Selecting, Preparing and Canning Fruit
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Hot Pack Make a medium or heavy syrup. Add ¼ cup lemon juice to each quart of syrup. Select firm ripe fruit. Peel and remove seeds. Cut fruit in cubes and put in a medium syrup. Cook papaya gently in syrup for 2 to 3 minutes. Pack hot fruit in hot jars, leaving ½ inch headspace. Cover with boiling syrup, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Papaya in a boiling-water canner.
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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