Tag Archives: water bath canner

Simple Steps to Home Canned Fruit

nectarines

Peaches, nectarines and other fruits are loaded on local fruit trees.  Nothing compares to preserving our delicious, tree-ripened, locally grown North Fork fruit that we preserve ourselves.

It’s time to start gathering the canning supplies as you wait for the peaches, nectarines, plums, and even pears to ripen!  (Yes, this year the supply will be a little more challenging to find but you will find fruit, even if you have to pick it yourself!)

If you get all your supplies gathered together that are listed below (all the supplies needed are available at Paonia Farm and Home), re-familiarize yourself to the 12 Simple Steps to Canning you will soon be making your shelves sparkle with colorful, delicious North Fork Fruit.

 How to Make Homemade Canned Peaches, Plums, Pears, Plums, Nectarines and Cherries Detailed Steps Tutorial

(Click here for downloadable pdf)

The 12 Simple Steps for Canning our delicious North Fork Fruit are summarized below.  Click on the above link for detailed pdf instructions.

Gather Supplies – All the supplies listed below are available at Paonia Farm and Home Supply

  • Jar grabber (to pick up the hot jars)canningsupplies
  • Lid lifter (has a magnet to pick the lids out of the boiling water
  • Jar funnel
  • Large spoons (stainless steel is nice) and ladles
  • lids and rings
  • Ball jars – pints, quarts, jelly size
  • Sugar (or fruit juice) and pectin
  • Water Bath Canner

12 Simple Steps

1.   Select sufficient Fruit – Peaches, Nectarines, or Plums from local orchards including Stahls, Orchard Valley Farms, First Fruits, JJ’s, and others).

2.  Prepare the Sugar Solution.  Using light or medium syrup helps avoid floating fruit issues.

Sugar Syrup Chart for Light, Medium, and Heavy Syrups

Sugar Syrup Chart for Light, Medium, and Heavy Syrups

3.  Wash the jars and Lids.

4.  Wash the Fruit

Home Canned Peaches Sparkle

Home Canned Peaches Sparkle

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5.  Peeling the Peaches or Nectarines by a quick blanching method.

6.  Cut up the fruit to fit the jars in halves or slices.

7.  Take steps to prevent browning of the fruit.  Use fruit fresh or powdered vitamin C according to directions.

8.  Determine Hot pack versus Cold Pack alternative.

9. Fill the Jars with Fruit.  It takes about 5 regular peaches to fill one quart jar.

10. Process the Jars in a water bath for our altitude.

Peaches
11. Remove the Jars from the Canner to cool on top of tea towels to absorb water.

12. Cool jars for 24 hours, check lids for any sealing failures.  Store in a dark, cool place

How to Make Homemade Canned Peaches, Plums, Pears, Plums, Nectarines and Cherries Detailed Steps Tutorial

(Click here for downloadable pdf)

Your Done!

Homemade Applesauce- Frugal to the Core

Homemade Applesauce put up for the winter

Homemade Applesauce put up for the winter

With an abundance of apples to harvest this year consider making some homemade applesauce!  Super easy to make,  the taste is delicious, simply amazingly superior to the commercially available sauces.

Making applesauce at home requires no special equipment, just  apples, cinnamon, and sugar is optional.  Preparing the tangy sauce at home is a fun, frugal, practical and a realistic activity for the whole family and all levels of cooking ability.  Use #2, or slightly blemished apples to save money and simply cut-away the bad spots.

how-to-make-applesauce-3952

For my family, applesauce making has been a fall tradition transcending more than thirty years, ideal for our cooler Fall days.  By utilizing our abundant North Fork apple crop, you can use up the less than perfect apples inexpensively.  If you use at least three different varieties of sweet apples such as Gala, Red Delicious, Golden delicious, Fuji, Honeycrips,  or Romes you will eliminate the need for sugar.  Picking apples yourself makes the process really inexpensive and gives you the added sense of satisfaction of using up what otherwise might go to waste.

For a detailed, illustrated step-by-step PDF for making homemade applesauce, Click Here.

Basic Steps to Homemade Applesauce:

1.  The first step is to collect the equipment you will need if you are making enough to freeze or can.  Small batches can be made and stored in the refrigerator up to two weeks.

  • Large Stockpot
  • Knifecanningsupplies
  • Pint or quart canning jars
  • Jar lids or Tattler reuseable jar lids
  • Jar Funnel, optional
  • Foley Food Mill, Norpro or other Saucemaster, Food Processor or potato masher, optional
  • Water Bath Canner (if freezing the sauce the Canner won’t be needed)

apples-in-wheelbarrow2.  To make 7 quarts applesauce to freeze or can you will need about twenty pounds or more of a variety of different apples for the best tasting sauce.  If you only have one tart variety, the applesauce will still be yummy.  If your apples are bland, you can enhance the flavor substantially by using lemon juice to taste.

3.  Wash the jars in hot soapy water and then rinse in hot water, or better yet, let the dishwasher do the job and keep the jars warm.

KONICA MINOLTA DIGITAL CAMERA4.  Then wash, peel if desired,  and chop the apples up.  If you have a Saucemaster or Foley food mill, you can leave the skins and seeds in the apples, and the food mill will remove the waste for you.  I also like to leave the skins on for the added pectin in the sauce and the pinkish color to the sauce imparted by red skins.

5.  Fill your stockpot to the top with apples, and add about an inch of water and once the pot is boiling adjust the heat to medium high to steam the apples for about 30 minutes or until the apples are soft throughout the pot.  Stir occasionally.images

6.  Run the apples through the food mill or mash them up by hand with a potato masher.  Add cinnamon to taste.  I use about 1 Tbsp of cinnamon per 3-4 quarts of sauce.  (I also mix the cinnamon with a little sugar so it mixes into the sauce smoothly.)

Fill the jars to 1/2” for pints to within 1” for quarts or 1 1/2 inch for jars of sauce to be frozen (to allow plenty of room for expansion).  Plastic containers are also a great inexpensive way to preserve the sauce if you don’t have a Water Bath Canner.

7.  Process the Jars according to the following chart based on your elevation.

sauceprocessing

8.  Remove the processed jars with a jar lifter and place them on a dish towel covered wooden cutting board or other heat-safe surface.  Check the jars for sound seals after 24 hours and store the jars in a cool, dark place.

applesauce-jars

For a detailed, illustrated step-by-step PDF for making homemade applesauce, Click Here.