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Canning Fruits Safely Resources for Today Canning Fruits Safely (B0430) www.foodsafety.wisc.edu How Do I…..Can Fruits and Fruit Products (NCHFP) www.uga.edu/nchfp/ Preparation Boiling water canner (usually) Jars: pints, quarts, half-gallons (fruit juice only!) 2-piece lids Fruit

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resources for today
Resources for Today
  • Canning Fruits Safely (B0430) www.foodsafety.wisc.edu
  • How Do I…..Can Fruits and Fruit Products (NCHFP)www.uga.edu/nchfp/
preparation
Preparation
  • Boiling water canner (usually)
  • Jars: pints, quarts, half-gallons (fruit juice only!)
  • 2-piece lids
  • Fruit
harvest fresh fruit
Harvest Fresh Fruit
  • Select fresh, firm and undamaged fruit
  • Hasten ripening of under-ripe fruits by storing in a paper bag with an apple
  • Over-ripe fruit may float on canning
preparing fruit
Preparing Fruit
  • Wash fruit before processing
  • Use anti-oxidants to prevent browning of light-colored fruit:
    • ascorbic acid (Vit C) 1500 mg/quart
    • lemon juice or citric acid will work, but not as well (3 Tbl/qt)
sweetening fruit
Sweetening Fruit
  • Sugar syrups help preserve color and flavor
  • Juice syrups can also be used
  • Canning in water – a poor option
  • Artificial sweeteners can be acceptable
packing fruit into jars
Packing Fruit into Jars
  • RAW pack: Fruit tightly packed into clean, hot jars
    • Cover with boiling hot syrup to achieve proper headspace
  • HOT pack: Fruit heated in syrup or juice, then packed loosely into clean, hot jars
    • Add cooking liquid to achieve proper headspace
boiling water or pressure processing
Boiling Water or Pressure Processing

Apple Slices

Boiling water: Heat sliced, prepared apples in syrup, juice or water. Boil for 5 min. Pack hot apple slices into clean, hot jars and cover with boiling cooking liquid, leaving ½ inch headspace. Process pints or quarts: 25 minutes

Pressure canning: Heat sliced, prepared apples in syrup, juice or water. Boil for 5 minutes. Hot pack into clean, hot jars and cover with boiling cooking liquid, leaving ½ inch headspace.

Process pints or quarts:

10 min at 6 psi (dial)

10 min at 10 psi (weight)

canning fruit syrups
Canning Fruit Syrups

Select 6-1/2 cups of fresh or frozen fruit. Sort and wash; crush. Heat to boiling and simmer until soft – 5-10 minutes. Strain. Combine juice with sugar and boil, simmer 1 minute, adding fresh fruit, if desired. Fill clean, hot half-pint or pint jars, leaving ½ inch headspace. Process 15 minutes. Yum!

canning fruit pie filling
Canning Fruit Pie Filling
  • Select ripe, juicy fresh fruit; or unsweetened frozen fruit
  • Use Clearjel for a successful product
    • Clearjel is a modified food starch
  • Use bottled lemon juice to ensure a quality product
fruit butters
Fruit Butters
  • Try apple, peach, or pear butter for a tasty treat
  • Pumpkin butters should not be canned at home
  • A crock-pot or roaster can be an easy way to prepare fruit butters for canning
common questions
Common Questions
  • Omitting sugar – using artificial sweeteners
  • Using cornstarch in pie fillings
  • Signs of spoilage
  • Floating fruit