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ascorbic acid soak?

11 years ago

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!

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Comments (9)

dgkritch
11 years ago
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
digdirt2
11 years ago
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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When I canned peaches, I always use ascorbic acid, and its also useful if you freeze them as it helps to hold the color and prevent browning. Because the canned ones seem to get a bit of brown right close to the lid, I fill the jars with the hot peaches and no sugar syrup, then sprinkle about a half to one teaspooon per quart jar on the surface. When they get processed, the ascorbic acid dissolves and mixes itself in. The surface has the most concentration unless you shake the jars, but they do seem to hold the color a bit longer when I do it that way. Ascorbic isn't as tart tasting on it own, compared to citric, so you can use as much as you feel is necessary. Even mixing in most of it with the syrup, then a sprinkle of more on top before capping can also help. Vitamin C pills have constarch or other binders, and are not as pure as the granulated stuff. I mistakenly bought a big one pound bag of ascorbic, but found out it wasn't a food grade. They also use it to reduce downey mildew on the leaves of garden plants.
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Many vitamin C tablets have fillers and corn starch to bind them together as a tablet. Its very hard to measure such products unless you know how much of the additives are in it. Cheapest price I have seen on pharmateutical grade since last year when I paid about $10.49 a pound. A little 4 ounce package of the Ball type costs about $5.00 or more. Here is a link that might be useful: Ascorbic acid source $8.49 /lb.
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They are 2 very different compounds, both organic, but with differing effects on food and very different purposes. Ascorbic is a food preserver - primarily color - while imparting no acidic taste and does not change the pH of the food nor does it have any antimicrobial properties. Citric acid is a natural food acidifier in that it changes the actual pH of the food as well as the taste. So when drying food it is the color/appearance of the food you want to preserve. But citric is required when ever you need to increase the acid pH of the food. Citric acid is also a natural antioxident, antimicrobal, and germicidal which is why you often see it in cleaning solutions. Not that we want to scrub down the kitchen counters with our tomato juice. ;) They cannot be used interchangeably in canning/home preserving. Dave Here is a link that might be useful: Are Citric Acid and Ascorbic Acid Twins?
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KSprairie
Original Author
11 years ago
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!
Linda_Lou
11 years ago
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.
dgkritch
11 years ago
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
KeitasKookie
9 years ago
Hi, I've made some Habanero Jam, my stored Jam has dark layer on top, I've read that it's still good, but I don't like the look so not attractive, what can I do,
My question is: so I soak the Habanero's in one of the listed items or what's best use to cure the unattractive darkness on top ?
ken_adrian Adrian MI cold Z5
9 years ago
what do peppers have to do with pears.. you are hijacking an old post ...

why not try a new post.. in the pepper forum

ken
digdirt2
9 years ago
what can I do,
My question is: so I soak the Habanero's in one of the listed items or what's best use to cure the unattractive darkness on top ?

There is really nothing you can do after the fact. It is due to a mistake made during your processing of the jam in the first place and has nothing to do with using abscorbic acid (aka Fruit Fresh).

Air was left trapped in the jar and caused the darkening of the top layer.

Dave
malna
9 years ago
KeitasKookie,

There should be enough vinegar or other acidic ingredient to minimize the oxidation on the top layer. What recipe did you use? Was it adequately acidified?

One reason might be too much headspace (the distance between the top of the jam and the rim of the jar). If it's more than 1/4", that could very well be the cause.

Storage also makes a difference (dark, cool cupboards will produce less discoloration). Lighter colored fruits/vegetables (like orange peppers or certain varieties of strawberries or raspberries) are also more prone to discoloration due to the amount of polyphenol oxidase enzyme inherent to the food.

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