Canning Fruit?

[vfem]

I've made syrups and jams I know are good to go... however, my neighbor has mad apples and plums almost ready... and I want to pick up some peaches at the farm stand because they'll be gone soon. How can I can these so I can just have sliced apples and peaches and stuff to grab over the winter to make pies and stuff? I'm not a huge fan of heavy syrups and stuff so something with little to no sugar would be great?!

 

[patandchickens]

I've never canned plums... but apples, assuming they are a good variety for canning (i.e something that will hold its shape and texture, as opposed to like Macintoshes that just turn to mush), can pretty well.

I would recommend using juice or a very light sugar syrup, not plain water, to help them keep their shape and texture. Your canning books will have sugar-to-water ratios for light or very light syrup.

Basically you prepare and cut them up (small chunks or slices preferred over large ones, for several reasons), ideally using some sort of non-browning solution for while they're standing there. Then either raw pack them into hot sterilized jars and top with boiling syrup (add a little processing time and you may not want the canner fully boiling when you put them in), or toss them into the pot of hot syrup and bring back to a boil before putting into jars. As with anything, make sure to use a chopstick or whatever to get the air bubbles out before adjusting headspace and applying lid. I forget what processing times are, you'd have to look it up, I am thinking something like 30 min for a quart jar (in waterbath canner)

(e.t.a. - when you fish the apple slices or chunks out to use for a pie or whatever, later on, the liquid from the jar makes an excellent beverage, either straight or diluted )

Good luck, have fun,

Pat

 

[jen4]

Sorry I've never canned fruits yet... only berry jams... good luck! One day I want some apple, pear and peach trees.......................

 

[bid]

I use a light syrup when canning peaches-3 to1 water to sugar. Plums I would do the same I think, but I have never canned any.

Apples I just use water because I don't want to have to try and figure out how much adjusting on the sugar I have to do when I make a pie.

Of course you want to put them in a water- lemon juice bath as you are cutting them up so they don't start turning brown on you.

I BWB canned and hot packed both of these last year and as Pat said, get those air bubbles out. I like hot packing because it helps soften the fruit a bit, especially the apples, and makes it easier to fill the jars.

You have been canning A LOT here lately. I am feeling like a slacker.

 

[vfem]

I am just trying to be ready for winter, and trying to keep my business rolling with stocked shelves!

I can't STAND seeing wasted food.

I'm one of the only people I know who will pick a chicken to get 3 meals out of it, and then make chicken stock from the bones.

I mean when I use all of something, I use ALL of it!!!!!

 

[bid]

Well now you know another one. I just froze 2 quarts of chicken stock. Whole chickens were a good deal last week.
Roasted chicken, chicken caccitore and then a chicken stew.

 

[patandchickens]

I was probably in my 30s before I realized that there were lots of people who *don't* strip alllll the meat off a carcass and then make stock

Pat

 

[vfem]

I just got burned a few times, but I did manage to finish canning those plums and peaches just now. It was WAY easy to do... I will definitely do it with Pears and Apples when its time!!!