Michigan State University Extension
Preserving Food Safely - 01600943
10/13/97
* While preparing a canner load of jars, keep peeled,
halved, quartered, sliced or diced apples, apri-
cots, nectarines, peaches and pears in a solution
of 3 grams (3000 milligrams) ascorbic acid to 1
gallon of cold water. This procedure is also useful
in maintaining the natural color of mushrooms and
potatoes, and for preventing stem-end discoloration
in cherries and grapes. You can get ascorbic acid
in several forms:
Pure Powdered Form--seasonally available
among canners' supplies in supermarkets. One
level teaspoon of pure powder weighs about 3
grams. Use 1 teaspoon per gallon of water as
a treatment solution.
Vitamin C Tablets--economical and available
year-round in many stores. Buy 500-milligram
tablets; crush and dissolve six tablets per
gallon of water as a treatment solution.
Commercially Prepared Mixes of Ascorbic and
Citric Acid--seasonally available among
canners' supplies in supermarkets. Sometimes
citric acid powder is sold in supermarkets,
but it is less effective in controlling
discoloration. If you choose to use these
products, follow the manufacturer's
directions.
* Fill hot foods into jars and adjust headspace as
specified in recipes.
* Tighten screw bands securely, but if you are
especially strong, not as tightly as possible.
* Process and cool jars.
* Store the jars in a relatively cool, dark, dry
place, preferably between 50 and 70 degrees
Fahrenheit.
* Can no more food than you will use within a year.