How to Can Fruit

Would you like to know how to can fruit so you can use it all year long? Whether you have a harvest from your own trees and vines, or you've gotten a great deal on seasonal fruit at the market, canning provides a way to preserve fruit for later use.

Fruits are at peak quality for six to 12 hours after being picked. For this reason, fruit picked from your garden or purchased from nearby producers is usually good for canning.

Allow apricots, peaches, pears and plums to ripen one or more days between harvest and canning for best results. If you must delay canning other fresh fruit, keep it refrigerated until you are ready to begin.

Sometimes fruits need to be packed with a syrup made of sugar and water when canning. Of course sugar is not necessary for canning, but sometimes the syrup makes the taste and appearance of the fruit improve. You can make either light, medium or heavy syrup.

Read on to learn how to can fruit step by step.Read on to learn how to can fruit step by step.

Canning is a simple process, that has been used for a long time to preserve fruits and vegetables. The hot water bath method requires a large pot, and a few special tongs and racks. You'll also need a supply of specially made canning jars and lids-- and the fruit you wish to can!

• Fruits that can be safely canned using the water bath method include:

• Apples
• Berries
• Cherries
• Figs
• Mangoes
• Citrus Fruit
• Pears
• Peaches
• Plums
• Nectarines

• Make sure to follow the USDA recommendations for amount of lemon juice (or other acid) and sugar that are required for each fruit. The sugar and acid are required for safe food preservation, and the amounts should not be altered unless alteration is specificly permitted by the USDA guidelines.

• Canning does require some special equipment, as well as other items that you may already have.

1. Canning pot, with wire canning rack and lid
2. Large saucepan or stockpot, big enough to hold the fruit
3. Large saucepan or stockpot with boiling water you can use to top off the canning pot
4. Canning tongs, wide tongs that can fit around pint or quart sized canning jars
5. Tongs, to safely handle ht lids and seals
6. Canning jars with bands and vacuum seal lids. Don't use ordinary jars; they may shatter while canning and may not seal correctly.
7. Canning funnel, with a wide mouth that is used to fill the jars
8. Several clean towels to place jars and lids on
9. A thin rubber spatula or knife

1. Review the USDA guidelines for canning fruit for specific instructions for the fruit you are going to can. The following is the general process for using a hot water bath method to can fruit.
2. Check the jars and lids to make sure the jars have no nicks and cracks, and the lids will form a good seal.
3. Sterilize the jars and lids and clean the bands.
4. Fill the canning pot halfway with water.
5. Place the rack in the canning pot, in the elevated position.
6. Heat the water in the canning pot to a simmer.
7. Prepare the fruit according to the USDA instructions, adding sugar and lemon juice as required.
8. Place a sterilized jar on a towel.
9. Place the canning funnel on top of the jar.
10. Spoon the prepared fruit into the jar
11. Slide a narrow rubber spatula between the fruit and the jar to release trapped air bubbles.
12. Clean rim and threads of jar with a damp cloth.
13. Place sterilized vacuum lid on jar, centering sealing compound and resting the lid securely on the jar rim.
14. Screw the band on the jar.
15. Repeat until each of your jars is filled.
16. As each jar of fruit is filled, place it in the canning rack (which should still be in its elevated position in the canning pot).
17. After all jars are filled and placed onto the rack, lower rack into canning pot, making sure each jar is covered by 1 to 2 inches a water. Add water from your reserve pot if necessary.
18. Put lid on canner, and bring the water to a boil.
19. Process for the amount of time the USDA recommends for the fruit you are processing.
20. Allow jars to cool undisturbed for 24 hours, then test the seal.
21. Refrigerate or reprocess any fruit without a good seal.