Canning Fruit
Ingredients
Directions
Prepare the fruit
Select perfectly fresh fruit and can it as soon as possible after harvesting.
Cook a small quantity, about 6 quarts, for better color and uniformity.
Fill and seal
Pour boiling hot fruit into glass cans.
Let the cans sit for 15 to 20 minutes until the fruit settles.
Fill the cans to the top again and seal tightly.
Place the cans bottom side up on a wet cloth to prevent breaking.
If no syrup leaks out, no air can get in.
Store
Once cooled, store the 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
- Provides the main flavor, color and texture of the finished canned product.
The step that matters
Fill the cans to the top again and seal tightly. Headspace and a tight seal keep air out. Air allows spoilage microbes and oxidation to act, so a loose seal can spoil the fruit.
“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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