What does home canning entail?]
These are two sample recipes, just to give a general idea of what is involved, one is for a waterbath treatment, the other involves pressure canning. Some comments of special interest have been added (in [with initials]), to benefit the canning newbie. Both of these recipe files are taken from Susan Brewer’s fact sheets. CANNING FRUITS (PEACHES) Fresh fruit for home canning should be at the peak of ripeness–they should have lost their greenish color and should yield slightly when squeezed. [The peak-ripe fruit has the most dependable amounts of acid and pectin–LEB]. Fruit should be prepared (peeled, trimmed), treated to prevent browning, and hot-packed to exhaust air and make fruit more pliable. Hot packing will help prevent fruit from floating in the syrup. Prepare syrup, hot pack fruit and water bath can. Use USDA Complete Canning Guidelines or “Canning Card” (EHE-660) for processing time.[The USDA Canning Guideis on- line, check part 16 under Internet Sites.–LEB] Recommended Quant
