Fruit Purées — NCHFP
Tested NCHFP hot-pack directions for home-canned fruit purées, with important exclusions.
Ingredients
- suitable fruit do not use bananas, dates, figs, Asian pears, tomatoes, cantaloupe or other melons, papaya, persimmons, ripe mango, or coconut
- 1 cup hot water per quart of prepared fruit
- sugar optional, to taste
Equipment
- Boiling-water canner
Directions
- Stem, wash, drain, peel, and remove pits from suitable fruit as needed. Do not use this procedure for the excluded fruits listed in the safety note.
- Measure fruit into a large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until soft, stirring frequently.
- Press fruit through a sieve or food mill. Add sugar to taste if desired. Reheat the purée to boiling, or until added sugar dissolves.
- Fill hot jars with hot purée, leaving 1/4-inch headspace.
- Process pints or quarts in a boiling-water canner for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested only for suitable fruits. NCHFP specifically says not to use this recommendation for bananas, dates, figs, Asian pears, tomatoes, cantaloupe and other melons, papaya, persimmons, ripe mango, or coconut; no home-canning purée recommendation is available for those products. Hot pack only. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/fruit-purees/