WELCOME TO CANNING FRUIT
Imagine, a hot biscuit, golden brown, dripping with melted butter, an a heaping spoon of fresh, homemade strawberry jam!   This is what's in my minds eye when I'm canning fruit. The wonderful taste of homemade jams and jellies is beyond compare! Here are a few pointers for canning fruits and a few of my favorite recipes. If you're new to canning, please check out my canning page for instructions on the basics. I have tons of recipes for just about every kind of fruit, so if there's one your looking for an it isn't here, please email me, If I have it, I'll sure send it!!!
First I want to give you the recipe for making the syrups that are needed.
For an Extra-Light syrup--1 1/4th cups Sugar 5 1/2 cups Water Yields 6 cups
For Light syrup--2 1/4th cups Sugar 5 1/4th cups Water Yields 6 1/2 cups
For Medium Syrup--3 1/4 cups Sugar 5 cups Water Yields 7 cups
For Heavy Syrup--4 1/4th cups Sugar 4 1/4th cups Water Yields 7 cups.
For a medium syrup with Corn Syrup: Combine 1 1/2 cups sugar, 1 cup corn syrup and 3 cups water to yield 6 cups syrup.
For a medium syrup with honey: Combine 1 cup sugar, 1 cup honey and 4 cups water to yield 5 cups syrup.
Getting Started
Soft spreads are "fun foods" in home canning and are usually the ones that produce the most satisfaction. There is very little difference between the soft spreads. They are made of 4 main ingredients:Fruit, sugar, pectin and acid. They differ in consistency, ranging from a firm set for jellies to a soft, honey like consistency for preserves. Here's a brief description of the soft spreads;
Butters
Butters are made by cooking fruit pulp and sugar to a thick consistency that will spread easily. Spices may be added; the amount and variety depends upon personal taste. After sugar is added, butters are cooked slowly until thick enough to round up on a spoon.
Conserves
Conserves are jam-like products made by cooking two or more fruits with sugar until the mixture will either round up on a spoon, like jam, or else flake from it, like jelly. A true conserve contains nuts and raisins, but recipes may be varied according to personal taste by either adding or omitting these two ingredients. Conserves should be made in small batches and cooked rapidly after the sugar has dissolved. Nuts, if used, should be added during the last 5 minutes of cooking.
Jams
Jams are made by cooking crushed or chopped fruits with sugar until the mixture will round up on a spoon. Jams should be made in small batches and cooked rapidly after the sugar has dissolved. Jams can be made of one fruit or a combination of fruits. They should be firm but spreadable; jams do no hold the shape of the jar.
Jellies
Strained juice from fruit is used to amke jellies. They are usually rpepared in a way that keeps them crystal clear and shimmering. jellies are gelatinized enough to make them firm and capable of holding their shape outside the jar, yet soft enough to spread easily.
Marmalades
Marmalades are soft-fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. They should be cooked in small batches and brought rapidly to (or almost to) the gelling point. Marmalades are similar in structure to jams.
Preserves
Preserves are fruits preserved with sugar so that the fruit retains it's shape, is clear, shiny, tender and plump. The syrup is clear and varies from the thickness of honey to that of soft jelly. Preserves should be cooked in small batches and in wide pans.
Step-By-Step Canning of Soft Spreads
1. Assemble all equipment and utensils.
2. Examine jars for nicks and cracks. Examine lids for scratches and defects. Check bands for proper fit. Wash jars and two piece caps in hot, soapy water. Put jars and lids in a saucepot filled with water; bring water to simmer. remove from heat. Allow jars and lids to remain in hot water until needed. DO NOT BOIL LIDS. Dry bands; set aside.
3. Select top-quality produce. Wash thoroughly before preparing recipe.
4. Prepare one recipe at a time. Follow recipe instructions.
5. Remove from heat. Skim foam if necessary.
6. Immediately pack hot spreads into hot jars. Leave the recommended headspace.
7. Wipe top and threads of jar with a clean, damp cloth. Adjust two-piece caps.
8. Place each jar as it is filled onto elevated rack over canner containing simmering water. When rack is filled, lower into canner and add boiling water to cover two-piece caps by 1 to 2 inches. Cover canner and bring water to a boil. Adjust heat to hold water at a steady rolling boil. Start counting processing time when water reaches a rolling boil. If during processing time water boils away and two-piece caps become exposed, add boiling water to cover caps by 1 to 2 inches.
9. When processing time is complete, remove jars from canner. Stand upright on a towel, out of drafts. Allow 1 to 2 inches of space between jars.
10. After 12 to 24 hours, test seals and remove bands.
11. Wash outside of jar and lid surface. Label. Store sealed jars in a cool, dry, dark place.
Juice for Jelly
For hard Fruits:Apples, Pears, Nectarines, etc. Select top quality fruit. Wash; remove stem and blossom ends; do not peel or core. Chop or quarter fruit; measure. Add 1 cup water for each slightly heaped quart prepared fruit in a large saucepot. Cover; simmer fruit until soft. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use.
For Soft Fruits:Grapes, Berries, etc. Select top quality fruit. Wash and stem fruit. Slightly crush fruit or follow recipe guidelines for preparing fruit; measure. Add 1/4th to 1/2 cup water to each quart prepared fruit in a large saucepot. Cover; simmer fruit until soft. Strain mixture through damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use.
NOTE: If juice is to be canned, heat juice 5 minutes at 190 degrees F. Do Not Boil. Ladle hot juice into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.
RECIPES
Butters
APPLE BUTTER
16 Medium apples (about 4 pounds)
4 cups sugar
2 teaspoons cinnamon
1/4th teaspoon cloves
To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until apples are soft. press through a sieve or food mill. Measure 2 quarts apple pulp.
To prepare butter: Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If to thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: About 5 pints.
Apricot Butter
24 medium apricots
3 cups sugar
2 tablespoons lemon juice
To prepare pulp: Wash and stem apricots; cut in haves; pit. Cook apricots until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 1 1/2 quarts apricot pulp.
To prepare butter: Combine apricot pulp and sugar. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Add lemon juice. Ladle hot butter into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: About 3 pints.
Peach  Butter
18 medium peaches
4 cups sugar
To prepare pulp: Wash and blanch peaches. Peel, pit and chop peaches. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 2 quarts peach pulp.
To prepare butter: Combine peach pulp and sugar in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: About 4 pints.
Pear Butter
20 medium pears
4 cups sugar
1/3rd cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon nutmeg
To prepare pulp: Wash and quarter pears. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. measure 2 quarts pear pulp.
To prepare butter: Combine pear pulp and sugar in a large saucepot, stirring to dissolve sugar. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: About 4 pints.
Strawberry Butter
2 quarts strawberries
2 cups sugar
2 tablespoons lemon juice
To prepare pulp: Wash and crush berries. Slowly simmer strawberries until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through sieve or food mill. measure 5 cups strawberry pulp.
To prepare butter: Combine strawberry pulp, sugar and lemon juice; let stand 2 to 3 hours. Bring mixture to a boil; reduce heat. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir to prevent sticking. Ladle hot butter into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: About 3 half-pints.
Conserves
Ambrosia Conserve
1 fresh pineapple, chopped, cored and peeled (about 5 pounds)
1 cup orange juice
1/3rd cup grated orange peel
5 cups sugar
1 cup coconut
1 cup chopped maraschino cherries
1/2 cup slivered almonds
Combine pineapple, orange juice and peel in a large saucepot. Simmer 10 minutes. Add sugar, stirring until dissolved. Cook rapidly almost to the gelling point. As mixture thickens, stir frequently to prevent sticking. Remove form heat; sitr in coconut, cherries and almonds. Ladle hot conserve into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: About 6 half-pints.
Blueberry Conserve
2 cups water
4 cups sugar
1/3rd cup thinly sliced lemon
1/2 cup thinly sliced orange
1/2 cup raisins
1 quart blueberries
Bring water and sugar to a boil; add lemon, oranges and raisins. Simmer 5 minutes. Stir in blueberries. Cook rapidly until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle hot conserve into hot jars, leaving a 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.
Cherry-Raspberry Conserve
3 cups raspberry pulp
3 cups pitted sweet cherries
4 cups sugar
To prepare pulp: Press raspberries through a sieve or food mill to remove seeds. Measure 3 cups pulp.
To prepare conserve: Simmer cherries until tender; stir in raspberry pulp. Add sugar, stirring until dissolved. Cook rapidly until thick, about 30 to 40 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle hot conserve into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half-pints.
Jams
I have so many recipes for jams and jellies that I have decided to give them their own space. I started putting them here, then found that I have to many "favorites" *G*.
Jam Recipes
Jelly Recipes
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