Apples, peaches and pears are particularly subject to discoloration during preparation, storage and thawing. In general, fruit which has a lot of Vitamin C darkens less easily, so adding lemon juice or citric acid to the sugar pack will help to arrest darkening. Use the juice of 1 lemon to 1½ pints/750ml water or 1 teaspoon/5ml citric acid to each 1lb/450g sugar in dry pack. Fruit purée in particular is subject to darkening. For the same reason, fruit should be eaten immediately on thawing, or while a few ice crystals remain.
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