Canning Fruit
Ingredients
Directions
Prepare
Purchase fresh fruit and glass cans from a manufacturer.
Cook a small quantity of fruit, about half a dozen quarts, for better color and uniformity.
Fill and seal
Pour the hot fruit into the cans immediately after cooking.
Let the cans sit for 15-20 minutes until the fruit settles.
Fill the cans to the top and seal.
Check and store
Place the sealed cans bottom side up to check for leaks.
Store the cooled cans in a dark, cool closet.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh fruit
- Supplies the flavor, color and texture that the sealed cans preserve.
The step that matters
Fill the cans to the top and seal. An airtight seal keeps air and microorganisms out, so the fruit stays safe and stable in storage. Inverting the cans checks for leaks, since any gap lets spoilage in.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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