If a fruit has instructions to be canned, you can make a fruit pureé and have it ready for an easy side dish or snack.
These recommendations should not be used with bananas, dates, figs, Asian pears, tomatoes, cantaloupe and other melons, papaya, persimmons, ripe mango or coconut. There are no home canning recommendations available for pureés of these products.
Wash, peel and remove pits or seeds. Place fruit in a large saucepan and add one cup water per quart fruit. Cook slowly until fruit is soft. Add sugar if desired. Protect light colored fruit with a color protector such as ascorbic acid.
A food mill is best to make a pureé. If using a food processor, it will add a lot more air which is difficult to remove during preparation and canning.
See complete instructions from the National Center for Home Food Preservation. Fruit pureé can also be dried into fruit leather for nutritious snacks.
