Whether you have a vegetable garden or have stocked up on fruit at the farmer's market, it won't last long if you don't find a way to preserve it. There are three ways to store fruit for a long period of time: freeze it, dehydrate it or put it in canning. Each method will give the fruit a different texture, try all three to find the one you prefer.
Steps
Method 1 of 3: Fruit in Jars
Step 1. Choose fruit that is ripe and full of flavor
No matter which type you have decided to preserve, the texture and aroma will remain intact if you choose perfectly ripe fruit. Discard any rotten, bruised, or unripe specimens.
Step 2. Process the fruit according to the recipe
Since each type has different properties, it is an excellent idea to follow a specific recipe for the fruit you have decided to keep. For example, in the case of apples, you might decide to puree them before potting them. If you have peaches, you may want to peel and slice them before moving on to the canning steps. Here are some techniques based on the type of fruit:
- Sliced apples.
- Applesauce.
- Sliced peaches.
- Sliced pears.
- Berry jam; recipe valid for any type of berry fruit.
- Fruit jam; excellent recipe for apricots, peaches and plums.
Step 3. Prepare all the necessary tools
If the fruit you have chosen is quite acidic, it will keep for a very long time when placed in the jars. The best method is to seal the jars (with preserves) in a double boiler. This means putting the fruit in sterilized jars and bringing everything to a certain temperature to kill the bacteria. Once the containers are sealed, the fruit lasts for months. Here is what you will need:
- Pressure cooker or large pot with lid. Either way, you will need a wire rack to keep the jars from touching the bottom of the pot.
- New glass jars with lids and seals.
- Pliers to extract the jars from boiling water.
Step 4. Sterilize the jars
Put them in the dishwasher or wash them with very hot soapy water. Rinse them thoroughly when done. Keep them warm until you need to use them, leave them in the dishwasher or in a pot full of hot but not boiling water.
Keeping the jars warm prevents them from breaking suddenly when you pour the hot fruit into them. If you pour a hot jam into a cold glass jar, it will break
Step 5. Prepare the water in the pot or pressure cooker
Fill your chosen container halfway with water and simmer. Remember to put the metal grid inside the pot and then add the water.
- If you do not have a specific grill for this purpose, you can also use the cooling one for cookies or create a "mat" with old seals intertwined with each other.
- The use of the grill is essential to prevent the jars from touching the bottom of the pot and overheating.
Step 6. Fill the jars with the fruit mix
Remove them one at a time from the dishwasher or hot water. Place it on your work surface and with a ladle or funnel fill it with the fruit you have prepared according to the recipe of your choice. Use a damp tea towel to wipe off any residue that remains on the edge. Close the jar, taking care to insert the new seal.
- If you are potting a soft mixture such as jam, leave 6mm of free space at the edge of the jar.
- If you are potting whole or sliced fruit, leave 1.3 cm of free space at the edge of the jar.
Step 7. Return the jars to the pressure cooker or large pot
Dip them by placing them on the grill until the pot is full. The water level must exceed that of the caps of the jars by about 2.5 cm. Close the lid of the pressure cooker / pot.
Step 8. Boil the water and start calculating the times
The recipe for the preservation you are following should also give you the exact times to seal the jars. As a general rule, remember that the higher the altitude you live at, the longer the "cooking" times. Check the recipe and follow these guidelines:
- If you live at an altitude between 300 and 900m, add 5 minutes to the times indicated by the recipe.
- If you live at an altitude between 901 and 1800m, add 10 minutes to the times indicated by the recipe.
- If you live at an altitude between 1801 and 2400m, add 15 minutes to the times indicated by the recipe.
- If you live at an altitude between 2401 and 3000m, add 20 minutes to the times indicated by the recipe
Step 9. Use suitable tongs to take the jars out of the pot
Place them on a tea towel and wait until they are completely cool. Let them sit for 12-24 hours to allow the lids to seal completely.
Step 10. Check the closure before storing the jars
If the hermetic seal has developed correctly, there should be a slight inward depression in the center of the lid. If you notice a sort of "mound" in the center of the cap, then the jar is not sealed and you will need to store the jar in the refrigerator and consume the contents within a week. Well-sealed containers, on the other hand, can be stored in a dark and cool place.
Method 2 of 3: Frozen Fruit
Step 1. Choose fruit that is ripe and full of flavor
No matter which type you have decided to freeze, the texture and aroma will remain intact if you choose perfectly ripe fruit. Discard any rotten, bruised, or unripe specimens.
Step 2. Remove the peel, seeds and pits if necessary
If you have decided to freeze fruits such as apples, peaches, plums or pears, it is best to remove the skins. If you don't, they will become very hard when freezing, and once thawed, they will have an unappetizing texture. You should also get rid of the seeds and pits.
- To peel apples, pears and any fruit with a hard skin, use a peeler or a curved knife. You can use a corer or slice the fruit and remove the seeds with a knife.
- To peel peaches, plums, nectarines and all other fruits with a thin skin, use this method: make an "x" incision on the top of the fruit. In a large pot, bring some water to a boil. Blanch the fruits for 30 seconds and then immediately transfer them to ice water to stop cooking. When the fruit is cold enough to handle, peel off the skins with your fingers. Remove the seeds by cutting it in half and prying.
Step 3. Cut the fruit into slices or pieces
Use a curved knife to make slices of equal size that are easier to store. Whole fruit freezes unevenly and is subject to “cold burns” which ruin its consistency. It is always best to slice it.
Small fruits are an exception; there is no reason to cut blueberries, grapes, currants or strawberries
Step 4. Arrange the slices on a baking sheet
You need to distribute them in a single layer, avoiding them overlapping. This way you are sure that the fruits will not stick together during freezing.
Step 5. Freeze the fruit "tray" for one hour
When the slices are slightly frozen but not frozen, you can remove them.
Step 6. Transfer the fruit to freezer bags and place them in the freezer
You can also use a jar suitable for low temperatures. Label the bags and place them in the freezer until you are ready to consume the contents.
- The labels help you remember which fruit is in the bags.
- Most frozen fruits last 6 to 9 months.
Method 3 of 3: Dried Fruit
Step 1. Choose fruit that is ripe and full of flavor
No matter which type you have decided to dry, the texture and aroma will remain intact if you choose perfectly ripe fruit. Discard any rotten, bruised, or unripe specimens.
Step 2. Remove the skins, seeds and pits as needed
Dried fruit usually keeps the skin intact, but you can always remove it if you don't like it. Regardless of your skin decisions, seeds and kernels should always be eliminated.
- To peel apples, pears and all other fruits with a hard "skin", use a peeler or a sharp curved knife. To remove the seeds, use a corer or slice the fruits and remove them with a knife.
- To peel peaches, plums, nectarines and all other fruits with a thin skin, use this method: make an "x" incision on the top of the fruit. In a large pot, bring some water to the boil. Blanch the fruits for 30 seconds and then immediately transfer them to ice water to stop cooking. When the fruit is cold enough to handle, peel off the skins with your fingers. Remove the seeds by cutting it in half and prying.
Step 3. Cut the fruit into slices or pieces
Use a curved knife to make equal-sized slices easier to store. Whole dried fruit dehydrates unevenly and takes a very long time to finish. So it is always advisable to cut it into small pieces.
Small fruits are an exception; there is no reason to cut blueberries, grapes, currants or strawberries
Step 4. Preheat the oven to the lowest possible temperature
It is best to dry fruit at 90 ° C or less. If you use a higher temperature you risk cooking the fruit but not drying it.
If you have a dehydrator, use it according to the manufacturer's instructions
Step 5. Arrange the fruit on a baking sheet
Try to form a single layer to minimize the time required for complete drying. Choose a non-stick pan to prevent the slices from sticking together.
Step 6. Leave the slices in the oven until dry
The time required varies based on the type of fruit, oven model and other factors. Sometimes eight hours are enough, in other cases it takes up to two days.
Check the fruit from time to time to see if it is dry. When ready, it should have a nice chewy texture and be free of moisture
Step 7. Store the fruit
Once perfectly dehydrated, place the slices in an airtight container and in a cool, dry place. In these conditions the fruit can be kept for several months.
Advice
- Discard damaged lids.
- Use new lids every time to make sure the gasket is soft and strong.
- Use branded preserving jars.
- Tongs are very useful for moving hot jars.
- Keep all necessary materials close at hand so that the process is as fast and efficient as possible.
- Keep your hands and tools as clean as possible.
- It is easier to fill the jars with a funnel, you will also dirty the kitchen less.
- Soaking the jars in lemon juice is another good technique.
- Preserved apples and pears are perfectly suited to pies.
- Use a teaspoon or two of lemon juice or ascorbic acid to keep the fruit color alive, no matter which method you use.
Warnings
- Cooking in a double boiler is an appropriate method for most acidic fruits. For foods with low acidity, such as beans or vegetables, a pressure cooker is preferable.
- Unhygienic and inappropriate storage methods can be very dangerous.
- Eliminate any jars that have mold, unusual appearance, or odor when opened.
- Consult the recommendations of the Ministry of Health or a recent book of conservation techniques to know the right cooking time for fruit in relation to the size of the jar you want to use. If you're relying on an old grandma's recipe, go ahead and use the ingredients listed, but follow the correct cooking time instructions.
- Storage guidelines are updated based on new food safety findings and different fruit processing processes. Tomatoes, for example, are much less acidic nowadays than they used to be.
