How to can fresh fruit
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"Fruits are highly acidic, so you may safely can them using a boiling water or steam canner. Before canning fruit, please refer to MU Extension publications GH1451, Safe Home Canning Basics, and GH1452, Steps for Successful Home Canning, for information on correct canning procedures and specific step by step guidance. Boiling-water or steam canners are faster when you consider the time it takes for pressure canners to heat up, vent, pressurize, process and cool down. If you prefer to use a pressure canner, see Table 3 for processing directions for canning some fruits in dial- and weighted gauge canners. Fruits are at peak quality for six to 12 hours after being picked. For this reason, fruit picked from your garden or purchased from nearby producers is usually good for canning. Allow apricots, peaches, pears and plums to ripen one or more days between harvest and canning for best results. If you must delay canning other fresh fruit, keep it refrigerated until you are ready to begin."--First page.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.