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Canning Fruits Safely Lunch Learn 12 noon to 1 pm August 11, 2014 Need Help with Today’s Program? Help Desk: 800-442-4614 Phone in to today’s program Toll: ?630-424-2356 Toll Free: ?855-947-8255 Passcode: ?6774570# Program will be archived: /safepreserving/ Resources Canning Fruits Safely /safepreserving/ (Recipes tab) How Do I …Can Fruit and Fruit Products (includes pie filling) How Do I … Dry Foods (includes fruit leathers) /nchfp Canning Fruit /publications/uga/uga_can_fruit.pdf Don’t forget other fruit recipes /safepreserving/ Homemade Pickles and Relishes – spiced apple rings, cantaloupe pickles, spiced crabapples, pear pickles, watermelon rind pickles, sweet apple relish Canning Salsa Safely – try recipes for peach, mango, or cranberry salsa! Making Jams, Jellies Fruit Preserves YUM! Canning Fruits Generally, very firm, ripe, undamaged fruit is best for canning. Tip: Fruit that is over-ripe, bruised, moldy or damaged may be unsafe for canning. Tip: Ripen fruit for canning by putting unripe fruit in a paper bag with an apple. Store on the counter, checking daily for signs of ripening. Light-colored fruit may brown rapidly once cut. You can treat fruit to prevent browning. Use vitamin C to prevent browning - grind vitamin C tablets to produce a solution of 1500 mg vitamin C per quart of water Use bottled lemon juice to prevent browning – 3 Tablespoons per quart of water Sprinkle on a vitamin C solution (Fruit Fresh) Dip for 1-2 minutes, then drain (do not rinse) OR add Vitamin C directly to sugar syrups or fruit purees Canning Fruits Sugar helps canned fruit hold its shape, color and flavor. Use sugar-syrups, light-colored honey or fruit juice for packing fruit. Pack fruit into clean, hot jars and process in a boiling water canner. Store canned fruit in a cool, dark location for up to 1 year (for best quality). Syrup Ingredients Sugar - Light 4 C. water + 1 C. sugar Juice – Light ? C. juice + C. water Sugar – Heavy 4 C. water +