​Canning Specific Fruits


Processing Times in this list are for altitudes of 1001 - 3000 ft (305 - 914 m).  For higher altitudes of 3001 - 6000 ft (915 - 1829 m), add 5 minutes to processing times.

Apples

  • Wash, peel, core and slice into a colour protecting solution
  • Light syrup
  • Hot pack: process 25 minutes for both Pints (500 mL) and Quarts (1L)

Applesauce

  • Prepare applesauce. Sweeten to taste. Reheat applesauce to boiling.
    Hot pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L) 

Apricots

  • Wash; do not peel. Cut in half and remove pits. Place in a colour protecting solution.
  • Light syrup
  • Hot pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L)
  • Raw pack: process 30 minutes for Pints (500mL) and 35 minutes for Quarts (1L) 

Berries: Blueberries, Currants, Gooseberries, Saskatoons, Huckleberries

  • Wash a small amount at a time and drain. Remove stems. Blanch in boiling water for 30 seconds and drain.
  • Light syrup
  • Hot pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L)
  • Raw pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L) 

Cherries

  • Wash and stem. Pit if desired. If unpitted, prick skins to prevent splitting.
  • Light syrup
  • Hot pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L)
  • Raw pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L) 

Crabapples

  • Wash and remove stem and blossom ends. Prick skins to prevent splitting.
  • Medium syrup
  • Hot pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L)
  • Raw pack: process 30 minutes for Pints (500mL) and 35 minutes for Quarts (1L) 
  • Click here for crabapple recipes (PDF, 65 kb)
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Fruit Juice

  • Wash and crush fruit. Add a small amount of water and simmer until fruit is soft. Strain through a double thickness of cheesecloth. Sweeten to taste, if desired. Reheat juice to boiling.
  • Hot pack: process 15 minutes for Pints (500mL) and 15 minutes for Quarts (1L) 

Nectarines

  • Wash; do not peel. Cut in half and remove pit. Slice, if desired. Place in a colour protecting solution.
  • Light syrup
  • Hot pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L)
  • Raw pack: process 30 minutes for Pints (500mL) and 35 minutes for Quarts (1L) 

Peaches

  • Wash. Blanch in boiling water for 30 – 60 seconds. Place in cold water; peel. Cut in half and remove pits. Slice, if desired. Place in a colour protecting solution.
  • Light syrup
  • Hot pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L)
  • Raw pack: process 30 minutes for Pints (500mL) and 35 minutes for Quarts (1L) 

Pears

  • Wash and peel. Cut in half and core. Place in a colour protecting solution.
  • Light syrup
  • Hot pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L)
  • Raw pack: process 30 minutes for Pints (500mL) and 35 minutes for Quarts (1L)

Plums

  • Wash and stem. If desired, cut in half and remove pits. To can whole, prick skins to prevent splitting. Use light syrup for sweet varieties and medium syrup for sour varieties.
  • Light syrup or Medium syrup
  • Hot pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L)
  • Raw pack: process 25 minutes for Pints (500mL) and 30 minutes for Quarts (1L) 

Raspberries

  • Wash lightly, a small amount at a time; drain. To minimize loss of colour and to maintain a firmer texture, use heavy syrup.
  • Hot pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L)
  • Raw pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L) 

Strawberries

  • Wash lightly, a small amount at a time; drain. Hull strawberries. To minimize loss of colour and to maintain a firmer texture, use heavy syrup.
  • Hot pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L)
  • Raw pack: process 20 minutes for Pints (500mL) and 25 minutes for Quarts (1L) 

Rhubarb

  • Wash; cut into ½ - 1 inch (1.25 – 2.5cm) pieces. Measure rhubarb into a large saucepan. Add ½ cup (125mL) sugar for every 4 cups (1L) rhubarb. Let stand until juice appears, about 10 – 15 minutes. Heat to boiling.
  • Hot pack: process 20 minutes for Pints (500mL) and 20 minutes for Quarts (1L)

 

For general direction on canning fruit, check out our Canning Fruit page.

​Canning Videos
 

Visit our YouTube channel for helpful videos on canning:


For a printable version, click here: Canning Fruit (PDF, 79 kb)

 

 
Last updated on July 21, 2017