Preserve Your Fruit at Its Peak Freshness and Make It Last Forever

Updated on 7/8/2017 at 5:45 PM

Paden Reich

Although mason jars have been repurposed as vessels for craft beer and Vietnamese iced coffee in trendy neighborhoods, they have not become any less effective at preserving fresh fruit. This excerpt from Ball Canning: Back to Basics ($10) walks you through the process of canning fruit. These straightforward, step-by-step instructions will guarantee professional results no matter which fruit you want to store.

Tips:

Choose fruit that is bruise- and blemish-free at the peak of freshness.
You may also use a dishwasher to wash and heat the jars.

You will need:

Tested recipe and ingredients
Glass preserving jars with lids and bands (always start with new lids)
Water bath canner or a large, deep stockpot with lid and rack
Jar lifter
Common kitchen utensils, including measuring cups and spoons, large ladle, kitchen towel, and rubber spatula
Large stainless-steel or enameled saucepan or Dutch oven
Bubble remover and headspace measuring tool
Labels

To begin:

Heat jars: Examine the jars for defects. Place a canning rack at the bottom of the canner and fill halfway with water. Place the jars in and bring the water almost to a simmer over medium. Important: Keep the jars hot until ready to fill to prevent jar breakage. Wash lids and bands in warm soapy water, rinse, and set aside.
Prep: Prepare the chosen fruit according to the recipe. Prepare the syrup, if using. Bring the sugar, or alternate sweetener, and water to a boil in a stainless-steel saucepan, stirring to dissolve. Reduce heat; cover and keep hot until needed. (Do not allow the liquid to evaporate.)

Raw Pack

Raw Pack is faster and generally used for more delicate fruit. Bring the syrup, juice, or water to a simmer in a stainless-steel or enameled saucepan. Cover and keep warm until needed.

Raw Pack

Working with one hot jar at a time, pack the fruit in overlapping layers in the jar. Ladle hot syrup over the fruit, leaving required headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Hot Pack

Hot Pack requires cooking the fruit before it goes into the jars. This helps break down the fruit before canning. Bring the syrup, juice, or water to a simmer in a Dutch oven. Add the fruit, 1 layer at a time, and simmer in the hot liquid until thoroughly heated.

Hot Pack

Working with one hot jar at a time, pack the fruit in overlapping layers in the jar. Ladle the hot liquid over the fruit, leaving 1/2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight.

Process

Place the filled jar in the boiling water canner. Repeat one at a time until all the jars are filled. (If using a canning rack, lower the rack with the jars into the water.) Make sure the water covers the jars by at least 1 inch. Add more hot water if needed.

Place the lid on the canner and bring the water to a full rolling boil. Process the jars 10 to 25 minutes according to the recipe (adjusting for altitude). Maintain a rolling boil throughout the entire processing period. Turn off heat and remove the lid. Let the canner cool 5 minutes before removing the jars.

Process

Using the jar lifter, remove the jars from the canner and set upright on a towel or cutting board, leaving at least 2 inches between the jars. Leave undisturbed for at least 12 hours. The bands may loosen during processing but should not be retightened, as this may interfere with the sealing process.

Test and Store

Check the lids for vacuum seals after stand time. The lids should not flex up and down when the center is pressed. Remove the bands. Gently try to lift off the lid with your fingertips. If the lid cannot be lifted off, the lid has a good seal. Wipe the jars and lids with a clean, damp cloth. Label and store in a cool, dry, dark place up to 1 year.