Resources for Resources for TodayToday
• Canning Fruits Canning Fruits Safely Safely (B0430) www.foodsafety.wisc.edu
• How Do I…..Can How Do I…..Can Fruits and Fruit Fruits and Fruit Products Products (NCHFP) www.uga.edu/nchfp/www.uga.edu/nchfp/
PreparationPreparation• Boiling water canner Boiling water canner
(usually)(usually)• Jars: pints, quarts, half-Jars: pints, quarts, half-
gallons (fruit juice only!)gallons (fruit juice only!)• 2-piece lids2-piece lids• FruitFruit
Harvest Fresh FruitHarvest Fresh Fruit• Select fresh, firm and Select fresh, firm and
undamaged fruitundamaged fruit• Hasten ripening of under-Hasten ripening of under-
ripe fruits by storing in a ripe fruits by storing in a paper bag with an applepaper bag with an apple
• Over-ripe fruit may float on Over-ripe fruit may float on canningcanning
Preparing FruitPreparing Fruit• Wash fruit before Wash fruit before
processing processing • Use anti-oxidants to prevent Use anti-oxidants to prevent
browning of light-colored browning of light-colored fruit: fruit: – ascorbic acid (Vit C) 1500 mg/quartascorbic acid (Vit C) 1500 mg/quart– lemon juice or citric acid will work, lemon juice or citric acid will work,
but not as well (3 Tbl/qt)but not as well (3 Tbl/qt)
Sweetening FruitSweetening Fruit• Sugar syrups help preserve Sugar syrups help preserve
color and flavorcolor and flavor• Juice syrups can also be usedJuice syrups can also be used• Canning in water – Canning in water – a poor
option• Artificial sweeteners can be Artificial sweeteners can be
acceptableacceptable
Packing Fruit into Packing Fruit into JarsJars
• RAW pack: Fruit RAW pack: Fruit tightly packed tightly packed into clean, hot into clean, hot jarsjars– Cover with Cover with
boiling hot boiling hot syrup to achieve syrup to achieve proper proper headspaceheadspace
• HOT pack: Fruit HOT pack: Fruit heated in syrup heated in syrup or juice, then or juice, then packed loosely packed loosely into clean, hot into clean, hot jarsjars– Add cooking Add cooking
liquid to achieve liquid to achieve proper headspaceproper headspace
Boiling Water or Boiling Water or Pressure Pressure
ProcessingProcessingBoiling 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)
Apple Slices
Canning Fruit SyrupsCanning Fruit SyrupsSelect 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 FillingCanning 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 ButtersFruit 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 QuestionsCommon Questions• Omitting sugar – using Omitting sugar – using
artificial sweetenersartificial sweeteners• Using cornstarch in pie Using cornstarch in pie
fillingsfillings• Signs of spoilageSigns of spoilage• Floating fruitFloating fruit