Canning Fruit

Step 1: Stone Fruits
Cherries, peaches, apricots, plums, nectarines are all great fruits for simple canning. Because fruit is high in acidity the process is far less stringent then canning vegetables. Be sure and wash all fruit before canning.

Step 2: Jars and Lids
Sterilize your jars and lids by placing them in boiling water for a few minutes, then let them cool down.

Step 3: Peaches
Using a sharp knife, cut peaches around their pits and place pieces into jar. Add some cinnamon to the jar to infuse peaches with flavor. Fill jar.

Step 4: Cherries
Using a cherry pitter, remove all pits from cherries and add to your jar. Cut a few pieces of Tahitian vanilla bean down the center to extract some seeds and add to your jar. Fill jar.

Step 5: Apricots
Slice one side of your apricots and pop out pit. Then, add to jar. Apricots have such a distinct flavor that you really don't need to add anything. Fill jar.

Step 6: Boiling Water
Bacteria that live on fruit are killed off at 160 degrees, so boiling water will eliminate all of it. Bring water to a boil in a tea kettle, and then fill your jars. Seal your lids. The tops should be sucked down, if you have a good vacuum seal.

Items You'll Need for this GMC Trade Secret

• Canning Lids and Jars
• Peaches
• Cherries
• Apricots
• Chef's Knife
• Cherry Pitter
• Cinnamon
• Tahitian Vanilla Bean
• Tea Kettle