Although mason jars have been repurposed as vessels for craft beer and Vietnamese iced coffee in trendy neighborhoods, they have **t become any less effective at preserving fresh fruit. This excerpt from Ball Canning: Back to Basics ($10) walks you through the process of canning fruit. These straightforward, step-by-step instructions will guarantee professional results ** matter which Fruit you want to store.
Tips:
Choose Fruit that is bruise- and blemish-free at the Peak of freshness.
You may also use a dishwasher to wash and heat the jars.
You will need:
Tested recipe and ingredients
Glass preserving jars with lids and bands (always start with new lids)
Water bath canner or a large, deep stockpot with lid and rack
Jar lifter
Common kitchen utensils, including measuring cups and spoons, large ladle, kitchen towel, and rubber spatula
Large stainless-steel or enameled saucepan or Dutch oven
Bubble remover and headspace measuring tool
Labels
To begin:
Heat jars: Examine the jars for defects. Place a canning rack at the bottom of the canner and fill halfway with water. Place the jars in and bring the water almost to a simmer over medium. Important: Keep the jars hot until ready to fill to prevent jar breakage. Wash lids and bands in warm soapy water, rinse, and set aside.
Prep: Prepare the chosen Fruit according to the recipe. Prepare the syrup, if using. Bring the sugar, or alternate sweetener, and water to a boil in a stainless-steel saucepan, stirring to dissolve. Reduce heat; cover and keep hot until needed. (Do **t allow the liquid to evaporate.)