Sugar in Canning and Freezing

Sugar in Canning and FreezingSugar is used in the canning and freezing of fruits to improve flavor and texture, and to preserve natural color and shape. Through osmosis, sugar replaces some of the water in the fruit. This natural process preserves the fruit’s inherent color, texture and shape by preventing the fruit’s remaining water from leaving its cellular structures. As a result, the fruit’s texture is protected against weakening during freezing and canning. In addition, sugar, upon entering the cells, also helps minimize oxidation, and prevents the fruit’s firm texture from becoming mushy. Sugar both enhances flavor and preserves the color of the fruit which makes it more appealing to eat.

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