Light Peaches, Nectarines or Pears
Peaches and pears trap a considerable amount of air in their cell structure. Heating the fruit prior to packing exhausts some of this air and creates a denser product, which retains a brighter, more natural colour, and pleasing texture. Hot packed fruit also shrinks less during heat processing and is less likely to float in the jar.
Yield: Depends on how much fruit is used.
2.2 lb (1 kg) peaches, nectarines or pears
Fruit-Fresh® Colour Protector
2 -1/2 cups (550 ml) SPLENDA® No Calorie Sweetener
• Place 4 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat in SNAP LID® sealing discs hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
• To prevent fruit darkening as it is prepared, combine 2 tbsp (30 ml) Fruit-Fresh with 4 cups
• (1 L) water and place prepared fruit in this solution as it is peeled and halved or sliced.
• Peaches: Dip 4 to 6 peaches at a time into boiling water for 30 to 60 seconds, just until skins loosen. Transfer quickly to cold water and slip off skins. Cut in half, remove pits; slice, if desired.
• Nectarines: Wash; cut in half; remove pits. Slice, if desired.
• Pears: Peel, halve and core pears. Slice if desired.
• In a stainless steel saucepan, bring 3 cups (750 ml) water to a boil with SPLENDA® and 1 tbsp (15 ml) Fruit-Fresh® or lemon juice. Drain prepared fruit and add to SPLENDA® syrup. Return to mixture to a boil.
• Pack hot fruit halves (cut-side down, in overlapping layers) or slices into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover fruit to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches/nectarines/pears and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining peaches/nectarines/pears and hot liquid.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.