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Fri, Aug 10, 12 at 19:28
| I have pears coming ripe and am worried I won't have enough time to get them prepped and canned in the same day (too many interruptions!). Could I split up the task by peeling then soaking in an ascorbic acid solution in the fridge overnight, then can the next morning?
I did find a post from last year on doing this with potatoes, but wasn't sure if this applied to fruit too. The extension sites say to keep your fruit in ascorbic acid solution while prepping jars, but I couldn't find an acceptable time range listed. Any help would be appreciated! |
Follow-Up Postings:
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| It's citric acid. Crush 3000 mg. of vitamin C tablets into 1 gallon of water. If you absolutely can't process in one day, I'd try it. Better than having all the fruit go to waste. It may darken slightly, but will still be safe. Weight the fruit with a plate or something to be sure it stays submerged. Deanna |
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| As an alternative use Fruit Fresh. That's what it is made for. And don't let them wait any longer than really necessary, ok? 24 hours is the normal max limit. Dave |
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| Thank you for the tips. I am going to try get them done from start to finish without stopping if at all possible. However, it's good to know they can hold for a little while if need be. Thanks again, you all are a big help! |
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| It isn't citric acid, it is ascorbic acid. Citric acid is for adding to tomatoes. Fruit Fresh is ascorbic acid. I would not soak in water overnight. However, you can sprinkle dry Fruit Fresh/ascorbic acid over them and put in the fridge overnight. Don't add water and they will be fine. I do this with apples for eating and they last several days just fine for lunches or snacks. |
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| Oh, I am so sorry! My screw up. Too many late nights and family with health issues. Just ignore me for a few more days and I'll catch up. :) Deanna |
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