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HOW TO – Fruit Canning In Jars

  To conserve fruit in jars, you can use a method called canning. Canning involves heating the jars of fruit to a high temperature to kill any bacteria or microorganisms that may be present and to create a vacuum seal that prevents air and bacteria from entering the jar and spoiling the fruit. Here is a general process for canning fruit:

  1. Sterilise the jars by boiling them for 10 minutes.
  2. Prepare the fruit by washing, peeling, and cutting it into small pieces.
  3. Make a syrup by boiling sugar and water together.
  4. Pack the fruit into the jars, leaving about a half-inch headspace at the top of each jar.
  5. Pour the hot syrup over the fruit, making sure to cover the fruit completely and leaving the same headspace.
  6. Remove any bubbles and adjust headspace, if necessary.
  7. Wipe the rims of the jars clean and place lids and rings on the jars.
  8. Process the jars in a boiling water bath for the recommended time, usually around 10-20 minutes.
  9. Let the jars cool and check for proper seal.

Note: It is important to follow proper canning guidelines to ensure the safety of the canned food.


  The sugar and water syrup that is used for canned fruit is a simple recipe that helps to sweeten and preserve the fruit. The ratio of sugar to water can vary depending on personal taste and the type of fruit being canned. Here is a basic recipe for a light syrup that can be used for most fruits: Ingredients:

  • 4 cups of water
  • 2 cups of sugar


  1. In a large pot, bring the water and sugar to a boil over medium-high heat.
  2. Stir the mixture until the sugar is completely dissolved, about 2-3 minutes.
  3. Reduce the heat to low and let the syrup simmer for a few minutes to thicken slightly.
  4. Remove the syrup from heat and let it cool before using it to can the fruit.

You can also use different types of sweeteners like honey or maple syrup, or add additional flavours like vanilla, cinnamon or lemon juice to your syrup depending on the fruit you are canning. Note: The type of sweetener used and the proportion of sugar to water can vary depending on the type of fruit being canned and personal preference. Some fruits, like berries, are quite sweet and don’t need much sugar, while others, like apples, may need more sugar to balance the acidity. 

There are many different types of food that can be pickled or conserved, some examples are:

  1. Meat: Meats such as beef, pork, chicken, or fish can be pickled or conserved by curing them in a mixture of salt, sugar and spices.
  2. Eggs: Hard-boiled eggs can be pickled by soaking them in a vinegar-based solution, which gives them a tangy flavour.
  3. Dairy: Dairy products such as cheese can be pickled by ageing them in a brine solution.
  4. Herbs: Herbs such as thyme, rosemary, or dill can be pickled by preserving them in vinegar or oil.
  5. Seafood: Seafood such as fish, shellfish, or squid can be pickled or conserved by marinating them in a vinegar or oil based solution.
  6. Fruit: Fruits such as berries, apples, or pineapples can be pickled by preserving them in vinegar or a sweet syrup.
  7. Nuts: Nuts such as almonds, hazelnuts, or walnuts can be pickled by preserving them in a brine or vinegar solution.
  8. Legumes: Legumes such as beans, chickpeas or lentils can be pickled or conserved by preserving them in vinegar or oil.

Note: The methods of preservation and ingredients used may vary depending on the type of food and its characteristics. It is important to follow proper canning and pickling guidelines to ensure the safety of the food.



    Canning fruit has a number of benefits, including:

  1. Food Preservation: Canning preserves the freshness and taste of fruit by eliminating bacteria and microorganisms that cause spoilage. This allows you to enjoy fresh-tasting fruit year-round, even when it is out of season.
  2. Convenience: Canned fruit is easy to store and transport, making it a great option for people who want to have a convenient source of healthy food on hand.
  3. Cost-effective: Canning allows you to buy fruit in bulk when it is in season and at a lower cost and stock up for the rest of the year.
  4. Nutritional Value: Canning helps to retain the nutritional value of the fruit by preventing the loss of vitamins and minerals that occurs during the spoilage process.
  5. Variety: Canning enables you to enjoy a variety of fruits all year round, even if they are not available in your region.
  6. Self-sufficiency: Canning your own food is a great way to be self-sufficient, by preserving your own harvest or buying in bulk when it is in season.
  7. Safety: Canning is a safe way to preserve food, as long as you follow proper canning guidelines to avoid the risk of botulism and other food-borne illnesses.

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