wisconsinsafefood preservationseries canning fruits safely · 2017. 7. 17. · fruits may be safely...

Barbara H. Ingham

CanningFruitsSafely

B0430

University of Wisconsin-Extension Cooperative Extension

Wisconsin Safe FoodPreservation Series

Getting started 2

Assembling equipment 2

Preparing canning jars and lids 2

Selecting fruit 3

Yield of canned fruit from fresh 5

Preparing fruit 6

Preventing browning 6

Sweetening fruit 7

Proportions for sugar syrups 7

Suggested juice syrups 9

Packing fruit into jars 10

Processing in a boiling water canner 12

When jars fail to seal 13

Canning fruits in a pressure canner 13

Storing canned fruit 14

Canning fruits guide 15

Berry syrup 24

Lemon curd 24

Canning fruit pie fillings 26

Fruit pie filling recipes 28

Fruit butter recipes 31

Fruit salsa recipes 32

Remedies for canning problems 35

Contents

Do you ever wishyou could savorthe taste of

orchard-fresh ripe,juicy fruit all year

long? Canning is one way of preserv-ing fruits, and it can be fun — andvery rewarding. Follow theseresearch-tested recipes for safe andeasy preparation and preservation ofyour garden and orchard bounty.

Ripe, juicy cherries, peaches, pearsand other fruits are some of the mostdelicious foods available. Canningfruits can bring a colorful touch ofsummer to family meals all yearround.

Fruit can be safely and healthilycanned in either a sweet syrup, or inwater or fruit juice. Fruit canned insyrup holds its shape, color andflavor, even after canning. Canningfruit in water or fruit juice helpsreduce the sugar content of thecanned fruit.

Properly canned peaches, pears andplums are usually superior in qualityto the same fruits when frozen. Butother fruits, especially soft berries,look and taste better if you freezethem.

To avoid spoilage, all fruits must beheat processed after jars are properlyfilled and capped.Most recipes forcanned fruit call for processing in aboiling water canner. This yields asafe, high quality product.

The processing times in this publica-tion are designed to preventspoilage caused by bacteria, yeasts ormolds at Wisconsin elevations, andhave been tested in U.S. Departmentof Agriculture laboratories or by foodscientists at state universities.

Open-kettle canning — fillingcanning jars with hot fruit and thensealing the jars without heating thefilled jars in a boiling water canner —is not recommended because of thelikelihood of spoilage.

C A N N I N G F R U I T S S A F E L Y 1

Start with theright ingredientsFor the best quality

canned fruit, use tree-ripened, undam-

aged fruits. Choose fruit ripe enough

to eat. Under-ripe fruit will lack flavor

and sweetness. Do not can over-ripe,

bruised,moldy or damaged fruit,

because an unsafe product may result.

Getting startedFor safe, high quality canned fruit,use ripe, undamaged fruit andprocess in a boiling water canner.

Assembling equipmentBoiling water canners are availablein several sizes.They should have arack to keep jars off the bottom ofthe canner. Some canners have adivided rack or basket to help keepjars upright, and to make it easier tomove jars in and out of the canner.The canner must have a tight-fittinglid.

For canning in quart jars, a cannerthat holds up to seven quart jars isconvenient for use on most homeranges. Larger canners may be toobig to fit well on even the largestburner of a 30-inch stove top.

For canning in pint jars, you can usea smaller canner or kettle with a rack— provided that the kettle is deepenough that water can be added tocover the jars by 1 to 2 inches andboil freely.The canner must also havea tight-fitting lid.

If a steam pressure canner is deepenough, it can be used as a boilingwater canner. Fill the pressure cannerwith jars, cover with water, and placethe lid on the canner. But do not lockthe lid in place, and leave thepetcock open or weighted pressurecontrol off.

Alternately, fruits may be safelyprocessed in a pressure canner, butthis will not produce a high qualityproduct. For instructions on pressurecanning fruits, see page 13.

Preparing canning jarsand lidsJars:Use standard home canning jarsfree of cracks or chips.Wash jars inhot, soapy water and rinse well.Washand rinse all metal screw bands. Keepjars hot until filled.

Sterilizing jars before filling them isnot usually necessary, since boilingwater processing will heat the jarsand contents sufficiently. However,sterilizing is necessary when:

� using large volume jars such ashalf-gallons for canning fruitjuice, or

� processing time is very short (lessthan 10 minutes).

2 Wisconsin Safe Food Preservation Series

Process all fruits in a

boiling water canner for a

safe, high quality product.

Any kettle deep enough to allow 1 to 2

inches of water to cover filled jars and

boil freely can serve as a boiling water

canner.The kettle must have a tight-

fitting lid, and a rack or basket so jars

do not rest on the bottom of the

canner.

Sterilize half-gallon jars by boilingfor 10 minutes. Keep all jars in hotwater until you are ready to fill them.This prevents breakage when the jarsare filled with hot fruit or syrup.

Lids: The two-piece vacuum seal lidis the most popular and dependablefor home canning.This consists of aflat metal lid with sealing compoundto be used only once, and a reusablemetal screw band. Follow packagedirections for pretreating lids.

Do not use porcelain-lined zinc capsor other lids with separate rubberrings. New rubber rings are no longeravailable.

Selecting fruitFor the best quality canned fruit, useonly fresh, firm and undamagedfruits. Fruit should be ripe enough toeat. Fruit allowed to ripen on theplant is sweetest, and first choice topreserve.

Work in small batches as fruit ripens.

If you buy fruit to process, sort outthe ripest first, allowing the rest toripen before canning. Under-ripe fruitwill not have fully developed flavor,and will lack natural sweetness.

You can hasten the ripening of somefruits by placing them in a paper bagwith an apple, folding over the top ofthe bag, and letting the fruit stand onyour kitchen counter for a day ortwo.Open the bag each day andremove ripened fruit. Under-ripefruits that benefit from this treat-ment include apples, apricots,peaches, pears, plums and tomatoes.

Although it is possible to can softberries such as strawberries or black-berries, freezing will produce a moreattractive product. Ask your countyUW-Extension office for the publica-tion Freezing Fruits and Vegetables(B3278), also available fromCooperative Extension Publications(learningstore.uwex.edu).

Do not can over-ripe, bruised,moldyor damaged fruit, because an unsafeproduct may result.


Equipment youwill needAssemble the following

items before you start to can fruit:

Colander, knife,melon baller, 1 to 2

large pans with covers, bowls, blanch-

ing basket, sieve, scale,measuring

cups and spoons,mixing spoons, spice

bag or cheesecloth, thermometer,

timer, standard home canning jars,

2-piece lids, jar-filling supplies (funnel,

ladle, rubber spatula, lid and jar

lifters), pot holders, boiling water

canner,wire rack, and labeling

supplies.

The number of quarts of canned fruityou can get from a given quantity offresh fruit depends on the fruit’squality, variety,maturity and size.Yieldwill also vary according to the size ofthe pieces canned and whether thefruit is packed hot or raw.

The following chart is a rough guideto help you estimate the amount ofcanned product you can get fromfresh fruit.


Fruit varieties recom-

mended forWisconsin can

be found in these publica-

tions, available from your county

UW-Extension office

(www.uwex.edu/ces/cty) or

Cooperative Extension Publications

(learningstore.uwex.edu):

Apple Cultivars for Wisconsin (A2105)

Home Fruit Cultivars for NorthernWisconsin (A2488)

Home Fruit Cultivars for SouthernWisconsin (A2582)

Quarts PoundsFruit Measure needed per quartApples 1 bu. (48 lbs.) 16 to 20 21⁄2 to 3

Apples, for sauce 1 bu. (48 lbs.) 15 to 18 21⁄2 to 31⁄2

Apricots 1 lug (24 lbs.) 9 to 12 2 to 21⁄2

Berries — 24-qt. crate (36 lbs.) 12 to 18 11⁄2 to 3except strawberries (1- to 2-qt. boxes)and cranberries

Cherries, with 1 lug (15 lbs.) 6 to 7 2 to 21⁄2

stems, unpitted 1 bu. (56 lbs.) 22 to 32 2 to 21⁄2

Cranberries 1 box (25 lbs.) 25 11 bu. (100 lbs.) 100 1

Figs 1 box (6 lbs.) 2 to 3 2 to 21⁄2

Grapes 4-qt. basket (4 lbs.) 1 412-qt. basket 3 to 4 41 bu. (48 lbs.) 10 to 12 4

Nectarines 1 flat (18 lbs.) 6 to 9 2 to 3

Peaches 1 bu. (50 lbs.) 19 to 25 2 to 21⁄2

Pears 1 crate (22 lbs.) 8 to 11 2 to 21⁄2

1 box (46 lbs.) 19 to 23 2 to 21⁄2

1 bu. (50 lbs.) 20 to 25 2 to 21⁄2

Plums 1 bu. (56 lbs.) 24 to 30 2 to 21⁄2

Rhubarb 15 lbs. 7 to 11 2

Strawberries 24-qt. crate (36 lbs.) 12 to 16 6 to 8 cups

* A lug is a shipping container for produce.Weights and measures are those set forGeorgia by the Georgia Department of Agriculture, adapted with permission fromSo Easy to Preserve Bulletin 989 by Elizabeth L. Andress and Judy A. Harrison (Athens,Ga.: University of Georgia College of Family and Consumer Sciences), 2006.


Y I E L D O F C A N N E D F R U I T F R O M F R E S H *

Note: bu. = bushel lb. = pound qt. = quart

32 quarts = 4 pecks = 1 bushel

Preparing fruitWash fruits just before processingthem, including those you will peel.Dirt contains some of the bacteriahardest to destroy.Wash smallamounts at a time under runningwater or through several changes ofwater, lifting the fruit out of thewater so dirt that has been washedoff will not settle back on the food.A colander is a handy tool forthoroughly washing fruit.

Handle berries very carefully and donot let them soak in water.

Preventing browningMany light-colored fruits will darkenrapidly after peeling exposes them tooxygen.This is called oxidativebrowning.There are several ways toprevent this color change usingantioxidants.

Ascorbic acid— vitamin C — iseffective in preventing oxidation ofmost fruits. Ascorbic acid is mostreadily available in tablets.Pharmacies, groceries and healthfood stores all sell vitamin C tabletsof various strengths measured in mil-ligrams (mg). Fillers in these tabletsmay make syrup cloudy, but are notharmful.

To use vitamin C tablets to preventbrowning, first crush or grind to afine powder. Use three 500 mgtablets (1500 mg total) per quart ofwater as a dip for sliced apples,peaches, pears or similar fruits whileyou get them ready. Place preparedfruit in the dip for 1 minute, thendrain.

Ascorbic acid may also be crushedand added to:

� syrup for syrup packs— 1500mg per quart of cold syrup — or

� fruit purées and juices— 500mg per quart.

Ascorbic acid mixtures such asFruitFresh,®* can be purchased atmost grocery stores.These are mostoften a mix of ascorbic acid andsugar. Follow the package directionsfor use.


Wash fruits just before

canning.Most fruits

should be scrubbed indi-

vidually under running water. Delicate

fruits such as berries can be rinsed and

drained using a colander.

* Reference to products is not intended to endorse them, nor to exclude others thatmay be similar. If you use these products, follow the manufacturer’s current labeldirections.

Lemon juice or citric acid can helpprevent darkening of some fruits —but not as effectively as ascorbicacid. Use 3 tablespoons bottledlemon juice per quart of water as adip. Place prepared fruit in the dip for1 or 2 minutes, then drain.

Sweetening fruitSweetening with sugar syrup:Sugar helps canned fruit hold itsshape, color and flavor. For thatreason, sugar syrups are called for inmost canning instructions. Use 1 to11⁄2 cups of syrup per quart to coverthe fruit.

To make sugar syrup:Mix sugarwith water or fruit juice. Use a syrupsuited to the fruit’s natural sweetnessand your taste. Fruit canned in lightersyrup will have fewer calories and bemore economical.

Proportions of sugar and liquid forvarious syrups are listed in the chartbelow. Heat sugar and water or juicetogether until the sugar dissolves.

� If you are packing fruit raw, bringthe syrup to a boil. Pour boilinghot syrup over fruit in jars.

� If you are packing fruit hot, cookfruit in syrup before packing intojars.


Proportions for sugar syrupsCalories

Syrup Water or juice Sugar Yield of syrup per cupVery light 4 cups 1⁄2 cup 4 cups 77

Light 4 cups 1 cup 41⁄2 cups 154

Medium 4 cups 2 cups 5 cups 308

Heavy 4 cups 3 cups 51⁄2 cups 420

Very heavy 4 cups 4 cups 61⁄2 cups 563

Note: 1 quart = 2 pints = 4 cups

The cut surfaces of some

fruits such as apples,

apricots, peaches and

pears darken quickly when exposed to

air.You can prevent darkening by:

� dipping in a solution of vitamin C— 1500 mg per quart of water,

� sprinkling with a commercialascorbic acid mixture as thepackage directs, or

� dipping in a solution of bottledlemon juice — 3 tablespoons perquart of water.

Sweeteners other than sugar: Lightcorn syrup or mild-flavored honeycan replace up to half the sugar incanning fruit.

Do not use brown sugar,molasses,sorghum or other strong-flavoredsyrups.Their flavors overpower thefruit flavor, and may darken the fruit.

Using fruit juice to sweeten fruit:Most fruits can be successfullycanned in unsweetened fruit juice orwater, rather than the traditionalsugar syrup. Fruit juices may becanned without sweeteners as well.Because sugar is not used to preventspoilage, processing times are thesame for unsweetened fruit as forfruits in syrup.

For the best flavor and eating quality,select fully ripe yet firm fruits, andcan them in their own juice, or in amild fruit juice such as white grapejuice. Apple juice, white grape juice,pineapple juice or blends of thesethree juices are all good for canningmany fruits.

A juice-packed fruit will usually bemore flavorful than a water packbecause the natural fruit flavors arenot diluted by water surrounding thepieces of fruit. However, either maybe used as an alternative to sugarsyrup.

If you are on a diabetic exchangediet, count exchanges for home pre-served no-sugar-added fruits as youwould fresh or commerciallyprepared sugar-free fruits.Remember, however, that juice-packed products do contain someadded natural sugars from the juiceitself. Follow your diet’s instructionsfor using juice-packed fruits.


* Yields are approximate. Adapted from Canning & PreservingWithout Sugar © 2000 byNorma MacRae with permission from The Globe Pequot Press, Guilford, Connecticut,(800) 962-0973, www.globe-pequot.com.

Using sugar substitutes (artificial sweeteners): In general, non-nutritive sweeten-ers are not recommended for canning. Sugar substitutes containing aspartame(brand names Equal® and NutraSweet®) lose their sweetening power on heating, andshould not be used for canning. Saccharine-based sweeteners — such as Sweet ‘NLow®, Sugar Twin® or Sweet 10® — become bitter on prolonged heating.

Sucralose® — also labeled Splenda® — is a relatively new non-nutritive sweetenermade from sugar.This stable sweetener will not produce an aftertaste on heating, andmay be used in canning fruits.**

Follow package directions if you use non-nutritive sweeteners in canning.

Many fully ripe fruits can be successfully canned in unsweetened fruit juice or water.

You can add sugar substitutes to the fruit or juice before serving.

** Reference to products is not intended to endorse them, nor to exclude others thatmay be similar. If you use these products, follow the manufacturer’s current labeldirections.


Suggested juice syrups*Apple/mixed juice syrups

Juice Bottled Boiling Yieldsyrup Fruit juice lemon juice water of syrupLight 1⁄3 cup apple 1 teaspoon 2⁄3 cup 1 cup

Medium 2⁄3 cup apple 11⁄4 teaspoon 1⁄3 cup 1 cup2⁄3 cup apple-pear 1 teaspoon 1⁄3 cup 1 cup

Heavy 1⁄2 cup apple 11⁄2 teaspoon 1⁄2 cup 1 cupconcentrate (frozen)

White grape juice syrups

Juice White Bottled Boiling Yieldsyrup grape juice lemon juice water of syrupLight 1⁄4 cup 1 teaspoon 3⁄4 cup 1 cup

Medium 1⁄2 cup 11⁄2 teaspoon 1⁄2 cup 1 cup

Heavy 1 cup 2 teaspoons None 1 cup

Packing fruit into jarsBefore filling clean, hot jars, pretreattwo-piece vacuum seal lids as thepackage directs.

Fruits may be packed raw into jars orpreheated and packed hot. Fruits areless likely to float in syrup if they arepacked hot.

Raw pack: Put cold, raw fruit intoclean, hot jars and cover with boilinghot syrup, juice or water.Most rawfruits should be tightly packed, sincethey will shrink slightly during pro-cessing. But do leave the full amountof headspace required between thetop of the liquid and the top of thejar (see next page).

Hot pack: Heat fruits in syrup, juiceor water for packing. Juicy fruits maybe preheated without added liquidand packed in the juice that cooksout. Pack hot fruit loosely into clean,hot jars. Be sure to leave the recom-mended amount of headspace.

Syrup or other liquid should com-pletely cover the fruit and fill inaround solid pieces in the jar. Fruit atthe top of the jar tends to darken if itis not covered with liquid.

To prevent light-colored fruit such asapples, peaches or pears from dark-ening during storage, add a smallamount of ascorbic acid or citric acid— 1⁄4 teaspoon per quart — to eachjar before processing.


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 times 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 fruitinto jars and cover with boiling hotsyrup, juice or water.

� For hot pack, heat fruit first insyrup,water or juice, then looselypack hot into jars with hot liquid.

Headspace is the unfilled spaceabove the food in a jar and belowthe lid.When canning fruits,mostrecipes call for 1⁄2-inch headspace.See the illustration below.

Remove air bubbles by sliding arubber spatula or bubble freerbetween the fruit and the sides ofthe jar in several places. Add hotliquid as needed to adjust headspaceto the recommended level.

Wipe jar rims and threads with aclean damp cloth or towel to removeany food particles or syrup. Place apretreated lid on each jar. Screw themetal band on firmly, but not tootightly.

During processing, the metal bandswill expand enough to allow air andsteam to escape from jars.Then, ascontents cool after processing, theremaining steam condenses and apartial vacuum forms.This keeps thecenter of the lid depressed when thejar is properly sealed.


Reprinted with permission from Complete Guide to HomeCanning.Agriculture Information Bulletin No. 539(Washington, D.C.: U.S. Department of Agriculture), 2008:www.uga.edu/nchfp/

headspace

lid

level of liquid

Processing in a boilingwater cannerWhether you packed fruit raw or hotdetermines how hot the canner willbe when you add the jars. Fill aboiling water canner with:

� hot water (140˚ F) for raw-packed fruits.

� very hot water (170˚ F) forhot–packed fruits.

Place filled jars in enough hot waterto cover the jars and lids by at least1 inch. Add boiling water carefullyaround jars if needed to bring thelevel to this point. Do not pourboiling water directly on jar lids.

Put a tight-fitting lid on the canner.When the water returns to a fullrolling boil, start counting the pro-cessing time. Process for the timeindicated. Adjust processing time forelevation if needed.

Remember to adjust for elevationabove sea level when boiling watercanning.Wisconsin elevations varyfrom 580 to 1,953 feet above sealevel. Using the process time for sealevel may lead to spoilage if you liveat higher elevations. If you liveabove 1,000 feet elevation,increase all boiling water cannerprocessing times by 5 minutes. Forexample, process apple slices (page15) for 20 minutes (pints or quarts)for elevations up to 1,000 feet and 25minutes for elevations above 1,000feet.

When the processing time iscomplete, carefully remove jars fromthe canner without tilting, and placethem upright on a rack or counter.Do not cover the jars during cooling.


Elevation mapRemember to adjust for eleva-tion above sea level whencanning fruits.Consult the eleva-tion map, or call your county LandInformation office (listed undercounty government in your phonebook). If you share recipes withfriends and relatives, be sure toinclude adjustments for changes inelevation.

Elevation above 1,000 feet

Elevation below 1,000 feet

Source:Wisconsin Geological and NaturalHistory Survey

Do not retighten the bands on two-piece lids, even though they will beloose. If liquid has boiled out duringprocessing, do not remove the lid toadd more. As the jar of fruit cools, thelid will snap down in the center,forming a concave surface.

When jars have cooled, test for seal.Lid tops should be depressed andremain that way, and will ring whentapped with a spoon. After 24 hours,you can carefully remove the screwbands.

Wash and dry the jar lids andthreads. Label, date and store the jarsin a cool, dry place out of directsunlight for up to 1 year.

When jars fail to sealIf any jars fail to seal, use the fruitright away, or refrigerate it and use itwithin a day or two.

Jars of fruit that fail to seal can alsobe reprocessed within 24 hours.Repack the jars with hot fruit andboiling syrup, and process it just as ifit were freshly packed. Use new lidsfor reprocessing.

Canning fruits in apressure cannerFruits may be safely processed in apressure canner, but may overcookand become mushy. A boiling watercanner is preferable for most fruits.

Pressure canners have dial gauges orweighted gauges. Pressure ismeasured in pounds per squareinch (psi). When pressure is applied,water boils at a temperature higherthan the boiling point — 212˚ F atsea level. Food can be processed in apressure canner quickly and safely atthese higher temperatures.

If you choose to process fruit in apressure canner, always hot-packfruit, and process pints or quarts:

� 10 minutes at 6 poundspressure (6 psi) in a dial-gaugepressure canner, or

� 10 minutes at 5 poundspressure (5 psi) in a weightedgauge pressure canner for ele-vations up to 1,000 feet; 10minutes at 10 pounds pressurefor elevations above 1,000 feet(see elevation map on page 12).

These processing times and pressureswill produce a safe product at allWisconsin elevations, but may over-process some fruits unnecessarily.

Fruits that can be successfullypressure canned are noted in thefollowing Canning Fruits Guide.


Storing canned fruitRemove screw bands carefully, andwipe the outside of the jars beforestoring. Label each jar to show thedate canned, variety or other perti-nent information about the product.Store in a cool, dry place out of directsunlight for up to 1 year.

Protect jars from freezing if you storethem in an unheated area. Freezingwill not make the fruit unsafe to eatunless the liquid in the jar expandsenough to break the seal. Freezingmakes the texture of canned fruitsless desirable.

Do not taste any suspect foods.

Before using home-canned fruits:Check the jar carefully beforeopening it. Bulging jar lids, loose lidsor leaks all indicate possible spoilage.When a container is opened, look forother signs — spurting liquid, off-odors or mold. Discard any foodsshowing these signs of spoilage.


Follow instructions care-

fully to ensure safe, high

quality home-canned fruit.

After processing, label each jar, and

store in a cool, dry, dark place for up to

1 year. Check for signs of spoilage—

mold, bulging lids, bubbles — before

consuming jar contents. And

remember: If in doubt, throw it out!

dUse the following canning guidelines:

Preventing browning (antioxidants),

page 6

Sugar syrups, page 7

Fruit-based syrups, page 9

Times in this guide are for processing in

a boiling water canner yielding a safe,

high quality product. If you have a

steam pressure canner that is deep

enough, you can use it as a boiling

water canner —with the lid on but not

locked in place, and the petcock open

or weighted gauge off.

Apple rings, spiced; hot pack

12 lbs. firm tart apples (no largerthan 21⁄2 inches)

12 cups sugar

6 cups water

11⁄4 cups white vinegar (5% acetic acid)

3 tbsp.whole cloves3⁄4 cup red hot cinnamon candies or

8 cinnamon sticks

1 tsp. red food coloring (optional)

Wash apples.To prevent browning,peel and slice one apple at a time.Immediately cut crosswise into 1⁄2-inch slices, remove core area with amelon baller, and immerse in anantioxidant solution (see page 6).Tomake syrup, combine sugar, water,vinegar, cloves, cinnamon candies orcinnamon sticks, and food coloring ifdesired in a 6-quart saucepan. Stir,heat to boil, and simmer 3 minutes.Drain apple rings, add to hot syrup,and cook 5 minutes.

Pack hot rings and syrup into clean,hot jars (preferably wide-mouth),leaving 1⁄2-inch headspace. Removebubbles and wipe jar rims clean.Adjust lids.

Process in a boiling water canner:10 minutes for half–pints or pints.*

Apples, sliced; hot pack

Select apples that are juicy, crispy,and preferably both sweet and tart.Wash, peel and core apples.Toprevent browning, slice apples intowater containing an antioxidantsolution (see page 6). Drain slices,weigh, and place in a large saucepan.Add 2 cups water or very light, light,or medium sugar or fruit juice syrup(see page 7 or 9) per 5 pounds ofsliced apples. Boil 5 minutes, stirringoccasionally to prevent burning.

Pack hot apple slices into clean, hotjars and cover with boiling water orsyrup, leaving 1⁄2-inch headspace.Remove bubbles and wipe jar rimsclean. Adjust lids.

Process in a boiling water canner:20 minutes for pints or quarts.*

Note: Sliced apples can be success-fully canned in a pressure canner. Seeprocessing directions on page 13.


C A N N I N G F R U I T S G U I D E

Note: lb. = pound mg. = milligram 1 quart = 2 pints = 4 cups

tbsp. = tablespoon tsp. = teaspoon

*Adjust time for elevation;see map on page 12.

Applesauce; hot pack

Select apples that are sweet, juicyand crisp. For a tart flavor, add 1 to 2pounds of tart apples to each 3pounds of sweeter fruit.Wash, peeland core apples.To preventbrowning, slice apples into an antiox-idant solution (see page 6). Drainslices and place into an 8- to 10-quart kettle. Add 1⁄2 cup water. Heatquickly until tender 5 to 20 minutes,stirring occasionally to preventburning. Press through a sieve orfood mill, or skip the pressing step ifyou desire chunk-style sauce. Saucemay be packed without sugar. Ifdesired, add 1⁄8 cup sugar per quartof sauce.Taste and add more, if pre-ferred. Reheat sauce to boiling.

Pack hot sauce into clean, hot jars,leaving 1⁄2-inch headspace. Removebubbles and wipe jar rims clean.Adjust lids.

Process in a boiling water canner:15 minutes for pints, 20 minutesfor quarts.*

Note: Applesauce can be success-fully canned in a pressure canner. Seeprocessing directions on page 13.

Apricots; hot or raw pack

Select firm,well-colored mature fruitof ideal quality for eating fresh.Washfruit.To remove skins, dip fruit inboiling water for 30 to 60 secondsuntil skins loosen.Dip quickly in coldwater and slip off skins. Cut in half andremove pits.To prevent darkening,keep fruit in an antioxidant solution(see page 6). Prepare and boil a verylight, light, or medium syrup, or packapricots in water, apple juice or whitegrape juice (see page 7 or 9).

Hot pack:Drain fruit. In a largesaucepan, place drained fruit insyrup,water or juice and bring to aboil. Fill clean, hot jars with hot fruitand cooking liquid, leaving 1⁄2-inchheadspace. Place halves in layers, cutside down. Remove bubbles andwipe jar rims clean. Adjust lids.


Raw pack: Fill clean, hot jars withlayers of fruit, cut side down. Add hotsyrup or juice, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.


Note: Apricots can be successfullycanned in a pressure canner. See pro-cessing directions on page 13.




Berries,whole

Hot or raw pack:Blueberries, currantselderberries, gooseberriesand huckleberries

Raw pack:Blackberries, boysenberriesand raspberries

Choose ripe, sweet berries withuniform color.Wash 1 or 2 quarts ofberries at a time. Drain, cap and stemif necessary. For gooseberries, snip offheads and tails with scissors. Prepareand boil syrup (see page 7 or 9), ifdesired. Add 1⁄2 cup syrup, juice orwater to each clean canning jar.

Hot pack: Heat berries for 30seconds in boiling water and drain.Fill clean, hot jars with drainedberries, and cover with hot juice orsyrup, leaving 1⁄2-inch headspace.Remove bubbles, wipe jar rims clean.Adjust lids.


Raw pack: Fill clean, hot jars with anyof the washed, raw berries, shakinggently to get a full pack. Cover withboiling syrup, juice or water, leaving1⁄2-inch headspace. Remove bubblesand wipe jar rims clean. Adjust lids.


Note: Freezing berries produces amore flavorful and attractiveproduct.

dCherries, sweet or tart;hot or raw pack

Sort, stem and wash cherries. Removepits if desired. If pitted, place cherriesin an antioxidant solution (seepage 6) to prevent stem-end darken-ing. If canned unpitted, prick skins onopposite sides with a clean needle toprevent splitting. Cherries can becanned in water or juice syrup (seepage 9) or sugar syrup (see page 7).

Hot pack:Drain cherries. In a largesaucepan, add 1⁄2 cup water, juice orsyrup for each quart (4 cups) ofdrained fruit. To prevent browning,add 1⁄4 teaspoon ascorbic acid toeach quart jar. Bring fruit mixture to aboil, stirring to prevent sticking. Fillclean, hot jars with hot cherries andcooking liquid, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.


continued



Cherries, sweet or tart;hot or raw pack (continued)

Raw pack: Pack fruit into clean, hotjars, shaking jars to get a full pack.Toprevent browning, add 1⁄4 teaspoonascorbic acid to each quart jar. Coverwith boiling apple juice or whitegrape juice, water or syrup (see page7 or 9), leaving 1⁄2-inch headspace.Remove bubbles and wipe jar rimsclean. Adjust lids.


Note: Cherries can be successfullycanned in a pressure canner. See pro-cessing directions on page 13.

Cranberries,whole; hot pack

Make heavy syrup (see page 7).Wash,sort and remove stems from cranber-ries. Drop cranberries into boilingsyrup. Boil 3 minutes.

Pack hot into clean, hot jars, leaving1⁄2-inch headspace. Remove bubblesand wipe jar rims clean. Adjust lids.


dCranberry sauce; hot pack

1 quart cranberries

1 cup water

2 cups sugar

Wash and sort cranberries. Cookberries in water until soft. Pressthrough a fine sieve. Add sugar andboil 3 minutes.

Pour boiling hot sauce into clean, hotjars, leaving 1⁄2-inch headspace.Remove bubbles and wipe jar rimsclean. Adjust lids.





Crabapples, spiced; hot pack

5 lbs. crabapples

41⁄2 cups apple vinegar (5% acetic acid)

33⁄4 cups water

71⁄2 cups sugar

4 tsp.whole cloves

4 sticks cinnamon

6 cubes of fresh ginger root,1⁄2-inch square

Remove blossom petals and washcrabapples, but leave stems attached.Puncture the skin of each crabapplefour times with an ice pick or toothpick.Mix vinegar, water and sugar,and bring to a boil. Add spices tied ina spice bag or cheesecloth. Using ablancher basket or sieve, immerse 1⁄3

of the crabapples at a time in theboiling vinegar/syrup solution for 2minutes. Place cooked fruit and spicebag in a clean 1- or 2-gallon crockand add hot syrup. Cover and letstand overnight. Remove spice bag,drain syrup into a large saucepan,and reheat to boiling.

Fill clean, hot pint jars with applesand hot syrup, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.

Process in a boiling water canner:20 minutes for pints.*

Figs; hot pack

Wash figs thoroughly in clean water.Drain. Do not peel or remove stems.Cover figs with water and boil2 minutes. Drain. Gently boil figs inlight syrup (see page 7 or 9) for 5minutes.

All home-canned figs must be acid-ified. Add to each quart jar 2 table-spoons bottled lemon juice; add toeach pint jar 1 tablespoon bottledlemon juice. Fill clean, hot jars withhot figs and cooking syrup, leaving1⁄2-inch headspace. Remove bubblesand wipe jar rims clean. Adjust lids.




Fruit cocktail; raw pack

3 lbs. peaches (12 medium)

3 lbs. pears

11⁄2 lbs. slightly under-ripe seedlessgreen grapes

10-oz. jar maraschino cherries

3 cups sugar

4 cups water

Stem and wash grapes, and keep inan antioxidant solution (see page 6).Wash other fruits. Dip ripe but firmpeaches, a few at a time, in boilingwater for 1 to 11⁄2 minutes to loosenskins. Dip in cool water and slip offskins. Cut skinned peaches in half,remove pits, cut into 1⁄2-inch cubesand keep in the anti-browningsolution with grapes. Peel, halve andcore pears. Cut into 1⁄2-inch cubes,and keep in solution with grapes andpeaches. Drain mixed fruit. Toprepare syrup, combine sugar andwater in a saucepan and bring to boilor use one of the recipes on page 7or 9.

Ladle 1⁄2 cup hot syrup into each clean,hot jar.Add a few cherries to each jar.Then gently fill with mixed fruit andmore hot syrup, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.

Process in a boiling water canner:20 minutes for half-pints or pints.*

Yield:About 6 pints

Fruit juice; hot pack

Wash and crush fruit.To extract juice,heat to simmering and strain througha damp jelly bag or cheesecloth, orpress through a sieve or food mill. Addsugar if desired.Do not sweeten juiceif you plan to use it for making jellylater. Refrigerate juice for 24 to 48hours to allow sediment to settle out.Without mixing, carefully pour offclear liquid and discard sediment.Strain clear liquid through a papercoffee filter or double layers ofcheesecloth. Rapidly heat juice in alarge saucepan, stirring occasionally,until juice begins to boil.

Sterilize clean jars by covering withwater and boiling for 10 minutes.Remove and drain hot sterilized jarsfor filling.

Pour hot juice into sterilized pint,quart or half-gallon jars, leaving just1⁄4-inch headspace.Wipe jar rimsclean. Adjust lids.

Process in a boiling water canner:5 minutes for pints or quarts,10 minutes for half-gallons.*

Caution: Do not can tomato juiceusing this recipe. An unsafe productmay result. See Tomatoes Tart andTasty (B2605) for approved tomatojuice canning instructions.




Fruit purée—Any fruit except figs andtomatoes;* hot pack

Stem,wash, drain, peel and removepits, if necessary.Measure fruit into alarge saucepan, crushing slightly ifdesired to create a smoother purée.Add 1 cup hot water for each quartof fruit. Cook slowly until fruit is soft,stirring often. Press through a sieveor food mill. If desired for flavor, addsugar to taste. Reheat pulp and boiluntil sugar dissolves.

Pack hot purée into clean, hot pint orhalf-pint jars, leaving just 1⁄4-inchheadspace. Remove bubbles andwipe jar rims clean. Adjust lids.


Note: Fruit purées can be success-fully canned in a pressure canner. Seeprocessing directions on page 13.

* Caution: Do not can fig or tomatopurées. An unsafe product mayresult.

Grapes,whole; hot orraw pack

Choose unripe, tight-skinned, prefer-ably green seedless grapes harvested2 weeks before they reach optimumeating quality. Stem,wash and draingrapes. Prepare very light or lightsyrup (see page 7 or 9).

Hot pack: Blanch grapes in boilingwater for 30 seconds. Drain. Fill clean,hot jars with hot grapes and hotsyrup, leaving 1-inch headspace.Remove bubbles and wipe jar rimsclean. Adjust lids.


Raw pack: Fill clean, hot jars withraw grapes and cover with hot syrup,leaving 1-inch headspace. Removebubbles and wipe jar rims clean.Adjust lids.




Peaches or nectarines,halved or sliced;hot or raw pack

Wash fruit and dip in boiling waterfor 30 to 60 seconds until skinsloosen. Dip quickly into cold waterand slip skins off. Cut in half andremove pits, slice if desired.Toprevent browning, keep peeled fruitin an antioxidant solution (see page6). Drain before heating. Prepare andboil a very light, light or mediumsyrup (see page 7 or 9). Or packpeaches in water, apple juice or whitegrape juice.

Hot pack: Place prepared peaches ina large saucepan and heat in syrup,water or juice.Very juicy peachesmay be heated with sugar and noadded liquid. Bring to a full boil. Fillclean, hot jars with hot fruit andliquid, leaving 1⁄2-inch headspace.Remove bubbles and wipe jar rimsclean. Adjust lids.


Raw pack: Fill hot jars with raw fruit,cut side down, and add hot water,juice or syrup, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.


Note: Peaches can be successfullycanned in a pressure canner. See pro-cessing directions on page 13.

Pears; hot pack

Wash and peel pears. Cut lengthwiseinto halves and remove cores.Toprevent browning, dip pears in anantioxidant solution (see page 6).Prepare a very light, light or mediumsyrup (see page 7 or 9). Or pack pearsin apple juice, pear juice or water. Boildrained pears 5 minutes in syrup,juice or water.

Fill clean, hot jars with hot pears andcooking liquid, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.


Note: Pears can be successfullycanned in a pressure canner. See pro-cessing directions on page 13.



Plums, halved or whole;hot or raw pack

Select deep-colored,mature fruit ofideal quality for eating fresh orcooking. Stem and wash plums.Tocan whole, prick skins to preventsplitting. Freestone varieties can behalved and pitted. Prepare a verylight, light or medium syrup (seepage 7 or 9). Or heat water forpacking fruit.

Hot pack:Add plums to hot water orhot syrup and boil 2 minutes. Coversaucepan and let stand 20 to30 minutes. Fill clean, hot jars withhot plums and cooking liquid orsyrup, leaving 1⁄2-inch headspace.Remove bubbles and wipe jar rimsclean. Adjust lids.


Raw pack: Fill clean, hot jars with rawplums, packing tightly. Cover withboiling syrup, juice or water, leaving1⁄2-inch headspace. Remove bubblesand wipe jar rims clean. Adjust lids.


Note: Plums can be successfullycanned in a pressure canner. See pro-cessing directions on page 13.

Rhubarb, stewed; hot pack

Trim leaves from stalks and discard.Rhubarb leaves are toxic.Wash stalksand cut into 1⁄2-inch pieces.Measurefruit into a large saucepan, and add1⁄2 cup sugar per quart of rhubarb.Let stand at room temperature 2 to 3hours to draw out juice, or add to thesaucepan 1⁄4 cup water for each cupof rhubarb. Slowly heat rhubarb injuice or water, stirring to preventsticking. Bring to a boil.

Ladle hot rhubarb and juice intoclean, hot jars, leaving 1⁄2-inch head-space. Remove bubbles and wipe jarrims clean. Adjust lids.


Note: Stewed rhubarb can be suc-cessfully canned in a pressure canner.See processing directions on page 13.




Berry syrup

Fresh or frozen blueberries,cherries, grapes, raspberries(black or red), and strawberries

Select 61⁄2 cups of fresh or frozenfruit of your choice.Wash, cap, stem,and crush fresh fruit in a saucepan.Heat to boiling and simmer until soft(5 to 10 minutes).While hot, strainmixture through a colander anddrain until cool enough to handle.Strain the collected juice through adouble layer of cheesecloth or jellybag. Discard the dry pulp. Combine41⁄2 to 5 cups juice with 63⁄4 cups ofsugar in a large saucepan, bring toboil, and simmer 1 minute.To makesyrup with whole fruit pieces, save 1or 2 cups of the fresh or frozen fruit,combine these with the sugar, andsimmer as in making regular syrup.

Remove from heat, skim off foam,and fill into clean half-pint or pintjars, leaving 1⁄2 inch headspace.Remove air bubbles, wipe jar rimsand adjust lids.

Yield: 9 half-pints

Process in a boiling water canner:10 minutes for half-pints or pints*.

Canned lemon curd; hot pack

21⁄2 cups superfine sugar†

1⁄2 cup fresh lemon zest (optional)

1 cup bottled lemon juice (not fresh)3⁄4 cup unsalted butter, chilled,

cut into 3⁄4" pieces

7 large egg yolks

4 large whole eggs

Yield: 3 to 4 half-pint jars

1. Combine the sugar and lemon zestin a small bowl, stir to mix, and setaside for about 30 minutes. Pre-measure the lemon juice andprepare the chilled butter pieces.

2. Heat 3 inches of water in thebottom pan of the double boileruntil it boils gently.

3. In the top of the double boiler, onthe countertop or table, whisk theegg yolks and whole eggstogether until thoroughly mixed.Slowly whisk in the sugar and zest,blending until well-mixed andsmooth. Blend in the lemon juiceand then add the butter pieces tothe mixture.


B E R R Y S Y R U P— L E M O N C U R D


4. Place the top of the double boilerover boiling water in the bottompan. Stir gently but continuouslyto prevent the mixture fromsticking to the bottom of the pan.Continue cooking until themixture reaches a temperature of170˚F.

5. Remove the double boiler panfrom the stove and place on a dishcloth or towel on the countertop.Continue to stir gently until thecurd thickens (about 5 minutes).Strain curd through a meshstrainer into a glass or stainlesssteel bowl; discard collected zest.

6. Fill hot, strained curd into clean,hot half-pint jars, leaving 1⁄2 inchheadspace. Remove air bubbles,wipe jar rims and adjust lids.

Process in a boiling water canner:half-pints for 15 minutes.*

Caution: Do not heat the water inthe canner to more than 180˚Fbefore jars are added. If the water inthe canner is too hot when jars areadded, the process time will not belong enough.The time it takes for thecanner to reach boiling after the jarsare added is expected to be 25 to 30minutes for this product. Processtime starts after the water in thecanner comes to a full boil over thetops of the jars.

Shelf life: For best quality, store in acool, dark place (away from light).Plan to use canned lemon curdwithin 3 to 4 months. Browningand/or separation may occur withlonger storage; discard any timethese changes are observed.

Variation: For lime curd, use thesame recipe but substitute 1 cupbottled lime juice and 1⁄4 cup freshlime zest for the lemon juice andzest.

Other citrus or fruit curds are not rec-ommended for canning at this time.

Freezing lemon curd: Preparedlemon curd can also be frozen for upto 1 year instead of canned. Packagein freezer containers after strainingand cooling to room temperature.Thaw in refrigerator and use within 4weeks.

Notes: †If superfine sugar is notavailable, run granulated sugarthrough a grinder or food processorfor 1 minute, let settle, and use inplace of superfine sugar. Do not usepowdered sugar.


L E M O N C U R D

Canning fruit piefillingsThe following fruit pie fillings areexcellent and safe products. Eachcanned quart makes one 8-inch to9-inch pie.The fillings may also beused as dessert or pastry toppings.

For successful pies or pastries fromcanned fruit, Clearjel® is a chemicallymodified corn starch that producesexcellent sauce consistency evenafter fillings are canned and baked.Other available starches break downwhen used in these pie fillings, pro-ducing a runny sauce.

Clearjel® is hard to find in stores, butavailable in 1-pound (31⁄2 cups) or5-pound packages from some localcountry markets, or the followingcompanies: *

Kitchen Krafts(800) 776-0575www.kitchenkrafts.com

Sweet Celebrations (Maid ofScandinavia)(800) 328-6722www.sweetc.com

Follow recipe directions for howmuch Clearjel® to add.

The fruit varietymay alter the pie’sflavor.So first make a single quart,makea pie with that,and serve.Then adjustthe sugar and spices in the recipe tosuit your personal preferences.

But use the amount of bottledlemon juice listed in these recipes.Do not use less than called for, or anunsafe product may result.

Use fresh fruit in the apple andpeach pie filling recipes.

When using frozen cherries and blue-berries, select unsweetened fruit. Ifsugar has been added, reduce thesugar in the recipe somewhat.Thawfruit overnight in the refrigerator,then collect,measure and use juicefrom fruit to partially replace thewater specified in the recipe.


* Mention of products or services is notintended to endorse them, nor toexclude others that may be similar. Theseare listed as a convenience to readers. Ifyou use this product, follow the manu-facturer’s current package directions.

C A N N I N G F R U I T P I E F I L L I N G S


Times in these recipes are

for processing in a boiling

water canner, yielding a

safe, high quality product. If you have a

steam pressure canner that is deep

enough, you can use it as a boiling

water canner —with the lid on but not

locked in place, and the petcock open

or weighted gauge off. Note that head-

space for fruit fillings is 1 inch.

You may wish to try 1 quart, then adapt

the recipe to suit your taste.

But use the amount of bottled lemon

juice listed in these recipes — or more

for a tarter apple filling. Do not use less

than called for, or an unsafe product

may result.

Note:

lb. = pound

oz. = ounce

tbsp. = tablespoon

tsp. = teaspoon

1 quart = 2 pints = 4 cups

C A N N I N G F R U I T P I E F I L L I N G S


Apple pie filling

6 quarts apples, blanched, sliced fresh51⁄2 cups sugar

11⁄2 cups Clearjel®

1 tbsp. cinnamon

21⁄2 cups cold water

5 cups apple juice3⁄4 cup bottled lemon juice

1 tsp. nutmeg (optional)

Use firm, crisp apples such asStayman, Cortland, Golden Delicious,or Rome. If apples lack tartness, add1⁄4 cup more (total 1 cup) bottledlemon juice for each 6 quarts ofslices.

Hot pack:Wash, peel and coreapples. Prepare slices 1⁄2 inch wide,and place in water containingascorbic acid to prevent browning(see page 6). Blanch 2 quarts at atime for 1 minute in boiling water,then drain.While blanching otherbatches of apples, keep blanchedapples in a covered pot so they willstay warm. Combine sugar, Clearjel®and cinnamon in a large kettle withwater and apple juice. If desired, addnutmeg. Stir and cook on mediumhigh heat until mixture thickens andbegins to bubble. Add bottled lemonjuice and boil 1 minute, stirring con-stantly. Fold in apple slices immedi-ately and fill clean, hot jars withmixture without delay, leaving 1-inch

headspace. Remove bubbles andwipe jar rims clean. Adjust lids.

Yield: 7 quarts

Process in a boiling water canner:25 minutes for pints or quarts. *

dBlueberry pie filling

6 quarts blueberries, fresh or thawed

6 cups sugar


7 cups cold water or water and juice1⁄2 cup bottled lemon juice

Select fresh, ripe and firm blueber-ries. Or select unsweetened frozenberries, thaw, then collect andmeasure the juice and use it toreplace all or part of the water in therecipe.

Hot pack:Wash and drain fresh blue-berries. In a large kettle, combinesugar, Clearjel® and water or waterand juice. Cook on medium-high heatuntil mixture thickens and begins tobubble.Add bottled lemon juice andboil 1 minute, stirring constantly. Foldin berries immediately and fill clean,hot jars without delay, leaving 1-inchheadspace. Remove bubbles andwipe jar rims clean. Adjust lids.

Yield: 7 quarts


F R U I T P I E F I L L I N G R E C I P E S


Cherry pie filling

6 quarts tart cherries, fresh or thawed

7 cups sugar


91⁄3 cups cold water or water and juice1⁄2 cup bottled lemon juice

1 tsp. cinnamon (optional)

2 tsp. almond extract (optional)

Select fresh, very ripe and firmcherries.Or select unsweetened frozencherries, thaw, then collect andmeasure the juice and use it to replaceall or part of the water in the recipe.

Hot pack:Wash and pit freshcherries, and hold in cold water.Toprevent stem end browning, addascorbic acid (see page 6). Combinesugar and Clearjel® in a largesaucepan and add water, or waterand juice. If desired, add cinnamonand almond extract. Stir and cookover medium-high heat until mixturethickens and begins to bubble. Addbottled lemon juice and boil 1minute, stirring constantly. Fold incherries immediately and fill clean,hot jars without delay, leaving 1-inchheadspace. Remove bubbles andwipe jar rims clean. Adjust lids.

Yield: 7 quarts


Peach pie filling

6 quarts peaches, sliced fresh

7 cups sugar

2 cups + 3 tbsp. Clearjel®

51⁄4 cups cold water

13⁄4 cups bottled lemon juice

1 tsp. cinnamon (optional)

1 tsp. almond extract (optional)

Select ripe but firm, fresh peaches.

Hot pack:Wash and peel peaches.Toloosen skins, submerge peaches inboiling water for about 30 to 60seconds, and then place in coldwater. Slip off skins and prepare slices1⁄2 inch thick. Place slices in anantioxidant solution (see page 6). In alarge kettle, combine water, sugar,Clearjel®, and, if desired, cinnamonand almond extract. Stir and cookover medium-high heat until mixturethickens and begins to bubble. Addbottled lemon juice and boil sauce 1minute more, stirring constantly.Drain peach slices. Fold in drainedpeach slices and continue to heatmixture for 3 minutes. Fill clean, hotjars without delay, leaving 1-inchheadspace. Remove bubbles andwipe jar rims clean. Adjust lids.

Yield: 7 quarts

Process in a boiling water canner:30 minutes for pints or quarts*.


*Adjust time for elevation; see map on page 12.


Green tomato pie filling

4 quarts green tomatoes, chopped

3 quarts tart apples, cored, peeled andchopped

1 lb. dark seedless raisins

1 lb.white raisins1⁄4 cup minced citron, lemon or orange

peel

2 cups water

21⁄2 cups brown sugar

21⁄2 cups white sugar1⁄2 cup vinegar (5% acetic acid)

1 cup bottled lemon juice

2 tbsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

Combine all ingredients in a largesaucepan. Cook slowly, stirring often,until tender and slightly thickened(about 35 to 40 minutes). Fill hot jarswith hot mixture, leaving 1⁄2-inchheadspace. Remove air bubbles, wipejar rims and adjust lids.

Yield: 7 quarts

Process in a boiling water canner:15 minutes for quarts.*

Festive mincemeat pie filling

2 cups suet, finely chopped

4 lbs. ground beef (or 4 lbs. groundvenison and 1 lb. sausage)

5 qts. apples, chopped

2 lbs. dark seedless raisins

1 lb.white raisins

2 qts. apple cider


2 tsp. ground nutmeg

5 cups sugar

2 tbsp. salt

Cook suet and meat in water to avoidbrowning. Peel, core, and quarterapples. Put meat, suet, and applesthrough food grinder using amedium blade. Combine all ingredi-ents in a large saucepan, and simmer1 hour or until slightly thickened. Stiroften. Fill jars with mixture withoutdelay, leaving 1-inch headspace.Remove air bubbles, wipe jar rimsand adjust lids.

Yield: 7 quarts

Process in a pressure canner: 90minutes in a dial-gauge canner at 11pounds pressure or 90 minutes in aweighted-gauge canner at 10pounds pressure up to 1,000 feet and15 pounds pressure over 1,000 feet(see map on page 12).



Apple butter; hot pack

Use Jonathan,Winesap, Stayman,Golden Delicious,Mclntosh, or othertasty apple varieties for good results.

8 lbs. apples

2 cups cider

2 cups vinegar

21⁄4 cups white sugar

21⁄4 cups packed brown sugar


1 tbsp. ground cloves

Wash, remove stems, quarter, andcore fruit. Cook slowly in cider andvinegar until soft. Press fruit througha colander, food mill, or strainer. Cookfruit pulp with sugar and spices,stirring frequently.To test fordoneness, remove a spoonful andhold it away from steam for 2minutes. It is done if the butterremains mounded on the spoon.Another way to determine when thebutter is cooked adequately is tospoon a small quantity onto a plate.When a rim of liquid does notseparate around the edge of thebutter, it is ready for canning.

Sterilize clean half-pint and pint jarsby covering with water and boilingfor 10 minutes. Remove and drainhot sterilized jars for filling. Quart jarsneed not be pre-sterilized.

Fill hot jars with hot fruit butter,leaving 1⁄4-inch headspace. Removeair bubbles, wipe jar rims and adjustlids.

Yield: 8 to 9 pints

Process in a boiling water canner:5 minutes for half-pints or pints,10 minutes for quarts.*

dPear butter

2 qts. pear pulp (20 medium, fully ripewhole)

4 cups sugar

1 tsp. grated orange rind1⁄3 cup orange juice1⁄2 tsp. ground nutmeg

To prepare pulp, quarter and corepears. Cook until soft, adding onlyenough water to prevent sticking.Press through a sieve or food mill.Measure pulp.

Add remaining ingredients; cookuntil thick, about 15 minutes. Asmixture thickens, stir frequently toprevent sticking. Sterilize canningjars. Pour hot butter into hot jars,leaving 1⁄4-inch headspace. Removeair bubbles, wipe jar rims and adjustlids.

Process in a boiling water canner:5 minutes for half-pints.*

Yield: 4 half-pint jars


F R U I T B U T T E R R E C I P E S

Peach butter

2 qts. peach pulp (18 medium,fully ripe whole)

4 cups sugar

To prepare pulp, wash, scald, pit, peel,and chop peaches; cook until soft,adding only enough water toprevent sticking. Press through asieve or food mill. Measure pulp.

To make butter, add sugar; cook untilthick, about 30 minutes. As mixturethickens, stir frequently to preventsticking.Meanwhile, sterilize canningjars. Pour hot butter into hot jars,leaving 1⁄4-inch headspace. Removeair bubbles, wipe jar rims and adjustlids.



d

Spicy cranberry salsa;hot pack

6 cups red onion, chopped

4 large Serrano peppers, finely chopped

11⁄2 cups water

11⁄2 cups cider vinegar (5% acetic acid)

1 tbsp. canning salt

11⁄3 cups sugar

6 tbsp. clover honey

12 cups (23⁄4 lbs.) fresh,wholecranberries, rinsed

Caution:Wear plastic or rubbergloves and do not touch your facewhile handling or cutting hotpeppers. If you do not wear gloves,wash hands thoroughly with soapand water before touching yourface or eyes.

Combine all ingredients except cran-berries in a large Dutch oven. Bringto a boil over high heat; reduce heatslightly and boil gently for 5 minutes.

Add cranberries, reduce heat slightly,and simmer for 20 minutes, stirringoccasionally to prevent scorching.

Fill the hot mixture into clean, hotpint jars, leaving 1⁄4-inch headspace.Leave saucepot over low heat whilefilling jars. Remove air bubbles, wipejar rims and adjust lids.

Yield: 6 pint jars

Process in a boiling water canner:10 minutes for pints or half-pints.*


F R U I T B U T T E R— S A L S A R E C I P E S

Mango or peach salsa

6 cups diced unripe mango(3 to 4 large, hard green mangoes)OR 6 cups unripe peaches

11⁄2 cups red bell pepper, diced1⁄2 cup yellow onion, finely chopped1⁄2 tsp. red pepper flakes, crushed

2 tsp. garlic, finely chopped

2 tsp. ginger, finely chopped

1 cup light brown sugar

11⁄4 cups cider vinegar (5% acetic acid)1⁄2 cup water

Caution: Handling green mangoesmay irritate the skin of somepeople in the same way as poisonivy. (They belong to the same plantfamily.) To avoid this reaction,wear plastic or rubber gloves whileworking with raw green mango.Donot touch your face, lips, or eyesafter touching or cutting rawgreen mangoes until all traces arewashed away.

Wash all produce well. Peel and chopmango into 1⁄2-inch cubes. Dice bellpepper into 1⁄2-inch pieces. Finelychop yellow onions.

Combine all ingredients in an 8-quartDutch oven or stockpot. Bring to aboil over high heat, stirring todissolve sugar. Reduce heat, andsimmer 5 minutes.

Fill hot solids into clean, hot half-pintjars, leaving 1⁄2-inch headspace.Cover with hot liquid, leaving 1⁄2 inchof headspace. Remove air bubbles,wipe jar rims and adjust lids.



d


F R U I T S A L S A R E C I P E S


Peach apple salsa

6 cups Roma tomatoes, chopped (3 lbs.whole)

21⁄2 cups yellow onions, diced (2 large)

2 cups green bell peppers, chopped(11⁄2 large)

10 cups (31⁄2 lbs.) chopped hard, unripepeaches (9 medium)

2 cups chopped Granny Smith apples(2 large)

4 tbsp.mixed pickling spice

1 tbsp. canning salt

2 tsp. crushed red pepper flakes

33⁄4 cups (11⁄4 lbs.) packed light brownsugar

21⁄4 cups cider vinegar (5% acetic acid)

Wash and peel tomatoes.To peel,place tomatoes in boiling water for 1minute, immediately place in coldwater, and slip off skins. Chop into1⁄2-inch pieces. Peel, wash, and diceonions into 1⁄4-inch pieces.Wash,core, and seed bell peppers; chopinto 1⁄4-inch pieces. Combinechopped tomatoes, onions, andpeppers in an 8- or 10-quart Dutchoven or saucepot.

Wash, peel, and pit peaches; cut intohalves and soak for 10 minutes in anascorbic acid solution (1500 mg in 1⁄2gallon water).Wash, peel, and coreapples; cut into halves and soak for10 minutes in ascorbic acid solution.

Quickly chop peaches and applesinto 1⁄2-inch cubes to preventbrowning. Add chopped peachesand apples to the saucepot with thevegetables.

Prepare spice bag using clean cheesecloth. Add the pickling spice bag tothe saucepot; stir in the salt, redpepper flakes, brown sugar, andvinegar. Bring to boiling, stirringgently to mix ingredients. Reduceheat and simmer 30 minutes, stirringoccasionally. Remove spice bag frompan and discard.

With a slotted spoon, fill salsa solidsinto hot, clean pint jars, leaving 11⁄4-inches headspace. Cover withcooking liquid, leaving 1⁄2-inch head-space.

Remove air bubbles, wipe jar rimsand adjust lids.

Yield: 7 pint jars

Process in a boiling water canner:15 minutes for pints.*

d


F R U I T S A L S A R E C I P E S



Remedies for canning problemsProblem Cause Prevention

Browning or Exposure to oxygen Dip prepared fruit in an antioxidantdarkening in the air. solution (see page 6).

Liquid does not cover Leave the recommended headspacefruit in the jar. for both fruit and liquid (see page 11).

Under-processed fruit — Follow tested recipes and process foroxidative enzymes the full time.naturally present in fruitremain active.

Bubbling or Under-processing. Follow recommended methodsfermented Do not use.Moving to process.Do not shorten processfruit bubbles and sour smell times or omit processing. Proper

indicate spoilage. processing destroys bacteria,moldsand yeasts that cause spoilage.

Crystals form Tartrate crystals in Refrigerate juice from freshConcord grape juice. Concord grapes overnight, then strain.

Fruit floats Heavy syrup. Use a light to medium syrup instead.

Over-ripe fruit. Use just-ripe fruit.

Raw packing fruits that Follow tested recipe directionsshould be packed hot — for type of pack.too much air remains infruit tissue.

Liquid lost Failing to keep water in Follow recommended processingfrom jar the canner boiling steadily methods and maintain constant heat.

throughout processing.

Overfilling jars. Leave the recommended headspace(see page 11).

Mold Imperfect seal. Wipe jar rims clean, seal with pretreatedstandard two-piece lids, and processas recommended.


Remedies for canning problemsProblem Cause Prevention

Seal fails, Fruit or syrup on jar rim. Wipe jar rims with a clean,incomplete damp cloth or towel, then cap.seal

Jars with chipped rims. Inspect standard home canning jars forchips and cracks.

Reusing single-use lids. Seal with new pretreated standardtwo-piece vacuum seal canning lids.

Improperly pretreating lids, Use new lids and pretreat as theor lids are defective. package directs.

Retightening the band Let jars cool, test for seal, thenafter processing. carefully remove metal bands.

Pears and apples sometimes turn pink or blue.This discoloration is caused by achemical change in these fruits’ pigments. Discolored fruit is safe to eat — providedno signs of spoilage are present.

Wisconsin Safe FoodPreservation SeriespublicationsCanning Fruits Safely (B0430)

Canning Meat,Wild Game, Poultry andFish Safely (B3345)

Canning Salsa Safely (B3570)

Canning Vegetables Safely (B1159)

Freezing Fruits and Vegetables (B3278)

Homemade Pickles and Relishes(B2267)

Making Jams, Jellies and FruitPreserves (B2909)

Tomatoes Tart and Tasty (B2605)

Using and Caring for a Pressure Canner(B2593)

Wisconsin’sWild Game: Enjoying theHarvest (B3573)

To start with the rightingredients, see also:Apple Cultivars forWisconsin (A2105)

Home Fruit Cultivars for NorthernWisconsin (A2488)

Home Fruit Cultivars for SouthernWisconsin (A2582)

Vegetable Cultivars and Planting GuideforWisconsin Gardens (A1653)

These are all available from yourcounty UW-Extension office, or theaddress on the back cover.

Web sites— If you do not have acomputer, try your local library.Mostpublic libraries have a free computerconnected with the Internet.

ResourcesAndress, Elizabeth L., and Judy A.

Harrison, So Easy to PreserveBulletin 989 (Athens, Ga.:University of Georgia College ofFamily and Consumer Sciences),2006.

Complete Guide to Home Canning.Agriculture Information BulletinNo. 539 (Washington, D.C.: U.S.Department of Agriculture), 2008.www.uga.edu/nchfp/.

MacRae, Norma M.,Canning andPreservingWithout Sugar4th edition (Guilford, Conn.:Globe Pequot Press), 2000.ISBN 1-56440-992-9.The GlobePequot Press — (800) 962-0973:www.globe-pequot.com

Copyright © 2008 by the Board ofRegents of the University of WisconsinSystem doing business as the division ofCooperative Extension of the Universityof Wisconsin-Extension. All rightsreserved. Send copyright inquiries to:Cooperative Extension Publishing, 432 N.Lake St., Rm. 227,Madison,WI 53706.

Author: Barbara H. Ingham, food sciencespecialist, Department of Food Science,University of Wisconsin-Madison andUW-Extension. Based on a previous publi-cation by Mary E.Mennes (retired), pro-fessor, Department of Food Science, UW-Madison, and food management special-ist, UW-Extension. Cooperative Extensionpublications are subject to peer review.

Produced by Cooperative ExtensionPublications.

University ofWisconsin-Extension,Cooperative Extension, in cooperationwith the U.S. Department of Agricultureand Wisconsin counties, publishes thisinformation to further the purpose of theMay 8 and June 30, 1914 Acts ofCongress. An EEO/AA employer, the

University of Wisconsin-Extension,Cooperative Extension provides equalopportunities in employment and pro-gramming, including Title IX andAmericans with Disabilities (ADA)requirements. If you need this informa-tion in an alternative format, contactCooperative Extension Publishing orEqual Opportunity and DiversityPrograms, University of Wisconsin-Extension, 501 Extension Building, 432 N.Lake Street,Madison,WI 53706,[email protected], phone:(608) 262-0277, fax: (608) 262-8404,TTY: 711 Wisconsin Relay.

This publication is available in Englishfrom your Wisconsin county Extensionoffice (www.uwex.edu/ces/cty) or fromCooperative Extension Publishing.Toorder, call toll-free: 1-877-947-7827(WIS-PUBS) or visit our web site:learningstore.uwex.edu.

B0430 Canning Fruits Safely R-04-08

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