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CANNING FRUIT

Canning fruit is very easy and a great way for beginners to pick up canning. Since fruit is a high-acid food, the water-bath canning method is the only method you need to use.

When choosing fruit, it is best to use them in the peak of their seasons. Also important, fruit for canning needs to be picked just before they are truly ripe. That way, the canning process brings out all the flavors of that fruit and the fruit will hold their shape well.

Hot Pack Versus Cold Pack

There are two different ways to can your fresh fruit, or even your pickles or fresh vegetables: by hot packing them or by cold packing them. Hot packing involves heating or cooking the produce with the liquid and packing it all together into the jars for processing. Cold packing involves packing the raw produce tightly into the jars and then pouring the boiling liquid over them prior to processing. Between the two, hot packing creates richer, more blended flavors.

Hot packing is best for nice, firm fruits that won’t get mushy if you heat them, like blueberries, or if you’re making such mixes as apple pie filling. Cold packing (also known as raw packing) allows you to can soft produce like raspberries or peaches without ending up with preserves. Cold packing can be used for just about any fruit, but hot packing is good if you’d like them to cook a bit first. Directions for both methods follow.

Hot Pack

1. Measure out the fruit and gather your ingredients. Place the fruit in a large saucepan with the correct amount of sugar and any other spices that you’re using.

2. Set the saucepan aside and let the fruit mixture marinate for about 2 hours.

3. Then heat the fruit mixture until the juices are flowing out of the fruit and everything is warm, similar to compote.

4. Fill the canning jars, leaving ½ inch of headspace. If you run out of liquid, add boiling water until all jars are full enough. Remove air bubbles and wipe the rims clean.

5. Secure the lids and bands, and process using the water-bath method. Don’t forget to let the jars cool, and don’t mess with the lids while the jars are cooling. Also, adjust cooking times to your altitude as needed.

Cold Pack

1. First, make your syrup based on the following ratios:

• Very light (sugar water)—½ cup sugar to 5 cups water
• Light—1 cup sugar to 5 cups water
• Medium—1½ cups sugar to 5 cups water
• Heavy—2 cups sugar to 5 cups water
• Very heavy—2½ cups sugar to 5 cups water
  
  This is a great way to adjust the sugar depending on what you’re canning or what you plan to use the syrup for. For instance, pie fillings will be thick, but canned fruits made to eat straight out of the jar are delicious with just a light syrup. For that matter, if you don’t want to add any sweetness, feel free to use only water and let the natural sugars of the fruit sweeten it. Regardless of which syrup you’re using, follow these steps to can your produce:

2. Peel, core, and clean your produce. Remove any damaged spots, and slice as necessary.

3. Heat the sugar and water in a saucepan over medium-high heat until the sugar is completely dissolved.

4. Pour about ½ cup of liquid into each jar. Pack the produce gently into the jar about halfway up. Then gently tap the bottom of the glass on a pot holder or towel on your counter. This helps settle the produce and release bubbles without having to smash delicate berries or fruits into the jar.

5. Fill the jars until full, tapping when necessary to pack tightly. No matter how tightly they seem to be packed, as soon as you add the liquid, space is going to appear.

6. Cover with liquid until ½ inch of headspace is left.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

8. Process in the canner for 10 minutes (or for the time each recipe states), adjusting for altitude.

9. Remove the jars and set upright on a towel. Do not disturb jars for at least 24 hours.

Canned Peaches

• 9 pounds of peaches (3 pounds per quart) • 4 cups water

• 2 cups granulated sugar • 3 quart jars, lids, and bands

1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.

2. Fill a large pot with water and bring to a boil. Add the peaches to the boiling water and boil for 30 seconds. Plunge into a large bowl of icy cold water to loosen the skins. Slip off the skins, then cut the peaches in half and remove the pits.

3. Pack the peaches into the jars, leaving ½ inch of headspace.

4. In a saucepan, mix the water and sugar and bring to a boil, stirring to dissolve the sugar. Pour enough syrup over the peaches to cover, leaving ½ inch of headspace.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

6. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

7. Process for 25–30 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Apple Pie Filling

• 6–7 quarts apples, peeled, cored, and quartered • 4½ cups granulated sugar • 1 cup cornstarch • 3 teaspoons ground cinnamon • ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger • 1 teaspoon salt • 10 cups water • 5 tablespoons fresh or bottled lemon juice, divided • 6–7 quart jars, lids, and bands

1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.

2. To keep the apples from turning brown, place them in a large bowl with cold water and 2 tablespoons lemon juice.

3. Mix the dry ingredients together in a large pot. Add the water and cook the mixture until thick. Add the remaining lemon juice.

4. Pack the apples into the jars, and pour the cooked filling over the apples, leaving ½ inch of headspace.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

6. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

7. Process for 20 minutes, adjusting for altitude. Remove the jars from the canner and cool.

Blueberry Compote

• 4 cups granulated sugar • 2 cups water • 8 cups fresh blueberries

• 1/3 cup fresh or bottled lemon juice • 3 pint jars, lids, and bands

1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.

2. Combine the sugar and water in a saucepan, and boil for 5 minutes. Add the blueberries, and simmer for another 4 to 5 minutes or until the blueberries start to break down and burst open.

3. Remove from the heat and stir in the lemon juice.

4. Fill the jars with the blueberry mixture, leaving ¼ to ½ inch of headspace.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.

6. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.

7. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.