I have grown up without a pressure canner and not knowing what water-bathing is. But I know how to preserve fruit. This is a super easy technique for canning fruit that is great for beginners to learn.
Stone fruit is one of my favourite things to eat canned. There is nothing quite like opening a bottle of sunshine in the middle of the cold winter!
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Below I will show you the overflow canning method for preserving stone fruit – this includes peaches, plums and apricots. Many people prefer not to use the overflow method, but for a high sugar syrup with fruit, it is quite safe. If you prefer to water-bath, cover the jars completely with hot water and simmer for 10 minutes. Remove carefully and allow to cool.
Fruit selection is quite key when it comes to canning fruit. You want to choose fruit that is only just ripe. If it is juice-runs-down-your-arm ripe it is going to turn to a squishy mess when you try to can it.
Choose fruit that smells fragrant, but is still firm to the touch. Avoid green fruit, but maybe 24 hours later it will probably be perfect.
Avoid using bruised fruit for canning. Cut the bruised pieces of stone fruit off and keep them and the pits for making stone-fruit vinegar with your leftover fruit syrup.