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Canning Fruits

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Information about Canning Fruits
Education

Published on February 6, 2008

Author: Susann

Source: authorstream.com

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Canning Fruits Safely : Canning Fruits Safely Resources for Today: Resources for Today Canning Fruits Safely (B0430) How Do I…..Can Fruits and Fruit Products (NCHFP) Getting Started: Getting Started Select fresh, firm and undamaged fruits Hasten ripening of under-ripe fruits by storing in a paper bag with an apple Preparing Fruit: Preparing Fruit Wash fruit before processing Use anti-oxidants to prevent browning: ascorbic acid or lemon juice Sweetening Fruit: Sweetening Fruit Sugar syrups help preserve color and flavor Juice syrups can also be used Canning in water – a poor option Artificial sweeteners can be acceptable Question time??: Question time?? Packing Fruit into Jars: Packing Fruit into Jars RAW fruit tightly packed into clean, hot jars Cover with boiling hot syrup HOT fruit heated in syrup or juice packed loosely into clean, hot jars Add cooking liquid to achieve proper headspace Water Bath or Pressure Processing: Water Bath or Pressure Processing Apple slices –water bath canning Heat sliced, prepared apples in syrup, juice or water. Boil for 5 minutes. Pack hot apple slices into clean, hot jars and cover with boiling cooking liquid, leaving ½ inch headspace. Process pints or quarts: 25 minutes Apple slices – pressure processing Heat sliced, prepared apples in syrup, juice or water. Boil for 5 minutes. Pack hot apple slices into clean, hot jars and cover with boiling cooking liquid, leaving ½ inch headspace. Process pints or quarts: 10 minutes at 6 psi (dial) 10 minutes at 10 psi (weight) Canning Fruit Syrups: Canning Fruit Syrups Select 6-1/2 cups of fresh or frozen fruit. Sort and wash; crush. Heat to boiling and simmer until soft – 5-10 minutes. Strain. Combine juice with sugar and boil, simmer 1 minute, adding fresh fruit, if desired. Fill clean, hot half-pint or pint jars, leaving ½ inch headspace. Process 15 minutes. Yum! Canning Fruit Pie Filling: Canning Fruit Pie Filling Select ripe, juicy fresh fruit; or unsweetened frozen fruit Use Clearjel for a successful product Use bottled lemon juice safety and quality A Word About Fruit Butters: A Word About Fruit Butters Try apple, peach, or pear butter for a tasty treat Pumpkin butters should not be canned at home Common Questions: Common Questions Omitting sugar – using artificial sweeteners Using cornstarch in pie fillings Signs of spoilage Floating fruit Question time??: Question time?? How Long Does It Keep?: How Long Does It Keep? Canned fruits, syrups and butters: 1 year under proper storage conditions Next Time:: Next Time: Open line for canning questions! July 19th 10-11 am

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