Canning Fruit Puree

Canning fruit puree captures the sweet and tart balance of any summer fruits. You can use the purees in jams, jellies, ice creams, fruit tarts and more.
From the United States Department of Agriculture
July 24, 2013
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Home canning is a great way to preserve your extra fruit harvest. Try canning fruit puree, which provides an ingredient with countless culinary uses.
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A benefit to having an orchard at home is the abundance of fresh fruit that is on hand during harvest season. Fruit can be preserved by home canning, and using a water bath canner, you can start canning fruit puree for use in a variety of dishes year round. With this helpful excerpt from the United States Department of Agriculture's Complete Guide to Home Canning, you'll learn how to hot pack fruit puree for home canning. Use this and our other canning resources to preserve your entire garden.

The following is an excerpt from the USDA Complete Guide to Home Canning covering canning fruit puree.

Canning Fruit Puree

Important: These recommendations should not be used with figs, tomatoes, cantaloupe and other melons, papaya, ripe mango or coconut. There are no home canning recommendations available for purees of these products.

Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.








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