Tag: Canning fruit

Studies show that oxidation can cause fruit to lose up to 50% of its Vitamin C content after just a few hours of being cut. Knowing how to use fruit fresh powder is the key to preserving the vibrant color, flavor, and nutritional value of your produce for longer.

With a typical pH range of 2.8 to 4.6, plums are considered a high-acid fruit. This natural acidity is influenced by a variety of factors, including the plum's ripeness, variety, and storage conditions. Understanding this range is key for culinary applications and safe home food preservation methods.