How to Preserve Fruit With Sodium Ascorbate

Sodium ascorbate is a form of vitamin C that is used in many products as a preservative. In the food industry, it is used to preserve color, flavor and to extend the shelf life of a product. One of sodium ascorbate's main uses is in fruits and canned foods. Preserving fruit with sodium ascorbate is not all that difficult.

Things You'll Need

• Fruit
• Water
• Sugar
• Sodium ascorbate
• Pint-size containers
• Sauce pan
• Spoon
• Measuring cup

Instructions

1. Wash the fruit in cold water and sort. Toss out bad, soft or discolored fruit.

2. Consult a canning preparation guide for information on preparing fruit for canning. Some fruits can be canned whole, while others should be sliced or pureed. See the "Preserve it Right" guide in Resources.

3. Create a syrup of 2 cups sugar and 1 quart water by heating the mixture in a saucepan until the sugar is completely dissolved. Cool and add 1/2 of a teaspoon of sodium ascorbate. Mix well.

4. Fill pint-size containers with the fresh fruit. Pour 1/2 to 2/3 of a cup of the syrup mixture over the fruit, just covering it. Close and seal each container.

Tips & Warnings

• For unsweetened fruit, just leave out the sugar. Add 1/2 teaspoon sodium ascorbate to 1 quart water. Mix and pour over the fruit in the pint-size containers.

References

• Now Foods
• Food Chem
• Preserve it Right

Resources

• Complete Guide to Home Canning and Preserving