Michigan State University Extension
Preserving Food Safely - 01600605
10/13/97

### OIL IN CANNED FRUITS OR VEGETABLES

        In  general,  it  is not a good practice to add oil  or

    margarine
     to fruits or vegetables that will  be  processed.

    Oil
     or margarine will not go into solution but will form an

    unstable
     emulsion   with  tiny   oil   droplets   scattered

    throughout
    the product.  Heat does  not  penetrate  the  oil

    droplets
    very well,  therefore  microorganisms or  spores in

    the
    oil droplet  may  survive  processing.  Even  in an acid

    product
     (such  as   tomato  sauce),  the  micro-environment

    immediately
    surrounding an  oil droplet  may not be the same

    pH
    as the rest of the product, thus permitting the growth of

    microorganisms
     that  could  not  otherwise  grow in an acid

    medium.
     It is best to process  the  product  without  added

    oil;
     if desired,  oil can  be  added just  before  serving.

    Another
    alternative is to freeze the product.

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