Canned or bottled fruit has the following advantages:
- Products have a long shelf life.
- Products are convenient. (Think of the time saved by using solid-pack apples.)
- They require no energy costs.
- Some juice may be beneficial, for example, in mixes leavened by sodium bicarbonate, where the acid in the juice/syrup reacts with the bicarbonate. Crushed pineapple in muffins is an example of this.
Keep in mind that if the canned or bottled fruit is packed in syrup, the syrup may have variable ratios of sugar. Most of today’s canning uses low sugar levels. When using fruit as a topping, be sure to drain it well.