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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Fruit Puree


Canning Fruit Puree

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Reviewed 2015 by Deb Botzek-Linn, Extension Educator — Food Safety.

Note: this recipe should not be used for figs.


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

Recommended process

See also: pressure canner process times for fruit.

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