Whenever I visit my Nana, I am always greeted with the sweet aroma of freshly canned fruits and jams. The bright jars of tasty delicacies on her pantry shelves captivated me as a child. My Nana is an expert at canning fruits, and she often lets me bring home some of her treats to share with my family. I always asked her about canning fruits because I wanted to learn.

Finally, last summer, Nana invited me to join her in the kitchen and taught me everything I needed to know about canning fruits. So, I also want to share my experience of learning the art of canning from my Nana and how you, too, can start canning your favorite fruits and veggies at home.

Canning fruits are simple as long as you have all the equipment and you know the process. Nana taught me that there are various things I should consider first before I start canning fruits.

Consider the Best Method for Canning Fruits

Fruits contain a high level of acidity, so it is possible to preserve them by using either boiling water or a steam canner. This method of canning ensures that the fruits are sealed in jars safely and securely, preserving their freshness and providing an excellent way to store them for future use. 

But, if you only have a pressure canner, you can also can fruits using it by following the guidelines for pressure canning fruits.

Consider Fruit Quality

Fruits that have been freshly picked are usually at their peak quality and flavor, so it is best to consume them within six to 12 hours after they have been harvested. So, if you’re looking for the highest quality and most flavorful fruit to use in canning, homegrown or locally grown varieties are ideal choices. As these fruits will not have traveled far from where they were picked, you’ll be able to reap the benefits of eating them shortly after they’ve been plucked from the tree or bush.

Consider Best Fruits to Can

Putting up fruits in jars is a great way to keep seasonal fruits so you can eat them all year long. But not all fruits are the same when it comes to being able to be canned. Fruits with a high acidity level, like peaches, pears, cherries, and apples, are great for canning. On the other hand, you shouldn’t can low-acid fruits like bananas, melons, and figs unless you add a special acid to them to make them more acidic. Knowing which fruits are good for canning is important so you end up with something safe and tasty.

Canning Fruits to Preserve Delicious Harvest

My Nana has plenty of growing fruits in her backyard, and when it’s time for harvest, she will make delicious jams out of them. If you also love to learn the art of canning fruits, here’s what I’ve learned from my Nana about the process of canning fruits.

Choosing the right Packing Method for Canning Fruits

When you can fruit, there are two main ways to pack them: hot pack and raw pack.

The hot pack method of preserving fruit involves heating it by cooking it in a sugar syrup or water. You can do this by transferring the hot fruits into jars before sealing them with the same liquid or syrup you use to cook the fruit. This method keeps the fruit from floating in the jar and ensures it is heated evenly the whole time it is canned.

On the other hand, the raw-pack method is a quick and simple way to preserve fruit, as it does not require the heating or cooking of the fruit before putting it in jars. Instead, you will just need to fill the jars with raw fruits and pour the liquid over them. This process is much faster than the hot-pack method, but there are some drawbacks. You might have an uneven cooking process, resulting in uncooked food.

Preparation to Prevent Darkening

We all want our canned fruits to look vibrant and delicious. We don’t want them to look dark and unpleasant. So, before you start the canning process, make sure to do some of these tips to keep your canned fruits looking fresh.

First of all, it’s important to only use high-quality foods that are at the right stage of development and are free of diseases and damage. This will make sure the fruit is at its freshest and tastiest, and it will also lower the chance that it will go bad during the canning process.

When it comes to canning fruits, Nana strongly recommends using the hot-pack method. This is especially useful for processing acidic foods in boiling water and ensures that they are properly preserved.

Another effective way to prevent the darkening of fruits is to keep the peeled and diced pieces in a ascorbic acid solution before processing them. This will help maintain the fruit’s freshness while preserving its color and texture prior to cooking or using it for other purposes. Ascorbic acid helps block enzymatic oxidation that causes discoloration, so it is important to ensure that any fruit you will can has been pre-treated with this ingredient beforehand.

Preparation of the Canner and Other Equipment

Once you’ve treated the fruits and ensured that you have packed them into the canning jars correctly, it is time to prepare the canner and any other necessary equipment to begin the process. Make sure all of your materials are ready and on hand before you start so that you don’t have to worry about being interrupted during this important step.

Here’s a brief step-by-step instruction of canning fruits I’ve learned from my Nana:

Step 1: Fill the jars with the treated fruits and cook them in water or sweet syrup, depending of you want sweet or unsweetened canned fruits.

Step 2: Start filling the water bath canner with water just halfway. Then, if you’re using hot-packed foods, pre-heat to 180 F.

Step 3: Load the canner with the filled jars over the canner rack. Make sure you secure the lids of each jar.

Step 4: Turn the heat to its highest temperature and let the water boil. Then, set the timer for how long you need to process the jars.

Step 5: Let the water boil gently for the next few minutes of the process by lowering the heat.

Step 6: After the process, turn off the canner heat and remove all the jars using a jar lifter to avoid burning yourself. If you don’t have a lifter, you can use a sturdy tong, but we still recommend using a jar lifter.

Step 7: Let it cool for several hours, possibly at least 24 hours.

Using my Nana’s wise guidance, I’m confident that you, too, can begin preserving fruits through the canning process. Considering these steps and tips should help you get started on this rewarding endeavor. After all, what could be better than enjoying the taste of summertime fruit in the depths of winter?