The purpose of this research was to determine whether or not canning fruit using fluoridated water made a difference in the fluoride contents of the juice and the pulp. Four cities in Utah were chosen. Two cities were fluoridated (Brigham City and Helper) and two cities were not fluoridated (North Ogden and Price). Three homes were chosen within each city, and three jars of canned fruit (one jar each of apricots, cherries, and peaches) were selected from each home. The fruit samples were freeze-dried, and then the fluoride was measured with a fluoride ion electrode. A difference was found in the fluoride level of the juice and the pulp when canning using fluoridated water. However, this difference was not statistically significant and did not greatly contribute to the overall dietary fluoride intake.