Fruit Processing and Preservation

Canning, freezing, and drying are all common methods for preserving fruits.

Dehydration, evaporation, and desiccation are all processes that remove water from fruits to prevent spoilage.

Jam, jelly, and marmalade are all common types of fruit preserves.

Preserving is the process of adding sugar to fruits to prevent spoilage.

Apples, peaches, and pears are all common types of fruit that are often used for canning.

Pickling is the process of adding vinegar to fruits to prevent spoilage.

Berries, grapes, and bananas are all common types of fruit that are often used for freezing.

Curing is the process of adding salt to fruits to prevent spoilage.

Apricots, raisins, and dates are all common types of fruit that are often used for drying.

Sulfuring is the process of adding sulfur dioxide to fruits to prevent spoilage.

Strawberries, raspberries, and blackberries are all common types of fruit that are often used for making jam.

Gelling, thickening, and setting are all processes that involve adding pectin to fruits to make jelly.

Oranges, grapefruit, and lemons are all common types of fruit that are often used for making marmalade.

Candying, glazing, and crystallizing are all processes that involve adding sugar and water to fruits to make syrup.

Apples, bananas, and mangoes are all common types of fruit that are often used for making fruit leather.