Are you thinking about taking up canning this year? If so, there are a few things that you’ll want to consider. Based on my experience, there is a right way and a wrong way to can fresh fruits. With that said, here’s a quick rundown on the basics of canning fruits the right way:
Choose the Right Canning Method
One of the first keys to successfully canning fruit is to pick the right canning method. I learned how to can from my grandmother, Helen. She used both the hot pack and oven kettle method. In my experience, both are quite similar. The hot pack method involves packing the fruits in a boiling liquid and then sealing the jars. The oven kettle method involves cooking the fruits until they reach a jell point. Afterward, the jelled fruits are put into canning jars and sealed. My grandmother used the hot pack method to preserve fruit halves and the oven kettle method to make jams, jellies, and preserves.
Choose the Right Tools
In order to be a successful canner, you’ll also need to choose the right tools. My grandmother’s tools of the trade consisted of enamel pots, galvanized steel canning racks, cheesecloth, paraffin wax, ascorbic acid and a horde of mason jars. When she passed away, those tools got passed down to me. She’d use both a 33-quart pot and an 18-quart pot to create her homemade goodies because they were capable of holding multiple pints and quarts. Thus, I would recommend those size pots to anyone hoping to become a serious canner. As far as the canning jars go, I am a big fan of Ball brand jars with wide mouths. They look good, are easy to work with, and tend to hold up well over time.
Choose the Right Ingredients
Selecting the right ingredients is also an important part of canning. My grandmother was meticulous in her fruit selection. As such, she would spend hours poring over bushel baskets of fruit from the local orchard. She insisted that it is wise to avoid using bruised, blemished, or overripe fruits because they typically don’t preserve as well as pristine fruits. Based on what I witnessed in later years, grandma Helen was right. The imperfect pieces of fruit are best reserved for other culinary uses.
Once you have you fruits picked out, you’ll also need to select what liquid you want to preserve the fruit in. Options include water, sugar syrups, corn syrups, honey and fruit juice. I was taught to use all three. In my experience, honey can be a bit too overpowering in some situations. Hence, I tend to primarily use sugar syrups, corn syrup, or fruit juice when canning fruits. You may want to try experimenting with different liquids to see what suits your family’s palate.
Use Proper Packing and Storing Techniques
Lastly, you’ll want to make sure that you properly sterilize, seal, and store your canned fruit. Otherwise, it could spoil and make you sick. I was taught to sterilize the jars with hot water. Once the jars are sterilized, I’ll use either the raw pack method or the hot pack method to fill the jars.
The raw pack method involves covering the fruits with boiling liquid. In the hot pack method, the fruit is already in a liquid when it enters the jar. Afterward, the jar is sealed and submerged into boiling water. Either method produces mighty fine products.
When you are done filling and sealing the jars, they should be stored in a cool, dark place. I was taught to use the basement or a root cellar. On average, you should try to eat the canned fruits within a year.
Source: Personal Experience
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How to Make Fresh Fruit Syrups
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5 Fabulous Fruit Dips to Use with Your Next Holiday Fruit Tray
