canning recipes

Recipes for Canning & Preserving Fruit

The following canning recipes are designed for preserving fruit using hot water bath and pressure canners. For information on processing methods and canning equipment refer to Canning Fruit and for general information on food preservation refer to Canning Basics.

Recipes
Canning Peaches

To can peaches choose ripe, mature fruit of ideal quality for eating fresh or cooking. Peaches can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice. Prepare the liquid syrup and keep it hot.

Remove skins from peaches by using a small paring knife or if preferred, dip fruit in boiling water for 30 to 60 seconds until skins loosen.canning peaches Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice to quarters for better fit. When canning Cling peaches before removing skin it is necessary to cut around the peach and down to the pit with a paring knife. Make this cut slightly off center easier separation. Then while holding peach in the palms of your hands twist fruit in opposite directions to separate halfs. Then use a peach pit knife to remove pit. Be very carefull when cutting out the pit. Push the knife gently downward and under the pit and then around it

Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse with water and drain before packing.


Cold Pack into sterilized jars and cover with boiling sugar syrup leaving 1/2 inch head space.preserving fruit
Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. Add more syrup if needed. Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Place jars on rack of hot
water bath canner, slowly and gently, lower rack bring water back to boil and process using the hot water bath method.
  • pts. 25 min.
  • qts. 30 min.

  • Yields
  • 48 pounds--18 to 24 quarts
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.


Apricots

Cold Pack using the same packing and processing method as for canning peaches except do not quarter slice the fruit halves. Cover with light to medium sugar syrup. Process using a Boiling Water Bath Canner.
  • pts. 25 min.
  • qts. 30 min.

  • Yields
  • 22 pounds 1 lug--7 to 11 quarts
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.


Berries, Blackberries, Blueberries, Elderberries, Raspberries, Gooseberries, Huckleberries, Loganberries and Dewberries

Wash 1 or 2 quarts of berries at a time, drain, cap and stem if necessary. For Gooseberries, snip off heads and tails using scissors.

Hot Pack For Blueberries, Currants, Elderberries, Gooseberries and Huckleberries, heat berries in boiling water for 30 seconds and drain. Fill hot jars with berries. Shake jars downward, gently, while filling to help settle berries and cover with boiling hot, medium sugar syrup, leaving 1/2 inch head space. Wipe rims and screw threads. Adjust lids and screw bands.

Cold Pack Fill hot jars with any type of the berries. Shake jars downward, gently, while filling to help settle berries. Cover with boiling hot, medium sugar syrup, leaving 1/2 inch head space. Wipe rims and screw threads. Adjust lids and screw bands.
Process using a
Boiling Water Bath Canner.
    Cold Pack
  • pts. 15 min.
  • qts. 20 min.

  • Hot Pack
  • pts. 15 min.
  • qts. 15 min.

  • Yields
  • 36 pounds 1 crate--18 to 24 quarts
  • Average 1 3/4 pounds per quart
Process using a Pressure Canner.
    Hot Pack/Weighted Gauge-Type Canner/5 lbs.
  • pts. 8 min.
  • qts. 8 min.

  • Cold Pack/Weighted Gauge-Type Canner/5 lbs.
  • pts. 8 min.
  • qts. 10 min.
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.

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Grapefruit

Cold Pack using firm, ripe fruit, wash, peel and break grapefruit into sections removing white tissue to prevent bitter taste. Pack jars and fill with light or medium boiling sugar syrup, leaving 1/2 inch head space. Wipe rim and screw threads and adjust lids and screw bands. Process in a Boiling Water Bath Canner
  • pts. or qts. 10 min.
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.


Canning Cherries
When canning cherries select bright, uniformly-colored mature fruit. They should be ideal for eating fresh or cooking.

Stem and wash cherries. Remove pits if desired. If pitted, pre-soak in a
salt/vinegar water solution to retain color. If cherries are canned un-pitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white grape juice or sugar syrup. If another liquid is used, heat it to boiling.

Hot Pack Remove cherries from salt/vinegar water solution and drain well. Place cherries in a large saucepan. Add 1/2 cup water, juice or syrup to each quart of fruit. Bring to a boil.

Pack cherries in hot jars, leaving 1/2 inch head space. Fill jars to 1/2 inch from top with hot liquid. Remove air bubbles. Add more liquid if needed. Wipe rim and screw threads and adjust lids and screw bands. Process in a
Boiling Water Bath Canner
  • pts. 15 min.
  • qts. 20 min.

  • Yields
  • 22 pounds 1 lug--7 to 11 quarts
  • 56 pounds-22 to 23 quarts
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.


Canned Pears

Wash pears, peel, cut in half and core.

Cold Pack using the same packing and processing method as for canning peaches. Cover with light to medium sugar syrup. Process using a Boiling Water Bath Canner.
  • pts. 20 min.
  • qts. 25 min.

  • Yields
  • 50 pounds--20 to 25 quarts
  • 35 pounds (1 box)--14 to 17 quarts
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.

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Plums

To can plums whole, prick skins on two sides with fork to prevent splitting. Freestone varieties may be halved and pitted

Cold Pack Pack raw plums firmly into hot jars, leaving -inch head space. Fill jars with hot water or light to medium syrup to inch from the top. Remove air bubbles. Add more liquid if needed. Wipe rim and screw threads and adjust lids and screw bands. Process using a Boiling Water Bath Canner.
  • pts. 20 min.
  • qts. 25 min.

  • Yields
  • 50 pounds--24 to 30 quarts
  • 24 pounds (1 box)--8 to 12 quarts
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.



Cookbook Recommendations
5 Star Customer Rated


Ball Blue Book of Preserving
Seed to Seed
Canning & Preserving for Dummies




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