You may can fruit without sweetening—in its own juice, in extracted juice, or in water. Sugar is not needed to prevent spoilage; processing is the same for unsweetened fruit as for sweetened.
Processing in Boiling-Water Bath
Directions.—Put filled glass jars or tin cans into canner containing hot or boiling water. For raw pack in glass jars have water in canner hot but not boiling; for all other packs have water boiling.
Add boiling water if needed to bring water an inch or two over tops of containers; don’t pour boiling water directly on glass jars. Put cover on canner.
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After jars are covered with boiling water, place lid on water-bath canner and bring water quickly back to boiling.
When water in canner comes to a rolling boil, start to count processing time. Boil gently and steadily for time recommended for the food you are canning. Add boiling water during processing if needed to keep containers covered.
Remove containers from the canner immediately when processing time is up.
Processing times.—Follow times carefully. The times given apply only when a specific food is prepared according to detailed directions.