Safe Home Canning of Fruits, Vegetables and Meats

Section 2

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Fruit and Fruit Products

Liquids Used to Can Fruit
Preparing and Using Syrups

Dial-gauge pressure canner process times for acid foods Weighted-gauge pressure canner process times for acid foods

General

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Canned fruits must be processed to inactivate yeasts, molds, and possible acid-tolerant bacteria. Botulism is not a concern because the high acidity prevents its growth. The quickest way to process fruits is in a boiling-water bath. The processing times listed in this publication are for a maximum altitude of 2000 feet found in Minnesota. Individuals living at a known altitude below 1000 feet may process for 5 minutes less than indicated and be assured of producing a safe product.

Pressure canners are also acceptable for processing fruit, but it is much more time consuming. However, some home food preservers still prefer to use this method. Optional pressure canning times are given at the end of this section.

Liquids Used to Can Fruit

Fruits may be canned in water, juice, or a sweet syrup. The sweet syrup does not preserve the fruit but helps the fruit maintain its shape, color, and flavor. Commercial unsweetened apple juice, pineapple juice, or white grape juice make good canning liquids. These maybe used directly or diluted with water. Juice can also be extracted from some of the fruit that is being canned or from fresh apples, pineapple, or white grapes. To extract the juice, crush ripe, unbruised fruit. Heat to simmering over low heat. Strain through cheesecloth or a jelly bag.

Preparing and Using Syrups

The following guidelines for preparing and using syrups offer a new "very light" syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. The lighter the syrup, the fewer the calories it contains. Quantities of water and sugar make enough syrup for a canner load of pints or quarts. They are included for each syrup type.

Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar.

Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.

Other Sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups. Artificial sweeteners should be added just before serving the fruit. Saccharin-based sweeteners can become bitter and aspartame-based sweeteners may lose their sweetening power during processing.

APPLE BUTTER

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Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to test for doneness is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving ¼ inch headspace. Quart jars need not be presterilized. To presterilize jars, see Section 1. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Half-pints or pints—10 minutes
Quarts—15 minutes

APPLE JUICE

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Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed.

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Pill immediately into sterile pint or quart jars (See Section 1 to sterilize jars), or fill into clean half-gallon jars, leaving ¼ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—10 minutes
Half-gallons—15 minutes

APPLE RINGS, SPICED

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Procedure: Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into ½ inch slices, remove core area with a melon baller, and immerse slices in ascorbic acid solution. (See Maintaining Color and Flavor in Canned Foods, Section 1) To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-qt. saucepan. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Half-pints or Pints—l5 minutes

APPLESAUCE

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Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce—an average of 3 pounds per quart.

Quality: Select apples that are sweet, juicy, and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.

Procedure:Wash, peel, and core apples. If desired, slice into water containing ascorbic acid to prevent browning. (See Maintaining Color and Flavor in Canned Food, Section 1) Place drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½ inch headspace. Wipe jar rims. Adjust lids and process.

Recommended Process:
Boiling Water Bath
Pints—20 minutes
Quarts—25 minutes

APPLES, SLICED

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Quantity: An average of 19 pounds is needed per canner load of 7 quarts; an average of 12¼ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts—an average of 2¾ pounds per quart.

Quality: Select apples that are juicy, crisp, and preferably both sweet and tart.

Procedure: Wash, peel, and core apples. To prevent discoloration, slice into water containing ascorbic acid. (See Maintaining Color and Flavor in Canned Foods, Section 1) Raw packs make poor quality products. Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup or juice per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or quarts—25 minutes

Processing directions for canning sliced apples in a dial-gauge or weighted-gauge canner are at the end of this section.

APPLES, SPICED CRAB

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Procedure: Remove blossom petals and wash apples, leaving stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup. Cover and let stand overnight. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Half-pints or Pints—25 minutes

APRICOTS, HALVED OR SLICED

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Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts—an average of 2¼ pounds per quart.

Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh.

Procedure: Follow directions for peaches. The boiling water dip and removal of skin process is optional. Wash fruit if skins are not removed; use either hot or raw pack, arid the same process time.

BERRIES, WHOLE (Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries)

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Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24 quart crate weighs 36 pounds and yields 18 to 24 quarts—an average of 1¾ pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup as directed in this section. Add ½ cup syrup, juice, or water to each clean jar.

Hot Pack: For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—20 minutes

Raw Pack: Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints—20 minutes
Quarts—25 minutes

Processing directions for canning berries in a dial-gauge or weighted-gauge canner are given at the end of this section.

BERRY SYRUP

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Juices from fresh or frozen blueberries, cherries, grapes, raspberries (black or red), and strawberries are easily made into toppings for use on ice cream and pastries.

Yield: About 9 half-pints.

Procedure: Select 6½ cups of fresh or frozen fruit of your choice. Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4½ to 5 cups. Combine the juice with 6¾ cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save 1 or 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making regular syrup. Remove from heat, skim off foam, and fill into clean half-pint or pint jars, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Half-pints or Pints—15 minutes

CHERRIES, WHOLE (Sweet or Sour)

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Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A lug weighs 25 pounds and yields 8 to 12 quarts—an average of 2½ pounds per quart.

Quality: Select bright, uniformly colored, mature cherries which are ideal for eating fresh or cooking.

Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid to prevent stem-end discoloration. (See Maintaining Color and Flavor in Canned Foods, Section 1) If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white grape juice, or syrup. If syrup is desired, select and prepare preferred type as directed in this section.

Hot Pack: In a large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving ½ inch headspace.

Recommended Process:
Boiling-Water Bath
Pints—20 minutes
Quarts—25 minutes

Raw Pack: Add ½ cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—30 minutes

Processing directions for canning cherries in a dial-gauge or weighted-gauge canner are given at the end of this section.

FIGS

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Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints—an average of 2½ pounds yields 1 quart.

Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh.

Procedure: Wash figs thoroughly in clean water. Drain. Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup (See Syrups in this section) for 5 minutes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add ½ teaspoon citric acid per quart or ¼ teaspoon per pint to the jars. Fill jars with hot figs and cooking syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints—50 minutes
Quarts—55 minutes

FRUIT PUREES (except figs)

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Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Pack puree into hot jars, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—20 minutes

Processing directions for canning purees in a dial-gauge or weighted-gauge canner are given at the end of this section.

GRAPEFRUIT AND ORANGE SECTIONS

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Quantity: An average of 15 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints—an average of about 2 pounds yields 1 quart.

Quality: Select firm, mature, sweet fruit of ideal quality for eating fresh. Grapefruit may be canned without oranges. Sections may be packed in water, citrus juice or syrup.

Procedure: Wash and peel fruit and remove white tissue to prevent a bitter taste. If you use syrup, prepare it according to directions in the General section and bring to boil. Fill jars with sections and water, juice, or hot syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—15 minutes

Processing directions for canning citrus sections in a dial-gauge or weighted-gauge canner are given at the end of this section.

GRAPE JUICE

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Quantity: An average of 24½ pounds is needed per canner load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7 to 9 quarts of juice—an average of 3½ pounds per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skin is soft. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice. Add juice to a saucepan and sweeten to taste. Heat and stir until sugar is dissolved. Continue heating with occasional stirring until juice begins to boil. Fill into jars immediately, leaving ¼ inch headspace. (To sterilize empty pints and quart jars, see Section 1.) Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—10 minutes
Half-gallons—15 minutes

GRAPES, WHOLE

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Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes—an average of 2 pounds per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes harvested two weeks before they reach optimum eating quality.

Procedure: Stem, wash, and drain grapes. Prepare syrup desired as directed in this section.

Hot Pack: Blanch grapes in boiling water for 30 seconds. Drain, fill jars with grapes and hot syrup, leaving 1 inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—15 minutes

Raw Pack: Fill jars with grapes and hot syrup, leaving 1 inch. Adjust lids and process.
Recommended Process:
Boiling-Water Bath
Pints—20 minutes
Quarts—25 minutes

MIXED FRUIT COCKTAIL

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3 lb. peaches
3 lb. pears
1½ lb. slightly underripe seedless green grapes
10-oz. jar of maraschino cherries
3 cups sugar
4 cups water
Yield: About 6 pints

Procedure: Stem and wash grapes, and keep in ascorbic acid solution. (See Maintaining Color and Flavor of Canned Foods, Section 1) Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1½ minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into ½ inch cubes and keep in solution with grapes. Peel, halve, and core pears. Cut into ½ inch cubes, and keep in solution with grapes and peaches.

Combine sugar and water in a saucepan and bring to boil. Drain mixed fruit. Add ½ cup of hot syrup to each jar. Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving ½ inch headspace. Adjust lids and process.
Recommended Process:
Boiling-Water Bath
Half-pints or pints—25 minutes

NECTARINES, HALVED OR SLICED

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PEACHES, HALVED OR SLICED

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Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an average of 2½ pounds per quart.

Quality: Choose ripe, fruit, ideal for eating fresh or cooking.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. (See Maintaining Color and Flavor in Canned Foods, Section 1) Prepare and boil syrup desired as directed in this section or pack in water, apple juice, or white grape juice. Raw packs make poor quality peaches.

Hot Pack: In a large saucepan place drained fruit in syrup, water or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½ inch headspace. Place halves in layers, cut side down.

Recommended Process:
Boiling-Water Bath
Pints—25 minutes
Quarts—30 minutes

Raw Pack: Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints—30 minutes
Quarts—35 minutes

Processing directions for canning peaches in a dial-gauge or weighted-gauge canner are given at the end of this section.

PEARS, HALVED

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Recommended Process:
Boiling-Water Bath
Pints—25 minutes
Quarts—30 minutes

Processing directions for canning pears in a dial-gauge or weighted-gauge canner are given at the end of this section.

PINEAPPLE

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Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints—an average of 3 pounds per quart.

Quality: Select firm, ripe pineapples.

Procedure: Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube. Pineapple may be packed in water, apple juice, white grape juice, or in syrup desired as directed in this section. In a large saucepan, add pineapple to syrup, water, or juice, and simmer 10 minutes. Fill jars with hot pieces and cooking liquid, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Pints—20 minutes
Quarts—25 minutes

PLUMS, HALVED OR WHOLE

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Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 56 pounds and yields 22 to 36 quarts—an average of 2 pounds per quart.

Quality: Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup.

Procedure: Stem and wash plums. To can whole, prick skins on two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted. If you use syrup, prepare it as directed in this section.

Hot Pack: Add plums to water or hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and cooking liquid or syrup, leaving ½ inch headspace.

Raw Pack: Fill jars with raw plums, packing firmly. Add hot water or syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling Water Bath
Pints—25 minutes
Quarts—30 minutes

Processing directions for canning plums in a dial-gauge or weighted-gauge canner are given at the end of this section.

RHUBARB, STEWED

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Quantity: An average of 10½ pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts—an average of 1½ pounds per quart.

Quality: Select young, tender, well-colored stalks from the spring or late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into ½ inch to 1 inch pieces. In a large saucepan add ½ cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims. Adjust and process.

Recommended Process:
Boiling-Water Bath
Pints or Quarts—20 minutes

Process directions for canning rhubarb in a dial-gauge or weighted-gauge canner are given at the end of this section.

ZUCCHINI-PINEAPPLE

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4 qt. cubed or shredded zucchini
46 oz. canned unsweetened pineapple juice
1½ cups bottled lemon juice
3 cups sugar
Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into ½ inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½ inch headspace. Adjust lids and process.

Recommended Process:
Boiling-Water Bath
Half-pints or Pints—20 minutes

Note: For 0-1000 feet altitude, subtract 5 PSI for each fruit and retain same process time.

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