Canning Fruit

Canning fruit is the easiest and possibly most rewarding way to begin learning how to home can. Since fruit is an acid food you will be water bath canning. Water bath canning is the best way to get started in home canning your own foods.

This page is a listing of methods of canning fruit. For making jams, jellies and other sweet spreads go to my Jam or Jelly Page.

Need a waterbath canner?  

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canning apples

Canning Apples ~ Gala, Granny Smith, Honey Crisp..mmmmm. Honey Crisp apples are my favorite for eating fresh. Jona-Gold apples are what we use for canning.

Applesauce~ What kind of apples makes the best applesauce? Maybe you like extra sweet or extra tart. We love Jona-Gold apples. Especially when canning applesauce. It is the best tasting (in our humble opinion). No sugar needed! The red skins give the applesauce the most beautiful pink color. You might want to experiment and see what combinations will do for your family.

Apple Butter ~ Home canned apple butter slathered on lightly toasted and buttered fresh bread. Add a cup of tea or decaf coffee. A favorite bedtime snack for me!

Apple Pie Filling ~ Do you love apple pie, but never take the time to prepare it? I'll bet if you have the filling all ready and waiting on your pantry shelf, you'll have apple pie more than just at Thanksgiving.


canning cherries

Canning Cherries ~Canning cherries in a light syrup makes it easy to create desserts of your choice later. I like simplicity!

Cherry Pie Filling ~ Sweet or Sour Cherry Pie Filling

Freezing Cherries ~ I know it is not canning but a freezing page is coming soon so I might as well get this posted now.


canning peaches

Canning Peaches ~ I don't know if anything beats picking a peach fresh off the tree and eating it right there. Canning enables you to have that fresh taste year round

Peach Pie ~ Peach Pie recipes can be adapted by adding a hint of cinnamon or a dash of almond extract. Or leave the seasonings out for an easy traditional dessert.

Other Fruit

Canning Apricots ~ Canning apricots is easier than peaches... no peeling if you raw pack. (sometimes called cold pack)

Canning Guava Fruit ~ Guava is really very healthy for you. For those of you who have easy access to it here are directions for canning guava.

Canning Berries ~ Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries.

canning mangoes

Canning Pears ~ Canned pears is another fruit that we love love love. Home canning provides fruit that is so much healthier and less expensive than store bought fruit.

Canning Asian Pears ~ I was asked about canning Asian pears. Since I am not familiar with this type of fruit I did a little research. Asian pears need to be acidified before canning. Learned something new today!

Need to use a sugar substitute? Check out Canning with Splenda

Apples, peaches, apricots, cherries, pears..... MMmmmm what do these all have in common?

Tasty? yes.
Fruity? yes.
Grows on trees? yes.
Seasonal? Unfortunately, yes. That fresh picked taste lasts as long as the season.

Unless you are lucky enough to have a strawberry patch or a peach or apple tree in your yard to harvest from, you will most likely need to get fresh fruit at a locally owned orchard, fruit stand or farmers market.

I do not recommend getting fruit for canning from a mega-market. Who knows when it was picked or who has handled it. Often much of it has been waxed to get that shiny appearance. The quality of fresh produce is superior in EVERY way.

If the mega market is all you have then by all means go there. But most places will have farmers markets and fruit stands. Even in the city. Ask around, I'll bet you'll find some.

See the bottom of this page for a list of frequently asked questions.

Questions regarding canning fruit from my inbox:

Question: My local store has #10 cans of fruit.  My question is: can I waterbath fruit already canned.   How long do I waterbath for a seal.

Answer: Michael,  for safety reasons yes, you can re-can the fruit again.  In order to ensure the food in your jar is sterilized you need to process for the same time as if it was fresh.... for this reason I think you'll be disappointed in the end product.  Depending on the fruit it will probably be mushy and over cooked.  

For something like applesauce it might be fine though.  It just depends on the fruit. Freezing in smaller portions might be a better option.

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by Sharon Peterson, Copyright © 2009-2016

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I have attempted to share safe and up to date preserving methods. However, I make no promises. You alone are responsible for your health. Always follow current USDA safety recommendations.
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