Fruits can be canned using the boiling water bath method because they contain high enough acid levels to prevent the growth of Clostridium botulinum spores and the production of botulism toxin. Additionally, when properly canned fruits are heated long enough at high enough temperatures, spoilage causing microorganisms are destroyed.
Equipment
A water bath canner can be any large metal container with a fitted lid. It must be deep enough to fit a rack on the bottom, the jars, and 1 to 2 inches of water above the jars. Space for boiling should also be considered.
A pressure canner that is deep enough may also be used in place of a water bath canner. Place the lid, but do not fasten it. Leave the petcock and/or vent open so steam can escape, and pressure does not increase during heating. As with a water bath canner, the jars need to be covered with 1 to 2 inches of water during processing, and space for boiling should be considered.
Use standard canning jars and lids. Commercial food jars, such as spaghetti sauce and pickle jars, are not recommended because they might not properly seal and are more likely to break than standard canning jars. Check jars, screw bands, and lids for defects. Look for chips, cracks, dents, rust, and anything else that will prevent airtight seals. Wash in hot soapy water and rinse well.
Prepare two-piece metal lids according to the manufacturer's directions. Screw bands may be reused if they are not rusted, dented, or damaged; lids may be used only once.
Preparing the produce
Choose fresh, firm fruits for canning. Wash all fruit thoroughly regardless of whether it will be pared. Do not soak; soaking might cause the fruit to lose flavor and nutrients. Handle gently to avoid bruising.
Preventing darkening
Some fruits darken when peeled or cut and then exposed to air. When preparing fruit for canning, choose one of the following treatments to prevent this natural occurrence:
- Place fruit in a solution of 1 teaspoon (3,000 milligrams) of powdered ascorbic acid (vitamin C) and 1 gallon water. Crushed vitamin C tablets also may be used. Drain fruit before proceeding.
- Use a commercial ascorbic acid mixture. These mixtures are available in the canning and produce sections of many stores. Prepare the mixture according to the package’s instructions. Drain fruit before proceeding.
- Place fruit into a solution of powdered citric acid and water. This may be less effective for controlling discoloration than other methods. Follow the manufacturer's directions. Drain fruit before proceeding.
Sweetening options
Sugar helps canned fruit hold its shape, color, and flavor, but it is not needed to prevent spoilage. Fruits also can be packed in hot water or juice. Processing is the same for unsweetened and sweetened fruit. Any of the following options may be used to provide sweetness.
Sugar syrup
Mix sugar with water and heat until the sugar dissolves; skim if necessary. Use proportions for the sweetness you desire. “Very light” is closest to canning fruit in its own juice. The ratios in Table 1 may be used as a guide to make enough syrup for a 9-pint canner load.
Water | Sugar | Type syrup |
|---|---|---|
6 1/2 cups | 3/4 cup | Very light (10% sugar) |
5 3/ 4 cups | 1 1/2 cups | Light (20% sugar) |
5 1/4 cups | 2 1/4 cups | Medium (30% sugar) |
5 cups | 3 1/4 cups | Heavy (40% sugar) |
Juice
Unsweetened apple juice, pineapple juice, or white grape juice may be good options, depending upon the type of fruit being processed. These juices can be added either diluted or undiluted, based upon personal preference. Juice can also be extracted from the fruit itself. To extract juice, thoroughly crush ripe, undamaged, juicy fruit. Heat to simmer (185–210 degrees Fahrenheit) over low heat. Strain through a jelly bag or cheesecloth.
Sweeteners other than sugar
Light corn syrup, light brown sugar, or mild-flavored honey can replace as much as half of the sugar used in canning fruit. It is best not to use molasses, sorghum, or other strong-flavored syrups; their flavors overpower the fruit flavor and might darken the fruit.
Non-nutritive sweeteners
While sweeteners provide a sweet taste to the fruit and canning liquid, they do not provide the other preservative effects of sugar. It is best to add non-nutritive sweeteners to fruit canned in plain water just before serving. Saccharin-based sweeteners can turn bitter during processing. Aspartame-based sweeteners lose their sweetening power during processing. Sucralose-based sweeteners may be added before canning but may leave an aftertaste. Sucralose-based sweeteners can also be sweeter than anticipated, so it is recommended to use a less than one-to-one substitution. Check labels for equivalents to the amount of sweet flavor desired.
Canning juice
Grape juice
Choose fruit of good quality for eating fresh and cooking. Sweet, well-colored, firm, mature fruit work well. An average of 24.5 pounds will produce 7 quarts; 16 pounds will produce 9 pints. Follow the juice-preparation directions in Table 2.
Apple juice
Good quality apple juice is made from a blend of apple varieties. For best results, purchase fresh juice from a local cidermaker within 24 hours after it has been pressed. Follow the juice-preparation directions in Table 2.
Filling jars
Raw pack method
Place raw, prepared fruit into jars and then cover with hot syrup, juice, or water. Pack tightly because raw fruit shrinks during processing. Raw-packed fruit is more likely to float. Check Table 2 for the correct amount of headspace to leave between the top of the fruit and the jar lid. Due to quality, some fruits are not recommended for raw packing.
Hot pack method
Heat fruit in syrup, water, extracted juice, or steam before placing it in jars. Pack loosely and cover with desired hot liquid. Check Table 2 for the correct amount of headspace to leave between the top of the fruit and the jar lid.
Sealing jars
Remove trapped air bubbles by sliding a nonmetallic tool around the inside of the jar walls. If needed, add more liquid. Wipe the jar rim with a clean, dampened towel to remove any food particles. Place prepared lids on jars. Place metal screw bands on tops of jars and screw them down until they are fingertip tight. Avoid over-tightening.
Preparing the canner
Fill the canner halfway full with water. To prevent jar breakage, preheat the water to 140 F for raw-packed fruits or to 180 F for hot-packed fruits. Place closed jars in canner and add boiling water until it is 1 to 2 inches over the jar tops. Cover the canner with the lid and turn the burner to the highest heat setting. Bring the water to a vigorous boil. Lower the heat setting to maintain a gentle boil and start timing—see Table 2 for specific processing times. Add boiling water as needed during the processing to keep the water level at least 1 inch above the jars. When processing is complete, turn off the heat, remove the lid, and let stand for 5 minutes. Use a jar lifter to remove jars. Place them on a rack, dry towel, or newspaper. Avoid placing jars on a cool surface as this might cause them to break. Do not tighten screw bands or touch the lids until the jars have cooled. Allow the jars to cool undisturbed and away from drafts for 12 to 24 hours.
Checking seals and storage
Listen for the familiar "ping" as the jars cool. Look for the slight depression in the lid's center. When completely cooled, test for a proper seal by pushing down on the center of the lid; it should not pop up and down. Allow the canned foods to cool on the countertop before removing the screw ring bands. Jars should not be stored with the screw bands on. After removing the screw bands, push down on the center of the lids and wipe the jars with a clean, damp cloth to remove any residue or stickiness. Add labels with the date, batch, food product, and any other specific information. Store jars in a cool, dry, dark place.
Signs of spoilage
If a jar does not seem normal before or after opening, do not consume the fruit. This includes leaking jars, bulging lids, and jars that spurt when opened. If the food looks spoiled, foams, or has an off odor, discard it.
| Fruit | Style of pack | Jar size | Minutes of processing time at altitudes of 0–1,000 feet | Minutes of processing time at altitudes of 1,001– 3,000 feet | Preparation |
|---|---|---|---|---|---|
Apples (sliced) | Hot | Pints or quarts | 20 | 20 | Prepare syrup if desired. Pare, core, and slice apples. Use anti–darkening treatment. Drain. Boil apples five minutes in 1 pint syrup, juice, or water per 5 pounds apples; stir occasionally. Fill jars with hot slices and hot liquid; leave ½- inch headspace. |
Apple juice | Hot | Pints or Quarts | 5 | 10 | Refrigerate fresh (purchased) juice for 24–48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or through double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars, or fill into clean, hot half-gallon jars, leaving ¼-inch headspace. |
Apple juice | Hot | Half-Gallon | 10 | 15 | Refrigerate fresh (purchased) juice for 24–48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or through double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars, or fill into clean, hot half-gallon jars, leaving ¼-inch headspace. |
Applesauce | Hot | Pints | 15 | 20 | Prepare applesauce (sweetened or unsweetened). Heat to simmering. Pack hot applesauce into jars; leave ½-inch headspace. |
Applesauce | Hot | Quarts | 20 | 25 | Prepare applesauce (sweetened or unsweetened). Heat to simmering. Pack hot applesauce into jars; leave ½-inch headspace. |
Apricots (halved or sliced) | Raw | Pints | 25 | 30 | Prepare same as peaches but leave the skins on if you like. |
Apricots (halved or sliced) | Raw | Quarts | 30 | 35 | Prepare same as peaches but leave the skins on if you like. |
Apricots (halved or sliced) | Hot | Pints | 20 | 25 | Prepare same as peaches but leave the skins on if you like. |
Apricots (halved or sliced) | Hot | Quarts | 25 | 30 | Prepare same as peaches but leave the skins on if you like. |
Berries, whole (blueberries, blackberries, currants, dewberries, gooseberries, huckleberries, logan berries, mulberries, strawberries, raspberries) | Raw | Pints | 15 | 20 | Wash berries in cold or ice water to firm fruit. Use scissors to snip off “heads and tails” of gooseberries. Drain. Prepare and boil syrup, if desired. Add ½ cup syrup, juice, or water to each jar. Pack berries into jars; leave ½-inch headspace. Shake jars while filling to get a full pack. Fill jars to ½ inch from top with boiling syrup or water. |
Berries, whole (blueberries, blackberries, currants, dewberries, gooseberries, huckleberries, logan berries, mulberries, strawberries, raspberries) | Raw | Quarts | 20 | 25 | Wash berries in cold or ice water to firm fruit. Use scissors to snip off “heads and tails” of gooseberries. Drain. Prepare and boil syrup, if desired. Add ½ cup syrup, juice, or water to each jar. Pack berries into jars; leave ½-inch headspace. Shake jars while filling to get a full pack. Fill jars to ½ inch from top with boiling syrup or water. |
Berries, whole (blueberries, blackberries, currants, dewberries, gooseberries, huckleberries, logan berries, mulberries, strawberries, raspberries) | Hot | Pints or Quarts | 15 | 20 | (Best for firm berries that hold their shape well.) Wash and drain berries. Use scissors to snip off “heads and tails” of gooseberries. Prepare and boil syrup, if desired. Add ½ cup syrup, juice, or water to each jar. In a saucepan, cover berries with water and heat to boiling for 30 seconds. Drain. Pack hot fruit in jars and cover with boiling liquid; leave ½-inch headspace. |
Cherries, whole (sweet or sour) | Raw | Pints or Quarts | 25 | 30 | Wash and drain cherries; remove pits if desired. Add 1/2 cup hot water, juice, or syrup to each jar. Pack fruit in jars and cover with hot liquid; leave ½-inch headspace. |
Cherries, whole (sweet or sour) | Hot | Pints | 15 | 20 | Wash and drain cherries; remove pits if desired. In large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to a boil. Fill jars with cherries and cover with cooking liquid. Leave ½-inch headspace. |
Cherries, whole (sweet or sour) | Hot | Quarts | 20 | 25 | Wash and drain cherries; remove pits if desired. In large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to a boil. Fill jars with cherries and cover with cooking liquid. Leave ½-inch headspace. |
Cranberries | Hot | Pints and Quarts | 15 | 20 | Wash and remove stems. Make a heavy syrup. Carefully add berries to hot syrup. Boil three minutes. Fill jars with berries and cover with syrup. Leave ½-inch headspace. |
Fruit purees (except Asian pears, bananas, cantaloupe and other melons, coconuts, dates, figs, ripe mangos, papayas, persimmons, tomatoes) | Hot | Pints or Quarts | 15 | 20 | Use sound, ripe fruit. Wash. Remove pits, if necessary. Cut large fruit in pieces. Measure fruit into large saucepan. Add 1 cup hot water for each quart of fruit. Simmer until soft, stirring frequently. Press through a strainer or food mill. Add sugar to taste, if desired. Reheat to simmering. Pack hot into jars, leaving ¼- inch headspace. |
Grape juice | Hot | Pints or Quarts | 5 | 10 | Wash and stem grapes; place in saucepan and add boiling water to cover grapes. Simmer slowly until skin is soft. Strain through damp jelly bag. Refrigerate juice for one to two days. Carefully pour off clear liquid and save; discard sediment. Add juice to saucepan and sweeten to taste. Heat and stir until sugar dissolves and juice begins to boil. Fill immediately into sterile pint, quart or halfgallon jars, leaving ¼-inch headspace. |
Grape juice | Hot | Half-gallon | 10 | 15 | Wash and stem grapes; place in saucepan and add boiling water to cover grapes. Simmer slowly until skin is soft. Strain through damp jelly bag. Refrigerate juice for one to two days. Carefully pour off clear liquid and save; discard sediment. Add juice to saucepan and sweeten to taste. Heat and stir until sugar dissolves and juice begins to boil. Fill immediately into sterile pint, quart or halfgallon jars, leaving ¼-inch headspace. |
Grapes, whole | Raw | Pints | 15 | 20 | Choose unripe grapes harvested approximately two weeks before best eating quality. Wash, drain, and remove stems from grapes. Pack grapes into jars and cover with boiling water, syrup, or juice; leave 1-inch headspace. |
Grapes, whole | Raw | Quarts | 20 | 25 | Choose unripe grapes harvested approximately two weeks before best eating quality. Wash, drain, and remove stems from grapes. Pack grapes into jars and cover with boiling water, syrup, or juice; leave 1-inch headspace. |
Grapes, whole | Hot | Pints and Quarts | 10 | 15 | Choose unripe grapes harvested approximately two weeks before best eating quality. Wash, drain and remove stems from grapes. Blanch grapes in boiling water for 30 seconds. Drain. Proceed as for raw pack |
Grapefruit and orange sections | Raw | Pints or Quarts | 10 | 15 | Wash and peel fruit; remove white tissue to prevent a bitter taste. Fill jars with sections and cover with hot syrup, citrus juice, or boiling water; leave ½-inch headspace. |
Yellow peaches or yellow nectarines (Do not can white peaches or nectarines) | Raw | Pints | 25 | 30 | Wash fruit. Submerge in boiling water 30–60 seconds to loosen skins. Dip in cold water and peel. Cut in half and remove pits. Slice, if desired. Use an anti-darkening treatment. Drain. Pack drained fruit into jars, then cover with boiling syrup, juice, or water; leave ½- inch headspace. |
Yellow peaches or yellow nectarines (Do not can white peaches or nectarines) | Raw | Quarts | 30 | 35 | Wash fruit. Submerge in boiling water 30–60 seconds to loosen skins. Dip in cold water and peel. Cut in half and remove pits. Slice, if desired. Use an anti-darkening treatment. Drain. Pack drained fruit into jars, then cover with boiling syrup, juice, or water; leave ½- inch headspace. |
Yellow peaches or yellow nectarines (Do not can white peaches or nectarines) | Hot | Pints | 20 | 25 | Wash fruit. Submerge in boiling water 30–60 seconds to loosen skins. Dip in cold water and peel. Cut in half, remove pits. Slice, if desired. Use an antidarkening treatment. Drain. Heat drained fruit in hot syrup or water. Pack hot fruit in jars and cover with boiling syrup, juice, or water; leave ½-inch headspace. |
Yellow peaches or yellow nectarines (Do not can white peaches or nectarines) | Hot | Quarts | 25 | 30 | Wash fruit. Submerge in boiling water 30–60 seconds to loosen skins. Dip in cold water and peel. Cut in half, remove pits. Slice, if desired. Use an antidarkening treatment. Drain. Heat drained fruit in hot syrup or water. Pack hot fruit in jars and cover with boiling syrup, juice, or water; leave ½-inch headspace. |
Pears | Hot | Pints | 20 | 25 | Wash pears. Peel, cut in halves or quarters, and core. Use an antidarkening treatment. Drain. Boil drained pears for five minutes in syrup, juice, or water. Pack hot fruit in jars and cover with boiling syrup, juice, or water; leave ½-inch headspace. |
Pears | Hot | Quarts | 25 | 30 | Wash pears. Peel, cut in halves or quarters, and core. Use an antidarkening treatment. Drain. Boil drained pears for five minutes in syrup, juice, or water. Pack hot fruit in jars and cover with boiling syrup, juice, or water; leave ½-inch headspace. |
Pineapple | Hot | Pints | 15 | 20 | Select firm, ripe pineapples. Wash and peel, removing eyes and tough fibers of core. Slice or cube. In large saucepan, add pineapple to hot syrup, water, or juice; simmer 10 minutes. Fill jars with hot pieces and cover with cooking liquid; leave ½-inch headspace. |
Pineapple | Hot | Quarts | 20 | 25 | Select firm, ripe pineapples. Wash and peel, removing eyes and tough fibers of core. Slice or cube. In large saucepan, add pineapple to hot syrup, water, or juice; simmer 10 minutes. Fill jars with hot pieces and cover with cooking liquid; leave ½-inch headspace. |
Plums (halved or whole) | Raw | Pints | 20 | 25 | Wash and stem. To can whole plums, prick skins. Freestone varieties may be halved and pitted. Pack fruit into jars and cover with boiling syrup, juice, or water; leave ½-inch headspace. |
Plums (halved or whole) | Raw | Quarts | 25 | 30 | Wash and stem. To can whole plums, prick skins. Freestone varieties may be halved and pitted. Pack fruit into jars and cover with boiling syrup, juice, or water; leave ½-inch headspace. |
Plums (halved or whole) | Hot | Pints | 20 | 25 | Wash and stem. To can whole plums, prick skins. Freestone varieties may be halved and pitted. Add plums to hot syrup, juice or water and boil two minutes. Cover saucepan and let stand 20–30 minutes. Fill jars with hot plums and cover with cooking liquid; leave ½-inch headspace. |
Plums (halved or whole) | Hot | Quarts | 25 | 30 | Wash and stem. To can whole plums, prick skins. Freestone varieties may be halved and pitted. Add plums to hot syrup, juice or water and boil two minutes. Cover saucepan and let stand 20–30 minutes. Fill jars with hot plums and cover with cooking liquid; leave ½-inch headspace. |
Rhubarb, stewed | Hot | Pints or Quarts | 15 | 20 | Wash rhubarb and cut into ½-inch pieces. Place pieces in a saucepan. Add 1/2 cup sugar to each quart of rhubarb and let stand to draw out the juice. Bring to a boil. Pack hot into jars and cover with hot cooking liquid; leave ½-inch headspace. |
For dial gauge canners: • Process at 6 pounds of pressure for altitudes of 0–2000 feet • Process at 7 pounds of pressure for altitudes of 2001–4000 feet For weighted gauge canners: • Process at 5 pounds of pressure for altitudes of 0–1000 feet • Process at 10 pounds of pressure for altitudes above 1000 feet | |||
|---|---|---|---|
Fruit | Style of pack | Jar size | Processed time at the required pressure (in minutes) |
Apples (sliced) | Hot | Pints or Quarts | 8 |
Applesauce | Hot | Pints | 8 |
Applesauce | Hot | Quarts | 10 |
Apricots | Raw or Hot | Pints or Quarts | 10 |
Berries | Raw | Pints | 8 |
Berries | Raw | Quarts | 10 |
Berries | Hot | Pints or Quarts | 8 |
Cherries | Raw | Pints or Quarts | 10 |
Cherries | Hot | Pints | 8 |
Cherries | Hot | Quarts | 10 |
Fruit purees | Hot | Pints or Quarts | 8 |
Grapefruit or orange segments | Raw | Pints | 8 |
Grapefruit or orange segments | Raw | Quarts | 10 |
Grapefruit or orange segments | Hot | Pints or Quarts | 8 |
Yellow peaches or yellow nectarines | Raw or Hot | Pints or Quarts | 10 |
Pears | Hot | Pints or Quarts | 10 |
Plums | Raw or Hot | Pints or Quarts | 10 |
Rhubarb, stewed | Hot | Pints or Quarts | 8 |
For more information on food preservation, visit the Ohio State University Extension Food Preservation webpage.
Additional resources
Note: This fact sheet uses language, recipes, procedures, and data from reliable sources such as the ones listed below. For the most part the original text has been preserved because safety around food preservation is especially important. For safe and healthy preserved foods, be sure to carefully follow directions.
- The National Center for Home Food Preservation
(nchfp.uga.edu) - USDA Complete Guide to Home Canning
(nchfp.uga.edu/resources/category/usda-guide)
Originally written May 28, 2015 by Christine Kendle and Katherine Shumaker, Extension Educators, Family and Consumer Sciences, Ohio State University Extension.
Revised by Christine Kendle, Educator and Area Leader; Food, Agriculture, and Environmental Sciences; Ohio State University ExtensionKatharine Shumaker, Educator, Family and Consumer Sciences, Ohio State University Extension.