Publication 1062
April 1960
COMMERCIAL CANNING OF FRUIT PIE
FILLINGS
30.4
212
1062
960
.3
by C. C. Strachan
A. W. Moyls
F. E. Atkinson
Dorothy Britton
Research Station
cimerland, B.C.
CANADIAN AGRICULTURE LIBRARY
BIBLI0THEQUE CANADIENNE DE L'AGRICULTURF
""■"■■■■•■■wi*
lNADA department of agriculture
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Copies of this publication may be
obtained from:
Information Division,
Canada Department of Agriculture,
Ottawa, Ontario.
THE QUEENS PRINTER AND CONTROLLER OF STATIONERY
OTTAWA, 1960
Cat. No. A73-1062
4M— 25646— 4:60
CONTENTS
Page
Introduction ' 5
Advantages of Canned Fruit Pie Fillings 5
Desirable Characteristics 5
Fruits and Varieties 6
Stabilizing Agents 7
Processing Methods 9
Batch Process 9
Continuous Process 12
Testing Quality 13
Added Color 13
Chemical Composition 13
Storage 14
Formulae 17
Apple Filling 17
Apricot Filling 17
Sour Cherry and Sour Cherry-Apple Filling 18
Peach Filling 18
Prune Plum Filling 19
Blackberry and Blackberry-Apple Filling 19
Black Currant-Apple Filling 20
Blueberry and Blueberry-Apple Filling 20
Loganberry-Apple Filling 21
Raspberry and Raspberry-Apple Filling 21
Strawberry Filling 22
Freezing Stone Fruits for Processing 22
Vacuum Treatment of Apple Tissue 22
Type of Equipment 24
Acknowledgment 24
Selected References 24
3
COMMERCIAL CANNING OF FRUIT PIE
FILLINGS
C. C. Strachan1, A. W. Moyls2, F. E. Atkinson3, and Dorothy Britton4
Fruit and Vegetable Processing Laboratory
Research Station, Summerland, B.C.
INTRODUCTION
Canned ready-to-use fruit pie fillings are not new products having been
on the market since about 1946. However, there has been a tremendous variation
in the quality of the product resulting in irregular acceptance by consumers.
The object of this bulletin is to present information about the manufacture and
storage of high-quality fruit pie fillings. Studies reported here deal with
fillings with a high content of fruit, various stabilizers, and the behavior
of these fillings under a wide range of storage conditions. Commercial packs
using formulae and methods presented in this publication have been accepted
well by consumers.
ADVANTAGES OF CANNED FRUIT PIE FILLINGS
1. Canned fruit pie fillings reduce the work involved in the preparation of
pies, and fillings for cakes. They also may be used as flavoring for ice cream,
or as fruit desserts.
2. Fruit pie fillings provide an additional item for the canner's list of
products.
3. Some processors can use in pie fillings fruit that would otherwise be
canned as Standard grade. The canner then finds it easier to market Fancy
and Choice grades.
4. Filings make possible an extended canning season, since they can be
prepared from frozen and previously canned fruits, as well as fresh fruit.
5. Plant overhead is distributed over a longer period of the year.
DESIRABLE CHARACTERISTICS
The major characteristics of a high-quality canned fruit pie filling are
as follows:
1 . Large pieces of fruit should be retained where practical.
2 . The filling should be of the characteristic color and flavor of the fruit
from which it is made.
3 . The product should have as high a fruit content as is consistent with
texture, flavor and general appearance. Fruit contents up to 80 per
cent have been found practical.
4. The gel phase should be stabilized with the smallest amount of
thickener that will give the desired set.
5. The filling should be bright and attractive.
6. The product should be heat-sterilized in sanitary cans. Chemical
preservatives are not justified.
7. The filling should be of uniform composition.
1 Director, Research Station, Summerland, B.C.
2 Food Technologist
3 Food Technologist, head of Fruit and Vegetable Processing Laboratory
4 Home Economist
7(if>:}7-0— 2
FRUITS \M> \ iRIETIES
Fresh and frozen Eruil are the normal sources of raw material and produce
the best product. Maturity and condition generally are more important than
variety, although in some cases the differences among varieties do affect quality.
A wider range of tree fruits can be used in pie fillings than in conventional
canning since keeping the shape of the pieces is much less important.
Processing fruit into pie filling is intended as an additional outlet for
good-quality fruit. Generally the use of culls is impractical because of the
need for more labor to handle them. The type of pie filling discussed in this
bulletin would not provide a way to salvage low-quality fruit.
Fruits, and varieties where known, together with facts about their suit-
ability for producing high-quality pie fillings are as follows:
Tree Fruits
Apples
Excellent:
Good:
Poor:
Apricots
Excellent:
Good:
Prune Plums
Excellent:
Peaches
Excellent:
Fair:
Sour Cherries
Excellent:
Berries
Blackberries
Good:
Black Currants
Excellent:
Blueberries
Excellent:
Good:
Loganberries
Excellent:
Raspberries
Excellent:
Jonathan
Mcintosh, Wealthy, Stayman, Winesap, Newtown, Rome
Beauty
Delicious
blend of equal parts of Perfection and
Wenatchee Moorpark
Blenheim, Royal, Tilton
(if soluble solids exceed 18 per cent) Italian Prune,
late and early strains, Demaris or Greata
Veteran, Valiant, Vedette
J. H. Hale, Elberta (blend of equal parts of these two
varieties is superior to either used alone)
Montmorency
Varieties unkown
Boskoop Giant
June, Stanley, Berkeley
Dixi, Wareham, Atlantic, Weymouth, Coville, RubeJ,
Rancocas, Blue Crop, Pemberton
Varieties unkown
Washington, Willamette
Fair to Good: Newberg
Strawberries
Good: British Sovereign
6
With some kinds of fruits variety may not be an important quality factor,
but with others, such as apples, apricots, peaches and raspberries marked
variation in quality can be due to variety.
Apples — Jonathan is outstanding for retaining its shape, texture, color
and flavor. All the other varieties, excluding Delicious, give fillings of good
quality. Delicious needs acidification with about 0.35 per cent citric acid to
make a satisfactory product. This variety is useful, however, in blends with
a berry fruit such as black currant, raspberry, blackberry, loganberry and
blueberry.
Apricots — Satisfactory fillings can be made from any of the apricot varieties
tested. However, a blend of equal parts of Perfection and Moorpark results
in the best product for color and flavor.
Peaches — Excellent pie filling can be made from the varieties Veteran,
Valiant and Vedette. Those made from J. H. Hale and Elberta, although
satisfactory, are of decidedly poorer quality. A blend of equal parts J. H. Hale
and Elberta results in a better filling than either variety alone.
Raspberries — Fillings made from Washington and Willamette raspberries
are of better quality than those made from Newberg. The first two varieties
have a much richer, dark red color and a more pronounced raspberry flavor
than Newberg.
STABILIZING AGENTS
The type and amount of stabilizer used in a pie filling influences the degree
of set and consistency of the finished product. It is generally considered that
pies, especially berry pies, should spread or weep slightly as illustrated in
Figure 1.
Figure 1. A perfect berry pie made from high-quality filling.
Many thickening agents may be used, the selection being governed by a
number of factors. Some are undesirable because the resulting product is
either too gummy, sets too firmly, is cloudy, or off-flavor. Other stabilizers
break down during canning or storage. Some have both desirable and unde-
sirable characteristics depending upon the concentration in which they may be
used. Others cost too much.
76537-0— 2\
The type and quantity of stabilizer required varies with the kind of fruit.
Few are satisfactory when used alone, the best results being obtained by a
combination of two or more. Those found most satisfactory are included in
the formulae for making the various fruit fillings (see pages 17 to 22).
Starches
A long-boiling starch, such as ordinary corn starch, is unsatisfactory
because the excessive cooking required to make the starch soluble results in too
much breakdown of the fruit and produces a cloudy starch gel. Pie Baker's
starch, a slightly improved form of corn starch, takes a boiling time of about six
minutes. Both these starches may break down during processing or storage,
especially if not boiled enough or if the pH is not correct.
New improved pregelatinized, modified, or specially tailored starches
requiring only 30 seconds to one minute at the boil, or which form stable
colloidal solution at temperatures below boiling, are much more satisfactory
for use in fruit pie fillings. The short heating time results in brighter fillings
and better flavor retention.
Root starches, such as tapioca, are generally superior to the cereal starches
for clarity, flavor and stability. An objection to the usual forms of granular
tapioca is the presence of tapioca 'pearls' in the finished product. Use the
smaller granular tapiocas such as -20 or -40 mesh to overcome this problem.
Tapioca flour is too fine and results in a glutinous, unsatisfactory product.
Pectins
Low-methoxyl (L.M.) pectins can be used to advantage in products of a
glutinous nature such as apricot. The gel phase remains clear and attractive
and does not impart an off-flavor to the product. Low-methoxyl pectins do
not require sugar for gel formation and will form gels over a wide pH range
(2.5 to 6.5). Fillings containing L.M. pectins remain exceptionally stable in
low-temperature storage.
Derivatives of Irish Moss
Derivatives of Irish Moss (Carrageenin) materially lower viscosity during
cooking, resulting in better, more uniform heat penetration. They tend to
impart a brightness to the product and a favorable texture. Although unaffected
by heat, derivatives of Irish Moss are markedly affected by pH which must be
above 3.5 and preferably around 3.7. In many canned fruit pie fillings they
produce an off-flavor. This is particularly noticeable with peaches and apricots
in concentrations as low as 0.05 per cent.
Algin derivatives, extracted from the giant kelp of California, such as
Keltose, Kelgin and Kelcosol have proved satisfactory in sour cherry pie fillings.
With this fruit, it is possible to reduce starchy stabilizers 25 per cent by adding
0.3 per cent of one of the above algin products.
Carbohydrate Gums and Derivatives of Cellulose
In small amounts (0.1 per cent) locust bean gum or carboxymethyl-
cellulose preparations are desirable ingredients in combination with other
thickeners. They impart a brightness to the product and absorb most of the
free-running liquid. They are undesirable in concentrations above 0.3 per cent
because of excessive viscosity. Their thickening ability is not noticeably
affected by process temperatures or pH and they remain reasonably stable in
the stored product.
8
PROCESSING METHODS
Fillings can be prepared by using either a batch process or continuous
operation. With fruits such as apples, apricots and peaches the batch process
results in better appearance and quality because there is less breakdown of
fruit pieces. The chief objection to a batch process is that output is less for the
additional labor needed. However, by using a series of kettles and a good
operating schedule, volume production can be obtained with a lower investment.
Batch Process
Stone Fruits and Berries
With this method use as little water as possible. Total heating time
should not exceed six minutes. In general, add thickeners toward the end of
the heating process. Fill product into cans at sterilizing temperatures of 190
to 200 °F. No further cooking will be necessary. Invert the cans to sterilize the
lids and immediately cool in water to 100 to 105°F.
One-hundred-pound batches are considered ideal, although one could use
larger batches of berries if it is not important to retain pieces of whole fruit.
It is essential to keep the steam pressure on the kettle at least 50 lb. per square
inch, preferably 60 to 70 lb., to ensure quick cooking and retain as much color
and flavor as possible. Effective removal of condensed steam from the kettle
is necessary for quick heating.
Flow sheets for apricot, peach, prune plum, sour cherry, berry and berry-
apple fillings are given in Figures 2 and 3.
Apricots, Prune Plums
Peaches and Sour Cherries
I |
I
i _ i
Halve, pit, peel and slice pit
Sugar (2/3) + Fruit + Water 5-15%
Heat (190°F.), Agitate
Sugar (1/3) + Thickener, Agitate
I
Heat (208 to 210°F )
Fill cans, seal, invert, cool
Figure 2. Flow sheet for apricot, peach, prune plum and sour
cherry canned fruit pie fillings.
Prepare peaches by halving, pitting, peeling and slicing into sections about
\ inch thick. Prunes, sour cherries and apricots are pitted. With apricots,
peaches and prunes the best product results from hand-pitted fruit but higher
costs might make machine pitting necessary for volume production. With these
fruits the addition of a small portion of hand-pitted fruit will markedly
improve the appearance of the finished product.
Apple sauce can be used to advantage for making sour cherry and some
of the berry pie fillings. Its use enables a processor to use less of the more
expensive fruits without seriously affecting quality. In addition, it reduces
the amount of stabilizer needed to set the product. Apple sauce, however,
should not exceed 35 per cent of the total fruit content; a higher percentage
generally will impart an apple flavor to the product and materially weaken the
fruit color.
Place the prepared fruit or fruit and apple sauce and one half to two thirds
of the sugar in a stainless steel kettle and add a small amount of water.
Usually 10 to 15 lb. of water added per 100-lb. batch is enough to prevent
burning during the initial heating and helps to quickly release the juice from
the fruit. With frozen fruits the addition of water is not necessary, since there
is enough liquid present from the thawed product to accomplish the same
purpose. The added water will be removed by the heat treatment that
follows.
Berries
I
(Thawed)
Blackberry
I
Black Currant
I
Blueberry
I
Loganberry
Raspberry
I
Apple Sauce
(-|- Water for
Blueberry)
Blueberry
I
Raspberry
I
Strawberry
(+ Water for
Blueberry)
Sugar (2/3)
I
Heat (190°F), Agitate
I
Sugar (1/3) + Thickeners
Heat (208 to 210°F.), Agitate
Fill cans, seal, invert, cool
Figure 3. Flow sheet for berry and berry-apple canned fruit pie fillings.
If the frozen fruit contains sugar, make allowances for this when calculat-
ing ingredients in the formula. Quickly heat the batch to 190°F., which should
not take longer than three to four minutes, and agitate continuously. Only a
small proportion of the fruit should be broken to form the continuous phase
with the thickener. When a temperature of 190°F. is reached, add the balance
of the sugar containing the thickener. Sift in this sugar-thickener mixture
while the batch is being stirred and continue heating to 208 to 210°F., which
usually takes one to two minutes. The gases in the large pieces of fruit should
have been eliminated at this point.
Fill at 190°F. or higher. Invert the cans after capping and immediately
water cool to 100 to 105°F. The total heating time for the batch should not
exceed five to six minutes.
Variations Using L.M. Pectin
When using low-methoxyl (L.M.) pectins, include sodium citrate, citric
acid and calcium chloride in the formulations to obtain a satisfactory set. The
calcium salt supplies the divalent calcium ions necessary for the ionic cross
10
linkage of adjacent pectinate chains. Most fruits do not contain enough natural
calcium salts to provide the low-methoxyl pectin with all of the ions it needs
for gelation. The sodium salt is added to provide monovalent metallic ions
which will interfere momentarily with the rapid cross linkage between the free
carboxyl groups of the pectinates and the calcium ions. Thus the low-methoxyl
pectins dissolve better in the presence of calcium, and sometimes a better
ultimate gel will result when a salt such as sodium citrate is present in low
concentrations.
Using formulae employing low-methoxyl pectins, modify the foregoing
batch process as follows:
Heat the sodium citrate, citric acid, calcium chloride solution and a portion
of the water in a stainless steel kettle to 200 °F. Disperse the L.M. pectin in one
third of the sugar, add to the above and dissolve at 200°F., stirring constantly.
Add to the kettle the thawed fruit, or prepared fruit and water, together with
another third of the sugar and heat the mixture to 210°F. for one to two
minutes. When additional stabilizers are needed, disperse them in the
remainder of the sugar, add to the mix and carry out the rest of the process
as previously outlined.
A variation of the L.M. pectin process resulting in a slightly lighter set can
be obtained by omitting the addition of calcium chloride solution. In this
modification, dissolve the sodium citrate and citric acid in part of the water
without heat. Add these ingredients to the batch after the fruit-sugar mix
has come to a boil and before adding the stabilizing ingredients dispersed in
the remainder of the sugar.
Apples
The process as outlined for stone fruits is unsatisfactory for apples. Apple
tissue browns rapidly in the presence of air. The entrapped gases are not
easily removed during heat treatment alone and prolonged heating results in
a breakdown of the fruit into apple sauce. An apple pie filling containing a
high percentage of whole slices is obtained by vacuum treating1 a portion of
the sliced fruit and blending it with previously prepared apple sauce. Mix
one part of apple sauce with three parts of vacuum-treated sectors and one
part of sugar containing the thickeners. The apple sauce should not exceed
25 per cent of the total fruit content. In using a continuous process it is not
necessary to add sauce since enough apple slices will break down during
processing.
Figure 4, outlines the process suggested for apples. Peel and core, and
trim the fruit into tanks containing a 2 to 3 per cent salt brine; the brine
prevents tissue browning. Rinse the slices in cold water to remove all traces
of salt prior to processing. Mix the fruit for the apple sauce with 30 per cent
water and approximately three quarters of the total amount of sugar. This
mixture is made into apple sauce, either by boiling in a stainless steel kettle,
or by passing through a continuous apple sauce machine. If preferred, add the
sugar to the prepared apple sauce.
Slice the fruit for vacuumizing into sectors not exceeding \ inch thick.
Treat the sectors with a vacuum of at least 27 inches for about six minutes,
releasing the vacuum with steam or hot water. Add the treated sectors to
the hot applesauce. Add the rest of the sugar with the thickeners dispersed
in it. Heat the mixture to 208 to 210°F. and fill hot (190 to 200°F.) into
sanitary containers. After sealing invert the cans and immediately water cool
to 100 to 105°F.
1 Described later in this bulletin.
11
If heating takes Longer than five to six minutes and there is excessive
breakdown of apple sectors, modify the process as follows: Heat the apple sauce
to 190 F. Add two thuds of the required sugar and reheat to 190°F. Add the
apple sectors to the mass and reheat to 190°F. then add the rest of the sugar
containing the stabilizers, agitating constantly. Heat the entire contents of the
kettle as rapidly as possible to 208 to 210°F. before filling, closing and sub-
sequent cooling.
Apples
Peel, core, seed-cell, trim
Sectored Apples (To' J I
I
\ .-teiium treated
Apple Sauce (25' { )
Sugar (3/4)
Heat (190°F.), Agitate
Sugar (1/4) + Thickeners
I
Heat (208 to 210°F.), Agitate
I .
Fill cans, seal, invert, cool
Figure 4. Flow sheet for canned apple pie filling.
Continuous Process
Continuous-mixing cookers have been developed by several companies.
These cookers are essentially a steam- jacketted trough containing a screw
conveyor. The screw may or may not be steam heated. The fruit is fed
into the cooker by a conveyor and the other ingredients added continuously
by various means. Continuous processing makes possible large-scale production
at low cost but does lower the quality by breaking down pieces of fruit to
some extent. In another method of obtaining a continuous process, but with
which the writers have had limited experience, the fruit is added directly to
the can. A partially gelatinized starch slurry, containing the remaining
ingredients such as sugar, water, etc., is added through a syruping machine.
The cans are then sealed under vacuum and cooked in a continuous retort
process. This method requires a retort or continuous-agitating cooker and
produces a product in which the fruit is set in a clear gel. It is stated that
a less expensive type of starch can be used in this product. However, heat
penetration is very slow and enough cooking to sterilize and stabilize the
product tends to result in off-flavors and off-colors. From the preliminary
work conducted in the Summerland Laboratory the product made by this
method is not considered so desirable as that produced by the complete cooking
of the product before it is filled into the cans.
A process that is used to a limited extent involves the separate cooking
of both the fruit and starch-base portions of the mix. These two are then
combined in the can and shaken vigorously to ensure a homogenous appearance.
12
This system is not entirely satisfactory since the amount of agitation necessary
to produce a homogenous appearance in the can cannot be obtained with the
small headspace that is available. (Mixing the two portions just before filling
into the can might be feasible with certain fruits).
TESTING QUALITY
The quality of the finished product should be checked in the pie, especially
when the formula has been modified or a stabilizer substitution made.
Quite often fillings that appear a triflle thin or too thick, on removal from
the container, result in highly satisfactory pies. On the other hand, fillings of
seemingly ideal consistency sometimes prove unsatisfactory after baking.
One 20-ounce can contains enough filling to make an 8-inch standard
two-crust pie. Empty the can contents into a prepared pie shell, adjust the
top crust and bake at 425 °F. for 30 to 35 minutes. The pie should be allowed
to cool before cutting for organoleptic examination.
ADDED COLOR
Generally it is not necessary to add color if good sound fruit is used,
processed properly, and stored at temperatures below 70 °F. The probable
exceptions are some of the berry fruits and sour cherries. With these fruits
accepted food colors can be added which tend to improve the appearance of
the product. A dye consisting of 2 parts Ponceau SX and 1 part Amaranth used
at f ounce per 100-lb. batch, imparts a very attractive color to sour cherry
fillings. The color retention in strawberry pie fillings stored at 70 °F. can be
markedly improved by adding 1.5 to 2.25 per cent cranberry concentrate (36
per cent solids) ; do not add more than 3.0 percent because higher concentration
will affect the flavor.
CHEMICAL COMPOSITION
The soluble solids content, as determined by refractometer, and pH of
fruit pie fillings varies with the kind of fruit and amount used. Representative
samples of the various fillings prepared from formulae recommended in this
TABLE 1 — Soluble solids and pH of canned fruit pie fillings
Fruit
Kind
Tree Fruits
Apple
Apricot
Italian Prune
Peach
Sour Cherry
Berries
Blackberry
Black Currant-Apple
Blueberry
Loganberry
Raspberry
Strawberry
%
80
80
80
80
75
80
70
55-67.5
75
75-80
75-80
Soluble
Solids*
<
/o
30-35
30-35
36-40
30-35
30-35
32-34
41-44
30-35
36 40
30-35
32-36
pH*
3.20-3.93
3.53-4.17
3.41-3.50
3.54-3.72
3.34-3.41
3.48-3.61
3.07-3.20
3.14 3.36
3.10-3. 15
3.04-3.21
3. 13
* Soluble solids determined direetly on the equalized filling l>v a Zeiss indusl i ial model refractometer
graduated with a sugar scale standardized at 20°(\ (68°F.).
** pH determined directly using a Bee km an glass electrode pi I meter.
13
publication were analysed (see Table 1). The values indicate the degree of
variability one would normally find when preparing these fillings. In all
cases, except for blackberry and strawberry fillings, determinations were
carried out on at least 12 samples.
STORAGE
One should store canned fruit pie fillings at temperatures below 70°F. to
obtain a satisfactory shelf life.
At storage temperatures above 70°F. quality loss is due chiefly to color
and flavor changes. This is especially true of blackberry, loganberry, raspberry,
strawberry and sour cherry fillings. Generally there is little evidence of
stabilizer breakdown at these temperatures.
Color and flavor are best retained at storage temperatures below 40 °F.
with maximum retention occurring at 0°F. Quality loss at cold storage tem-
peratures results mainly from thickener breakdown and syneresis. At 0°F.
syneresis is not serious, but in some berry and berry-apple fillings there is a
tendency for considerable liquid to separate during extended storage. This
liquid separation is accompanied by a desiccated appearance in the product
itself. Coagulation developing during storage at 0°F. to 40 °F. is not reversible
at ordinary temperatures (70°F.); the thickeners, however, at baking temper-
atures do redissolve resulting in pies of good consistency.
T
<
or
B
Black Currant- Apple
Peach
Apricot
erry
Apple
Prune
Blackberry, Loganberry
Sour Cherry
Raspberry
Strawberry
I L I
A-SUGHT CHANGE
B-BORDERLINE
C-UNSATISFACTORY
1
2 3
MONTHS STORAGE
Figure 5. Storage life of canned fruit pie fillings held at 100°F.
Graphs to show the shelf life of canned fruit fillings stored at 100, 85, 70,
40 and 0°F. appear in Figures 5 to 9. Quality observations were based on
color, flavor retention and stability. The scale is an arbitrary one but the
resulting curves give a reliable indication of storage life of the different
fillings. Longest storage life compatible with acceptable quality occurs in the
neighborhood of 'borderline' on the graphs.
14
At 100°F. the storage life of all fillings is extremely short (see Figure 5);
less than four months for black currant-apple, apple, peach, apricot and blue-
berry, and less than two months for other fruits. Prune, blackberry-apple,
loganberry-apple, sour cherry and especially raspberry and strawberry become
unacceptable very rapidly at this temperature.
Black Currant - Apple
<
O
A-SLIGHT CHANGE
B-BORDERLINE
C-UNSATISFACTORY
10 12 14 16
MONTHS STORAGE
18 20 22 24 26
Figure 6. Storage life of canned fruit pie fillings held at 85°F.
Quality loss at 85°F. (see Figure 6) is not so rapid as at 100°F. Peach,
apricot, apple, blueberry and probably black currant-apple fillings are still of
fairly good quality after 9 to 15 months storage. The storage life of straw-
berry, raspberry and sour cherry at 85 °F. is poor, ranging from three to eight
weeks.
After 16 months storage at 70 °F. (see Figure 7) apricots, black currant-
apple, apple and peach fillings were still of excellent quality. Even after two
years the latter two fillings were of very good quality. Sour cherry, straw-
berry and raspberry fillings, however, were only borderline acceptable after
four months storage.
1 1 I 1 1-
Black Currant- Apple
& Apple
Peach —
frawberry
Raspberry
Blueberry
A-SLIGHT CHANGE
B-BORDERLINE
C-UNSATISFACTORY
J.
1
_L
0 2 4 6 8 10 12 14 16 18 20 22 24 26
MONTHS STORAGE
Figure 7. Storage life of canned fruit pie fillings held at 70°F.
All fillings, except sour cherry (stabilized with starchy thickening agents),
can be held at 40°F., (see Figure 8) for periods exceeding 12 months without
serious loss in quality. With sour cherries unacceptability is due to thickener
15
coagulation which also occurs but to a lesser degree at 0°F. storage. However,
the use of low-methoxyl (L.M.) pectin as a stabilizer in sour cherry fillings
has resulted in a product which is more stable in cool temperature storage
than those using only starchy stabilizers. For example, at 32°F. samples con-
taining L.M. pectin have shown no thickener coagulation after 70 weeks storage;
those containing only starchy stabilizers showed considerable coagulation with-
in 10 weeks.
Apricots and black currant-apple, after 16 months, and apple and peach,
after 24 months storage at 40°F. were almost the equivalent of fresh pie fillings.
Quality deterioration in raspberry fillings is most rapid during the first four
months. From then on it is more gradual, the product becoming borderline
in approximately 18 months.
Results of experiments at 32 °F. closely parallel those of storage tests
carried out at 40°F.
e —
A-SLIGHT CHANGE
B-BORDERLINE
C-UNSATISFACTORY
Strawberry Raspberry
0 2 4 6 8 10 12 14 16 18 20 22 24 26
MONTHS STORAGE
Figure 8. Storage life of canned fruit pie fillings held at 40°F.
1 Stabilized with starchy thickening agents.
Maximum quality retention in canned fruit pie fillings is obtained at 0°F.
storage (see Figure 9). With the exception of sour cherry (containing starchy
stabilizers only) the fillings were still highly acceptable after 13 months.
Indications are that all fillings except sour cherry, strawberry, loganberry and
possibly raspberry exhibit little loss in quality up to 18 months at this
temperature.
T
T
<
O
B
C
Apricot
Black Currant- _
~* Peach APP,e
rune -
A-SLIGHT CHANGE
B-BORDERLINE
C-UNSATISFACTORY
1
1
±
-L
1
1
1
Strawberry
J I 1
0 2
10 12 14 16
MONTHS STORAGE
Figure 9. Storage life of canned fruit pie fillings held at 0CF.
1 Stabilized with starchy thickening agents.
I
18 20 22 24 26
16
FORMULAE
The formulae that follow have all been thoroughly tested at the Summer-
land Fruit Processing Laboratory. In instances where several formulae are
included under the same fruit, it should be noted that the resulting fillings
were considered of equal quality. A selection is given to enable a processor
to make the best possible use of stabilizers and other ingredients he might
have on hand, or can readily obtain.
All ingredients must be of 'food grade', U.S. P. or B.P.
Trade names have been used of necessity to refer to specific commercial
preparations; other products not tested may be equally satisfactory.
Apple Filling Formulae
(Approximate soluble solids content of finished product 30 to 35 per cent)
Ingredients
No. 1
No. 2
No. 3
Fruit (75% sectors, 25% sauce)
Sugar
Locust bean gum
lb. oz.
80
20
3i
1 - -
J
lb. oz.
80
20
u
8
lb. oz.
80
20
li
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828
— —
Minute tapioca (regular)
4
Snow Flake Starch No. 4828
or
Amaizo W-13 Stabilizer
4
or
Arrowroot starch
Apricot Filling Formulae
(Approximate soluble solids of finished product 30 to 35 per cent)
Ingredients
No.
1
No. 2
No. 3
Fruit
Sugar
Locust bean gum
Minute tapioca (regular)
Minute tapioca ( — 20 mesh)
L.M. Pectin No. 466
Sodium citrate
lb.
80
20
oz.
u
10
10
3
lb. oz.
80
20
1*
1 8
3
lb. oz.
80
20
10
6
5
Citric acid*
Calcium chloride solution**
14 fl. oz.
* Not required with Perfection-Moorpark variety blends. Usually H-3 oz. per 100 lb. batch
required with other varieties.
** Prepared from calcium chloride hydrate (CaCb.2H20) at 22.45 g. per liter (3.6 oz. per gal.) of
water.
17
Sour Cherr) and Sour Cherry— Apple Tilling Formulae
V.PPROXIMATE B0L1 BLE SOLIDS CONTEN1 OF kimsiiki. I'Kudi < t 30 to 35 i-kk < i.\ r )
[ngredients
/>'.
Sour ('turn/
Fruit
Sugar
Locust bean gum
Minute tapioca ( — 40 mesh). . .
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828. . .
L.M. Pectin No. 466
Sodium citrate
Dye*
Sour Cherry-Apple Blend**
Fruit — Sour cherries
Apple sauce
Sugar
Locust bean gum
Minute tapioca ( — 40 mesh)***
Amaizo W-13 Stabilizer***
or
Snow Flake Starch No. 4828. . .
Dye*
No. 1
lb.
oz.
75
25
—
—
H
1
i
—
67
7
25
8
8
Xo. 2
oz.
/5
25
—
—
6*
—
6*
8
2i
3
8
* Dye consists of 2 parts Ponceau SX and 1 part Amaranth.
** This blend is equal in flavor, color and appearance to the all-sour-cherry filling.
*** If apple sauce made from summer apples use 12 to 16 oz.
Peach Filling Formulae
(Approximate soluble solids content of finished product 30 to 35 per cent)
Ingredients
No.
1
No. 2
No. 3
Fruit
Sugar
Locust bean gum
Minute tapioca (regular)
Minute tapioca (—20 mesh)
Minute tapioca ( — 40 mesh)
lb.
80
20
1
1
):
oz.
1*
2
2
3
lb. oz.
80
20
1 8
1
3
lb. oz.
80
20
1 3|
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828*
L.M. Pectin No. 466
Sodium citrate
Citric acid
Calcium chloride solution**
8
- 3^
15 fl. oz.
* Pregelatinized arrowroot or Redigel (pregelatinized wheat starch) may be substituted here with
reasonable satisfaction.
** Prepared from calcium chloride hydrate (CaCl2.2HjO) at 22.45 g. per litre (3.6 oz. per gal.) of
water.
18
Prune Plum Filling Formulae
(Approximate soluble solids content of finished product 36 to 40 per cent)
Ingredients
Fruit
Sugar
Locust bean gum
Minute tapioca (regular). . . .
Minute tapioca ( — 20 mesh).
Minute tapioca (—40 mesh).
Snow Flake Starch No. 4828.
or
Amaizo W-13 Stabilizer
L.M. Pectin No. 466
Sodium citrate
Citric acid
Calcium Chloride solution*. .
No. 1
lb.
oz.
80
20
1
1
o:
1
No. 2
lb. oz.
80
20
14
1 8
4
No. 3
lb. oz.
80
20
3
1
16 fl. oz.
water.
Prepared from calcium chloride hydrate (CaCl2.2H20) at 22.45 g. per litre (3.6 oz. per gal.) of
Blackberry and Blackberry— Apple Filling Formulae
(Approximate soluble solids content of finished product 32 per cent)
Ingredients
No. 1
B.
lb.
Blackberry
Fruit
Sugar
Locust bean gum
Minute tapioca (regular). . .
Minute tapioca ( — 20 mesh)
Blackberry-Apple Blend*
Fruit — Blackberry
Apple sauce
Sugar
Locust bean gum
Minute tapioca (regular). . .
Amaizo W-13 Stabilizer
oz.
80
—
20
—
—
1*
1
—
1
52
28
—
20
—
—
1*
—
8
—
8
filling.
The blend is very good in flavor, color and appearance, being almost equal to the all-blackberry
19
Mark Currant— Apple Filling Formulae
(Approximate soli blb solids conteni oi finished pbodi < i L2 peb « bni
[ngredients
No.
1
No. 2
Fruit- — Black Currants
lb.
35
35
30
oz.
3i
lb. oz.
35
Apple Bauce
35
Sugar
30
Locust bean gum
Snow Flake Starch Xo. 4828
U
or
Amaizo W-13 Stabilizer
— 8
Note: A blend of equal parts of black currant and apple contains the least amount of black currant th.it
may be labelled Black Currant-Apple Filling under the Regulations. A blend containing as little
as 40 per cent black currant and up to 60 per cent apple sauce will also give a very high quality
product but would have to be labelled Apple-Black Currant filling for marketing purposes. The
same thickening agents and concentrations given in the table also would be satisfactory for this
latter blend.
Blueberry and Blueberry— Apple Filling Formulae
(Approximate soluble solids content of finished product 30 to 35 per cent)
Ingredients
No. 1
A. Blueberry
Fruit
Water
Sugar
Locust bean gum
Amaizo W-13 Stabilizer
or
Clearjel
Citric acid
B. Blueberry- Apple Blend
Fruit — Blueberry
Apple sauce
Water
Sugar
Locust bean gum
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828
or
Clearjel
Citric acid
lb.
55
20
25
oz.
u
1
55
12
12
20
U
Note: Twelve per cent apple sauce is about the maximum that may be used without affecting the blue-
berry flavor and producing an excessively granular appearance and texture.
20
Loganberry— Apple Filling Formulae
(Approximate soluble solids content of finished product 36 to 40 per cent)
Ingredients
No. 2
lb.
oz.
Fruit — Loganberry
Apple sauce
Sugar
Locust bean gum
Minute tapioca (regular). . . .
Minute tapioca ( — 20 mesh)
Minute tapioca ( — 40 mesh) .
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828
49
26
25
10|
103
— 104
Note: The blend was about equal in color and loganberry flavor to the all-loganberry filling; the texture
was generally considered superior.
Raspberry and Raspberry— Apple Filling Formulae
(Approximate soluble solids content of finished product 30 to 35 per cent)
Ingredients
No. 1
No. 2
A . Raspberry
Fruit
Sugar
Locust bean gum
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828
B. Raspberry- Apple Blend*
Fruit — Raspberry
Apple sauce
Sugar
Locust bean gum
Amaizo W-13 Stabilizer
or
Snow Flake Starch No. 4828
lb.
oz.
75
25
H
3
lb.
48
—
60
32
—
20
20
— ■
20
—
H
—
1
10
2
oz.
H
* Many tasters preferred this blend in texture, flavor and appearance to the all-raspberry filling. This
is the least amount of raspberry found to yield a good product.
21
Strawberry Filling Formulae
\ri'Ho\i\i \ i i -oil hi i SOI [D8 CONTENQ 01 I tNIBHED PRODUCT 32 i<> 36 PER CB1
I ngredients
No.
1
No.
2
Fruit
11».
75
25
1
1:
0/.
H
11
13
U
lb.
75
25
2
oz.
Sugar
Locu8l bean ^um
Minute tapioca (—10 mesh)
Snow Flake Starch No. 4828
or
Aniaizo W-13 Stabilizer
( it ric acid
8
u
Note: The addition of 2 to 3 per cent of cranberry concentrate (36 per cent solids) improved color reten-
tion and some thought imparted a desirable flavor.
FREEZING STONE FRUITS FOR REPROCESSING
*
The following information will help processors who may wish to freeze
stone fruits for reprocessing into canned fruit pie fillings.
Except for peaches, wash and sort the ripened fruit. There is no need to
wash peaches since steam peeling removes the skins. Pit cherries and prunes;
halve and pit apricots; steam-peel and slice peaches. Pack the fruit in 25-lb.
containers, containing 18 lb. of fruit and 5£ lb. of 60 per cent syrup to which
0.2 per cent ascorbic acid has been added. Sour cherries can be packed with
dry sugar (5 + 1); mix the fruit and sugar alternately as they enter the
container.
Make sure that the upper layer of fruit is submerged in the liquid to
prevent oxidative browning of surface fruit. One way to accomplish this is
to place a large ball of wax paper on the surface fruit before attaching the
lid of the container.
A more satisfactory method of preventing surface browning is to cover the
top fruit layer with f to 1 pound of granular commercial glucose such as
Frodex. The granular glucose partially dissolves and forms a perfect seal pre-
venting surface oxidation. If steps are not taken to protect this surface layer
of fruit about 5 per cent will show marked browning and off-flavor.
The fruit-sugar mix should be quick frozen at temperatures below — 20°F.
and stored at 0°F. until used.
VACUUM TREATMENT OF APPLE TISSUE
Prepared apple slices contain enough gas in their cellular structure
to cause the cells to burst during heat processing; this gas also increases
corrosion of the tin plate during storage of the finished product. A rapid
and efficient method of removing this gas is to subject the apple tissue to a
high vacuum and to finally release the vacuum with steam. The following
points are claimed as advantages:
1 . The flavor of the original apple is very well retained.
2 . The shape of the piece is preserved and the apple tissue is firmed.
22
3 . The equipment for vacuum treatment of the apple tissue takes up less
space than either soaking tanks or continuous hot-blanch equipment.
Note: The cycle for each vacuum chamber (Figure 10) should not take
more than 15 minutes. By using multiple chambers the process becomes
continuous.
HOPPER
AIR OPERATED
GATE VALVE 10"
WING NUTS
HINGE
OUTSIDE
SHELL-
PERFORATED
CYLINDER
HOLES ON
CENTERS
GATE VALVE 10"
Figure 10. Vacuum chamber for treating apple slices.
Limitations as to size of vacuum chamber have not been determined. How-
ever, perforated cylinders 24£ inches in diameter and 54 inches high hold
between 550 and 600 pounds of prepared apple. Chambers should be small
enough to be filled in not more than 10 minutes. Even when filling is rapid,
it is thought best to convey the apples in a 2 per cent salt brine while being
23
CAL/BCA OTTAWA K1A OOS
3 9073 00226801 1
prepared. The size of chamber is related to the capacity of each factory. For
many plants vacuum chambers to hold perforated cylinders of 24£" .-■' 54" could
be used and extra capacity obtained by putting in more units.
Two commercial vacuum units arc in use in Canada at present; one is
composed of four cylinders and the other of eight cylinders. Each is equipped
with mechanically operated valves for loading and unloading.
The process consists of drawing a vacuum of 27.5 inches in the vacuum
chamber. With apples of correct maturity for canning this vacuum should be
held for six to nine minutes and then released with steam over a two-minute
period. Mature apples require as little as four minutes; hard apples may take
up to 11 minutes. These times are for segments not over § inch at the thickest
point. If the process is correct the segment appears translucent without any
white tissue. As is usual with apple products, a blanch is required after the
vacuum treatment. By continuing the steam treatment in the vacuum chamber,
after the vacuum is released, the pieces can be heated to 160 to 170°F.; a
large pop-off valve is necessary in case pressure develops.
For pie fillings, at least 85 per cent of the pieces should be free of any
white tissue at the end of the vacuum process. If this percentage is not being
obtained, lengthen the vacuum treatment.
TYPE OF EQUIPMENT
If the fruit or product contacts iron, copper or ordinary steel during
processing, metallic contamination may result and affect the flavor and color.
Stainless steel equipment has been found to be very satisfactory. Where suitable,
aluminum, nickel and glass-lined equipment also is satisfactory.
ACKNOWLEDGMENT
The writers would like to thank the following companies for supplies of
special products and helpful suggestions: Canada Starch Sales Company;
American Maize Products Company; General Foods Limited; National Starch
Products Inc.; Morningstar, Nicol Inc.; Seaplant Chemical Corporation; Hercules
Powder Company; The Dow Chemical Company; S. B. Penick & Company;
and the Sunkist Growers Citrus Exchange Products Company.
The co-operation of Sun-Rype Products Limited in preparing commercial
trial packs has been of tremendous assistance in this investigation.
SELECTED REFERENCES
1 . Anonymous-. A treatise on pies. American Maize Products Co., N.Y.
2. Anonymous. Pectin- L.M. Sunkist Qrowers Inc., Ontario, California Bulletin
(1953).
3. Moyls, A. W., C. C. Strachan. Improved formulae for canned fruit pie fillings.
Food in Canada 17 (7) 18 (1957).
4. Moyls, A. W., F. E. Atkinson, C. C. Strachan and Dorothy Britton. Preparation
and storage of canned berry and berry-apple pie fillings. Food Technol.
9, 629 (1955).
5. Strachan, C. C, F. E. Atkinson, A. W. Moyls and Dorothy Britton. Preparation
of canned fruit pie fillings. Can. Food Ind., 25 (11) 16 (1954>.
24
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