Processing Fruits
Sugar or sugar-water sirup is often added to fruits to help them hold their shape, color, and flavor. Sugar can be added in the dry form to very juicy fruits.
To make sugar sirup—mix sugar with water or juice extracted from the fruit. Proportions for 3 types of sirup are as follows:
| Type of Sirup | Sugar (cups) | Liquid (cups) |
|---|---|---|
| Thin | 2 | 4 |
| Medium | 3 | 4 |
| Heavy | 4¾ | 4 |
Heat sugar and water or juice together until sugar is dissolved.
Fruit may be canned without sweetening—in its own juice or in water—for special diets. Processing time is the same for unsweetened fruit as for sweetened because sugar is not needed to prevent spoilage.
Process fruits by the boiling-water-bath method. Work only with the quantity of food needed for one canner load at one time.
As each jar is filled, adjust the lid, and place the jar on the rack in the water-bath canner about one-half full of hot or boiling water for raw or hot pack, respectively. Be sure the water is 1 to 2 inches over the tops of the jars, and there is an additional 1- to 2-inch space to allow the water to boil freely.
Cover the canner and when the water comes to a rolling boil, start to count the processing time. Boil gently and steadily for the recommended time for the fruit you are canning. A definite length of time is recommended for processing each kind of fruit.
When the processing time is completed, immediately remove the jars from the canner with a pair of jar tongs. Adjust the jar lids if necessary. Cool the jars on a rack or folded towel away from drafts.
Hot packing peaches.
Covering peaches with a boiling sirup solution.