Cooking & Baking
Related: About this forumquestion about canning
For some reason I've decided that I am going to can some vegetables & fruits, so that we can have them over the winter. We buy at a Farmer's Market during the summer & usually freeze a lot, but then there doesn't leave much room in the freezer.
There are 2 items that my Mom would like me to can, these are:
A 6 lb. can of tomatoes and a 6 lb. can of fruit cocktail. If she opens the tomatoes, she would have to freeze what she doesn't use right away. The fruit cocktail, she would open for the holidays (she adds other fresh fruit to it & her own syrup)
I'm okay with the process to can the tomatoes, but the fruit cocktail I have questions about.
Can I use the syrup in the can to each jar, or should I be adding something else?
I will be using the heat process for the canning (not the pressure cooker).
Warpy
(111,254 posts)Here are the instructions from the USDA: http://edis.ifas.ufl.edu/he233
Since you're recanning something that was likely canned under pressure the first time, I'd strongly suggest adding ascorbic acid to the fruit and syrup before processing to make sure the fruit is acidic enough to prevent bacterial growth. The heavy syrup will do part of the job but not the whole job.
And as always, if canned anything smells "off," throw it out.
mrmpa
(4,033 posts)for the link and info.
Major Nikon
(36,827 posts)I add it anytime I am canning fruit or preserves.
kurtzapril4
(1,353 posts)but why would you can something that's already been canned? Maybe I'm misunderstanding your question?
mrmpa
(4,033 posts)when she opens it, we won't be usining all of it at the same time. The remainder will take up too much room in the freezer.
TreasonousBastard
(43,049 posts)or may not find all that helpful.
When I had a similar problem, along with finding my favorite ice cream on sale every few months, some frozen veggies, pizza etc, on sale at various times, and the vast amounts of stuff I got from farm stands...
I bought another freezer. K-Mart had chest freezers on sale a few years ago and I got the next to smallest one for maybe 150 bucks. Worked like a charm and doesn't use that much electricity. What I save by buying only the sales and avoiding rot and waste more than pays for the freezer and the small amount of juice to run it.
(I never run out of ice, either)
mrmpa
(4,033 posts)I live in a condo. The only place we could put the freezer is on the porch & I'm afraid that in the summer the extreme heat would do damage to the freezer & in the winter the extreme cold would do damage. It's 93 degrees right now & in the winter we can go to minus degrees in temperature. I'm in southwestern Pennsylvania.
freethought
(2,457 posts)First of all, as I am sure you already know, make sure you're cans/jars/lids are clean and sterilized, fruit is peeled, etc...
Chances are you may have to add syrup to jar. A "syrup" could be just sugar and water boiled to form a simple syrup, or even a fruit juice sweetened with Splenda. The syrup actually acts as the preservative.
But here's something that helps a great deal. Add 1 tablespoon of bottled lemon juice per pint volume of jar or can. Add to the jar just before the fruit goes in. The lemon juice will increase the acidity of the mixture, this will prevent any bacterial growth and help preserve color. It seems a little odd but consider this, one of the reasons tomatoes can so well and keep so long is that tomatoes are naturally very acidic, so when they are canned their own acidity helps preserve them.
Good Luck!