National Center for Home Food Preservation logo
  photo collage of various fruits and vegetables
 
 
How do I? ...Can Fruits

Selecting, Preparing and Canning Fruit

Fruit Purees

Caution: These recommendations should not be used with bananas, figs, Asian pears, tomatoes, cantaloupe and other melons, papaya, ripe mango or coconut. There are no home canning recommendations available for purees of these products.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into clean jars, leaving 1/4-inch headspace. Adjust lids and process.

Processing directions for canning purees in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Fruit Purees in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 15 min 20 25

Table 2. Process Times for Fruit Purees in a Dial-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints or Quarts 8 6 7 8 9

Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot Pints or Quarts 8 5 10



This document is an update of information extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 2009. Released by Elizabeth L. Andress, Ph.D., National Center for Home Food Preservation, August 2003.

top ^


How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store

Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links