. Commercial canning of fruit pie fillings / by Strachan [et. al.]. Fruit; Canned foods industry. coagulation which also occurs but to a lesser degree at 0°F. storage. However, the use of low-methoxyl () pectin as a stabilizer in sour cherry fillings has resulted in a product which is more stable in cool temperature storage than those using only starchy stabilizers. For example, at 32°F. samples con- taining pectin have shown no thickener coagulation after 70 weeks storage; those containing only starchy stabilizers showed considerable coagulation with- in 10 weeks. Apricots and b
. Commercial canning of fruit pie fillings / by Strachan [et. al.]. Fruit; Canned foods industry. coagulation which also occurs but to a lesser degree at 0°F. storage. However, the use of low-methoxyl () pectin as a stabilizer in sour cherry fillings has resulted in a product which is more stable in cool temperature storage than those using only starchy stabilizers. For example, at 32°F. samples con- taining pectin have shown no thickener coagulation after 70 weeks storage; those containing only starchy stabilizers showed considerable coagulation with- in 10 weeks. Apricots and black currant-apple, after 16 months, and apple and peach, after 24 months storage at 40°F. were almost the equivalent of fresh pie fillings. Quality deterioration in raspberry fillings is most rapid during the first four months. From then on it is more gradual, the product becoming borderline in approximately 18 months. Results of experiments at 32°F. closely parallel those of storage tests carried out at 40° e — A-SLIGHT CHANGE B-BORDERLINE C-UNSATISFACTORY Strawberry Raspberry 0 2 4 6 8 10 12 14 16 18 20 22 24 26 MONTHS STORAGE Figure 8. Storage life of canned fruit pie fillings held at 40°F. 1 Stabilized with starchy thickening agents. Maximum quality retention in canned fruit pie fillings is obtained at 0°F. storage (see Figure 9). With the exception of sour cherry (containing starchy stabilizers only) the fillings were still highly acceptable after 13 months. Indications are that all fillings except sour cherry, strawberry, loganberry and possibly raspberry exhibit little loss in quality up to 18 months at this temperature. T T < O B C Apricot Black Currant- _ ~* Peach APP,e. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Atkinson, F. E; Britton, Dorothy; Moyls, A. W; Strachan, C. C; Can
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