Fruit Canning Chart

I have more than just a fruit canning chart, check out these fruit canning recipes below:

Red Currant Jelly Recipe

Homemade Jelly Recipes

Homemade Jam Recipes

Conserve Recipes

You will find my fruit canning chart below. I really enjoy the canned fruit in the winter months. The taste is incredible. Enjoy.

I talk about thin, medium and thick syrup when canning most of the fruit, and the recipes for these syrups follow.

Use thin syrup for sweet fruit, medium syrup is used for moderately sweet fruit and thick syrup is used for sour fruit. Allow 1 cup of syrup for every quart of large fruit.

TOMATOES ARE AT THE BOTTOM OF THIS PAGE

THIN SYRUP
4 cups water
2 cups white sugar
Yield: 5 cups

MEDIUM SYRUP
4 cups water
4 cups white sugar
Yield: 5-3/4 cups

THICK SYRUP
4 cups water
8 cups white sugar
Yield: 6-1/2 cups

Stir sugar and water over low heat until sugar is dissolved. Heat slowly to the boiling point and boil gently without stirring from 1 to 5 minutes. Honey may be substituted for 1/2 of the sugar. Corn syrup may be substituted for 1/3 of the sugar.

Please see bottom of this page on canning WITHOUT sugar.

CANNING APPLES
2-1/2 to 3 pounds = 1 quart canned

PREP
Pare, core and cut into halves, quarters or smaller pieces.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling hot thin syrup. Process immediately.

Pint Processing Time: 25 minutes
Quart Processing Time: 30 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Boil in thin syrup. Pack hot. Cover with syrup and adjust covers. Process.

Pint Processing Time: 15 minutes
Quart Processing Time: 20 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes

CANNING APPLESAUCE

PREP
Use my homemade applesauce recipe.

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Pack at once as hot as possible into hot sterilized jars. Process immediately.

Pint Processing Time: 10 minutes
Quart Processing Time: 10 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 5 minutes

FRUIT CANNING CHART - CANNING BERRIES
raspberries, blackberries, blueberries, huckleberries

1-1/2 to 3 pounds berries = 1 quart canned

PREP
Pick over, wash and hull.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling hot medium syrup. Process immediately.

Pint Processing Time: 10 minutes
Quart Processing Time: 15 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Precook berries in just enough medium syrup or fruit juice to prevent sticking to the pan. Pack hot. Cover with hot syrup. Process.

Pint Processing Time: 10 minutes
Quart Processing Time: 15 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes

CANNING STRAWBERRIES

PREP
Pick over, wash and stem.

HOT PACK METHOD - USING BOILING WATER BATH METHOD
To each quart, add 1 cup white sugar. Let stand for 5 to 6 hours in a cool place. Heat slowly until sugar dissolves and berries are hot. Pack while hot into hot jars leaving 1/2" head-space.

Pint Processing Time: 10 minutes
Quart Processing Time: 15 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 5 minutes

FRUIT CANNING CHART - CANNING CHERRIES

2 to 2-1/2 pounds (unpitted) = 1 quart canned

PREP
Wash, stem and remove pits.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling hot syrup. Use thick syrup for sour cherries and medium thick syrup for sweet. Process immediately.

Pint Processing Time: 20 minutes
Quart Processing Time: 25 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Remove pits, add sugar as desired. Bring to a boil and pack. Process immediately.

Pint Processing Time: 10 minutes
Quart Processing Time: 15 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes

FRUIT CANNING CHART - CANNING PEACHES, APRICOTS or NECTARINES

2 to 3 pounds = 1 quart canned

PREP
Pour boiling water over fruit until the skin loosens. Dip in cold water and remove skin; peel. Cut into halves or slices; remove pits.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately.

Pint Processing Time: 25 minutes
Quart Processing Time: 30 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Precook in medium syrup. Pack hot and cover with hot syrup. Process immediately.

Pint Processing Time: 15 minutes
Quart Processing Time: 20 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes

FRUIT CANNING CHART - CANNING PINEAPPLE

PREP
Cut in thick slices, pare and cut in small slices to the core.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately.

FRUIT CANNING CHART - CANNING PEARS

2 to 3 pounds fresh = 1 quart canned

PREP
Wash and pare if desired. Small pears may be canned whole or cut in halves or quarters.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately.

Pint Processing Time: 25 minutes
Quart Processing Time: 30 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
If pears are hard or whole, cook for 4 to 8 minutes in boiling medium syrup. Pack hot and cover with hot syrup. Process immediately.

Pint Processing Time: 20 minutes
Quart Processing Time: 25 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes

FRUIT CANNING CHART - CANNING PLUMS

1-1/2 to 2-1/2 pounds fresh = 1 quart canned

PREP
Wash and stone if desired. If left whole, prick.

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately.

Pint Processing Time: 25 minutes
Quart Processing Time: 30 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Put medium syrup in kettle. Add pitted plums and bring to a boil. Pack hot and cover with hot syrup; leaving 1/2" head-space. For sour plums use heavy syrup. Process immediately.

Pint Processing Time: 20 minutes
Quart Processing Time: 25 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes

FRUIT CANNING CHART - CANNING RHUBARB

PREP
Wash, cut into 1/2" pieces. Add 1/2 cup white sugar to each quart of fruit. Let stand to draw out juices; bring to a boil.
OR
Measure rhubarb and place in a baking dish. Add 1/4 as much sugar by measure as rhubarb. ( 1 cup rhubarb = 1/4 cup sugar) Cover and bake in 350 degree oven for 30 to 35 minutes, or until rhubarb is tender - but whole.

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Pack as hot as possible in hot jars. Process immediately.

Pint Processing Time: 10 minutes
Quart Processing Time: 10 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 5 minutes

FRUIT CANNING CHART - CANNING TOMATOES

2-1/2 to 3-1/2 pounds fresh = 1 quart canned

PREP
Pour boiling water over tomatoes until skin loosens. Dip in cold water. Cut out stem core, slip off skins. Leave whole or cut in pieces

COLD PACK METHOD - USING BOILING WATER BATH METHOD
Pack raw at once in clean hot jars. Cover with boiling tomato juice. Add 1 teaspoon of salt to each quart. Process immediately.

Pint Processing Time: 35 minutes
Quart Processing Time: 45 minutes

HOT PACK METHOD - USING BOILING WATER BATH METHOD
Heat to boiling. Add 1 teaspoon of salt to each quart. Pack hot and process immediately.

Pint Processing Time: 10 minutes
Quart Processing Time: 15 minutes

PRESSURE CANNER AT 5 LBS PRESSURE - 15 minutes

VEGETABLE CANNING CHART

CANNING FRUIT WITHOUT SUGAR

Pick over, wash and cut up large fruit. Pack fruit very tightly in hot jars, filling the jars full. Put rubbers on the jars and set jars and covers on rack in canner or kettle. Add enough water to cover bottom of the rack. Cover pan and heat water gradually to the boiling point.

Boil for 20 minutes. The fruit will shrink. Use fruit in one jar to fill the other jars. Place hot covers on jars, screwing them not quite tight. Replace jars in kettle. Add boiling water to cover.

Cover kettle and process for length of time indicated for the HOT PACK PROCESS. Fruit may be sweetened and used for jams, pies, puddings, sauces or salads after canning.

HOW TO PREVENT FRUIT DISCOLORING

Light-colored fruits like apples, peaches and pears can be helped to retain their natural color by dropping them as they are prepared (into cold water) - to which 1 tablespoon each of salt and vinegar has been added to every 2 quarts of water. No more discoloration.

Canning Food

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