Preserving

Canning Specific Fruits

  1. How-To

Canning Specific Fruits

Processing Times in this list are for altitudes of 1001 - 3000 ft (305 - 914 m). For higher altitudes of 3001 - 6000 ft (915 - 1829 m), add 5 minutes to processing times.

Preparing Fruit Type of Syrup Processing Times
Apples
Wash, peel, core and slice into a colour protecting solution.
Light syrup
Hot Pack
Pints: 25 minutes
Quarts: 25 minutes
Applesauce
Prepare applesauce.
Sweeten to taste.
Reheat applesauce to boiling.
N/A
Hot Pack
Pints: 20 minutes
Quarts: 25 minutes
Apricots
Wash; do not peel.
Cut in half and remove pits.
Place in a colour protecting solution.
Light syrup
Hot Pack
Pints: 25 minutes
Quarts: 30 minutes
 
Raw Pack
Pints: 30 minutes
Quarts: 35 minutes
Berries, other than raspberries & strawberries
Wash a small amount at a time and drain.
Remove stems.
Blanch in boiling water for 30 seconds and drain.
Light syrup
Hot or Raw Pack
Pints: 20 minutes
Quarts: 25 minutes
Cherries
Wash and stem.
Pit if desired.
If unpitted, prick skins to prevent splitting.
Light syrup
Hot Pack
Pints: 20 minutes
Quarts: 25 minutes
 
Raw Pack
Pints: 25 minutes
Quarts: 30 minutes
Crabapples
Wash and remove stem and blossom ends.
Prick skins to prevent splitting.
Medium syrup
Hot Pack
Pints: 25 minutes
Quarts: 30 minutes
 
Raw Pack
Pints: 30 minutes
Quarts: 35 minutes
Fruit Juice
Wash and crush the fruit.
Add a small amount of water and simmer until fruit is soft.
Strain through a double thickness of cheesecloth.
Sweeten to taste, if desired.
Reheat juice to boiling.
N/A
Hot Pack
Pints or Quarts: 15 minutes
Nectarines
Wash; do not peel.
Cut in half and remove pit.
Slice, if desired.
Place in a colour protecting solution.
Light syrup
Hot Pack
Pints: 25 minutes
Quarts: 30 minutes
 
Raw Pack
Pints: 30 minutes
Quarts: 35 minutes
Peaches
Wash. Blanch in boiling water for 30 - 60 seconds.
Place in cold water; peel.
Cut in half and remove pits.
Slice, if desired.
Place in a colour protecting solution.
Light syrup
Hot Pack
Pints: 25 minutes
Quarts: 30 minutes
 
Raw Pack
Pints: 30 minutes
Quarts: 35 minutes
Pears
Wash and peel.
Cut in half and core.
Place in a colour protecting solution.
Light syrup
Hot Pack
Pints: 25 minutes
Quarts: 30 minutes
 
Raw Pack
Pints: 30 minutes
Quarts: 35 minutes
Plums
Wash and stem.
If desired, cut in half and remove pits.
To can whole, prick skins to prevent splitting.
Light syrup - for sweet varieties
Medium syrup - for sour varieties
Hot or Raw Pack
Pints: 25 minutes
Quarts: 30 minutes
Raspberries
Wash lightly, a small amount at a time; drain.
To minimize loss of colour and to maintain a firmer texture, use a heavy syrup.
Heavy syrup
Hot or Raw Pack
Pints: 20 minutes
Quarts: 25 minutes
Strawberries
Wash lightly, a small amount at a time; drain.
Hull strawberries.
To minimize loss of colour and to maintain a firmer texture, use a heavy syrup.
Heavy syrup
Hot or Raw Pack
Pints: 20 minutes
Quarts: 25 minutes
Rhubarb
Wash; cut into 1/2 - 1 inch pieces.
Measure rhubarb into a large saucepan.
Add 1/2 cup granulated sugar for every 4 cups rhubarb.
Let stand until juice appears, about 10 - 15 minutes.
Heat to boiling.
N/A
Hot Pack
Pints or Quarts: 20 minutes

Canning Fruit

Check out our Canning Fruit page for general directions on how to can fruit, prevent discolouration, and how to make the different types of syrup.

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