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i love gold nyc | 01-07-2009 03:58 PM
canning - color change quesiton I recently canned some carrots, using the pressure canning method, and stored them in boiling water. I did this as per the Ball canning book instructions. I've noticed a slight change in color of the carrots, they seem to have gotten just slightly darker/pale. Seals seem ok, the caps are sucked down, so no evidence of losing the vacuum. Is this normal? I think I do remember reading somewhere in that book that certain foods may have a change of color. Any ideas from the canning gurus?

Merlin | 01-07-2009 09:44 PM
Re: canning - color change quesiton ImaCannin is absolutely correct about color change when you cook food. You don't even have to can them. I used some purple bell peppers in a stir fry dish a few weeks ago, thinking that they would add visual interest to the dish. They turned green too! And what about meats? Ever notice how chicken and beef look different after they're cooked LOL?

SLV>GLD | 01-07-2009 09:51 PM
Re: canning - color change quesiton Funny, the peppers are green before they become purple, red, chartreuse. I understand ethylene gas is involved in the process and might be interested to know how the color change is reversed via cooking.

i love gold nyc | 01-07-2009 11:45 PM
Re: canning - color change quesiton Well the color change happened after the canning. I looked at the jars about a week after they were canned. I've seen color change, while canning, and that seems normal.

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