Agriculture Reference
In-Depth Information
sugar isn't strictly necessary to prevent bacterial spoilage. If
you prefer, can the fruits by using plain water rather than a
syrup. I don't recommend the use of artificial sweeteners in
syrup because saccharine turns bitter from canning and
aspartame loses its sweetness. (If you have ever bought a diet
soda and thought that it tasted a bit like dirt, that means that
the product was stored in an area of high temperature and the
artificial sweetener was damaged.) A “very light” syrup uses
two tablespoons of sugar per cup of water, a “light” syrup
uses four tablespoons per cup of water and a “medium” syrup
uses seven tablespoons per cup of water.
To fresh-pack fruits, add them to the jars and then pour
simmering syrup (or water) into the jar until it is filled up to
within 1/4 inch of the rim. Put the lids and screw bands on the
jars finger-tight, and completely submerge in a boiling water
canner for the specified time for that particular fruit. Then
remove the jars from the canner and leave them to cool for at
least 12 hours. Hot-packed fruits are handled pretty much the
same except that the fruit is mixed with the syrup and brought
to a light boil, and then fruit and syrup are added to the jar
together.
Applesauce
Home-canned applesauce was a favorite of mine as a kid—I'd
open up a couple of homemade biscuits on my plate, heap a
generous quantity of applesauce on top, and dig in.
Applesauce canned at home is simple, delicious, rich, and
flavorful—nothing like the homogenized products available at
the grocery store. Naturally, the same process used for
applesauce can also be used for pears, quinces, and other
