How to Preserve Fruit

Canning

Choose ripe, flavourful fruit. No matter what type of fruit you're canning, the flavor and texture will hold up best over time if you use fruit that's perfectly ripe. Discard fruit that's overripe and bruised, and leave out fruit that's not quite ripe yet.

Process the fruit according to a recipe. Since each type of fruit has different properties, it's a good idea to follow a canning recipe designed just for the fruit you're preserving. For example, if you want to can apples, you might decide to process them as applesauce first. For peaches, you may want to peel and slice them before canning. Here is a list of techniques used to process different types of fruits for canning: Can sliced apples Can applesauce Can pineapple pieces Can sliced peaches Can sliced pears Can berry jam; this works for any type of berry Can stonefruit jam; this works for apricots, plums and peaches

Prepare your canning equipment. Fruit contains a lot of acid, which acts as a natural preservative and helps the fruit keep for a long time after canning. The canning method that works best for fruit is called water bath canning. This involves placing the fruit in sanitized jars and heating the jars to a certain temperature to kill off any bacteria. Once the jars are sealed, the canned fruit lasts many months. Here's what you'll need: Boiling water bath canner or a large, deep saucepot with a lid and a rack to keep the jars from touching the bottom Glass canning jars with new lids and bands Jar lifter

Sanitize the canning jars. Run them through the dishwasher or wash each one with hot, soapy water, making sure to rinse them thoroughly when you're finished. Keep the jars hot until you use them by leaving them in the dishwasher or placing them in a pot filled with water that's hot, but not boiling. Keeping the jars hot until you use them prevents jars from breaking when you pour hot fruit inside. If you poured hot fruit into a cold jar, the glass could break.

Prepare the water bath canner. Fill the canner half-full with water and bring it to a simmer. If you're using a pot instead of a canner, place the rack inside the pot, then fill it halfway with water and bring it to a simmer. If you don't have a rack designed for home canning, you can use a cake cooling rack, or even make a rack by tying jar bands together with string and placing them on the bottom of the pot. It's essential to use a rack of some kind to prevent the jar from touching the bottom of the pot, which could cause it to overheat.

Fill the jars with prepared fruit. One at a time, take a jar from the dishwasher or pot where you're keeping it warm. Set it on your workspace. Use a ladle or funnel to fill the jar with the fruit from the recipe you prepared. Use a wet cloth to wipe off any residue that gets on the rim of the jar, then place a lid on the jar and secure it with a band. If you're canning a soft spread, like a berry or plum jam, leave ⁄4 inch (0.6 cm) of headspace at the top of the jar. If you're canning whole or sliced fruit, leave ⁄2 inch (1.3 cm) of headspace at the top of the jar.

Place the jars in the canner or pot. Lower them onto the rack until the canner or pot has reached maximum capacity. The water should rise above the tops of the jars by at least one inch. Put the lid on the canner or pot, and make sure it's securely in place.

Bring the water to a rolling boil and begin timing the processing. The canning recipe you're using will provide the correct amount of time you should boil the jars to adequately heat the fruit. The higher your altitude, the longer the amount of processing time. Check the recipe you're using and add time accordingly: If your altitude is between 1,001 and 3,000 feet (0.0 m), add 5 minutes If your altitude is between 3,001 and 6,000 feet (0.0 m), add 10 minutes If your altitude is between 6,001 and 8,000 feet (0.0 m), add 15 minutes If your altitude is between 8,001 and 10,000 feet (0.0 m), add 20 minutes

Use the jar lifter to remove the jars from the canner or pot. Set them on a towel and allow them to cool completely. Leave them undisturbed for 12 to 24 hour hours to give the lids time to fully seal.

Check the lids before storing. If the jars were properly processed, the lids will have flexed inward instead of staying popped out. If you see lids that are popped out, they were improperly sealed, so you'll need to store the jar in the refrigerator and eat the fruit within a week. Jars that are properly sealed should be stored in a cool, dark place.

Freezing

Choose ripe, flavorful fruit. No matter what type of fruit you're freezing, the flavor and texture will hold up best over time if you use fruit that's perfectly ripe. Discard fruit that's overripe and bruised, and leave out fruit that's not quite ripe yet.

Remove the peels, seeds and pits if necessary. If you're freezing fruit that has a peel or skin, like apples, peaches, plums or pears, it's best to remove the peel before freezing. If you leave the peels on they'll toughen in the freezer, and once thawed they won't have an appetizing texture. The pits and seeds should also be discarded. To peel apples, pears and other fruits with a tough peel, use a vegetable peeler or slice off the peel with a paring knife. Remove the seeds using an apple corer or by slicing out the core with a knife. To peel peaches, plums, nectarines and other fruits with a thin skin, use the following process: slice an "x" in the skin at the top of the fruit. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove it from the pot and place it in a bowl of ice to cool down. Once cool enough to handle, pull off the peel with your fingers. Remove the pit by slicing the fruit in half and prying it out.

Cut the fruit into chunks or slices. Use a paring knife to cut the fruit into equal-sized slices for easier storage. Fruit frozen whole may freeze unevenly or get freezer burn, so it's better to cut the fruit first. Small fruits are the exception; there's no need to cut blueberries, raspberries, grapes or small strawberries before freezing.

Lay out the fruit on a baking sheet. Place it on the sheet in one even layer, so that no fruit is overlapping. This will prevent the fruit from sticking together once frozen.

Freeze the tray of fruit for one hour. It's ready to remove from the freezer when the fruit is slightly frosty; it needn't be frozen solid.

Place the fruit in freezer bags and store them in the freezer. Scoop all of the partially frozen fruit in a bag or bin that's freezer safe. Label the bag and store it in the freezer until you're ready to use it. Labeling the bags will help you remember what type of fruit is inside. Most frozen fruit will keep for six to nine months.

Drying

Choose ripe, flavorful fruit. No matter what type of fruit you're drying, the flavor and texture will hold up best over time if you use fruit that's perfectly ripe. Discard fruit that's overripe and bruised, and leave out fruit that's not quite ripe yet.

Remove the peels, seeds and pits if necessary. Dried fruit usually still has its peel or skin intact, but you can remove these if you don't like them. Regardless of what you do with the peel and skin, pits and seeds should be removed. To peel apples, pears and other fruits with a tough peel, use a vegetable peeler or slice off the peel with a paring knife. Remove the seeds using an apple corer or by slicing out the core with a knife. To peel peaches, plums, nectarines and other fruits with a thin skin, use the following process: slice an "x" in the skin at the top of the fruit. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove it from the pot and place it in a bowl of ice to cool down. Once cool enough to handle, pull off the peel with your fingers. Remove the pit by slicing the fruit in half and prying it out.

Cut the fruit into chunks or slices. Use a paring knife to cut the fruit into equal-sized slices for easier storage. Fruit dried whole may dry unevenly or take forever to completely dry out, so it's better to cut the fruit first. Small fruits are the exception; there's no need to cut blueberries, raspberries, grapes or small strawberries before drying.

Preheat the oven to its lowest temperature. It's best to dry fruit at a temperature of 200 °F (93 °C) or lower. If you use a higher temperature the fruit may end up baking instead of drying. If you have a food dehydrator, use it according to the manufacturer's instructions.

Lay the fruit out on a baking sheet. Spread it out in one even layer to cut back on the time it takes for the fruit to completely dry. Use a nonstick baking sheet to keep the fruit from sticking.

Place the fruit in the oven until it's dry. The amount of time it takes to dry varies by the type of fruit you're using, how hot your oven is running, and other factors. It could take as little as eight hours or as long as two days to completely dry the fruit. Test the fruit periodically to see if it's finished. Fully dry fruit should have a pleasing chewy texture and be completely devoid of moisture.

Store the dried fruit. Place it in an airtight storage container and store it in a cool, dark place. Dried fruit will keep for several months.