Utilization of honey and agave syrup in the canning of fruits.

In the canning of fruits, the covering liquid
consists of sugar syrup as such or mixed with
a certain percentage of dextrose. Sugar syrup
prepared from pure cane or beet sugar is clear
and almost colourless and is, therefore, preferred
for canning fruits. In certain parts of India,
like Coorg, Malnad, etc., where large quantities
of honey are available, people consume fruits
like jack fruit with a little honey. The subject
of the food values and therapeutic attributes
of honey have been reviewed by Bhatia et all.
Recently, Siddappa and Bhatia2 have investigated
the possibility of canning jack fruit bulbs
in honey and also in a mixture of honey and
sugar syrup. Canning of other fruits in honey
as such and in combination with sugar syrup,
and agave syrup3, which consists mostly of fructose,
has been tried and the results reported in
this paper. '