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FRUIT PUREES (of any fruit except figs and tomatoes)
Canned Fruit Purée
Yield: Varies by fruit type
Ingredients
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Fresh fruit (stemmed, washed, drained, peeled, and pitted as necessary)
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1 cup hot water per quart of fruit
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Sugar, to taste (optional)
Preparation
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Prepare Fruit: Stem, wash, drain, peel, and remove pits if needed.
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Cook:
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Measure fruit into a large saucepan.
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Crush slightly, if desired.
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Add 1 cup hot water per quart of fruit.
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Cook slowly, stirring often, until fruit is soft.
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Strain: Press cooked fruit through a sieve or food mill to make a smooth pulp.
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Sweeten (Optional): Add sugar to taste for flavor. Stir until dissolved.
Packing
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Reheat: Bring pulp back to a boil (or just until sugar dissolves, if added).
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Fill Jars: Pack hot purée into clean jars, leaving ¼-inch headspace.
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Seal: Wipe jar rims, adjust lids, and process according to standard canning guidelines for fruit purée.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints or Quarts |
8 min |
5 lb |
10 lb |
