Processing the Fruit

Use the water bath method for canning fruit (including tomatoes). Jams, pickles or relishes may also be processed in a water bath to extend their shelf-life. The processing time depends on the type of fruit, the size of the container and the density with which it is filled. You will need either a canning kettle or a saucepan large enough to hold the jars without crowding, and deep enough for the water to cover them with at least 1 in/2.5 cm of water. Insert the rack into the kettle and arrange the jars so they do not touch. Alternatively, put a cloth on the bottom of the saucepan, arrange the jars on it and wedge more cloths between them to prevent rattling and possible cracking. Tightly close the jars, then loosen the screw a quarter of a turn. Pour on hot water to cover the jars, bring to a boil and boil for the specified time.