MG Practice Site
University of California
MG Practice Site

Can Fruit

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Canned Fruit

Because most fruits are naturally high in acid, they are safe to can in a boiling water or steam canner. Acidic foods have a pH of 4.6 or lower and include most fruits except:

  • Asian pears
  • Figs
  • Melons
  • Bananas
  • Payaya
  • Ripe pineapple
  • Persimmons

Look for research-based recipes for fruits in the list above.  They contain added acid to make them safe.

Don't want to can your fruit?  Consider dehydrating or freezing instead.  Visit the links on the left for ideas.

Links below open in a new window.

Selected Recipes


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