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Canning fruits
Most fruits are naturally acidic enough to be canned using a boiling-water process when a tested recipe is followed. Safe processing still requires the correct preparation, jar size, headspace, processing time and altitude adjustment.
Use sound, high-quality fruit and follow a tested USDA/NCHFP recipe for the specific fruit and product. Do not assume that every fruit, puree or fruit mixture has a tested home-canning process.
After processing, check seals and store properly sealed jars in a cool, dark, dry place. Refrigerate jars that fail to seal and use them promptly according to tested guidance.
RECOMMENDED RESOURCES
Canning Fruits and Fruit Products — NCHFP
Tested canning procedures for many fruits and fruit products.
USDA Complete Guide to Home Canning — NCHFP
USDA guidance includes a full section on fruits and fruit products.
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