How to Can Fruits & Vegetables

Overview

Whether it's apple pie filling, orange marmalade or grape juice, there's just something about home-canned fruits and vegetables that makes the mouth water. Avoid wasting any harvest from your citrus trees by making orange juice preserve. Surprise your friends and relatives at Christmas with home-canned peaches or corn and they're sure to come back for more.

Step 1

Wash and cut the produce for canning.

Step 2

Fill the large pot with water and bring it to a boil. Use the jar grabber to carefully place each jar into the water. Set the jar in sideways so that the interior is exposed to the boiling water as well. Leave the jars in the pot for 10 minutes each. Remove the jars with the jar grabber and place them upside down on a drip rack to dry.

Step 3

Dump the water out of the pot and add the cleaned fruit. Fill the pot with water so that all the fruit is completely covered. Place the pot on the stove and bring it to a boil. Boil the fruits or vegetables for 30 minutes, or until tender. Reduce the heat to a simmer and add any desired sweetener and stir it in completely.

Step 4

Remove the pot from the stove and let it settle for 15 minutes.

Step 5

Ladle the fruits or vegetables into the glass canning jars and place the lids on top of the jars, screwing them as tightly as possible.

Step 6

Wash the pot and fill it again with water. Bring the water to a boil and place the jars of fruits and vegetables into the boiling water using the lid grabber. Boil the jars for 15 minutes, then remove them from the water using the lid grabber. Set the jars onto trivets or other heat-safe surfaces and release them from the lid grabber with the oven mitt.

Step 7

Leave the jars out overnight to cool, then place in a dark, cool storage space in the morning. Most canned fruit and vegetables remain good for one year.

Tips and Warnings

  • If the pressure pop lid has popped before the jar was opened, discard the jar's contents because the bacteria count may be too high inside the jar.

Things You'll Need

  • Fruits or vegetables (3.5 lbs for every quart of concentrate)
  • Large pot (at least 16 quarts, some form of nonstick coating is ideal for clean up)
  • Lid grabber
  • Drip rack
  • Glass canning jars (8 oz size is ideal for concentrate)
  • Large spoons and ladles
  • Sweetener (Optional: sugar and stevia are excellent natural sweeteners, but sweeteners are not necessary.)
  • Jar lids and rings
  • Trivet
  • Oven mitt

References

  • Pick Your Own: Canning Apples
Keywords: canning fruit, canning vegetables, home-canned produce

About this Author

Steven White is a privately contracted software engineer, web developer, and tech support representative. He has 3 years of experience providing technical support for AT&T broadband customers. He is currently a Master's of Software Engineering student and enjoys sharing his knowledge and expertise with others.