Canning Fruits Safely
Author(s) Barbara H. Ingham
Canned fruit can be a delicious addition to any family meal. Recipes have been updated and expanded to include steps for processing safe, high-quality fruits from the market or your home orchard (41 pages; 2020).
Updated in 2020
Caution against using white-fleshed peaches or nectarines
New research has shown that white-fleshed peaches and nectarines are higher in pH and lower in acid than traditional yellow-fleshed varieties. Do not use white-fleshed peaches or nectarines for any of the recipes in this publication. The recipes in this publication that call for peaches are only safe when using the yellow-fleshed variety.
Caution against canning elderberries and elderberry juice
Research published in 2015 investigated varietal characteristics of 12 different genotypes of elderberry (Sambucus spp.) grown in Oregon and Missouri. Over 400 samples were analyzed, and the average pH of the fruit was 4.92. Elderberries and their juice are low in acid (high in pH) and cannot be safely used in Extension-recommended recipes that have been tested with other berries that are naturally high in acid, such as blueberries or blackberries.