Canning Fruits Canning Fruits Safely Safely

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

Question time??Question time??