University of Minnesota Extension
/
612-624-1222
Menu Menu

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

Fruits

Canning Fruit Puree

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

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Note: this recipe should not be used for figs.

Procedure

  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

  • © 2013 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy