Food and Drug Regulations

B.11.101 [S]. Canned (naming the fruit)

• (a) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared;

• (b) shall be packed in hermetically sealed containers; and

• (c) may contain

  • (i) a sweetening ingredient,

  • (ii) water,

  • (iii) fruit juice, fruit juice from concentrate, concentrated fruit juice or any combination thereof,

  • (iv) in the case of canned pears, citric acid, malic acid, L-tartaric or lactic acid at a level sufficient to maintain pH 4.2 to 4.5, lemon juice, spices, spice oils, mint and a flavouring preparation other than that which simulates the flavour of canned pears,

  • (v) in the case of canned apples, a firming agent,

  • (vi) in the case of canned applesauce, citric acid and malic acid at a level sufficient to maintain pH 4.2 to 4.5, ascorbic acid and isoascorbic acid provided the total does not exceed 150 parts per million, spices, salt and a flavouring preparation other than that which simulates the flavour of canned applesauce,

  • (vii) in the case of canned grapefruit, citric acid at a level sufficient to maintain pH 4.2 to 4.5, lemon juice, calcium chloride and calcium lactate provided the total calcium content, whether naturally present or added, does not exceed 0.035 per cent, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

  • (viii) in the case of canned mandarin oranges, citric acid at a level sufficient to maintain pH 4.2 to 4.5,

  • (ix) in the case of canned peaches, L-ascorbic acid at a level not to exceed 550 parts per million, spices, peach pits and peach kernels intended for flavour development and a flavouring preparation other than that which simulates the flavour of canned peaches,

  • (x) in the case of canned pineapple, citric acid at a level sufficient to maintain pH 4.2 to 4.5, spices, spice oils, mint, dimethylpolysiloxane not to exceed 10 parts per million when pineapple juice is used as a packing medium and a flavouring preparation other than that which simulates the flavour of canned pineapple,

  • (xi) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums, and

  • (xii) in the case of canned strawberries, citric acid, lactic acid, malic acid or L-tartaric acid at a level sufficient to maintain pH 4.2 to 4.5.