Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension

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

Print Icon Email Icon Share Icon


Canning Fruit Puree

William Schafer

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.

Related Resources

Reviewed by Deb Botzek-Linn 2015

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy