Can sliced apples Can applesauce Can pineapple pieces Can sliced peaches Can sliced pears Can berry jam; this works for any type of berry Can stonefruit jam; this works for apricots, plums and peaches
Boiling water bath canner or a large, deep saucepot with a lid and a rack to keep the jars from touching the bottom Glass canning jars with new lids and bands Jar lifter
Keeping the jars hot until you use them prevents jars from breaking when you pour hot fruit inside. If you poured hot fruit into a cold jar, the glass could break.
If you don’t have a rack designed for home canning, you can use a cake cooling rack, or even make a rack by tying jar bands together with string and placing them on the bottom of the pot. It’s essential to use a rack of some kind to prevent the jar from touching the bottom of the pot, which could cause it to overheat.
If you’re canning a soft spread, like a berry or plum jam, leave 1⁄4 inch (0. 6 cm) of headspace at the top of the jar. If you’re canning whole or sliced fruit, leave 1⁄2 inch (1. 3 cm) of headspace at the top of the jar.
If your altitude is between 1,001 and 3,000 feet (0. 0 m), add 5 minutes If your altitude is between 3,001 and 6,000 feet (0. 0 m), add 10 minutes If your altitude is between 6,001 and 8,000 feet (0. 0 m), add 15 minutes If your altitude is between 8,001 and 10,000 feet (0. 0 m), add 20 minutes
To peel apples, pears and other fruits with a tough peel, use a vegetable peeler or slice off the peel with a paring knife. Remove the seeds using an apple corer or by slicing out the core with a knife. To peel peaches, plums, nectarines and other fruits with a thin skin, use the following process: slice an “x” in the skin at the top of the fruit. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove it from the pot and place it in a bowl of ice to cool down. Once cool enough to handle, pull off the peel with your fingers. Remove the pit by slicing the fruit in half and prying it out.
Small fruits are the exception; there’s no need to cut blueberries, raspberries, grapes or small strawberries before freezing.
Labeling the bags will help you remember what type of fruit is inside. Most frozen fruit will keep for six to nine months.
To peel apples, pears and other fruits with a tough peel, use a vegetable peeler or slice off the peel with a paring knife. Remove the seeds using an apple corer or by slicing out the core with a knife. To peel peaches, plums, nectarines and other fruits with a thin skin, use the following process: slice an “x” in the skin at the top of the fruit. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove it from the pot and place it in a bowl of ice to cool down. Once cool enough to handle, pull off the peel with your fingers. Remove the pit by slicing the fruit in half and prying it out.
Small fruits are the exception; there’s no need to cut blueberries, raspberries, grapes or small strawberries before drying.
If you have a food dehydrator, use it according to the manufacturer’s instructions.
Test the fruit periodically to see if it’s finished. Fully dry fruit should have a pleasing chewy texture and be completely devoid of moisture.
