Canning Fruit, Water Bath Canning for Preserving Food
Learn the best method for canning fruit at home using the water bath canning method. Tips for how to can fruit from your garden to preserve it for winter use. A safe way of canning fruit is immersing filled jars in a deep bath of water, which is then brought to boiling for a period of time. Design Your Own Vegetable Garden Layout Using our Free "Vegetable Garden Planner" Software! This is called water bath canning. It is an effective method for putting up fruits, certain preserves, pickles, and tomatoes. Water Bath Canning Not for Most VegetablesIt is not advisable to use this technique for any vegetables unless they are pickled in a strong vinegar solution, or have been fermented, or are included in a relish that contains sufficient added acid and/or sugar to aid in preserving the food. Download Free Garden Planning Worksheets, Garden Diary, Zone Chart, Or Planting Guide Water Bath Canning for Preserving Fruit
Essential Tools for Canning
The main item required for canning fruit in boiling water is a large canning kettle, canning jars and dome lids. Other useful items to have on hand include: You can use your pressure canner for hot water-bath canning. Be sure to use the jar rack, do not lock down the cover, and leave the vent open to prevent the buildup of steam pressure. Preserving Food by Water Bath Canning FruitTake care not to fill more jars at a time than you can process at once. For cold packed foods, fill the canner half full of water. Begin heating the water but you do not want it boiling before you add the jars. Fruits with high water content, such as tomatoes, are best when packed raw, as they are less likely to lose their shape. For hot packed foods, the water should be boiling before placing the jars into the canner. Hot packed foods make a more solid pack, as they shrink less during processing. Fruits in syrup are packed hot. Beginning the Water Bath ProcessPlace your filled and covered jars on the rack. Add enough boiling water down along the inside of the canner to bring the level to at least 2-3 inches above the top of the jars. Bring the water to a rolling boil, put on the lid, and set your timer. Keep a close eye on the timer because under-processing can cause spoilage and over-processing causes food to be mushy and strong-flavored.  Removing and Cooling the Canned Fruit JarsAs soon as the canning fruit process is completed, remove the jars safely from the canner with the jar lifter, tongs, or potholders. Set the jars, with ample space between them, on a cooling rack. They should be situated in a place free from drafts, covered with clean dry kitchen or bath towels, and remain there undisturbed for 12 hours. Check Jars for Seal, and StoreWhen the jars are thoroughly cool, check the seals. The metal dome lids will usually be slightly depressed in the center after they have sealed. The jars will "click" when pressed with your finger if they are not sealed. Put any jars that have not sealed into the refrigerator for use in the near future. Place the jars of sealed fruit into a cool dry area for storage. Canning Fruit to Vegetable Gardening Canning Fruit to Preserving Food
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