It's citric acid. Crush 3000 mg. of vitamin C tablets into 1 gallon of water.
If you absolutely can't process in one day, I'd try it.
Better than having all the fruit go to waste. It may darken slightly, but will still be safe. Weight the fruit with a plate or something to be sure it stays submerged.

Deanna

As an alternative use Fruit Fresh. That's what it is made for. And don't let them wait any longer than really necessary, ok? 24 hours is the normal max limit.

Dave

Thank you for the tips. I am going to try get them done from start to finish without stopping if at all possible. However, it's good to know they can hold for a little while if need be. Thanks again, you all are a big help!

It isn't citric acid, it is ascorbic acid. Citric acid is for adding to tomatoes.
Fruit Fresh is ascorbic acid.
I would not soak in water overnight. However, you can sprinkle dry Fruit Fresh/ascorbic acid over them and put in the fridge overnight. Don't add water and they will be fine.
I do this with apples for eating and they last several days just fine for lunches or snacks.

Oh, I am so sorry!
My screw up. Too many late nights and family with health issues. Just ignore me for a few more days and I'll catch up. :)

Deanna

Hi, I've made some Habanero Jam, my stored Jam has dark layer on top, I've read that it's still good, but I don't like the look so not attractive, what can I do,
My question is: so I soak the Habanero's in one of the listed items or what's best use to cure the unattractive darkness on top ?

what do peppers have to do with pears.. you are hijacking an old post ...

why not try a new post.. in the pepper forum

ken

what can I do,
My question is: so I soak the Habanero's in one of the listed items or what's best use to cure the unattractive darkness on top ?

There is really nothing you can do after the fact. It is due to a mistake made during your processing of the jam in the first place and has nothing to do with using abscorbic acid (aka Fruit Fresh).

Air was left trapped in the jar and caused the darkening of the top layer.

Dave

KeitasKookie,

There should be enough vinegar or other acidic ingredient to minimize the oxidation on the top layer. What recipe did you use? Was it adequately acidified?

One reason might be too much headspace (the distance between the top of the jam and the rim of the jar). If it's more than 1/4", that could very well be the cause.

Storage also makes a difference (dark, cool cupboards will produce less discoloration). Lighter colored fruits/vegetables (like orange peppers or certain varieties of strawberries or raspberries) are also more prone to discoloration due to the amount of polyphenol oxidase enzyme inherent to the food.