Canning Your Own Fruit Is Fun And Rewarding
There is nothing better than serving your family fresh canned fruit that you made yourself. The taste is unsurpassed by leaps and bounds.
The tradition of home canned fruits has faded, due to modern ways of simply picking up a can of fruit from the grocer. But did you ever taste fruit from a jar that was home canned? A lot of people have never tasted a home-canned jar of fruit.
Canning fruit used to be the only way to enjoy fruits preserved that way.
As I have said in my many posts before, I was fortunate to be able to have lived in that era where that was the only way to enjoy fruit, home canned. I am sure that the grocery store had some form of canned fruit, but I never saw them because my mother was raised to make everything on her own. When the canned fruits hit the shelves, she still made her own, as most people in her era were the same. It was simply not available.
When can foods started taking off, most people just started buying it rather than making it. They liked the convenience of it. But in the process of mass canning, a lot was lost.
Manufacturers had to add more preservatives, after all, they made these cans to last years and years. When people canned their own food, they only made enough to last a year. There was no need for preservatives, and the ones they used were natural. They could spell their preservatives.
Time went on and companies started adding more and more crap to these canned foods until they became toxic over time. All the synthetic preservatives and especially the addition of GMO foods for our consumption has caused the need to start canning your own food. Simple ingredients, simply nutritious foods that are beneficial, not harmful to our bodies.
USDA and FDA are not trustworthy anymore. It used to be if you saw USDA on a piece of meat you knew it was safe for human consumption. Not anymore. That is a thing of the past. You must trust your own food now. I am very passionate about health and healthy foods and I am determined to give you all possible ways to feed your family with safe and healthy food.
Eye opening article on Foods that are processed in U.S. and banned by many countries. Food that has added chemicals and preservatives that most countries will not even allow in their country to be consumed by their people due to the unstable and disease-causing properties in the processed food, This food is on our grocery shelves to be purchased by us, and allowed to be processed according to the USDA. MOST COUNTRIES WILL NOT EAT OUR FOOD.
Read the article HERE
Research everything. You will be appalled and disgusted with what these entities are getting away with. Sadly, they have also succumbed to profit. And they are only out for the money. I will be publishing an article about these two tragedies that we have come to trust at a later date, so let’s get started.
How To Can Fruit
The same supplies are needed with canning fruit as with vegetables If you read the previous post about canning supplies, you should have everything you need to can fruit also. Here are two favorite home canning recipes that I have used many many times. I use the water bath canning recipes. Canning food preservation can also be done with a pressure cooker, though that will take some experience, so let’s start with these simpler easy ones first.
Canned Peaches Recipe
Peaches can be preserved using the Hot Pack or Cold Pack Method. For best quality, I will be using the Hot Pack Method for this recipe.
One Bushel will Yield 16 to 24 quarts, the number varies due to the quality of peaches. If You have a pristine bushel with very little bruises, you will yield more quarts.
Choose Ripe Peaches that are ready for eating. Process these Peaches within 24 hours of purchase, so don’t buy them until you are ready to can them.
Clean and cut any bruised areas. Dip in boiling water to loosen skins for 30 to 60 seconds. Remove from boiling water and place immediately in cold water.
Remove skins. Cut in half to remove pits. Cut in halves or slices. Make a solution of ascorbic water, place sliced or halved Peaches in when cut.
Solution….To maintain color and also keep from browning.
Pure ascorbic acid. Found in grocery aisle near canning supplies.
1 Tsp ascorbic acid to one-gallon water.
Commercial Mixed ascorbic acid...Follow manufacturers directions.
Vitamin C Tablets…Available and affordable. Economical. Buy the 500 mg tablets and crush 6 tablets and dissolve in a gallon of water.
Heat syrup in the pan until sugar is dissolved. Turn off heat. Place drained cut peaches in syrup solution and bring to a boil. turn off heat. Pack immediately in hot jars.
Remember…Hot sterile jars kept in 180 degrees before filling. Lids in very hot water.
Using a slotted spoon to drain peaches from syrup, pack peaches tightly in jars. Pour remaining syrup solution to 1/4 inch from top of the jar. Make sure jar is packed well with peaches.
Run a rubber spatula around the inside of the jar to remove all air. Gently press on peaches while expressing air from inside. Run the spatula along the inside edge of the jar, also tilting jar slightly helps in speedy removal of air. Do not skip this step. You do not want air in your jars. Add more liquid if air expelled leaves more that 1/4 inch head space to the rim of the jar.
Wipe tops and threads of jars with a clean cloth. Put on lids and screw firm but not tight.
Place in canner and process. Bring water to a boil and start timing. Water should be up to steel bands but not covering. When water starts to boil it will roll over tops.
- pts. 25 min.
- qts. 30 min.
Remove jars and place on a towel. Let sit for a few minutes. Jars should start sealing within minutes. You will hear popping sounds. Tighten rings using a towel to finish sealing.
Test jars for sealing by pressing on the lid. Sealed jars will have a concave look, If you can press on the center and it gives a little, it is not sealed.
Sometimes you can turn the jar upside down and back again and let set for a few minutes to seal.
When jars are sealed, remove bands and place in the canner for next year. You can store many of your tools and utensils in the canner. Make sure everything is clean and dry.
Reprocess jars that did not seal. Remove lid and screw top. Wipe edge of jar again. Wipe threads Replace with a new lid and screw top on again. Put in next batch to be reprocessed. If that does not work. Store jar in the fridge and use within 24 hours.
Store canned Peaches wrapped in newspaper in a box. The box that the jars came in is perfect or use any other box as long as jars are kept upright. Keep from exposure to light or heat. Never store in a room with a stove or hot water tank. Heat exposure will affect the taste and lessen the time that fruit will last in the jar. These jars are meant to last a year, but can last up to three years if kept in the dark.
Always write the year or if it’s a special recipe on the lid with a permanent marker.
Canned Pears Recipe
Pears are canned the same way as peaches. The few differences are described here.
Bushel..50 lbs Yields 20 -25 Quarts of Pears.
Box..35 lbs Yields 14-17 Quarts of Pears.
Choose Ripe but not overripe. Perfect is yellow, but not real yellow. Your farmer will direct you on which bushels are just right. Process pears within 24 hours of purchase. If you have your own fruit tree. Process at least one canner full at a time. You may find yourself canning many times so get ready for an awesome crop of wonderfully canned Pears.
Wash Pears and place in boiling water for 30-60 seconds, then place in cold water to easily remove peels. Cut and core Pears. Place halved or sliced Pears in the solution described in Peach recipe.
Make sugar syrup as described in Peach recipe, and heat until dissolved. When enough Pears are cut, drain Pears and place in sugar solution. Heat to boiling. Turn off heat.
Immediately pack in Hot jars that were kept in 180 degrees hot water.
Drain Pears with slotted spoon and place in jars. Try to pack as many as you can without smashing fruit. Fill the jar with sugar solution after packed to 1/4 in of head space.
Run a long rubber spatula around the inside of the glass to remove air. Press gently on pears to release air. Tilt jar slightly to make it easier for air to release.
Place hot lid that was kept in hot water on top of jar after wiping edge and threads with a clean towel. Screw on bands firm but not tight.
Place in canner and process
- pts. 20 min.
- qts. 25 min.
Start timing when water starts to boil. Water should be up to steel bands but not covering. When water starts to boil it will roll over tops.
Remove from canner and place on towels on the counter. The popping of seals can start immediately or within minutes. Test seal by pressing on lids. Sealed lids will have a concave look. See seal tester on Peaches Recipe.
When sealed, remove bands and store. Place bands in the canner for next year. Many tools and utensils used for canning can be stored in the canner for next year. Make sure everything is clean and dry before storage.
If jars did not seal. Remove bands and lids. re-wipe tops and threads and reprocess. Use a new lid.
Keeping Canned Fruit Fresh All Year
Proper storage will ensure a delicious taste. Store your Canned Peaches and Pears properly.
Wrap jars in newspaper and store in a cardboard box. Make sure jars are completely dry so the paper does not stick to the jar. Using the box that the canning jars came in is perfect. Store in a dark cool area. As jars are used, replace empty jar back in the box for easy access next year. Store all your bands in your canner.
Don’t store jars near heat. Storing in areas where hot water tanks or stoves will lessen taste and storage time. Properly stored jars will retain taste and texture for a year. That’s all we are going for. We only plan for a year because next year will bring a new fresh crop of fruit to be canned again.
Always write the year or if it’s a special recipe on the lid with a permanent marker.
Keep your jars protected from sun exposure and they will be great.
Many Other Fruits can be Successfully Preserved using this same Method
I have listed my favorite Recipes in this article. Many others can be preserved. I think that as a beginner, this will be the best choices.
For those of you who have canned fruits in the past, I have many sites to go to for recipes for other fruits.
These recipes are from the Ball Canning Book
You can also Download Recipes from Kerr Here
Gift Giving Your Home Canned Fruit
You can decorate your jars for Gift Giving in many delightful ways.
Wrapping a circle of fabric around the top of the jar, then screw on the outer ring to hold it. You can also use ribbon or jute to fasten a tag to the jar. Also, many companies make labels for your jars that are decorative and beautiful.
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I know you will enjoy these recipes. Once you try them, I hope you will continue to make healthy wholesome food for your family to enjoy. The homemade food is much healthier and nutritious. Let’s all get back to basics and take our stand not to eat as much processed or chemical laden food in the future. One single step is a triumph…
Thank You and Have a Bountiful Day
Founder of bountifulharvesting.com
Mom and Grandma