All American 921 - Food Preparation and Canning Recipes; Preparing Fruits for Canning

22
PREPARING FRUIT FOR CANNING
SYRUP
Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these
foods and is not really necessary. Fruit can be preserved in juice or water. Measure sugar and liquid (usually
water or fruit juice) into saucepan. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water
and sugar to boil, add fruit, reheat to boil, and fill into jars immediately. About 1 cup syrup is usually needed
for one quart of fruit.
Note: Mild-flavored honey or light corn syrups may be used to replace up to half the table sugar. See table
below for ratios.
Syrup Type Sweetener Cups Sugar Cups Water Cups Yielded
Very Light 1
1
⁄
4
5
1
⁄
2
6
Light 2
1
⁄
4
5
1
⁄
4
6
1
⁄
2
Medium 3
1
⁄
4
57
Heavy 4
1
⁄
4
4
1
⁄
4
7
Corn Syrup 1 cup 1
1
⁄
2
36
Honey 1 cup 14 5
APPLESAUCE
An average of 3 pounds per quart is needed. Select apples that are sweet, juicy, and crisp. For a tart flavor,
add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. Wash, peel and core apples. If desired,
slice apples into water containing ascorbic acid (3 grams per 1 gallon of cold water) to prevent browning.
Place drained slices in an 8-10 quart pot. Add ½ cup water. Stir occasionally to prevent burning, heat
quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill,
or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add
1
/
8
cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot
sauce, leaving ½-inch headspace. Adjust lids and process.
Process time for Applesauce Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints 8 min 5 lb 10 lb
Quarts 10 min 5 lb 10 lb
APPLES–SLICED
An average of 2
3
⁄
4
pounds per quart is needed. Select apples that are juicy, crispy, and preferably both sweet
and tart. Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid (3 grams
per 1 gallon of cold water) to prevent browning. Raw packs make poor quality products. Place drained slices
in large saucepan and add 1 pint water or very light, light, or medium syrup per 5 pounds of sliced apples.
Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot sliced apples and hot syrup or
water, leaving ½-inch headspace. Adjust lids and process.
Process time for Apples–Sliced Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints or Quarts 8 min 5 lb 10 lb