One of the very best methods to preserve fresh fruit is using a syrup. The fruit
is peeled (generally), then sliced or halved and positioned into jars. The type of
syrup you make depends for your tastes. Sugar enables fruit maintain its taste
and texture, so traditionally heavy syrups with masses of sugar are used, however
it’s really not necessary to apply all of the sugar. You can even use
unsweetened fruit juice or water, however please be aware that if you do use water
to can fruit, the fruit will now not keep its form and shade or flavor and may
look a touch discolored and feature a bland flavor.
A heavy syrup is made up of equal parts water and sugar, so it’s clean
to regulate to flavor. To make a syrup for fruit, measure water and sugar to
your taste right into a massive pot. Bring to a boil, stirring until sugar is
dissolved. Turn warmness to low and hold syrup warm until ready to apply. The
yield can be about 1 to two cups of syrup per quart of fruit.
To can fruit, begin with ripe fruit that has no spots or blemishes. Any
fresh fruit that’s geared up to consume raw is prepared to can. The method for maximum
fruit is the same. Wash fruit properly; peel if the use of peaches or pears, and
eliminate stems if using cherries or berries.
Pack the fruit into easy jars permitting masses of headspace. My personal
rule of thumb is by no means packing beyond the primary “ring” from the pinnacle of the jar
(that’s what I inform my boys after they help me). Pour sugar syrup over
fruit, once more leaving headspace of at the least ½ inch. Canned fruit can boil
over, and that makes pretty a sticky mess, so follow a primary warm-waterbath canning manner to method. Most fruit must be canned for 20