Baby Food Fruit Purée

Choose from apples, berries, cherries, peaches, nectarines, apricots, pears and plums. Do not can puréed figs or tomatoes.


  • Fruit of choice
  • Water
  • Granulated sugar, optional


  • Place the required number of clean 125 or 250 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 SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash and prepare fruit (peel, core, pit, etc.). Coarsely slice or chop fruit. Measure fruit into a large saucepan, crushing gently if desired. Add 1 cup (250 ml) hot water for every 4 cups (1000 ml) fruit. Stirring frequently, cook slowly until fruit is soft. Press through sieve or food mill. Add sugar to taste, if desired. Return fruit purée to saucepan; bring back to a boil. If sugar is added, boil until it dissolves.
  • Quickly ladle hot purée into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit purée. 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 fruit purée.
  • 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 – 15 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.