So has anyone here used natural food dyes in there home canning? I’ve read some people put yellow food dye in their peaches. Some people use zinc ( I believe) in their green beans to keep the colors bright. I’d rather have more natural alternatives.

I made some wild violet jelly on 04-2022 and the color has faded/changed considerably but it still tastes fantastic…. Im thinking beet juice maybe next time?

here’s a before pic:

and a pic from today. It’s…

All natural food dyes in home canning. Any experience?