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Canning Pears and Canning Fruits Canning Fruit
Courtesy of Good'n Crazy Canning pears is all about being quick. When you’re canning fruits, half the fun is seeing those pretty jars sitting on the shelf. Pears, like apples, turn brown very quickly when left in the air. You want them covered by an acidic substance or sugar syrup at all times. When you’re getting ready to can pears, make sure to select perfectly ripe ones. Pears ripen at home, not on the vine, so if you get them a little hard you can ripen them. If they’re mushy, though, they’re no longer good for canning. You can put the pears in sugar syrup, juice, or water. Once filled these jars are so beautiful that you’ll want to keep them out on an attractive shelf, out of the sun of course, rather than hiding them away in a cabinet. They’re edible decorations! The process for canning pears is the same process as canning most fruits. Pears are canned peeled and cored, and you can slice or quarter them depending on your preference. Make sure you’ve removed any brown or mushy spots from every pear. Once they’re exposed to the air, they’ll start to brown, so cover them with lemon juice while you’re working. Pears are packed hot, boiled in the simple syrup they’re packed in. Boil the pears for five minutes and you’re ready to start canning! Just see the directions below.
Courtesy of Good'n Crazy Canning applesauce is a great way to make use of those huge bags of apples you can pluck off the trees in the fall. They’re typically highly discounted at U-Pick farms, and if you select a naturally sweet variety, you won’t have to add much sugar. You don’t need to peel your apples; you just core them and chop them up. You then cook your apples in a big pot with either water or apple juice, and let them stay in the pot until they’re soft. Put them through a food grinder or a food mill, and you’ve got applesauce! Season it with cinnamon and keep it hot, filling each of your jars and leaving ¼ inch of space at the top. You’ll want to process these for fifteen minutes in pint jars (twenty for quarts) using the boiling water method. Applesauce is a healthy but still sweet nutritious snack when the snack attack happens.
Courtesy of Good'n Crazy There are lots of canning fruits in this world. Almost anything you’ve seen at the store canned can be canned at home at a better price and with more control over the process. Your canned fruits will be more nutritious, more flavorful and less expensive than anything you could lug home from the store. You can definitely assume that anyone you know will be better off eating canned applesauce from your kitchen than from even the finest stores. Other ideas for canning fruits include peaches, apples, or apricots. If you’re a pie fan, you can even do cherries and other berries. You can even add a little seasoning to the jar if you like, such as cinnamon or nutmeg. Just remember that your canned fruit is only as good as the fruit you use, so be sure to can fruit as it comes into season. Courtesy of Good'n Crazy Canning all fruit is essentially the same. You take chunks of the fruit and boil them in a sugar syrup mixture. Then you loosely pack the fruit into your jars and pour the hot syrup over them leaving ½ inch of space at the top, making sure there’s no other air left in the jar. You attach the lids and then you’re off to the races! There are two ways of canning fruits. First, you can use a pressure canner. That’s quick, easy, and safe, and you can just follow your own canner’s directions. You can also use a water bath canner, so long as you ensure that the jars are always covered in water. Canning fruit is safe in a water bath canner because of the high acidity of the fruit. You will boil the jars for at least twenty minutes, and the jars should be checked for a seal at the cooling stage. It’s just as easy as that! You now know all you need to know for canning pears, apples, peaches, or any other fruit! Canning Pears to Frugal Living
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