Comments on: Questions About Canning Whole Fruit http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 13:37:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lauren http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2006 Lauren Sat, 03 Oct 2009 21:53:13 +0000 http://www.foodinjars.com/?p=468#comment-2006 I made pickled plums this afternoon, and I was a little worried because some of the pickling syrup escaped and coloured the canning water a little. the jars are slightly sticky to the touch, but they seem to have sealed alright. I guess the real test is checking them tomorrow, but after reading this I don't feel nearly as worried. Thanks! I made pickled plums this afternoon, and I was a little worried because some of the pickling syrup escaped and coloured the canning water a little. the jars are slightly sticky to the touch, but they seem to have sealed alright. I guess the real test is checking them tomorrow, but after reading this I don’t feel nearly as worried. Thanks!

]]> By: jamg http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2005 jamg Thu, 17 Sep 2009 01:13:55 +0000 http://www.foodinjars.com/?p=468#comment-2005 I made pickled whole crab apples once and they were great. You could eat the whole thing [except stems; which I left on to make cute servers] I made pickled whole crab apples once and they were great. You could eat the whole thing [except stems; which I left on to make cute servers]

]]> By: Jessica http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2004 Jessica Tue, 15 Sep 2009 16:39:41 +0000 http://www.foodinjars.com/?p=468#comment-2004 Thank you for answering this question. I followed the recipe you gave for the plums and lost some liquid but still have a good seal. I was concerned, but now I am not. This is my first year of really canning and am learning a lot thanks to your blog. Thank you for answering this question. I followed the recipe you gave for the plums and lost some liquid but still have a good seal. I was concerned, but now I am not. This is my first year of really canning and am learning a lot thanks to your blog.

]]> By: maggie http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2003 maggie Mon, 14 Sep 2009 19:23:49 +0000 http://www.foodinjars.com/?p=468#comment-2003 I just have to say, those little pears are toooo cute. I just have to say, those little pears are toooo cute.

]]> By: Marisa http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2002 Marisa Mon, 14 Sep 2009 19:06:49 +0000 http://www.foodinjars.com/?p=468#comment-2002 Stephanie, I like the idea of leaving the jars in the water bath for a short time, until the extremes of the heat back down. However, you do have to be careful not to leave them in there too long (I'm talking about jars in a water bath, not in a pressure canner) because the jars to depend on the escaping of heat in order to form a seal. If you let them cool under water for too long, you can prevent that seal from taking place. Stephanie, I like the idea of leaving the jars in the water bath for a short time, until the extremes of the heat back down. However, you do have to be careful not to leave them in there too long (I’m talking about jars in a water bath, not in a pressure canner) because the jars to depend on the escaping of heat in order to form a seal. If you let them cool under water for too long, you can prevent that seal from taking place.

]]> By: Stephanie http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2001 Stephanie Mon, 14 Sep 2009 19:01:21 +0000 http://www.foodinjars.com/?p=468#comment-2001 I've also been reading about the siphoning and what you can do to prevent it. I was pressure canning salsa because I didn't follow an approved recipe. One of the big hints I saw was to not rush the cooling of the jars. So with the pressure canner especially -- don't open it before it is all the way cool. Now this does slow down the whole process. I've been leaving my pressure canned jars in the canner a good 2 hours after processing. I can't remember where I read it, but the siphoning was caused by the rapid air pressure changes. Maybe leaving them in a water bath until cooler would also help. I’ve also been reading about the siphoning and what you can do to prevent it. I was pressure canning salsa because I didn’t follow an approved recipe. One of the big hints I saw was to not rush the cooling of the jars. So with the pressure canner especially — don’t open it before it is all the way cool. Now this does slow down the whole process. I’ve been leaving my pressure canned jars in the canner a good 2 hours after processing. I can’t remember where I read it, but the siphoning was caused by the rapid air pressure changes.

Maybe leaving them in a water bath until cooler would also help.

]]> By: Marisa http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-2000 Marisa Mon, 14 Sep 2009 17:22:38 +0000 http://www.foodinjars.com/?p=468#comment-2000 Annie, it depends on the fruit you can. The plums I canned whole will probably be cut into chunks and eaten over yogurt. But I don't mind the minor work that will require on that end, as it means that I didn't spend hours in my kitchen in the heat of summer, breaking down all the fruit at once. The other thing to note is that the fruit is far easier to slice/core/peel once it's been processed, as the time in the hot water bath softens it and makes it easier to just slip the skins off. So I actually find it easier to use. That said, I've never tried to use canned whole crab apples, so your concern about how to use them is valid, I'm not sure how I'd use those effectively. Annie, it depends on the fruit you can. The plums I canned whole will probably be cut into chunks and eaten over yogurt. But I don’t mind the minor work that will require on that end, as it means that I didn’t spend hours in my kitchen in the heat of summer, breaking down all the fruit at once. The other thing to note is that the fruit is far easier to slice/core/peel once it’s been processed, as the time in the hot water bath softens it and makes it easier to just slip the skins off. So I actually find it easier to use. That said, I’ve never tried to use canned whole crab apples, so your concern about how to use them is valid, I’m not sure how I’d use those effectively.

]]> By: annie http://www.foodinjars.com/2009/09/questions-about-canning-whole-fruit/#comment-1999 annie Mon, 14 Sep 2009 17:09:52 +0000 http://www.foodinjars.com/?p=468#comment-1999 So... my question about canning whole fruit is how to use them? Will I have to core and seed (sometimes peel) the final product? Doesn't that make it harder to use? I am considering canning whole crab apples, but then couldn't decide what I would do with the final product! Thanks. annie So… my question about canning whole fruit is how to use them? Will I have to core and seed (sometimes peel) the final product? Doesn’t that make it harder to use? I am considering canning whole crab apples, but then couldn’t decide what I would do with the final product!
Thanks.
annie

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