Preserving Fruit Purees
To preserve fruit purees, you must heat the fruit to a simmer until soft, blend it into a smooth consistency, and then process the jars in a boiling water bath. The goal is to remove oxygen and seal the jar, ensuring the puree remains shelf-stable for a year without refrigeration until opened.
Consistency and cleanliness are your requirements.
Ensure your jars are sterilized and still hot before filling, as sudden temperature changes will crack the glass. Work with fresh, unblemished fruit for the best results.
- Heavy-bottomed pot
- Immersion blender or food mill
- Canning jars with new lids and rings
- Water bath canner or deep stockpot
- Jar lifter
What goes in.
- 4 lbfresh fruit, pitted and chopped
- 1/2 cupwater or apple juice
- 1 tbspbottled lemon juice per pint jar
Maintaining Headspace
Leaving exactly half an inch of empty space at the top of the jar is critical; too little prevents a vacuum, while too much leaves enough air to risk spoilage.
The method.
Simmer the fruit
Place the prepared fruit and liquid in the pot over medium heat. Cook until the fruit breaks down and is completely soft, usually 15 to 20 minutes.
Puree
Use your immersion blender directly in the pot. Process until there are no lumps left. If you prefer a refined texture, pass the mixture through a fine-mesh sieve.
Prepare the jars
Add the lemon juice to the bottom of each hot, sterile jar. Ladle the hot puree into the jars, leaving half an inch of headspace.
Remove bubbles
Run a thin spatula or plastic knife around the inside edge of the jar to release trapped air pockets.
Process
Wipe the rims clean, secure the lids, and lower the jars into boiling water. Process for 15 minutes, then turn off the heat and let them sit in the water for 5 minutes before removing.
Other turns to take.
Spiced Puree
Add a stick of cinnamon or a few cloves to the fruit while it simmers, removing them before you blend.
Sweetened Puree
Stir in sugar after blending but before bottling if you prefer a dessert-ready texture.
When it doesn't go to plan.
Cool the jars on a wooden board or thick towel, never directly on a cold countertop.
Do not tighten the screw bands with all your force; they only need to be fingertip-tight to allow air to escape during processing.
Label each jar with the date before storing in a dark, cool pantry.
The ones that keep coming up.
How do I know the jars sealed properly?
Once cooled, the center of the lid should be slightly indented and shouldn't click when pressed.
Can I freeze the puree instead?
Yes, if you choose not to can, cool the puree completely and transfer to freezer-safe containers, leaving an inch of space at the top.
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