cheeries (stems removed), peaches, pears, or apricots (peeled/pitted)
sugar
Instructions
Fill jars to the neck with fruit of your choice. If using peaches, cover with boiling water and the skin will rub off. Pears must be pealed by hand as hot water will make them mushy. Apricots can be cut in half and put in the jargs.
Combine and boil 1 cup sugar for every 2 cups water. Boil enough to fill the number of jars you intend to make. Boil until sugar is dissolved. Fill fruit filled jars to the neck with sugar/water.
In small sauce pan boil lids for jars for 2 minutes. Wipe neck of jars clean, put lids on, and screw on tops (not too tight). Put in a large canner, fill with water to neck, bring to a hard boil, and then boil for 20 minutes. You may hear a popping sound (this is the lids sealing and is a good thing).
Take out of the canner, set jars on counter to cool. you may continue to hearing popping sounds as the jars seal. Anything that doesn't seal is desert/snacks for the next couple days. -)
Originally Submitted
10/8/2011
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