Page 27 - ALG Issue 1 2023

fruit
Fruit preserving
A bountiful harvest of fruit will only last a short while if you do not take steps to preserve it. There are three basic ways of preserving fruit for an extended time: freezing, canning,
or drying. Each method gives fruit a different taste and texture.
Canning, or jarring, is a popular way to preserve fruit, and is relatively simple, long-lasting, and easy to store.
No matter what type of fruit you’re canning, the flavour and texture will hold up best over time if you use fruit that’s perfectly ripe. Discard fruit that’s overripe and bruised and leave out fruit that’s not quite ripe yet. Since each type of fruit has different properties,
it’s a good idea to follow a canning recipe designed just for the fruit you’re preserving. For example, if you want to can apples, you might decide to process them as apple sauce first. For peaches, you may want to peel and slice them before canning.
Fruit contains a lot of acid, which acts as a natural preservative and helps
the fruit keep for a long time after canning. The canning method that works best for fruit is called water bath canning. This involves placing the fruit in sanitised jars and heating the jars
to a certain temperature to kill off any bacteria. Once the jars are sealed, the canned fruit lasts many months.
Run jars through the dishwasher or wash each one with hot, soapy water, making sure to rinse them thoroughly when you’re finished. Keep the jars hot until you use them by leaving them in the dishwasher or placing them in
a pot filled with water that’s hot, but not boiling. This will prevent jars from breaking when you pour hot fruit inside. If you pour hot fruit into a cold jar, the glass could smash.
If you have a canner, fill it half-full with water and bring it to a simmer. If you’re using a pot instead of a canner and you don’t have a rack designed for home canning, you can use a cake cooling rack. It’s essential to use a rack of some kind to prevent the jar from touching the bottom of the pot, which could cause it to overheat.
Once the jars are sterilised, fill the jars with prepared fruit. One at a time, take a jar from the dishwasher or pot where you’re keeping it warm. Set it on your workspace. Use a ladle or funnel to fill the jar with the fruit from the recipe you prepared. Use a wet cloth to wipe off any residue that gets on the rim of the
If you see lids that are popped out, they were improperly sealed, so you’ll need to store the jar in the refrigerator
jar, then place a lid on the jar and secure it with a band.
If you’re canning a soft spread, like a berry or plum jam, leave 1⁄4 inch (0.6 cm) of headspace at the top of the jar. If you’re canning whole or sliced fruit, leave 1⁄2 inch (1.3 cm) of headspace at the top of the jar.
Once the jars are full, put them back
in to the pan and bring the water to
a rolling boil and begin timing the processing. The canning recipe you’re using will provide the correct amount of time you should boil the jars to adequately heat the fruit. Use a jar lifter to remove the jars from the canner
or pot. Set them on a towel and allow them to cool completely. Leave them undisturbed for 12 to 24-hours to give the lids time to fully seal.
Check the lids before storing. If the jars were properly processed, the
lids will have flexed inward instead of staying popped out. If you see lids that are popped out, they were improperly sealed, so you’ll need to store the jar in the refrigerator and eat the fruit within a week. Jars that are properly sealed should be stored in a cool, dark place.
Allotment and Leisure Gardener 27