Quick Answer
You can safely water bath can apricots, blueberries, cherries, grapes, nectarines, peaches, pears, plums, and strawberries together, as long as they are acidic and tested for pH levels. However, it's best to can citrus fruits like oranges and lemons separately due to their acidity. Other fruits like bananas, mangoes, and pineapples may require special canning procedures.
Choosing Compatible Fruits
When canning multiple fruits together, it’s crucial to select varieties that have similar acidity levels. Fruits with high acidity, like citrus and strawberries, can be paired with fruits like peaches and pears that have a slightly higher pH. Avoid mixing highly acidic fruits with sweet or low-acid fruits, as this can lead to an unbalanced flavor and potentially spoil the batch. Test the pH levels of each fruit using a pH meter or pH test strips before canning.
Preparing Fruit for Canning
Before canning, prepare the fruit by washing, sorting, and chopping or crushing it according to your recipe. Sterilize the fruit in a boiling water bath for 10-15 minutes to kill off any bacteria or enzymes. This step is essential for creating a sterile environment that prevents spoilage and promotes safe canning practices.
Canning and Storage Procedures
To can multiple fruits together, follow a tested recipe that accounts for the specific acidity levels and sugar content of each fruit. Pack the prepared fruit into clean, hot canning jars, leaving about 1/4 inch of headspace. Process the jars in a boiling water bath for 10-20 minutes, depending on the altitude and type of fruit. Let the jars cool and store them in a dark, cool place for at least 24 hours before checking the seals.
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