Canning fruit recipes: 59 photos
FAQ
Some favorite fruits to can are peaches, apples, apricots, berries, pears, and grapes. It is best to can the fruits soon after picking to preserve nutritional content. If possible, pick fruits early in the morning when they are top quality. Do no use overly ripe fruits or fruits.
Fruits can be canned with the boiling water bath method because they contain high enough acid levels to prevent the growth of Clostridium botulinum spores and the production of botulism toxin.
Apricots are often canned with the peel on. If apricots are peeled, they are given the lye treatment the same as the peach. The usual concentration of the lye solution is from 1.5% to 2% sodium hydroxide. The temperature should be maintained at or within a few degrees of the boiling point.
10 Ways You Can Give Canned Fruit New Life
- By Carrie Lindsey June 8, 2024 11:50 am EST. ...
- Make an easy fruit salad recipe. ...
- Turn your canned fruit into cobbler. ...
- Make a parfait using canned fruit. ...
- Blend your canned fruit into a smoothie. ...
- Freeze it for later. ...
- Broil canned fruit for a side dish or dessert. ...
- Add it to your pizza.
Low-acid foods—including most vegetables, some fruits, milk, and all meats, fish, and seafood—are the most common sources of botulism linked to home-canning.
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Mike Karabeini
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