Mayhaw Juice — NCHFP
Tested NCHFP boiling-water canning directions for strained mayhaw juice.
Ingredients
- 4 1/2 lb mayhaws about 1 gallon
- 12 cups water 3 quarts
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Sort and wash mayhaws. Cover 1 gallon of fruit with 3 quarts water.
- Bring to a boil, cover and cook gently about 30 minutes. Drain through a colander, then strain through damp cheesecloth or a jelly bag; leave sediment behind.
- Sterilize jars. Heat strained juice to simmering or at least 180°F and fill hot jars with 1/4-inch headspace.
- Process pints or quarts 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Adapted from LSU AgCenter mayhaw guidance; avoid excess water to preserve full flavor.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/mayhaw-juice/