Equipment and Utensils for Canning Fruits

In addition to your home canning supplies and standard kitchen equipment, you may find a few other pieces of equipment helpful: pitting spoon for peaches and nectarines; zester for cutting small slivers of fruit peel; pear corer; apple corer; jelly bag for straining juice; and spice bag for infusing spice flavors in syrup or juice.

A food scale may be used to weigh fruit. Weight measurements in recipes are approximate. Factors that determine the amount of fruit needed include size of the fruit, preparation of the fruit and jar size. Weight measurements are given for quart size jars; reduce measurements by one-half for pint-size jars.

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