Canning Fruit

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Introduction: Canning Fruit

About: Made in Canada, I grew up crafting, making, and baking. Out of this love for designing and creating, I pursued a BFA in product design from Parsons School of Design in NYC. Since then I've done work for Martha…

Canned fruit is a pantry classic, and canned peaches are my favorite, so that is what I used to demonstrate this technique. If peaches are no longer in season in your area, you can apply the same steps to other fruits as well, like:


plums
杏子
grapes
油桃
pineapple

有两种方法可以安全地准备罐装水果:原料包和热包。虽然原始包装(意味着洗涤,切割和包装水果而无需预热)更快,工作较少,可能导致更漂亮的水果件将浮到罐头液体的表面。这是“水果浮动”。结果是一些顶层水果件将粘在液体上方并转动棕色。它不会破坏水果,这只是一个不厌恶的外观。我更喜欢使用热包方法,因为它产生更好的罐头水果(我的意见)和“浮子”的可能性不太可能发生。

Step 1: Safe Home Canning

This recipe is a project that I made to go with my Instructables罐装与保存Class.I will not be going over all the safety ins and outs of home canning in this instructable, so I highly recommend that you read through Lessons 1 & 2 of my class before you give this recipe (or any other home canning) a go!

Step 2: Tools & Equipment

Step 3: How Much Fruit Per Jar?

For most of the fruits listed above, the ratio is:

1 1/4 lbs(567克)per pint jar(which was approx. 2 1/2 medium sized peaches for me)

2 1/2 lbs(1.13千克)每夸脱罐子

There are two exceptions:

李子= 1 lb (454 gr) per pint jar / 2 lbs (1.13 kg) per quart jar
菠萝= 1 1/2 lbs (680 gr) per pint jar / 3 lbs (1.36 kg) per quart jar

For this recipe, we'll be making 6 pints of canned peaches, which means we will need 7 1/2 lbs of peaches. (Approx. 12-15 peaches)

第4步:如何使用沸水浴

这是一个子弹点,用几个音符和如何添加沸水水浴罐头流程。

请不要被这份长长的清单弄得不知所措,只需快速阅读一下。本课中的两个食谱都清楚地说明了这个过程,但如果需要,这可以作为快速参考指南。(为了更方便的台面参考,我附上了这个列表的可打印pdf。)

  1. 用水填充你的罐头锅,把它放在炉子上并将它煮沸。这么多的水升温可能需要一个半小时,所以这就是为什么我这是第一步。
  2. Add a round rack to the pot.
  3. Wash the jars you'll be using well and submerge them in the canning pot water.
  4. 如果您正在使用的配方来电不到10分钟处理时间在沸水浴中,您need to sterilize the jars. 这是通过让罐子在水里完全沸腾至少10分钟来完成的。10分钟后,你就可以把罐子移走,用食谱上的食物装满它们。我将在清单的最后更详细地讨论如何消毒罐子。
  5. Lay one kitchen towel next to the stove to place the hot filled jars on when they come out of the pot. Place another towel in an out-of-the-way spot where the jars can remain undisturbed for 12 hours post canning.
  6. 准备好你所有的工具。
    • shallow heat-proof bowl with the sealer lids spread out (unstacked) in it
    • lid lifter
    • Jar升降机
    • 盖环
    • slotted or un-slotted spoon
    • 浇包(如有必要)
    • wide mouth funnel
    • 在盖上盖子之前,用来去除罐子内壁气泡的筷子或牛排刀
    • 盖瓶盖前用纸巾擦拭罐子边缘
  7. 遵循配方创造食物填充物。
  8. Once the filling is ready, use the jar lifter to remove the jars from the hot or boiling water of the canning pot, emptying them before placing them on the kitchen towel you set out. Pour enough water from the last jar onto the lids in the shallow bowl to soften the sealing compound. (DO NOT BOIL THE LIDS!) Pour the rest of the water back into the canning pot and set the jar on the towel.NOTE:你不应该煮一个封口机盖子。这可能会损坏密封化合物。只需煮沸或炖水即可。
  9. 把罐头漏斗放在第一个罐子里,用勺子或勺子把食物转移到罐子里。把勺子放得尽可能低,这样你就不会在食物中引入不必要的气泡。如果你要加整个水果,把它紧紧地包起来,留出3/4英寸的顶部空间。当添加随后的液体时,将其填充至1/2“的顶部空间。(顶空是从食物的顶部到罐子的边缘)如果你要添加果酱、果冻或果酱,留下1/4英寸的顶空。
  10. 把筷子或塑料刀放在每个罐子的内部,去除大气泡。(小的可以。)
  11. 用湿纸巾擦罐子的边缘。
  12. Using the jar lifter, remove a sealer lid and place it on the jar so that it's centered and the sealing compound lines up with the rim.
  13. 添加和轻轻地拧紧盖环。不要过分拧紧,因为空气需要在加工过程中逃脱罐子以创造真空密封。
  14. Repeat for the remaining jars.
  15. 使用罐提升器小心地将罐放入罐装罐中,使它们不会相互接触或接触罐的侧面。你想让水盖住罐子1-2英寸。如果壶里的水太多,有溢出的危险,就把一些水移走。罐子上方1-2英寸的水是必要的,但比这更多的不是,因为它有可能在加工过程中起泡。
  16. 将计时器设置为在食谱中建议的处理时间(加上海拔高度的任何额外分钟。在下一步中查看该图表如何计算出来。)。一旦水恢复沸腾,开始开始。
  17. Once the jars have processed for the correct amount of time according to the recipe, use the jar lifter to carefully remove the jars, keeping them level, and set them on the 'out of the way' towel.
  18. After one hour, it's important to check to see if the lids sealed properly. There are two ways of doing this:
    • Press down on the center of the lid with one finger. If there's no give in the lid, it is sealed. If it pops down and then back up again, it hasn't sealed.
    • 或者取下一个盖环,用拇指和手指尖抓住密封盖的边缘,试着把罐子从桌子上抬出几英寸。如果盖子密封好了,罐子很容易被盖子提起。如果不是的话,盖子就会打开。
      *使用任一项技术测试每个罐子。任何未正确密封的罐子必须立即进入冰箱,并在3-4天内被吃掉。
  19. Let the jars set for 12 hours on their towel before moving them to the cupboard or pantry.
  20. Eat them within 1 year.

Step 5: How to Hot Pack Fruit for Canning

Ingredient List

  • 7.5磅桃子(约10-12)
  • 3 cups white grape juice
  • 3 cups water

采摘你的水果

和所有你保存的食物一样,选择没有瑕疵和瘀伤的水果,如果可能的话,在它生长的高峰期。一旦罐装,完全成熟的桃子味道最好,但未熟的桃子质地更好。所以,试着挑选在室温下有强烈“桃子”气味,但压榨时仍很结实的桃子。这适用于大多数其他水果,除了菠萝,你希望它完全(但不是过度)成熟。

NOTE:试着不要把桃子或任何核果fridge for an extended period of time. They will become mealy and lose some of their flavor which canning will not be able to restore. Whatever goes into the jars, is what will come out of them, quality wise.

设置你的沸水浴

Fill your deep canning pot with water, add your jar rack, and start heating it up. If it starts to boil before you're ready with the simmered peach slices we'll be prepping in the coming steps, just turn off the burner and turn it back on as you start to simmer the peaches.

Bring Another Large Pot of Water to Boil

Separate from the canning pot, bring a large pot of water to boil. We are going to use this to remove the skins of the peaches and then again for simmering them, which is the 'hot' part of hot packing.

Prep the Peaches for Simmering


桃离体切分


Clingstone Peach 'X'ing

如果你用的是无核桃子(那些容易从核里掉出来的),用削皮刀把它们切成两半,去掉核。你也可以现在去除坑周围的红肉,或者烫后。如果你用的是粘石桃子(那些拒绝轻易从果核中分离出来的桃子),用削皮刀在每个桃子一端的果皮上做一个“X”(如上图所示)。

将半个或整个桃子放入无罐头的开水中30秒。这使得果皮更容易去除,也有助于防止桃子切片后在我们漂白之前变褐。

Remove with a slotted spoon. Immediately run the peaches under cold water for 30 seconds. This makes the skins even easier to remove.

一旦桃子足够冷却以处理,使用折叠刀和手指从所有桃子中取出皮肤。一旦除去所有皮肤,将桃子切成切片。(或者如果您更喜欢,或者将它们留在一半中。

OPTIONAL:您可以使用小金属勺或折刀去除围绕坑的红色肉。这是不可用的,它只是减损了经典的罐装桃子外观。无论是做这个步骤是否完全取决于你。

Step 6: Prep Your Canning Station

Next, lay out everything you'll need to pack and lid the jars in preparation for canning.

Dump the water out of the simmering pot and wipe out any peach chunks that are lingering from the skin blanching we did in the last section. Set it back on the stove.

NOTE:一旦罐装罐里的水沸腾了,就要清洗罐装罐和盖子。由于加工时间超过10分钟,因此无需对其进行消毒。

第7步:煨桃子

传统上桃子罐装在糖糖浆中,但由于添加的糖对他们的安全罐头而言,我更喜欢使用50/50混合水和不含果汁的水果汁。白葡萄或过滤的苹果汁都是很棒的选择。

只用水也是一种选择,但我发现它会从水果中滤出一些味道,这就是为什么我把它和果汁混合在一起。同样,也可以使用不加水的果汁。这是你可以随着时间的推移,找到你的最终口味比例玩。

Add 3 cups of grape juice and 3 cups of water and bring it to a boil.

一旦果汁混合沸腾,加入桃子切片并煨2分钟。

Step 8: Loading & Lidding the Jars

煮桃子的时候,把温水从罐子里倒出来,把漏斗放在第一个罐子里。

一旦2分钟起来,使用开槽勺将水果转移到罐子上,记住添加内容慢速和低,所以你不会添加任何不必要的气泡。当你走了时,用勺子的背部包装果实。

Leave 3/4" headspace for each jar.

然后用勺子将热的葡萄汁混合物倒入罐子,直到有½”的顶部空间。

使用勺子的背部向下向下推桃子以强制任何大的气泡到表面。然后在每个罐的内壁上运行筷子或牛排刀,也释放任何被困的气泡。

使用湿纸巾擦去罐子轮辋并取出任何可能在罐装期间创建的适当密封的食物位。

使用磁罐升降器从浅碗中拆下盖子,并将它们放在罐子上,使密封复合与罐子边缘(如上图所示)一起排列。

Gently finger tighten the lid rings in place. (Don't tighten them too much, as air needs to be able to escape the jar during processing in order to create the vacuum seal.)

第9步:处理罐子

把足够的水从罐头罐,the pot's only half filled. The filled and lidded jars will displace enough water to raise the water level back up where it needs to be for processing. If for some reason you need to add more water in order for it to be 1-2" above the jars, boil some in a kettle and add it from there.

使用JAR升降器将罐子装入罐装罐。

Once the water returns to a FULL BOIL, set your timer to 20 minutes for pint jars and 25 minutes for quart jars. Make sure 1-2" inches of water remain above the jars throughout processing. Add more from a boiled kettle if necessary.

IMPORTANT NOTE:如果您居住在海拔1000英尺以上的地方,请参考上面的海拔调整图,了解如何调整您的处理时间。有关为什么需要这样做的更详细的说明,请阅读罐装与保存Class.

一旦加工时间为上升,请使用罐子升降器在保持它们的同时拆下罐子,并将它们放在“溜释”毛巾上,在那里罐子可以悬挂,不受干扰地冷却并设置12小时。

NOTE:理想情况下,使用筷子和勺子后部,您将删除大部分被困的气泡。但如果仍有泡沫处理后,请不要担心!它不会影响罐装果实的安全性,味道或质地。

After one hour, perform one of the seal checks on each jar. (Refer to the Boiling Water Bath canning how-to list for a description of both ways to check for a proper seal.) Any jars that fail the test, put immediately into the fridge and eat within 3-4 days.

After the jars have cooled and set for 12 hours, label them with the canning date and move them to the cupboard, pantry or root cellar.

第10步:存储提示

Once your precious jars of preserved yumminess have cooled and sat in place for 12 hours, move them to a dark, cool cupboard, pantry, or root cellar. There they will keep for up to 1 year, but once opened, must be kept in the fridge.

要了解如何制作上图中的其他腌制食品,请查看我的罐装与保存Class!

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    6Discussions

    0
    nchaddad.

    9 months ago

    Hi! this is wonderful! is there also a video to go along with the written out tutorial? I couldn't find it but folks were mentioning a video so wanted to make sure i wasn't missing anything! thanks!

    0
    Tamieb321

    2年前

    优秀的学习课。如果不是我看过最好的话之一!

    0
    Oscaratn.

    3 years ago

    优秀!通过此书签,我可以随时使用它。

    0
    奥比亚

    3 years ago

    I'm going to put a mason jar of stuff in the top rack of the dishwasher to see whether I can get a vacuum the easy way. What do you think?

    0
    M209T.

    3 years ago

    感谢您的特殊教程。我毫无奇怪地担心通过这样做的不正确导致食物中毒所以没有尝试罐头。这让我希望我能做到!

    0
    Paige Russell.

    3年前回复

    你绝对可以做到!!如果你想更加自信,我建议你通读我的指导书罐装与保存Class, where I provide even more info on how to safely can!

    Thanks for the high five! :D