I have canned individual fruits in the past like peaches and plums, but I had never really canned them mixed together. This is why this canning fruit salad recipe caught my eye, I figured I would give it a try.
You will be using a water bath canner for this recipe. I don’t think you should stress yourself out if you do not have some of the fruits listed below. For instance, I did not have any pears, I just left them out.
-------------------------------------------------------------------
Here’s What You’ll Need:
- pineapple
- peaches
- apricots
- plums
- apples
- pears
- grapes
- cherries
- pineapple juice
- water
- sugar
- saucepan
- canning jars
- paper towels
- ascorbic acid (optional)
- lemon juice (optional)
If you have grapes start with those, by stemming them and washing before putting them in lemon juice or ascorbic acid. Next is the peaches, they need to be skinned and the pits removed. You are shown how to do this by dipping them in boiling water so the skins slip off. The diced peaches are added to the grapes.
Pears are cored and added. Then the plums and apricots with pits removed. Followed by the apples with core removed, pitted cherries and cored pineapples. All the different fruits should be cubed before canning can begin. The syrup is made from sugar and water boiled together in a saucepan. I put a little less sugar than recommended, I did not want it to be too sweet.
In each jar goes, a 1/4 to 1/2 a cup of syrup, then some of the mixed fruit before topping it to half an inch below the lip with more syrup. All the rims had to be wiped down with a clean paper towel before screwing the lids on. The canning jars only need 20 minutes to process in your water bath canner.
You can follow step by step instructions on SB Canning blog here…
How To Can Fruit Salad In A Jar
.
