Do not allow fruit to soak in wash water or it will lose nutrients and flavor. Prepare enough fruit for only a few containers at a time, especially those fruits that darken rapidly. Do not use galvanized equipment in direct contact with fruit. The acid in the fruit dissolves zinc, which can be harmful in large amounts. Also, be wary of using iron utensils or chipped enamelware, as metallic off-flavors can result.
Most fruits have a better texture and flavor if packed in sugar or syrup.
However, the sugar is not necessary to safely preserve fruit. For those watching their sugar intake, it can be left out or an artificial sweetener can be substituted. The type of pack will depend on the intended use. A 40-percent syrup is recommended for most fruits. Lighter syrups are desirable for mild-flavored fruits to prevent masking of flavors.