Guest guest Posted September 5, 2008 Report Share Posted September 5, 2008 Has anyone ever canned fruit in just plain water, and does it work ok? I'm going to can pears today, and am thinking that if just water was used, the pears will turn brown. I don't want to use sugar - anyone have any other suggestions? thank you. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2008 Report Share Posted September 5, 2008 If you added a little lemon juice the pears wouldn't turn brown - i use agave syrup to cook fruit in if it isn't ripe - I thought the sugar helped preserve the fruit? Tho I understand why you wouldn't want to use it. You could use fresh fruit juice? Jane " bluegreensolutions " <bluegreensolutions Has anyone ever canned fruit in just plain water, and does it work ok? I'm going to can pears today, and am thinking that if just water was used, the pears will turn brown. I don't want to use sugar - anyone have any other suggestions? thank you. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2008 Report Share Posted September 5, 2008 I have only used water in all my fruit canning. The fruit darkens more than if canned in syrup but I don't notice any difference in flavor other than not as sweet! Jackie - " bluegreensolutions " <bluegreensolutions Friday, September 05, 2008 7:13 AM Canning produce Has anyone ever canned fruit in just plain water, and does it work ok? I'm going to can pears today, and am thinking that if just water was used, the pears will turn brown. I don't want to use sugar - anyone have any other suggestions? thank you. Carol __________ Save on Trade Schools - http://thirdpartyoffers.netzero.net/TGL2241/fc/Ioyw6i4vGzFuS3RijaafpcQKJEcdQGfHa\ c9h26VOyrRREAZjo6cz5u/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2008 Report Share Posted September 5, 2008 Interesting...I just canned some pears last night. I've heard that freezing is a better choice because you're able to preserve the nutrients of the fruit better. However, all I've read is that freezing is not recommended for pears. Anyway, I didn't want to use sugar either, but I also didn't want to risk ruining all my pears. I solution was a super, super light syrup (1c. sugar to 10 cups water) and I used evaporated cane juice instead of white processed sugar. Hope that helps. , " bluegreensolutions " <bluegreensolutions wrote: > > Has anyone ever canned fruit in just plain water, and does it work ok? > I'm going to can pears today, and am thinking that if just water was > used, the pears will turn brown. I don't want to use sugar - anyone > have any other suggestions? thank you. > > Carol > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2008 Report Share Posted September 6, 2008 Thanks for all the responses for suggestions on canning pears. I did 18 quarts today, the first batch was with water and about a tablespoon of agave syrup in each jar. The next batch was with apple juice. They booth look like they turned out nice. I left all the skin on, just took out the seeds. They are my own organic pears, so was comfortable with having the skins left on, with no pesticides/herbicides to worry about. I use them mostly in my smoothies anyway. I've still got a couple bushel to do - good crop this year, from just two trees. I tried freezing them a couple years ago, and they turn brown and ugly, but then again, no problem because they just end up in my smoothie. I ran out of freezer room this year, so have to can them. Carol Quote Link to comment Share on other sites More sharing options...
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