Whether you have your own orchard or you buy fresh fruit from a fruit shop, the bountiful harvest will only last for a short time if you don't take steps to preserve it. There are three basic ways to preserve fruit for the long term: freezing, canning, or drying. Each method provides a different taste and texture, so choose the one that suits your preferences.
Step
Method 1 of 3: Fruit Canning
Step 1. Choose ripe and flavorful fruit
No matter what type of fruit you are canning, the taste and texture will last longer if you use fruit that is fully ripe. Discard overripe and mushy fruit, and discard unripe fruit.
Step 2. Process the fruit according to the recipe
Since each type of fruit has different properties, it's a good idea to follow a canning recipe that's tailor-made for the fruit you're preserving. For example, if you want to canned apples, you might want to process them into applesauce first. For peaches, you may want to peel them and chop them first before canning. The following is a list of techniques used to process various types of fruit for canning:
- Canning apple slices
- Canning apple jam
- Canning peach slices
- Canning pear slices
- canning berry jam; this method can be used for every type of berry
- Canning peach jam; This method can be used for apricots, plums and peaches
Step 3. Prepare your canning tools
Fruit has a high acid content, which acts as a natural preservative and helps the fruit keep for a long time after canning. The best way of canning fruit is canning by boiling. This method involves placing the fruit in a cleaned jar and heating the jar to a certain temperature to kill bacteria. Once the jar is sealed, this canned fruit will last for months. Here are the items you will need:
- Large, deep pot with lid and shelf to keep the jars from touching the bottom
- Canning glass jars with new lids and rims
- jar lifter
- Clamping spoon
Step 4. Clean the jars
Wash the jars in the dishwasher or in hot, soapy water, making sure to rinse them thoroughly when you're done. Keep the jars hot until you're going to use them by leaving them in the dishwasher or placing them in a pot of hot but not boiling water.
Keep the jars hot until you will use them to prevent them from breaking when you pour the hot fruit into them. If you pour hot fruit into cold jars, the glass from the jars may break
Step 5. Prepare a large pot
Fill the pot until it is half filled with water and bring to a boil. If you're using a pan without a rack in it, place the rack inside the pot, then fill it with water to half and bring it to a boil.
- If you don't have a shelf designed for canning at home, you can use a cake cooling rack, or even make a shelf by tying the rubber lids of the jars together with string and placing them in the bottom of the pan.
- It is important to use racks to prevent the jars from touching the bottom of the pan, which can cause overheating.
Step 6. Fill the jars with the prepared fruit
One at a time, remove the jars from the dishwasher or the pan you kept warm. Put it on the kitchen table. Use a soup spoon or funnel to fill the jar with fruit from the recipe you prepared. Use a damp cloth to wipe off any remaining liquid on the rim of the jar, then put the lid on the jar and tie it tightly.
- If you are canning jam, such as berry or plum jam, leave an inch or so from the top of the jar.
- If you are canning whole fruit or sliced fruit, leave about 1 inch (3 cm) from the top of the jar.
Step 7. Place the jars into the pan
Place on rack until pan reaches maximum capacity. The water should submerge the jars at least 2.5 cm above the jar lids. Put the lid on the pot, and make sure it is in place.
Step 8. Bring the water to a boil and record the processing time
The canning recipe you're using will give you the right amount of time to boil the jars and heat the fruit thoroughly. The higher the altitude you live, the longer the processing time will be. Check the recipe you are using and add the time accordingly:
- If the altitude where you live is between 1,001 and 3,000 feet, add 5 minutes
- If the altitude where you live is between 3, 0001 and 6,000 feet, add 10 minutes
- If the altitude where you live is between 6,001 and 8,000 feet, add 15 minutes
- If the altitude where you live is between 8,001 and 10,000 feet, add 20 minutes
Step 9. Use a tongs spoon to lift the jar from the pan
Place on a towel and allow to cool completely. Leave it for 12 to 24 hours to give the lid time to fully seal.
Step 10. Check the cover before storing
If the jar is processed properly, the lid will bend inward but still pop out. If you see the lids popping out, it means they are not completely sealed, so you will need to store them in the refrigerator and eat the fruit within a week. Properly sealed jars should be stored in a cool, dark place.
Method 2 of 3: Freezing Fruit
Step 1. Choose fruit that is ripe and flavorful
No matter what type of fruit you freeze, the taste and texture will last longer if you use fruit that is perfectly ripe. Discard overripe and mushy fruit, and leave unripe fruit.
Step 2. Remove the seeds and skin of the fruit if necessary
If you're freezing fruit that has a skin on, such as apples, peaches, plums or pears, it's a good idea to peel the skin off before freezing it. If you leave the skins on, the skins will become tougher when frozen, and when the fruit is thawed they won't have the texture that you're looking for. The seeds from the fruit should also be removed.
- To peel apples, pears and other fruits that have thick skins, use a peeler or cut the skins with a knife. Remove the seeds using an apple punch or by cutting the center with a knife.
- To peel peaches, prunes, nectarines and other fruits with thin skins, use the following process: cut into an “x” shape at the top of the skin. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove from the pot and place in a bowl of ice to cool. Once cool enough, peel off the skin with your fingers. Remove the seeds by cutting the fruit in half and prying out the seeds.
Step 3. Cut the fruit into strips or slices
Use a knife to cut the fruit into even slices for easy storage. Freezing fruit completely can cause it to freeze unevenly or spoil, so it's a good idea to cut the fruit first.
Small fruit is an exception; You don't need to cut blueberries, raspberries, grapes or strawberries into small pieces before freezing
Step 4. Place the fruit on the baking sheet
Place on the baking sheet with an even layer, so that no fruit overlaps. This will prevent the fruit from sticking to each other as it freezes.
Step 5. Freeze one fruit pan for one hour
The pan can be removed from the refrigerator when the fruit is slightly frozen; Fruit does not need to be completely frozen.
Step 6. Place the fruit in a sealed plastic bag and store in the refrigerator
Scoop all of the frozen fruit into a freezer-safe bag or container. Label the bag and store it in the refrigerator until you want to use it.
- Labeling the bag will help you remember what kind of fruit it contains.
- Most frozen fruit can be stored for six to nine months.
Method 3 of 3: Drying Fruit
Step 1. Choose ripe and flavorful fruit
No matter what type of fruit you dry, the taste and texture will last longer if you use fruit that is fully ripe. Discard overripe and mushy fruit, and leave unripe fruit.
Step 2. Remove the skin, and seeds if needed
Dried fruit usually still has the skin on, but you can throw it away if you don't like it. Regardless of what you're going to do with the skin, the seeds should still be removed.
- To peel apples, pears and other fruits that have thick skins, use a peeler or cut the skins with a knife. Remove the seeds using an apple punch or by cutting the center with a knife.
- To peel peaches, prunes, nectarines and other fruits with thin skins, use the following process: cut into an “x” shape at the top of the skin. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove from the pot and place in a bowl of ice to cool. Once cool enough, peel off the skin with your fingers. Remove the seeds by cutting the fruit in half and prying out the seeds.
Step 3. Cut the fruit into strips or slices
Use a knife to cut the fruit into even slices for easy storage. Drying the fruit whole can cause the fruit to dry unevenly or become very dry, so it's a good idea to cut the fruit first.
Small fruit is an exception; You don't need to chop blueberries, raspberries, grapes or strawberries before drying
Step 4. Preheat the oven to the lowest temperature
It's best to dry the fruit at 93 °C (200 °F) or lower. If you use a high temperature, the fruit will be roasted rather than dry.
If you have a food dryer, use it according to the manufacturer's instructions
Step 5. Place the fruit on the baking sheet
Place on a baking sheet with an even layer to speed up the time for the fruit to dry completely. Use a non-stick pan to prevent the fruit from sticking to the pan.
Step 6. Place the fruit in the oven to dry
The amount of time it takes to dry will vary according to the type of fruit you use, how you set up your oven, and other factors. It can take as little as eight hours or up to two days for the fruit to dry completely.
Check the fruit periodically to see if drying is complete. Completely dried fruit should have a chewy texture and be completely free of moisture
Step 7. Store the dried fruit
Store in an airtight container and store in a cool and dark place. Dried fruit can be stored for several months.
Tips
- Discard any corroded or bent lids on jars.
- Use a new cover every time, to ensure the sealing ring is still soft and uniform.
- Use original canning jars, such as Mason or Ball brands.
- Tongs for lifting hot jars are helpful.
- Keep all materials and equipment easily accessible so the process can run as quickly and efficiently as possible.
- The canning funnel makes filling jars easier and less messy.
- Keep your hands, work area, and equipment as clean as possible.
- Canned pears and apples make making pies quicker and easier.
- You can also soak the fruit in lemon juice.
- For recommendations and recipes, visit the USDA link below.
- No matter which method you use, try dipping the fruit in lemon juice or ascorbic acid to preserve the freshness of the fruit's color.
Warning
- The method of boiling above is adapted for sour fruits. For low-acid foods such as beans or vegetables, you will generally need to use a pressure cooker. Consult the USDA directive or the latest canning cookbook for further instructions.
- Discard jars that are moldy, unusual in appearance, or have an odor when you open them.
- Improper or unhealthy canning methods are very dangerous.
- Consult the latest USDA guidelines (see external link) or the latest canning guide from one of the jar manufacturers for correct cooking times for fruit and jar sizes. If you have an old recipe from your grandmother, go ahead and use the ingredients, but use the new processing time.
- Canning guidelines will be updated as more is learned about food safety and, in some cases, when food has been cultured differently. Tomatoes, for example, tend to have less acidity than they used to.
