Canning Fruits (including Canned Pie Fillings)

New to canning or need a refresher course? Check our general canning information page.

University of Nebraska–Lincoln Extension Canning Fruits Publications

• Let's Preserve: Fruit and Fruit Products
  UNL Extension EC 436 (8 pg. brochure). Recommendations for canning fruit and fruit products, including recommended process times for acid fruits in a boiling water canner and in a pressure canner.
  
  Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD
   
• Apples - Canning and Freezing (pdf)
• Apple Products including applesauce, preserves, pear-apple and crabapple jellies. (pdf)
• Apricots - canning, freezing and jam (pdf)
• Cherries (pdf) 
• Pears (pdf)
• Rhubarb (pdf)
• Peaches (pdf)
  
• Plums (pdf) including jam & jelly.
• Rhubarb (pdf)
  
  Brief, 2-sided brochures includingfood preservation  recipes from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD

Additional Canning Fruits Publications from Other Sources

Following are some more canning resources you may find helpful.

National Center for Home Food Preservation (NCHFP)

NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.

• Fruits (canning directions / recipes)
  Contains canning information and recipes for everything from apple juice to zucchini-pineapple!
  
  
  • Canning directions / recipes (includes canning without sugar)
    
  • Canning Pie Fillings
    • Directions for specific type and sources of ClearJel® needed in recipes.
      There is no substitute; also do NOT use "Instant" ClearJel®
  • Causes and possible solutions for problems with canned foods
  • Most frequently asked canning questions - includes a section on vegetables, fruits and meats (Source: NCHFP)

USDA Complete Guide to Home Canning, 2009 revision

Penn State Canning / Freezing Series

These 2 to 6 page flyers give basic directions for both freezing and canning for most products. They also provide a few commonly requested recipes. (2008 Update, compatible wit compatible with USDA 2009 revisions to their home canning recommendations)

• The Penn State Home Food Preservation "Let's Preserve Series"

  • Apples
  • Blueberries
  • Cherries
  • Fruit Pie Fillings
    
  • Peaches, Apricots, Nectarines
  • Pears

Please also see our Freezing and Jams and Jellies pages.