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Copper Pan Use In Preserving Fruit: Jams And Jellies

Fion Hon
; 
Casey C. Raymond
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2024
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Poster
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Fall Poster Symposium
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FRS_2024_20.pdf
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http://hdl.handle.net/20.500.12648/15662
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The project will investigate the potential reaction between copper and fruit during the preserving process in jam and jelly making. Historically, copper pans were preferred and there are claims that sugar must be added to the fruit before it contacts the metal surface. Model solutions of common fruit acids with and without added sugar will be processed with copper to determine the amount of copper dissolved. Then the techniques will be applied to fruit and copper reactions.
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