My home canned fruits are rather soft and mushy. Would it be safe to reduce the processing time?
Never cut down the processing times for any food product. These times are based on adequate heat penetration to be safe and prevent spoilage. Fruits should not be as mature for canning as for freezing or eating fresh. Since the less mature fruit is higher in acid and more firm, it will not become too soft during processing.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009