Canning fruit question

[sissy]

I'm getting ready to start canning fruit. Such as peaches, nectarines and plums. I want to know if anyone has a way to keep the fruits firm. What are your favorite hints or recipes for these fruits. Any help would be greatfully appreciated.
Thanks in advance,
Sissy

[CanNerd]

If you don't have a current copy of the Ball Blue Book you should get it. All the information and instructions you need are in it and the cost is less than $6.00.

Hard to keep food that is "cooked" from going soft to some degree, but there are methods to cold pack some fruits and if they are fresh enough (within hours of picking) they should stay fairly firm.

[NCLee]

Unless you're making jams and jelly, the only way that I know to end up with fairly firm fruit is to pick it slighly too early. If it's fully ripe, even with cold pack they'll still turn out soft, based on my exprience. However, when doing this, there isn't as much flavor and more sugar or heavier syrup may be needed.

As to recipes, again other than jams and jelly, I usually can fruit, according to basic canning procedures. That leaves me the option to use them in various recipes later. Put in a pie, add to a salad, include in a smoothie, make ice cream, etc. Exceptions are things like applesauce and apple butter.

Hope this helps, a bit. Good luck with your canning. BTW, I second getting the Blue Book, if you don't already have it. Our local Wal-Mart still had them when I was there the other day.

Lee

[sissy]

Thanks , I have a current ball book, got it last fall. I've canned peaches before . Years ago when I first started learning about canning. They turned out real soft. I may have over cooked them, being I was just learning. I was looking mainly for hints, such as whether cold pack or hot pack was better. I made peach butter last year that was very good. Just seeing what other people like.
NCLee, I like them ripe. Don't want the extra sugar. And I agree on the applesauce & apple butter.I made that last year also. Will need to make more.
Thanks again,
Sissy

[CanNerd]

The difference between "cold pack" and "hot pack" in a recipe is where most of the shrinkage occurs. With a cold pack you learn to pack the food quite tightly in the jars because they will shrink inside the jars and after processing you will see lots of liquid and open space. The hot pack gets most of the shrinking done outside the jar so your end result is more food in the jar. Otherwise it is just cosmetic. I generally do the cold pack because it is easier and faster generally.

[sissy]

Thanks CanNerd, Thats a good point.
Sissy

[DM]

I think the best way to end up with firm peaches after canning, is to start with an older variety that isn't "freestone". They are hard when ripe, and stay firm after canning.

DM

[sissy]

Thanks DM, great tip. I'll check with the orchard to see what they grow. I know they have yellow & white peaches. It will also help when getting trees for the homestead.
Thanks again,
Sissy

[NCLee]

CanNerd, that's where we're opposites. :)

As a general rule, I like to hot pack for the reason you mentioned. Once the first canner load of xyz is started, generally use the time to get the next one ready. Since I don't leave the kitchen when the canner is under pressure, it's something useful to do, while waiting.

Yes, I admit that there are other useful things I could be doing there, too.

Oh, one more thing... with hot pack, especially with tomatoes, don't end up with them floating above the clear tomato water. I know it's cosmetic, but it just bugs me. :fie:

Lee