine  to fruits or vegetables that will  be  processed.
Oil  or margarine will not go into solution but will form an
unstable  emulsion   with  tiny   oil   droplets   scattered
throughout the product.  Heat does  not  penetrate  the  oil
droplets very well,  therefore  microorganisms or  spores in
the oil droplet  may  survive  processing.  Even  in an acid
product  (such  as   tomato  sauce),  the  micro-environment
immediately surrounding an  oil droplet  may not be the same
pH as the rest of the product, thus permitting the growth of
microorganisms  that  could  not  otherwise  grow in an acid
medium.  It is best to process  the  product  without  added
oil;  if desired,  oil can  be  added just  before  serving.
Another alternative is to freeze the product.               

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