Welcome back, fellow canners! Today, I'm excited to share a detailed guide on canning mixed fruit. This delicious mixture is perfect for preserving summer's bounty and enjoying it throughout the year. Let's dive into the process!
Ingredients and Preparation
For the Medium Syrup:
7 cups of water
3 cups of sugar (for one batch; double if needed)
Fruits Used:
Plums (unpeeled)
Apples (peeled)
Pineapple (peeled and cubed)
Oranges (peeled and segmented)
Ascorbic acid mix (such as Fruit-Fresh) to prevent oxidation
Step-by-Step Instructions
Preparing the Syrup:
Combine 7 cups of water with 3 cups of sugar in a pot.
Heat until the sugar is fully dissolved to create a medium syrup.
If using tart fruits like plums and oranges, this syrup will help balance the flavors.
Preparing the Fruit:
Peel and cut the apples and pineapple into small cubes.
Cut the oranges into segments and leave the plums unpeeled.
Mix the fruits together in a large bowl, sprinkle with ascorbic acid mix to prevent browning.
Cooking the Fruit:
Divide the fruit and syrup between two large pans if needed, as one pan may not be sufficient.
Gently simmer the fruit in the syrup until it is heated through. Avoid boiling.
Sterilizing the Jars:
Place clean jars in a steam canner and heat them up.
Prepare your lids and rings by heating them in hot water.
Filling the Jars:
Using a slotted spoon, fill the heated jars with the fruit mixture, leaving about a half-inch headspace.
Pour the syrup over the fruit, ensuring it covers the fruit completely. De-bubble with a utensil to remove any air pockets.
Sealing the Jars:
Wipe the rims of the jars with a clean, damp paper towel to ensure a proper seal.
Place the lids and rings on the jars and tighten them.
Processing the Jars:
Place the filled jars in the steam canner.
Process the jars in the steam canner for 25 minutes for quart jars.
Once processed, carefully remove the jars and let them cool for a few minutes.
Final Steps:
After cooling for a few minutes, re-tighten the rings.
Let the jars sit undisturbed until completely cool, typically overnight.
Check the seals by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed correctly.
Tips and Tricks
Preventing Oxidation: Using an ascorbic acid mix helps keep fruits like apples from browning.
Medium Syrup: This balance of sweetness is perfect for tart fruits like plums and oranges.
De-bubbling: Always de-bubble to remove air pockets and ensure proper headspace.
Final Thoughts
Canning mixed fruit is a rewarding and practical way to preserve a variety of fruits. This mixture is not only visually appealing but also delicious and versatile. Whether enjoyed on its own or used in recipes, your homemade canned fruit will be a delightful treat all year round.
Happy canning!
Welcome back, fellow canners! Today, I'm excited to share a detailed guide on canning mixed fruit. This delicious mixture is perfect for preserving summer's bounty and enjoying it throughout the year. Let's dive into the process!
Ingredients and Preparation
For the Medium Syrup:
7 cups of water
3 cups of sugar (for one batch; double if needed)
Fruits Used:
Plums (unpeeled)
Apples (peeled)
Pineapple (peeled and cubed)
Oranges (peeled and segmented)
Ascorbic acid mix (such as Fruit-Fresh) to prevent oxidation
Step-by-Step Instructions
Preparing the Syrup:
Combine 7 cups of water with 3 cups of sugar in a pot.
Heat until the sugar is fully dissolved to create a medium syrup.
If using tart fruits like plums and oranges, this syrup will help balance the flavors.
Preparing the Fruit:
Peel and cut the apples and pineapple into small cubes.
Cut the oranges into segments and leave the plums unpeeled.
Mix the fruits together in a large bowl, sprinkle with ascorbic acid mix to prevent browning.
Cooking the Fruit:
Divide the fruit and syrup between two large pans if needed, as one pan may not be sufficient.
Gently simmer the fruit in the syrup until it is heated through. Avoid boiling.
Sterilizing the Jars:
Place clean jars in a steam canner and heat them up.
Prepare your lids and rings by heating them in hot water.
Filling the Jars:
Using a slotted spoon, fill the heated jars with the fruit mixture, leaving about a half-inch headspace.
Pour the syrup over the fruit, ensuring it covers the fruit completely. De-bubble with a utensil to remove any air pockets.
Sealing the Jars:
Wipe the rims of the jars with a clean, damp paper towel to ensure a proper seal.
Place the lids and rings on the jars and tighten them.
Processing the Jars:
Place the filled jars in the steam canner.
Process the jars in the steam canner for 25 minutes for quart jars.
Once processed, carefully remove the jars and let them cool for a few minutes.
Final Steps:
After cooling for a few minutes, re-tighten the rings.
Let the jars sit undisturbed until completely cool, typically overnight.
Check the seals by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed correctly.
Tips and Tricks
Preventing Oxidation: Using an ascorbic acid mix helps keep fruits like apples from browning.
Medium Syrup: This balance of sweetness is perfect for tart fruits like plums and oranges.
De-bubbling: Always de-bubble to remove air pockets and ensure proper headspace.
Final Thoughts
Canning mixed fruit is a rewarding and practical way to preserve a variety of fruits. This mixture is not only visually appealing but also delicious and versatile. Whether enjoyed on its own or used in recipes, your homemade canned fruit will be a delightful treat all year round.
Happy canning!
