The Ohio State University Extension

Human Nutrition

1787 Neil Avenue, Columbus, OH 43212

Basics for Canning Fruit

HYG-5343-97

Because fruits are acidic, the boiling water bath method may be used for processing. Although spoilage can occur in home-canned fruits, contamination with Clostridium botulinum, the bacteria that causes botulism, is not a threat.

Equipment

A water bath canner can be any large metal container with a fitted lid deep enough to fit a rack on the bottom, the jars, and 1 to 2 inches of water above jars.

A pressure canner also may be used in place of a water bath canner if it is deep enough. Place the lid, but do not fasten. Leave the petcock and/or vent open so steam can escape and pressure does not build up during heating. As with a water bath canner, the jars need to be covered with 1 to 2 inches of water during processing.

Use standard canning jars and lids. Commercial food jars, such as mayonnaise and coffee jars, are not recommended in Ohio because the seals fail more often and the risk of breakage is greater. Check jars, ringbands, and lids for defects. Look for chips, cracks, dents, rust, and anything else that will prevent airtight seals. Wash jars in hot soapy water and rinse well.

Prepare two-piece metal lids according to manufacturer's directions. While ringbands may be reused if they are not rusted, dented, or damaged, use lids only once.

Preparing the Produce

Choose fresh, firm fruits for canning. Wash all fruit thoroughly whether or not it will be pared. Do not soak; soaking may cause the fruit to lose flavor and nutrients. Handle gently to avoid bruising.

Preventing Darkening

Some fruits darken when peeled or cut then exposed to air. Choose one of the following treatments to retard this natural occurrence while preparing fruit for canning:

1. Use a commercial ascorbic acid mixture, available in grocery and drug stores, prepared according to package instructions.

2. Drop fruit in a solution of l teaspoon or 3000 milligrams ascorbic acid (Vitamin C) and l gallon water. Vitamin C tablets also may be used. Drain fruit before proceeding.

3. Drop fruit into a citric acid or lemon juice solution (l teaspoon food-grade citric acid or 3/4 cup lemon juice to l gallon water). Drain fruit before proceeding.

Sweetening Options

Sugar helps canned fruit hold its shape, color, and flavor, but is not needed to prevent spoilage. Fruits also can be packed in hot water or juice. Processing is the same for unsweetened and sweetened fruit. Any of the following may be used to provide sweetness.

Sugar syrup--Mix sugar with water or with juice extracted from some fruit. Heat sugar and water or juice together until the sugar dissolves; skim if necessary. Use proportions for the sweetness you desire. The following measurements yield 9 pints.

Extracted juice--Thoroughly crush ripe, sound, juicy fruit. Heat to simmering (185 degrees F to 210 degrees F) over low heat. Strain through a jelly bag or other cloth.

Sugar mixed directly with fruit--Add 1/4 to 1/2 cup sugar to each quart of prepared fruit. Bring to a simmer over low heat. Pack fruit while it's hot in the hot juice that cooks out.

Sweeteners other than sugar--Light corn syrup, light brown sugar, or mild-flavored honey can replace as much as half the sugar used in canning fruit. It is best not to use molasses, sorghum, or other strong-flavored syrups; their flavors overpower the fruit flavor and may darken the fruit.

Artificial sweeteners--Add these to fruit canned in plain water just before serving. Saccharin-based sweeteners can turn bitter during processing. Aspartame-based sweeteners lose their sweetening power during processing.

Filling Jars

Raw pack method--Place raw prepared fruit into jars and cover with hot syrup, juice, or water. Pack tightly because raw fruit shrinks during processing. Raw packed fruit is more likely to float.

Hot pack method--Heat fruit in syrup, water, extracted juice, or steam before placing it in jars. Pack loosely and cover with desired hot liquid. Check the chart for correct amount of headspace to leave between the top of the fruit and the jar lid.

Sealing Jars

Remove trapped air bubbles by sliding a nonmetallic spatula around the inside of the jar walls. If needed, add more liquid. Wipe the jar rim with a clean, dampened paper towel to remove any food particles. Place prepared lids on jars and secure with metal ringbands following manufacturer's recommendations.

Preparing the Canner

Fill canner 1/2 full with water and preheat to 140 degrees F for raw packed fruits and preheat to 180 degrees F for hot packed fruits. Place closed jars in canner and add boiling water as needed to bring water 1 to 2 inches over the jar tops.

Bring the water to a vigorous boil, then cover canner with lid, lower heat setting to maintain a gentle boil, and start timing. See the chart for specific processing times. Add boiling water as needed during the processing.

When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper. Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours.

Checking Seals and Storage

Listen for the familiar "ping" and look for the slight depression in the lid's center. Remove the ringbands, wipe jars with a damp cloth, and add labels. Store in a cool, dry, dark place.

Signs of Spoilage

If a jar does not seem completely normal before or after opening, do not use. This includes leaking jars, bulging lids, and jars that spurt when opened. If the food looks spoiled, foams, or has an off odor during preparation, discard it.