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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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)
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!