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Food Preparation CANNING FRUIT




Source of Recipe


NET AND ME
Food Preparation
Select only the best fruit...firm but not overripe. Select only enough for one canner load at a time. Rinse fruit under cold running water. Peel fruit if necessary, remove pits, etc., and trim away bruised areas. Cut into serving sizes.
To prevent some fruit (apples, apricots, peaches, pears, etc.) from darkening, use commercial ascorbic and citric acid mixtures according to manufacturer¼s directions, or add 2 tablespoons each of salt and vinegar to a gallon of water. As the fruit is prepared, drop it in the solution. Do not keep fruit in the solution longer than 20 minutes. Fruit may also be dipped in lemon juice to prevent darkening.
If a sugar syrup is desired, prepare according to sweetness as follows.
Syrup Sugar Water Yield
LIGHT ¾ CUP 6 ¾ C ABOOUT 7 C



Boil sugar and water together in a pan until sugar is dissolved - about 5 minutes. (Note: Fruit juice or water may be used to cover the fruit instead of a sugar syrup.)
Pack fruit firmly into jars. Leave 1/2 inch headspace at the top of the jar.
Note: Some fruits will need to be precooked before packing into jars. This is called the "hot pack" method. To "hot pack," the fruit is brought to a boil in the syrup, juice, or water, cooked briefly, and packed into hot jars. Hot liquid is poured over the fruit. Hot packing helps to prevent fruit from floating in the jar.
Pour boiling fruit juice, water, or syrup over the fruit in the jar. Fill within 1/2 inch of the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
Always refer to reliable up-to-date canning information to determine the best way to prepare fruit for processing.

Processing
Make sure water in canner is boiling.*
Place jars in canning rack, then place rack in canner while water is boiling. ** Place jars far enough apart to allow for circulation of water around jars. Water should be 1 to 2 inches over the tops of the jars when boiling.
Begin timing for processing as soon as the water returns to a rolling boil. Use the table as a processing guide; however, at higher altitudes (over 1,000 feet) you will need to adjust processing times.
The canner should be covered during processing. The hot boiling water should cover the tops of the jars during the entire processing time.
After processing time is completed, remove hot jars and place on a towel or rack to cool. Keep jars out of drafts. DO NOT TURN JARS UPSIDE DOWN. When jars have cooled, check for sealing.
Processing Times For High-Acid Foods Using A Boiling Water Bath Canner (212° F)
Fruits & Vegetables Pints Quarts
Apples (hot pack)*** 20 minutes 20 minutes

Berries (raw pack) 15 20
Cherries (raw pack) 20 25
Dill Pickles (raw pack) 10 15
Sweet Pickles (raw pack) 10 15
Fruit Juices (hot pack) 15 15
Fruit Jams and Jellies 10 10
Peaches (hot pack) 20 25
Pears (hot pack) 20 25
Plums (hot pack) 20 25
Pickle Relish (hot pack) 10 --
Rhubarb (hot pack) 10 10
Tomatoes (hot pack)**** 35 45
Tomato Juice (hot pack)**** 35 40