Caution against canning white-fleshed peaches and nectarines

Unlike their yellow-fleshed cousins, white-fleshed peaches (Prunus persica) boast a creamy pinkish-white flesh that is sweeter to taste and low in acidity. Because the peach tree is a self-fertilizing tree, white peaches occur in nature, but they also develop as a result of hybridization. Varieties of white peaches have been documented as early as the […]

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Elderberries: beautiful to look at, not for canning

Elderberry bushes have become a popular addition to the home landscape. The fruits are a food source for birds and their flowers attract butterflies and other floral-visiting insects. Elderberry is a native plant growing bush-like to heights of 6 to 12 feet, depending on site conditions. Each bush sends up many canes that flower and […]

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Safe Preserving: Using a Steam Canner

Not everyone is aware that several years ago, the University of Wisconsin published research which indicates that a Steam Canner may be safely used for canning naturally acid foods such as peaches, pears, and apples, acidified-foods such as salsa or pickles,and┬ájams and jellies as long as all of the following criteria are met: Foods must […]

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Safe Preserving: Oozing canned pie filling

My pie filling sometimes oozes out of the top of the jar when I remove the jars from the canner. What did I do wrong? With apples plentiful this time of year, many of us plan to capture the flavor of the season by making, and canning, apple pie filling.┬áMany different fruits can be canned […]

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