Kiwifruit is your first consideration when canning the kiwi. To check the fruit that you might want to can, you need to "sloop" the kiwi. Sloop is a word made up in the kiwi world for slicing and scooping. With a sharp knife, slice the kiwi lengthwise and then scoop out the sweet fruit. It should be firm and ripe. It should taste good. The kiwi will taste a bit milder once it is canned. Its color will also be lighter.
To prepare the jars, they can be washed in a dishwasher if it has a sanitized cycle. The jars can be left in the dishwasher on a heat cycle. The lids need to be washed and left in the hot water. The canner needs to be filled so that there will be an inch of boiling water over the top of the jars.
You will want to make a light simple syrup for canning. Use 2 cups of sugar and 4 cups of water. Heat the water until it is simmering. Add the sugar a little at a time and let it dissolve. Keep it gently boiling for 2 to 3 minutes and then keep it hot for the canning.
The kiwi needs to be washed and peeled. It can be sliced as you desire. You may want slices or a cut lengthwise.
By Mary Belk
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I did not see the size of the jar used in this process
You can use any size jar you wish. I would probably go for the same size you would use for jam and jelly, maybe half pint or pint.
Let us know how it turns out.
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