Canning Kiwifruit in Hot Water
Canning Kiwifruit in Hot Water
Kiwifruit is your first consideration when canning the kiwi.
To check the fruit that you might want to can, you need to "sloop"
the kiwi. Sloop is a word made up in the kiwi world for slicing and scooping.
With a sharp knife, slice the kiwi lengthwise and then scoop out the sweet
fruit. It should be firm and ripe. It should taste good. The kiwi will taste a
bit milder once it is canned. Its colour will also be lighter.
Supplies:
water bath canner
set with funnel, tongs, lid lifter, and headspace measure.
jars
lids and bands
Fruit Fresh (prevents darkening of fruit) or lemon juice
thick towel
Preparing Jars
To prepare the jars, they can be washed in a dishwasher if
it has a sanitized cycle. The jars can be left in the dishwasher on a heat
cycle. The lids need to be washed and left in the hot water. The canner needs
to be filled so that there will be an inch of boiling water over the top of the
jars.
Simple Syrup
You will want to make a light simple syrup for canning. Use
2 cups of sugar and 4 cups of water. Heat the water until it is simmering. Add
the sugar a little at a time and let it dissolve. Keep it gently boiling for 2
to 3 minutes and then keep it hot for the canning.
Preparing the Kiwi
The kiwi needs to be washed and peeled. It can be sliced as
you desire. You may want slices or a cut lengthwise.
Canning the Fruit
Once the kiwi is cut, sprinkle lemon juice or Fruit Fresh
over all the cut sides of the fruit. Slip the fruit into the syrup and cook for
a few minutes. Keep the syrup at a gentle boil stage.
Take the prepared jars and fill them with kiwi. If you want
to work with the kiwi to make a pattern of the fruit in the jar and make it
pretty, do that. Add the syrup to the fruit in the jar. Check for air bubbles
with a plastic spatula or the utensil for measuring headspace. Leave ½ inch for
headspace even after you add syrup to the jar.
After wiping the jar top to clean off any syrup, place the
lid on the top. Add the band and tighten so it is snug. Not as tight as you can
make it but snug. Place the jars into the canner with the jar grabber. Be sure
the tops are covered with boiling water and process for about 20 minutes. When
processing time is up, remove jars from canner and place on thick towel on
counter. Keep the jars from touching. Let them cool. Store in a dark, cool
place.
By Mary Belk
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