The Preparation of fruit and temperature chart for canning
Apples: Peel and core the apples, and cut into quarters, eigths or rings, about 3mm thick. Dip into boiling water for 2 to 3 minutes and then pack into jars.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Apricots: Usually left whole, but may be halved. Crack some stones and add blanched kernels to the jars for extra flavour. Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Blackberries: Inspect carefully and, if they appear to contain maggots, soak for half an hour in salt water to draw them out. Berries should be large, juicy and quite ripe.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Cherries: Choose Morello or the red acid (sour) varieties. Remove stalks and wash cherries in cold water. Add ½ oz of citric acid to every 8 pints of syrup or water when bottling.
Sterilization temperature: 190°F / 88 °C Maintain for 10 minutes
Currants: Remove from stems and wash.
Sterilization temperature: 180°F / 82 °C Maintain for 15 minutes
Gooseberries: Top and tail, Inspect carefully and wash in cold water. Prick each berry several times with a needle to prevent the skins from toughening. Flavour the syrup with one or two heads of elderflower tied in muslin.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Peaches: Skin the peaches by covering with boiling water for 1 minute. Halve or cut into slices.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Plums: Wash plums in cold water. Cut in half and destone if large.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Pears: Halve the pears, remove the core and fibres upto the stem. Peel and drop immediately into hot syrup. Allow to cool completely before sterilizing.
Sterilization temperature: 190°F / 88 °C Maintain for 20 minutes
Raspberries: If clean and dry, simply pick and place straight into bottles. Try not to handle them too much to prevent crushing.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Strawberries: Look over strawberries, and if sound and clean, simply pop them straight into jars or bottles. Try not to bruise them.
Sterilization temperature: 165°F / 74°C Maintain for 10 minutes
Quinces: Prepare as for pears.
Sterilization temperature: 190°F / 88 °C Maintain for 20 minutes
Easy Canning Guide |
How to prepare home grown fruit for canning... 
