CANNING FRUITS SAFELY (B0430)
Fruit can be canned in a sugar-based
syrup, fruit juice or water. Sugar helps canned fruit hold its
shape, color and flavor. For that reason, sugar syrups are called
for in most canning instructions. But for those seeking to limit
the sweetness or calories of canned fruit, many fruits can be
successfully canned in unsweetened fruit juice. Fruit canned in
juice should be fully ripe, and canned in its own juice when possible.
Because sugar is not required to prevent spoilage, processing
time are the same for fruit canned in syrup or in juice.
Fruits may be packed raw or hot into
clean, hot jars. For raw pack, tightly pack raw fruit into
jars and cover with boiling hot water syrup, juice or water. For
hot pack: heat fruit first in syrup, water or juice, then
loosely pack hot into jars with hot liquid.
For best quality, process canned fruits
in a boiling water canner. Fill canner with hot water - 140 degrees
F water for raw pack, 170 degrees F water for hot pack. Add jars
of fruit, add more water as necessary to bring the level to 1
inch above jar lids, and return water to a boil. Start timing
the process once the water returns to a boil.
Fruit may also be safely canned in
a pressure canner, but may overcook and become mushy. Better quality
will result if you use the pressure canner as a boiling water
bath - with the lid on but not locked in place, and the petcock
open or weighted gauge off.
For more information
refer to publication:
Canning Fruits Safely (B0430)
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