Canning Fruits (including Canned Pie Fillings)
New to canning or need a refresher course? Check our general canning information page.
University 
of Nebraska-Lincoln Extension Canning Fruits Publications
- Let's Preserve: Fruit and Fruit Products
UNL Extension EC 436 (8 pg. brochure). Recommendations for canning fruit and fruit products, including recommended process times for acid fruits in a boiling water canner and in a pressure canner.
Questions or comments about this brochure? Contact the author Julie Albrecht, PhD, RD
- Apples - Canning and Freezing (pdf)
- Apple Products including applesauce, preserves, pear-apple and crabapple jellies. (pdf)
- Apricots - canning, freezing and jam (pdf)
- Cherries (pdf)
- Grapes and Grape Juice (pdf)
- Pears (pdf)
- Rhubarb (pdf)
- Peaches (pdf)
- Plums (pdf) including jam & jelly.
Brief, 2-sided brochures includingfood preservation recipes from Buy Fresh, Buy Local® Nebraska and UNL Extension
Following are some more canning resources you may find helpful.
National Center for Home Food Preservation (NCHFP)
NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.
- Fruits (canning directions / recipes)
Contains canning information and recipes for everything from apple juice to zucchini-pineapple!- Canning directions / recipes (includes canning without sugar)
- Canning Pie Fillings
- Information about ClearJel® for use in canned pie fillings.
There is no substitute; also do NOT use "Instant" ClearJel® - Clear Jel® is available only through a few online outlets. Check with your local county extension office to help you find an online source. Here is one possible online source that came up in several searches: Kitchen Krafts
- Information about ClearJel® for use in canned pie fillings.
- Causes and possible solutions for problems with canned foods
- Most frequently asked canning questions - includes a section on vegetables, fruits and meats (Source: NCHFP)
USDA Complete Guide to Home Canning, 2015 revision
Penn State Canning / Freezing Series
These 2 to 6 page flyers give basic directions for both freezing and canning for most products.
Please also see our Freezing and Jams and Jellies pages.
Quick Links to Canning, Freezing & Drying Sections
Canning
- Fruits (includes canned pie fillings)
- Tomatoes and Tomato Products (includes Salsa)
- Vegetables (includes soups)
- Meat, Poultry and Seafood
- Jams and Jellies
- Pickles and Fermented Products
- General Canning information / What You Need to Know before You Begin Canning
- Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
- Altitude / Elevation information
- Unsafe Canning Practices
- Contacting Companies about Specific Products and Equipment
- Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)
Freezing
Drying
Other
- Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.
- Approximate Yields for Canned or Frozen Fruits and Vegetables; Weights and Measures (Source: Clemson University Cooperative Extension) Weights of produce, such as for bushels, crates, lugs, etc (scroll down the page). They also tell the pounds of produce needed for 1 quart jar or container. NOTE: Tomatoes are in the fruit section.
▸Email contact for Home Food Preservation webpages: Carol Larvick