Presentation Transcript
Canning Fruits Safely :Canning Fruits Safely
Resources for Today :Resources for Today Canning Fruits Safely (B0430)
How Do I…..Can Fruits and Fruit Products (NCHFP)
Getting Started :Getting Started Select fresh, firm and undamaged fruits
Hasten ripening of under-ripe fruits by storing in a paper bag with an apple
Preparing Fruit :Preparing Fruit Wash fruit before processing
Use anti-oxidants to prevent browning: ascorbic acid or lemon juice
Sweetening Fruit :Sweetening Fruit Sugar syrups help preserve color and flavor
Juice syrups can also be used
Canning in water – a poor option
Artificial sweeteners can be acceptable
Question time?? :Question time??
Packing Fruit into Jars :Packing Fruit into Jars RAW fruit tightly packed into clean, hot jars
Cover with boiling hot syrup
HOT fruit heated in syrup or juice packed loosely into clean, hot jars
Add cooking liquid to achieve proper headspace
Water Bath or Pressure Processing :Water Bath or Pressure Processing Apple slices –water bath canning
Heat sliced, prepared apples in syrup, juice or water. Boil for 5 minutes. Pack hot apple slices into clean, hot jars and cover with boiling cooking liquid, leaving ½ inch headspace. Process pints or quarts:
25 minutes Apple slices – pressure processing
Heat sliced, prepared apples in syrup, juice or water. Boil for 5 minutes. Pack hot apple slices into clean, hot jars and cover with boiling cooking liquid, leaving ½ inch headspace. Process pints or quarts:
10 minutes at 6 psi (dial)
10 minutes at 10 psi (weight)
Canning Fruit Syrups :Canning Fruit Syrups Select 6-1/2 cups of fresh or frozen fruit. Sort and wash; crush. Heat to boiling and simmer until soft – 5-10 minutes. Strain. Combine juice with sugar and boil, simmer 1 minute, adding fresh fruit, if desired. Fill clean, hot half-pint or pint jars, leaving ½ inch headspace. Process 15 minutes. Yum!
Canning Fruit Pie Filling :Canning Fruit Pie Filling Select ripe, juicy fresh fruit; or unsweetened frozen fruit
Use Clearjel for a successful product
Use bottled lemon juice safety and quality
A Word About Fruit Butters :A Word About Fruit Butters Try apple, peach, or pear butter for a tasty treat
Pumpkin butters should not be canned at home
Common Questions :Common Questions Omitting sugar – using artificial sweeteners
Using cornstarch in pie fillings
Signs of spoilage
Floating fruit
Question time?? :Question time??
How Long Does It Keep? :How Long Does It Keep? Canned fruits, syrups and butters: 1 year under proper storage conditions
Next Time: :Next Time: Open line for canning questions!
July 19th 10-11 am
Catch the
buzz on authorSTREAM
Copyright © 2002-2008 authorSTREAM. All rights reserved.