Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2014-04-02 and last amended on 2014-01-29. Previous Versions

 [S]. (Naming the fruit) Preserve (Conserve) shall be the food made by processing fruit other than apple or rhubarb with a sweetening ingredient and shall contain not less than

  • (a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and

  • (b) 60 per cent water-soluble solids, as estimated by the refractometer.

Jelly

 [S]. (Naming the fruit) Jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 62 per cent water soluble solids as estimated by the refractometer and may contain

  • (a) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit;

  • (b) a pH adjusting agent; and

  • (c) an antifoaming agent.

 [S]. (Naming the fruit) Jelly with Pectin

  • (a) shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;

  • (b) shall contain

    • (i) not less than the equivalent of 32 per cent juice of the named fruit,

    • (ii) not less than 62 per cent water soluble solids, as estimated by the refractometer, and

    • (iii) pectin or pectinous preparation; and

  • (c) may contain

    • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

    • (ii) juice of another fruit,

    • (iii) a gelling agent,

    • (iv) food colour,

    • (v) a Class II preservative,

    • (vi) a pH adjusting agent, and

    • (vii) an antifoaming agent.

 The standards prescribed in these Regulations for jam and jelly do not apply to cranberry sauce, jellied cranberry, cranberry jelly, mint jelly and jellied mint.

Mincemeat

 [S]. Mincemeat, Mince Meat, Mince or Fruit Mince

  • (a) shall be the food prepared from

    • (i) fruit or dried fruit,

    • (ii) suet,

    • (iii) salt,

    • (iv) spices, and

    • (v) a sweetening agent; and

  • (b) may contain

    • (i) vinegar,

    • (ii) fresh, concentrated or fermented fruit juice,

    • (iii) spiritous liquor,

    • (iv) nuts,

    • (v) cooked meat,

    • (vi) a Class II preservative,

    • (vii) a thickening agent,

    • (viii) citric acid, and

    • (ix) caramel.

  • SOR/84-300, s. 38(F);
  • SOR/2011-278, s. 9.