Tuesday, August 19, 2014
Canning Your Fruits and Vegetables
Canning is a great way to preserve the fruits and vegetables you have harvested, and enjoy them year round. Here's how to do it:
1. Peel the fruit. (Tomato and peach skin can be removed by placing the fruit in boiling water for 30-60 seconds. The skin will crack. Remove the fruit and place in cool water. Once cool enough to handle, slip the skin off.)
2. Remove the cores, pits, or damaged parts. Tomatoes can be canned whole.
3. Slice fruit to preferred size.
4. Place fruit in a pot with water and turn on high heat.
5. Add sugar to fruit: approximately one cup per quart of fruit.
6. If desired, add seasonings.
7. Bring to a boil and reduce heat. Simmer for twenty minutes.
8. Prepare jars. Use clean, sanitary jars.
9. Turn off heat and fill jars to about a half inch from teh top.
10. Place lids on each one and screw on a band, tightening snugly.
11. Process the filled jars by bringing a large pot of water to a boil. Boil the jars with water level a half inch above the tops of the jar. This kills any remaining microorganisms. (Process times are listed below these instructions, or follow your recipe.) Start timing when water comes to full boil."
12. Remove jars carefully and place on a dish towel to cool.
13. Jar lids should snap down and make a "pop" sound. When the lids are pressed, they should not pop up. If the jar is not properly sealed, refrigerate.
14. Dry the jar lids to prevent rusting.
15. Store in a cool, dry place.
Process times for jars:
Quart: Apples: 20 minutes, Apricots: 25 minutes, Berries: 15 minutes, Cherries: 20 minutes, Peaches: 25 minutes, Pears: 25 minutes, Tomatoes: 45 minutes.
Pint: Apples: 20 minutes, Apricots: 20 minutes, Berries: 15 minutes, Cherries: 15 minutes, Peaches: 20 minutes, Pears: 20 minutes, Tomatoes: 40 minutes.