Canned apricots and persimmons

This canning recipe was from book series called 'Det nye kokkenbibliotek' from Denmark. I read the Finnish translation of the book 'Home information 1 "Do it yourself"' printed in 1972. The book had table with different fruits and berries and their canning methods and times. I decided I wanted to add those methods here.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

You should use special cans with rubber ring and spring on the lid. You can use canning kettle or normal large kettle. Canning kettle has a metal grid at the bottom to prevent cans from touching the kettle. If you are using a normal kettle, you have to add similar grid or thick towell. If cans are in direct contact with the bottom of the kettle, they might break.

Step 2

Wash the jars in hot water with soda. After that disinfect the jars and rubber rings by submerging them to water that is as hot as the glass jars can take. You can also use other disinfection methods in your disposal.

Step 3

This recipe works for both apricots and persimmons. Use only one fruit type for a jar.

Step 4

You can submerge the fruits of your choosing to boiling water for a moment, after which they are peeled.

Step 5

You can use whole fruits or cut them in half (in which case you should remove the stones).

Step 6

Fill the can with fruits.

Step 7

The concentration of the sugarwater is 400 g of sugar / 1 l of water. You can add the sugar to a boiling water or other way around. Stir until the sugar has completely melted in.

Step 8

Pour the sugarwater in the can with fruits. Stop when there is about two centimeters left from the top of the can.

Step 9

Close the cans.

Step 10

Put the cans to a kettle. Use preferably similar sized cans. Pour in water (that is similar in temperature to the sugarwater in the cans) to submerge 3/4 of the height of the cans.

Step 11

Close the lid of the kettle and use a thermometer to carefully heat up the water until 80 degrees Celsius.

Step 12

Keep this temperature for 15 to 20 minutes.

Step 13

Cans can now be taken out and put under a towel to cool. The reason for heating the water to 80 degrees carefully/slowly and letting the cans cool under a towel is to prevent the fruits rising in the cans.

Step 14

After cooling the canned apricots or persimmons are ready.

Step 15

Canned fruits must be kept in cool and dry place. They can last for years but keeping them in storage for that long period is not recommended. They will start to look visually less appealing after one year.

Step 16

For better end result don't use over ripe or spotted fruits and can them soon after picking.