Canning and Preserving For Dummies (12 page)

Always prepare your hot liquid before you prepare your fruit. The liquid should be waiting for you; you shouldn’t be waiting for your liquid to boil.

Water or fruit juice

Packing fresh fruit in boiling water or fruit juice produces fruit with a soft texture. Two good choices for fruit juices are unsweetened pineapple juice or white grape juice. Use water you like to drink, without minerals and not the sparkling variety.

Always use the hot-pack method (see the section “Raw pack and hot pack” earlier in this chapter) when using water or unsweetened fruit juice for your canning liquid.

Fresh Fruit Canning Guidelines

The following sections list foods that are commonly grown in home gardens. The quantity guide for each fruit fills a 1-quart jar. If you’re using pint jars, cut the quantity in half.

The recipes in the following sections use the water-bath canning method. For detailed instructions on water-bath canning, filling and processing your jars, and releasing air bubbles, refer to the step-by-step guidelines in Chapter 4. And for a more extensive list of fruits, refer to the
Complete Guide to Home Canning and Preserving,
Second Revised Edition, by the United States Department of Agriculture.

Apples

Choose apples suitable for eating or making pies. Prep is easy: Just peel and core the apples and then cut them into slices or quarters. To prevent discoloration, treat the fruit with an antioxidant (refer to “Deterring discoloration,” earlier in this chapter).

Canned Apples

Canned apples are wonderful for apple crisp, breads, and other recipes calling for slices or chunks of fruit. Use any crisp, tart apple that ripens in the fall. Summer-ripened apples tend to be softer and won’t hold up well to canning. Try making them with a light sugar syrup for a fresh-tasting treat.

Preparation time:
15 minutes

Processing time:
20 minutes

Yield:
8 pints or 4 quarts

12 pounds apples

Sugar syrup, light

1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

2
Wash, core, and peel your apples; then slice them into 1/4-inch pieces or cut them into even chunks. Meanwhile, bring the sugar syrup to a boil.

3
Pack apples firmly into hot jars and pour boiling hot sugar syrup over the apples, leaving 1/2-inch headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

4
Process the filled jars in a water-bath canner for 20 minutes for pints and quarts from the point of boiling.

5
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.

Vary It!
For a sweeter canned apple, try a medium syrup instead.

Per 1/2-cup serving:
Calories 137 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 36g (Dietary fiber 3g); Protein 0g.

Apple Pie Filling

Get a quick start to your piemaking by creating apple pie filling ahead of time. To thicken this filling to just the right consistency, add a tablespoon of flour to the filled pie before adding the top crust.

Preparation time:
15 minutes

Cooking time:
45 minutes

Processing time:
Pints, 25 minutes

Yield:
6 pints

6 pounds apples

2 cups sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 tablespoons lemon juice

1
Peel and slice or cube the apples. Place the apples and the other ingredients into a heavy pan. Allow the mixture to stand about 30 minutes or until it becomes juicy.

2
While the apples are standing, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

3
Cook the apple mixture over medium heat until the apples are softened, about 7 minutes.

4
Ladle the pie filling into the pint jars, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process the filled jars in a water-bath canner for 25 minutes from the point of boiling.

6
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.

Vary It!
Substitute or add to the spices listed to create the pie your family likes.

Per 1/2-cup serving:
Calories 121 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 31g (Dietary fiber 2g); Protein 0g.

Applesauce

A true family favorite, you can use this sauce in breads and cakes. It is a smooth, sweet version with a pretty rose color that results from cooking the apples in their skins. For a richer flavor, use a variety of apples.

Preparation time:
15 minutes

Cooking time:
1 hour

Processing time:
20 minutes

Yield:
4 quarts

10 pounds apples, cut in half

21/2 cups sugar

1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)

2
Cut the apples in half (don’t peel or core them) and place them in a 12-quart pot. Add enough water to cover the bottom of the pot and to keep the apples from scorching. Cook the apples over medium heat until they’re soft, about 20 minutes. Press the softened apples through a food mill or sieve to remove the skins and seeds.

3
Return the apple purée to the pot and add the sugar. Bring the mixture to a boil, stirring often to prevent scorching.

4
Ladle the hot applesauce into your prepared jars, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process the filled jars in a water-bath canner for 20 minutes from the point of boiling.

6
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.

Vary It!
Try adding cinnamon and cloves for a spicy version.

Tip:
To help prevent scorching, use a stovetop heat diffuser under the pot.

Per 1/2-cup serving:
Calories 129 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 34g (Dietary fiber 2g); Protein 0g.

Apricots, nectarines, and peaches

Peaches are a wonderful fruit, and by canning them yourself you can save a lot of money. Use a light syrup so that you can enjoy the full flavor of the peach. Trust us: Home-canned peaches are much nicer than the heavy sweetness you find in store-canned varieties.

Nectarines and apricots are just as tasty as peaches and have the benefit of not needing to be peeled, making them even easier to can. For a quick guide to peeling fruit, see Figure 5-1.

Apricots make a sunny-flavored addition to the winter meals. They make a great substitute for apples in an apple crisp recipe, too — you’ll love the results!