Canning Fruits

Because most fruits are naturally high in acid, they are safe to can in a boiling water or steam canner. Acidic foods have a pH of 4.6 or lower and include most fruits except:

• Asian pears
• Figs
• Melons
• Bananas
• Payaya
• Ripe pineapple
• Persimmons

Look for research-based recipes for fruits in the list above.  They contain added acid to make them safe.

Don't want to can your fruit?  Consider dehydrating or freezing instead.  Visit the links on the left for ideas.

Selected Recipes

• Yellow Peaches
• Applesauce
• Apple and Pomegranate Juices 2020
• Ball Apple Pie Filling 2020
• Apple Pie Filling NCHFP
• Apple Butter 2020

Handouts

• Apricot Time 2020
• ANR Strawberries 2021
• Elderberries 2020
• White Peaches and Nectarines
• pH of Persimmons 2020
• Prickly Pear Information
• Tomatoes NCHFP
• Boiling Water Bath Canning
• Steam Canning