Choosing Fruit and Vegetables for Canning

Appears in
Farmhouse Kitchen
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About
All fruits and vegetables suitable for bottling are also suitable for canning, and the preparation is exactly the same. For the best results, try to get uniformity of colour, ripeness and size.

Packing fruit: Fill the cans to within ½ inch of the rim. Never over-fill as this squashes the contents. Rotate and tap the can to settle soft fruit. An A21/2 can will take about 18 oz. fruit.

The same strength syrup can be used as for bottling, but it must be used boiling. Remember that boiling a syrup for more than a minute or so will increase the strength, so do not leave it on the boil. Pour into the can to cover the fruit, leaving rather less than ½ inch space at the top. Put the lid in place at once, and do not on any account allow the contents to cool before sealing. Therefore, fill and seal only a few cans at a time. After sealing according to the instructions for your make of machine (which should be firmly screwed to a strong table), continue with the process, according to following instructions.