Frequently Asked Questions
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Canning -- Fruits
Why did canned pears turn dark at the top even though they were
under the syrup?
Can I prevent the top surface of applesauce from browning?
Can I reprocess peaches that were canned two days ago?
Why were my canned pears soft?
How do I prevent white crystals from forming in grape juice?
Why do pears change color during canning?
Is it better to preserve fruit with or without the pits and/or seeds?
What causes a film on canned plums?
How can I tell when fruit leather is dry?