|
- Do not can overripe
fruit.
- Do not use the open
kettle method for canning fruits. Never can in any
oven (electric, gas or microwave).
- Use jar size,
processing methods and time given in reliable,
up-to-date canning instructions.
- Increase water-bath
processing times at altitudes of 1,000 feet or more
to compensate for the lower temperature of boiling
water at high altitude.
- Check jars for seals
within 24 hours of canning. Treat unsealed jars as a
fresh product.
Water
bath canners. Any big metal container may be
used as a boiling water bath canner if it is deep enough
and has a tight-fitting cover and a wire or wooden rack.
Rack dividers prevent jars from touching each other or
falling against the side of the canner. Be sure the
container is at least
4 to 5 inches deeper than the height
of jars used, to allow adequate space for the rack and
briskly boiling water. For pint jars, you need a
container at least 10 inches deep. For quart jars, the
container should be at least 12 inches deep.
A deep
pressure canner may be used as a boiling water bath.
Cover but do not fasten the lid. Also, leave the petcock
wide open so steam can escape and pressure does not
build up inside the canner.
Canning Jars. Standard mason jars are recommended for
home canning. Commercial food jars that are not
heat-tempered, such as mayonnaise jars, break easily.
Sealing also can be a problem if sealing surfaces do not
exactly fit canning lids. Be sure all jars and closures
are perfect. Discard any with cracks, chips, dents or
rust. Defects prevent airtight seals.
Before use,
wash jars in hot soapy water and rinse well. To remove
scale or hard water films on jars, soak several hours in
a solution of 1-cup vinegar (5 percent) per gallon
water. Keep jars warm until ready to fill and place in
canner.
Prepare
two-piece metal canning lids. Lids can be used only
once, but the screw bands can be reused as long as they
are in good condition. Read the manufacturer's
instructions for heating the lids. Some need to be
covered with hot water; others need to be boiled for a
minute or more. Do not reuse lids from commercially
canned foods.
Choose
fresh, firm fruits for canning. The sooner you get them
from the Garden to the jar, the better.
For even
cooking, sort fruits for size and ripeness. Wash all
fruits thoroughly, whether or not they will be pared.
Handle gently to avoid bruising. Dirt contains some of
the bacteria hardest to kill. Don't soak fruits; they
may lose flavor and nutrients.
Some peeled
or cut fruits darken when exposed to air. Any of these
simple treatments help prevent darkening:
- Use a commercial
ascorbic acid mixture, available in grocery and drug
stores. Follow instructions on the packaging.
- Drop fruit in a
solution of 1 teaspoon ascorbic acid (vitamin C) and
1 gallon water. Drain before canning.
- Drop fruit into a
citric acid or lemon juice solution (1 teaspoon
citric acid U.S.P. grade or 3/4 cup lemon juice to 1
gallon water). Drain fruit before canning.
Sugar helps
canned fruit hold its shape, color and flavor but is not
needed to prevent spoilage. Fruits also can be packed in
boiling hot water or juice. Processing is the same for
unsweetened and sweetened fruit. Any of the following
may be used to provide sweetness.
|
Table 1: Sugar syrup
proportions adequate for 9-pint load.
|
|
Water
or juice
(cups)
|
Sugar
(cups)
|
Type
syrup
|
|
6
1/2
|
3/4
|
very
light (10% sugar)
|
|
5
3/4
|
1
1/2
|
light
(20% sugar)
|
|
5
1/4
|
2
1/4
|
medium
(30% sugar)
|
Sugar
syrup. Mix sugar with water or with juice
extracted from some of the fruit. Heat sugar and water
or juice together until the sugar dissolves; skim if
necessary. Use the proportions in Table 1 as desired for
the sweetness of the fruit and your taste.
Extracted
juice. Thoroughly crush ripe, sound, juicy
fruit. Heat to simmering (185 to 210 degrees F) over low
heat. Strain through a jelly bag or other cloth.
Sugar
mixed directly with fruit. Add 1/4 to 1/2 cup
sugar to each quart of prepared fruit. Bring to a simmer
over low heat. Pack fruit hot in the hot juice that
cooks out.
Sweeteners
other than sugar. Light corn syrup, brown sugar
or mild-flavored honey can replace as much as half the
sugar used in canning fruit. It is best not to use
molasses, sorghum or other strong-flavored syrups. Their
flavors overpower the fruit flavor and they may darken
the fruit.
Artificial
sweeteners. Add these to fruit canned in plain
water just before serving. Saccharin-based sweeteners
can turn bitter during processing. Aspartame-based
sweeteners lose their sweetening power during
processing.
Fruits can
be packed into jars raw or preheated and packed hot.
To raw pack
-
Put cold, raw fruits into clean, hot
glass canning jars and cover with boiling-hot syrup,
juice or water. Pack most raw fruits tightly into the
jars because they shrink during processing.
To hot pack
-
Heat fruits in syrup, water,
extracted juice or steam before packing. Juicy fruits
can be preheated without added liquid and packed in the
juice that cooks out.
-
Pack hot food loosely in clean, hot
glass canning jars. Food should be at or near boiling
temperature when it is packed.
-
Hot packing is the preferred style of
pack for foods processed in a boiling water bath.
Raw and Hot
Pack
-
Use enough syrup, water or juice to fill
around the solid food in the jar and to cover the food.
See directions for the correct amount of space to leave
between the top of the fruit and the top of the jar.
This headspace is important to obtain a good seal.
-
Remove any trapped air bubbles by
sliding a nonmetallic spatula between the food and the
sides of the jar. If necessary, add more liquid to
obtain the proper headspace. Wipe jar rim with a clean,
dampened paper towel to remove any food particles.
-
Place
pretreated lid on the jar, gasket side down. Screw the
metal band down fingertip tight. Place filled and capped
jars on rack in boiling water bath canner or deep kettle
that has been half-filled with hot (140 F) water for
raw-packed foods or very hot water (170 F) for
hot-packed foods.
-
When canner
is filled, add boiling water as needed to bring water an
inch or two over the tops of jars. Do not pour boiling
water directly on glass jars.
-
Turn heat on
high until water boils vigorously. Set timer for
recommended altitude-adjusted time. Cover canner with
lid and lower heat setting to maintain gentle boil
throughout processing time. Add boiling water, if
needed, to keep water level above jars. When processing
time is up, turn off heat and remove canner lid. Using a
jar lifter, remove jars and place them on a rack, dry
towel or newspaper. Allow the jars to cool untouched,
away from drafts, for 12 to 24 hours before testing
seals.
Test the
seal on the jar lids. Press flat metal lids at center of
lid. They should be slightly concave and not move.
Remove screw bands, wash and store in a dry place. Wipe
jars and lids to remove any food residue. Label sealed
jars with contents, canning method used and date. Store
in a cool, dry, dark place. Stored properly, canned
fruits should retain their high quality for about one
year.
Treat
unsealed jars as fresh. Eat the food immediately,
refrigerate it for use within a week, freeze it, or
re-can it. If re-canned, repeat the entire process.
Don't
taste or use food that shows any sign of spoilage!
Look closely
at all jars before opening them. A bulging lid or
leaking jar is a sign of spoilage. When you open a jar,
look for other signs, such as spurting liquid, an
"off odor," or mold. Dispose of all spoiled
canned food in a place where it will not be eaten by
people or pets.
|
Table 2. Directions
for canning fruit; preparation methods and
processing times for canning in a boiling water
bath.
|
|
General directions:
Fill jars according to the raw or hot pack method
described for each fruit. Release air bubbles by
inserting a flat plastic (not metal) spatula
between food and jar. Slowly turn jar and move
spatula up and down to release bubbles. Adjust
headspace to level recommended. Clean jar rim with
dampened paper towel. Add lids and adjust as
manufacturer directs. Process in a boiling water
bath as directed for altitude. Begin timing when
water returns to boiling.
|
|
Fruit
|
Pack
|
Preparation
|
Jar
Size
|
Process
time (in minutes) at altitudes of:
|
|
0-
1000 ft.
|
1,001-
3,000 ft.
|
3,001-
6,000 ft.
|
6,001-
9,000 ft.
|
|
Apples, sliced
|
Hot
|
Prepare syrup if desired.
Wash, peel, core and slice apples. Use an
anti-darkening treatment. Boil drained apples 5
minutes in 1 pint syrup or water per 5 pounds
apples, stirring occasionally. Fill jars with hot
slices and hot syrup or water, leaving 1/2 inch
headspace.
|
pints
or quarts
|
20
|
25
|
30
|
35
|
|
Applesauce
|
Hot
|
Wash, peel and core apples.
Slice into anti-darkening solution. Place drained
apples into large saucepan; add 1/2 cup water per
4 cups sliced apples. Cook until tender (5 to 20
minutes). Press through sieve or food mill, or
leave chunky. Sweeten with 1/8 cup sugar per quart
sauce, if desired. Reheat sauce to simmering. Pack
hot into jars, leaving 1/2 inch headspace.
|
pints
quarts
|
15
20
|
20
25
|
20
30
|
25
35
|
|
Apricots,
halved or sliced
|
|
Follow directions and
processing times for peaches. (Peeling is
optional.)
|
|
|
Berries, whole
(including blueberries,
blackberries, dewberries,
huckleberries, loganberries,
mulberries,
elderberries,
gooseberries, raspberries and
currants)
|
Raw
|
Wash berries in cold or ice
water to firm fruit. Use scissors to snip off
"heads and tails" of gooseberries.
Drain. Prepare and boil syrup, if desired. Add 1/2
cup syrup, juice or water to each clean jar. Pack
berries into jars, leaving 1/2-inch headspace.
Shake jars while filling to get a full pack. Fill
jars to 1/2 inch from tops with boiling syrup or
water.
|
pints
quarts
|
15
20
|
20
25
|
20
30
|
25
35
|
|
Hot
|
Best for firm berries that
hold their shape well. Wash and drain berries;
place in saucepan. Cover with water and heat to
boiling for 30 seconds. Pack hot fruit in jars,
leaving 1/2-inch headspace. Fill jars to 1/2 inch
from tops with boiling liquid.
|
pints
or quarts
|
15
|
20
|
20
|
25
|
|
Cherries, whole
(sweet or sour)
|
Raw
|
Prepare syrup, if desired.
Wash cherries; remove pits if desired. Add 1/2 cup
hot water, juice or syrup to each jar. Pack fruit
in jars, leaving 1/2-inch headspace. Fill jars to
1/2 inch from tops with hot liquid.
|
pints
or quarts
|
25
|
30
|
35
|
40
|
|
Hot
|
Wash cherries; remove pits if
desired. In large sauce pan add 1/2 cup water,
juice or syrup for each quart of drained fruit and
bring to a boil. Fill jars with cherries and
cooking liquid, leaving 1/2-inch headspace.
|
pints
quarts
|
15
20
|
20
25
|
20
30
|
25
35
|
|
Fruit Purees
(except figs
and tomatoes)
|
Hot
|
Use sound, ripe fruit. Wash;
remove pits if necessary. Cut large fruit in
pieces. Measure fruit into large saucepan. Add 1
cup hot water for each quart of fruit. Simmer
until soft, stirring frequently. Press through a
strainer or food mill. Add sugar to taste, if
desired. Reheat to simmering. Pack hot into jars,
leaving 1/4-inch headspace.
|
pints
or quarts
|
15
|
20
|
20
|
25
|
|
|
|
|
|
|
Grapes, whole
|
Raw
|
Prepare syrup, if desired.
Wash, drain and remove stems from grapes. Pack
grapes into jars, leaving 1-inch headspace. Fill
jars to 1 inch from tops with boiling liquid.
|
pints
quarts
|
15
20
|
20
25
|
20
30
|
25
35
|
|
Hot
|
Blanch grapes in boiling
water for 30 seconds. Drain. Proceed as for raw
pack.
|
pints
quarts
|
15
20
|
20
25
|
20
30
|
25
35
|
|
Grapefruit and
orange sections
|
Raw
|
Wash and peel fruit; remove
white tissue to prevent a bitter taste. Prepare
syrup if desired and bring to a boil. Fill jars
with sections leaving 1/2-inch headspace. Fill
jars to 1/2 inch from tops with hot syrup or
boiling water.
|
pints
or quarts
|
10
|
15
|
15
|
20
|
|
Peaches or
nectarines
|
Raw
|
Prepare syrup, if desired.
Wash fruit. Dip peaches in boiling water 30-60
seconds to loosen skins, then dip quickly in cold
water and peel. Nectarines do not need to be
peeled. Cut fruit in half, remove pits and slice,
if desired. Use an anti-darkening treatment. Pack
drained fruit into jars, leaving 1/2-inch
headspace. Fill jars to 1/2 inch from tops with
boiling syrup or water.
|
pints
quarts
|
25
30
|
30
35
|
35
40
|
40
45
|
|
Hot
|
Prepare syrup, if desired.
Wash and prepare fruit as for raw pack. Heat
drained fruit in hot syrup or water. Pack hot
fruit in jars, leaving 1/2-inch headspace. Fill
jars to 1/2 inch from tops with boiling syrup or
water.
|
pints
quarts
|
20
25
|
25
30
|
30
35
|
35
40
|
|
Pears
|
|
Wash pears, peel. Cut in
halves or quarters and core. Proceed as for
peaches, using the raw or hot pack.
|
|
|
Pineapple
|
Hot
|
Select firm, ripe pineapples.
Wash and peel, removing eyes and tough fibers.
Slice or cube. Prepare syrup if desired. In large
saucepan, add pineapple to syrup, water or juice;
simmer 10 minutes. Fill jars with hot pieces and
cooking liquid, leaving 1/2-inch headspace.
|
pints
quarts
|
15
20
|
20
25
|
20
30
|
25
35
|
|
Plums, halved
or whole
|
Raw
|
Prepare syrup, if desired.
Wash and stem. To can whole, prick skins.
Freestone varieties may be halved or pitted. Pack
fruit into jars, leaving 1/2-inch headspace. Fill
jars to 1/2 inch from tops with boiling syrup or
water.
|
pints
quarts
|
20
25
|
25
30
|
30
35
|
35
40
|
|
Hot
|
Prepare syrup, if desired.
Wash and prepare plums as for raw pack. Add plums
to hot syrup, juice or water and boil 2 minutes.
Cover saucepan and let stand 20 to 30 minutes.
Fill jars with hot plums and cooking syrup,
leaving 1/2- inch headspace.
|
pints
quarts
|
20
25
|
25
30
|
30
35
|
35
40
|
|
Rhubarb, stewed
|
Hot
|
Wash rhubarb. Trim off leaves
and cut into 1/2 to 1-inch pieces. Add 1/2 cup
sugar to each quart rhubarb and let stand to draw
out juice. Bring to boiling. Pack hot into jars,
leaving 1/2-inch headspace.
|
pints
or quarts
|
15
|
20
|
20
|
25
|
|
*Procedures from USDA Home
and Garden Bulletin, The Complete Guide to
Home Canning, 1994.
|
|
|
