Lemon juice vs ascorbic acid - Ask Extension
Which is a better for preventing browning in home canned pears? Is lemon juice contraindicated?
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Lemon juice vs ascorbic acid #944114
Asked September 02, 2026, 4:57 PM EDT
Which is a better for preventing browning in home canned pears? Is lemon juice contraindicated?
Grant County Oregon
Expert Response
Hi Sherrie,
Ascorbic acid is the preferred way to prevent darkening of fruits (also known as "enzymatic browning") for canning. Lemon juice may also be used, but it is reportedly not as effective and also introduces a different flavor profile.
If you cannot readily find ascorbic acid powder, you can also crush up pure Vitamin C tablets. Crush up six 500 milligram tablets and dissolve in 1-gallon of water for an effective anti-darkening treatment. You can peel and slice your pears and drop them in the solution as you prepare your jars.
Thanks for using Ask Extensions!
Jared
