If you’re looking for a fun and easy way to preserve fruit try making fruit in jars! This method is simple, and it allows you to customize your fruit combinations.
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Introduction
Preserving fruit in jars is a great way to extend the shelf life of your favorite fruits and make them last longer. There are several different ways to preserve fruit in jars, and the method you choose will depend on the type of fruit you are Preserving and your personal preferences.
The most common method of preserving fruit in jars is by canning them. Canning fruit involves heating the fruit in a sealed jar so that it is sterile and will last for a longer period of time. This method is best for fruits that are high in acid, such as lemons, oranges, and grapefruits.
Another way to preserve fruit in jars is by freezing them. This method is best for fruits that are low in acid, such as strawberries, blueberries, and raspberries. To freeze fruits, simply wash them thoroughly, remove any cores or seeds, and then place them in a single layer on a baking sheet. Put the baking sheet in the freezer for about an hour, or until the fruits are frozen solid. Once they are frozen solid, transfer them to an airtight container or freezer bag and store them in the freezer for up to six months.
If you are looking for a more natural way to preserve your fruit, you can try dehydrating them. Dehydrating fruits removes all of the water content from the fruit, leaving only the nutrients and flavor behind. This method is best for fruits that are already dried, such as raisins or apricots. To dehydrate fruits, simply place them on a dehydrator tray and set the dehydrator to its lowest setting. Dehydrate the fruits for 12-24 hours depending on their size and thickness. Once they are fully dehydrated, store them in an airtight container in a cool, dry place for up to six months
What You’ll Need
-Mason jars
-Lids and rings
-A boiling water canner
-A large pot
-Ajar lifter
-Tongs
-A funnel
-A ladle
-A timer
Selecting Your Fruit
One of the most important steps to successfully preserving fruit in jars is to start with high-quality fruit. Depending on what type of fruit you’re working with, there are a few key things to look for:
-Firmness: This is especially important with berries. If they’re too soft, they’ll turn to mush when cooked.
-Size: Smaller fruits will preserve better and cook more evenly than larger ones.
-Color: Fruits should be brightly colored and free of blemishes.
-Flavor: Obviously, you want your preserved fruit to taste good! Make sure it’s ripe but not overripe for the best flavor.
Preparing the Fruit
The type of fruit you want to preserve will determine how you need to prepare it. Many fruits, like berries, can be preserved whole. Others, like cherries, need to be pitted first. And still others, like peaches, need to be peeled in addition to being pitted. Use this chart as a guide to preparing your fruit.
Fruit Preparation
Apples Core and slice
Berries Wash and allow to drain
Cherries Pit
Peaches Peel and pit
Pears Core and slice
Plums Pit
Filling the Jars
Fill the jars with the fruit, leaving about an inch of headspace at the top. If you are using a firm fruit like apples or pears, you can slice them or cut them into chunks. If you are using a soft fruit like berries or peaches, you can leave them whole. As you fill the jars, add enough of the sugar syrup to cover the fruit. Be sure to leave ¼-inch headspace at the top of the jars.
Processing the Jars
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring to a boil and process for 10 minutes to sterilize.
serving-size: 1 quart
Yield: 4 quarts
Ingredients
-4 cups sugar
-2 tablespoons fresh lemon juice
-1 teaspoon vanilla extract
-8 cups mixed fruit, such as peaches, strawberries, and raspberries
-4 (1-quart) canning jars with lids and rings
Preparation
Storage
Proper storage is key to preserving fruit in jars. Fruits should be stored in a cool, dark place such as a pantry or cupboard. Avoid storing fruit in direct sunlight or near a heat source, as this can cause the fruit to spoil more quickly. It is also important to check the seals on jars regularly to make sure they are intact and not leaking. Fruit that has been improperly stored or sealed can develop mold or become contaminated with bacteria, so it is important to discard any jars that show signs of damage.
Tips
Here are some tips on how to preserve fruit in jars:
– Choose fruit that is ripe, but not overripe.
– Carefully wash the fruit.
– Cut away any bruised or damaged areas.
– Peel and core the fruit, if desired.
– Pack the fruit into clean jars, leaving ½ inch of headspace at the top of the jar.
– Add a sugar syrup, if desired, for sweetness and to help prevent browning.
– Wipe the rims of the jars clean with a damp cloth.
– Place lids on the jars and screw on rings until they are fingertip tight.
– Process the jars in a boiling water canner for the specified time.
Troubleshooting
If your fruit is not protected from the air, it will become oxidized and turn brown If this happens, you can remove the fruit from the jars, boil it in a sugar syrup for a few minutes, and then return it to the jars. Be sure to boil the jars and lids before using them again.
If your fruit has become too soft, it was probably not heated long enough or in enough water. You can try boiling the fruit in the syrup for a few minutes longer before returning it to the jars.
If your fruit has become too mushy, it was probably heated for too long. Unfortunately, there is no way to fix this problem and you will need to start over with new fruit.
Recipes
If you’re new to preserving fruit in jars, start with this collection of easy recipes. From cherry pie filling to whole fruits in syrup, these recipes will help you get started canning fruit.
Cherry Pie Filling
Ingredients
-6 cups pitted cherries
-1 cup sugar
-1/4 cup cornstarch
-1/2 teaspoon cinnamon
-1/4 teaspoon almond extract
Directions
1. Sterilize canning jars and lids according to manufacturer’s instructions.
2. In a large saucepan over medium heat, combine cherries, sugar, cornstarch, cinnamon and almond extract.
3. Cook mixture until it comes to a boil, stirring frequently.
4. Remove from heat and ladle cherry pie filling into hot jars, leaving 1/2 inch headspace.
5. Wipe rims of jars with a clean damp cloth and screw on lids tightly.
6. Process in a boiling water bath for 15 minutes (start timing when water comes to a boil).
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