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I grew up watching my mom can things from the garden and making her own jam. Well, I can’t grow anything to save my life, but that doesn’t stop me from canning fresh produce and making my own jam. It really is super easy. I can things only when they are in season. I either pick the peaches at our local orchard or get a case of fruit from a co-op when it’s in season. This recipe works best with pears and peaches.
Equipment Needed (these can be used except the sealing lids which must be new):
quart-sized canning jars (wide mouth are best)
rings and sealing lids
large pot for water bath
spoons and ladle
magnet on a stick
Easy Canned Fruit
-peaches or pears (fresh and firm fruit is best)
**There are no amounts listed. It will take a lot of fruit (each of my quarts has about 6 peaches or pears). It’s better to have too much than too little. I always prepare more jars than I think I will need…a good amount to start with 6-8 quart jars and 40-50 or so whole pieces of fruit.
1. Fill your large canning pot 2/3 full with water and let it come to a boil while you work on everything else. You will also need another large pot of boiling water for packing with the fruit (use a tea kettle, microwave until boiling or pot on the stove…you’ll need a lot, so start it early).
2. Prepare your fruit. Remove the skin (peel the pears or blanch the peaches to remove the skin nicely). Cut fruit in half, removing the pit or seeds.
3. Prepare your jars and rings. I find it easiest to wash them in the dishwasher using the hottest setting. Others like to boil the jars and rings. You need them hot and sanitized while working with them.
4. Place a small pot on the stove, put in your sealing lids, and bring to a low boil. Leave them here while working.
5. Work quickly from here on out! When jars are ready, pack the fruit halves into the jars tightly leaving 1/4 inch open room at the top of the jar.
6. Sprinkle 1/8-1/4 cup sugar on top of fruit in each jar (depends on sweet you want it and how sweet the fruit already is). Ladle in boiling hot water, leaving a 1/4 inch open space at the top. Use a butter knife to gently work out any air bubbles.
7. Use magnet stick to get a sealing lid from boiling water, place on jar. Screw on ring.
8. When all the jars are ready, place them in the large water bath using the can lifter or wire rack.
9. Make sure the water completely covers the jars. Process for 30 minutes in boiling water (start timer after water has returned to a boil).
10. Remove from water bath using jar lifter and tongs. Place on a dry towel and allow to cool. As the jars cool. you should hear the “ping” of the lids sealing and note the slight depression in the lid. Wipe clean, add a label, and store in a cool dark cabinet.
Note: If the jar looks off to you, don’t eat the fruit. This includes (but not limited to): jar not sealed, leaking, cracked jar, bulging lid, etc.
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