Canning fruits safely
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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

  • Canning Fruits Safely (B0430) www.foodsafety.wisc.edu

  • How Do I…..Can Fruits and Fruit Products (NCHFP)www.uga.edu/nchfp/


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Preparation

  • Boiling water canner (usually)

  • Jars: pints, quarts, half-gallons (fruit juice only!)

  • 2-piece lids

  • Fruit


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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


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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)


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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


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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


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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)


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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!


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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


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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


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Common Questions

  • Omitting sugar – using artificial sweeteners

  • Using cornstarch in pie fillings

  • Signs of spoilage

  • Floating fruit