Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Use this chart to find the times for the hot pack process of canning fruit puree at home.

4 cups peach puree (2 pounds of peaches, peeled, pitted, and put through a blender) Blend all ingredients in a large saucepan and heat until it starts to simmer a little bit; do not allow it to boil.

This recipe uses canned pumpkin puree, but if you want to make your own, look for “sugar pumpkins” or “pie pumpkins.” One medium-sized (4-pound) sugar pumpkin will yield about 1½ cups of ...

I took a private class to learn how to do it, and then I partnered with a much more experienced friend for the tomato canning extravaganza. Tomatoes are considered a high-acid food, so they can be ...

Measure this puree, and note the quantity. You’ll probably have about 5 cups, but expect some variation depending on the fruit. Put the puree in a wide, heavy-bottomed, non-reactive pot.

The fruit should be completely ripe and will even work with fruit that is a tad overripe. Being ripe also makes it easy to peel, which is a necessity, as well as pitting.