Sunday, September 11, 2016

Homemade Canned Fruit in Light Syrup

I made a recent trip to BC to visit my Grandparents.  They live on Vancouver Island, so there is a huge abundance of fruit in their neighbourhood.  My Grampa is constantly finding me fresh, backyard grown fruits and vegetables whenever I visit him, and this trip was no exception.  I left with freshly picked blackberries, blueberries, apples, pears, peaches, cherries, 2 different kinds of plums,  not to mention pumpkins, spaghetti squash, acorn squash, and even banana quash!  Needless to say as soon as I got home, I had to process fruit, and I had to process it fast!  My favourite method this year was my Gramma's method for canning stone fruit.  We tried canning berries together this way and it worked out beautifully! 

- Fruit of choice (peaches, pears, berries, etc.)
- 1 cup sugar
- 4 cups water

- Mason jars, lids, and rings
- Clean, dry cloth
- Baking sheet 
Preheat oven to 350 degrees. 
Fill sink full of hot water, and place mason jars, lids, and rings in there until you area ready to use them.  It's important that the mason jars are as hot as possible (alternatively, you can put the mason jars through the dishwasher and use them immediately after it's finished running since they should be nice and hot). 
Bring sugar and water to a boil making sure sugar is fully dissolved. 
Rinse fruit, and peel/chop if necessary. 
Place fruit in mason jar leaving an inch or so of headspace (aka the ring portion of the jar). 
Pour boiling sugar/water mixture into jars, then wipe the rim of the jar and the seal making sure it is completely dry (this is really important or your jars won't seal properly), then place on jars. 
Place jars of fruit on a baking sheet and baking for 30 minutes (you want to see the liquid boiling in the jars). 
Carefully remove the jars from the oven, and allow them to cool on a flat surface.  You will hear the jars "pop" to seal if they haven't do so already.   Be sure not to force the seal on the jar, let it happen organically for a proper and safe seal. 
Once jars are sealed, they are ready to store!  If any jars didn't seal, be sure to put those jars in the fridge and use them within a couple of weeks. 


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