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;

• (c) may contain

  • (i) a sweetening ingredient,

  • (ii) water,

  • (iii) concentrated (naming the fruit) juice, (naming the fruit) juice, (naming the fruits) juice, (naming the fruit) juice from concentrate or any combination thereof, and

  • (iv) citric acid; and

• (d) may contain

  • (i) in the case of canned pears, lactic acid, lemon juice, malic acid, mint, spice oils, spices, tartaric acid and a flavouring preparation other than that which simulates the flavour of canned pears,

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

  • (iii) in the case of canned applesauce, ascorbic acid, isoascorbic acid, malic acid, salt, spices and a flavouring preparation other than that which simulates the flavour of canned applesauce,

  • (iv) in the case of canned grapefruit, calcium chloride, calcium lactate, lemon juice, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

  • (v) in the case of canned mandarin oranges, ascorbic acid,

  • (vi) in the case of canned peaches, peach kernels, peach pits and spices intended for flavour development, ascorbic acid and a flavouring preparation other than that which simulates the flavour of canned peaches,

  • (vii) in the case of canned pineapple, dimethylpolysiloxane when pineapple juice is used as a packing medium, mint, spice oils, spices and a flavouring preparation other than that which simulates the flavour of canned pineapple,

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

  • (ix) in the case of canned strawberries, lactic acid, malic acid or tartaric acid, and

  • (x) in the case of canned apricots, calcium chloride.