Canned fruit turning dark
Is there any way to keep canned apples and pears from turning darker after canning? I have used Fruit Fresh and they can up beautifully, but after a few months they start turning dark. They taste great just look darker. The canned pears in the stores don’t seem to turn dark. What am I doing wrong?
Shirley Toney
Liberty, Mississippi
You aren’t doing anything wrong except storing them where there is some light. Even a light bulb on frequently will cause light-colored canned foods to darken. Store-bought canned pears are in tin cans which exclude all light. The ones in jars have been recently canned and stored inside cardboard boxes (cases) until put on the store shelves. Keep ’em dark and the pears and apples will remain lighter in color. — Jackie
Canning jam
I made 2 dozen pints each of peach and blackberry jam. I used my pressure cooker as a water bath pot. I could not get it to a heavy rolling boil on my glass-top stove — even leaving it on high the entire time. It was boiling but not what I would call rolling. Is this hot enough? The jam is so yummy and all jars did seal properly.
Judi
Brandon, Florida
As long as the water was boiling, you’re good to go. Did you set your lid on the canner? That retains heat and helps get the water boiling faster and hotter. Of course you don’t lock it down, but just set it into place. — Jackie
I always lock the lid on my pressure canner when using it as a water bath, but don’t put the little rocking hicky on (is that the pressure regulator??). The instructions I have are to start timing when steam is coming out that hole where it would normally be placed. Works great every time.
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