Characteristics of fruit canning

① for canned fruit is acidic, pH values below 4.5, boiling water or boiling point temperature can be used to kill bacteria. ② canned fruit is corrosive, according to corrosion of different fruit varieties to choose the corresponding resistance to corrosion and coating weight of Tin plate cans or glass bottles (can) container packaging. ③ contains a variety of heat-sensitive material, such as vitamin c and various aromatic components (essential oils), process should as far as possible to reduce heat loss, jam and juice processing device for the best recovery of aromatic substances. ④ canned fruit color appearance, easy to stimulate the appetite. ⑤ canned fruits can be stored at room temperature, will keep the fruit the original flavor and nutritional value.