If you’ve ever had a jar of homemade peach jam or popped open a jar of summer cherries in the middle of winter, you already know the magic of home canning. It’s a rewarding way to preserve the flavors of each season, reduce food waste, and stock your pantry with wholesome, shelf-stable food.
Whether you’re staring at a bushel of just-picked apples or a surplus of wild blueberries, this guide will walk you through the basics of canning seasonal fruits. Let’s dive in!
What You’ll Need to Start Canning
Before you begin, gather your supplies. Here’s what you’ll need for water bath canning, which is ideal for high-acid fruits:
- Water Bath Canner or a large stockpot with a rack
Granite Ware Enamel-on-Steel Canner with Rack - Canning Jars with Lids and Bands
Ball Regular Mouth Mason Jars, 32 oz (12-Pack) - Jar Lifter, Canning Funnel, Funnel and more
Canning Essentials Kit - Fruit (fresh, ripe, and unblemished)
- Lemon Juice or Citric Acid for safe acidity
Roots All Natural Citric Acid for Preserving Tomatoes and Fruit - Sugar or Honey (optional, depending on your recipe)
Step 1: Choose and Prep Your Fruit
Pick fruits that are in season and at peak ripeness. Overripe fruit can affect the flavor and safety of the preserve. Wash thoroughly, remove any stems or pits, and cut or slice as needed. If you’re working with apples or pears, a quick dip in lemon water keeps them from browning.
Pro Tip: You can lightly blanch fruits like peaches and tomatoes to make peeling easier.
Step 2: Prepare Your Jars and Lids
Clean jars with hot soapy water and rinse well. Keep them hot until ready to use—either by submerging them in simmering water or running them through the dishwasher. Lids should be simmered (not boiled) for a few minutes to soften the sealing compound.
Step 3: Make a Syrup or Juice (Optional)
Some fruits can be packed in water, but a light syrup or fruit juice can enhance flavor and texture. Here’s a quick guide:
- Light Syrup: 2 cups sugar to 5 cups water
- Medium Syrup: 3 cups sugar to 5 cups water
Heat the mixture until the sugar dissolves.
Step 4: Fill the Jars
Using a canning funnel, pack your fruit into the hot jars. Pour hot syrup, juice, or water over the fruit, leaving about ½-inch headspace. Use a non-metallic spatula to remove air bubbles, then adjust the headspace again if needed.
Leaving the incorrect amount can discolor foods or keep lids from sealing. Your canning recipe will ALWAYS specify a specific headspace.
Wipe jar rims with a damp cloth, or you can use a paper towel dipped in 5% vinegar (preferred method, IMO). This step will remove any food bits or grease on the rim. Place the lids on the jars and screw on the bands until fingertip-tight.
Step 5: Process the Jars
Place the jars into the canner, ensuring they’re covered with at least one inch of water. Bring the water to a rolling boil, then start your timer.
Processing times vary by fruit and altitude. The higher your area elevation, the longer you will process. If you live at a higher altitude, adjust time accordingly. For most fruits:
- Pints: 20 minutes
- Quarts: 25 minutes
(Always check the USDA guide or a trusted resource like the Ball Blue Book for exact times.)
Step 6: Cool and Store
After the time is up, turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove them with a jar lifter and place them on a towel-covered surface. Let them sit undisturbed for 24 hours.
You’ll hear the satisfying “ping” as they seal! Once cooled, check seals by pressing down in the center of the lid—if it doesn’t pop back, it’s sealed.
Label the jars with the date and contents, and store in a cool, dark place. Properly canned fruit can last up to 12–18 months.
Safety Tips
- Only use tested canning recipes.
- Never can low-acid foods (like vegetables or meats) using a water bath method—those require a pressure canner.
- If a jar doesn’t seal, refrigerate it and use within a few days.
Great Fruits to Start With
- Strawberries (jam)
- Apples (sauce or slices)
- Peaches (halves in syrup)
- Blueberries (whole or jam)
- Cherries (in juice or brandy)
Final Thoughts
Canning fruit is both an art and a science—but mostly it’s a way to reconnect with seasonal rhythms and enjoy your harvest year-round. Once you get the hang of it, your pantry will become a treasure trove of sun-ripened flavor, ready for pies, breakfasts, or straight-from-the-jar snacking.
Resources and Further Reading
- USDA Complete Guide to Home Canning
- Ball Blue Book Guide to Preserving
- National Center for Home Food Preservation
Recommended Supplies
- Granite Ware Enamel-on-Steel Canner with Rack
- Ball Regular Mouth Mason Jars, 32 oz (12-Pack)
- Canning Essentials Kit
- Roots All Natural Citric Acid for Preserving Tomatoes and Fruit
Ready to give canning a try? Let us know what fruits you’re preserving this season in the comments below!