In the Ball canning guide, there is a section called "The Problem Solver" that answers that very question. The poblem: Pink, red, blue or purple color in canned apples, pears, peaches and quinces. The answer: A natural chemical change which in cooking the fruit. Prevention: None.
I canned Bartlett pears from my trees and definately used Fruit Fresh. They came out pure white. I used another brand of citric acid and had a poorer outcome. Browned spots. Just make sure your fruit is submerged and not partially sticking out with buoyancy.That little cap will brown that sticks out.:thumb:
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