A quince looks like a pear and doesn't ripen well on the tree. This is one fruit that you can bring home and not have to can immediately. Just like other fruits when they are ripe, quince should be firm and good when you bite into the test quince. If you do choose a place to pick your own, you want to pick quince that are a little green.
Supplies:
- water bath canner
- set with funnel, tongs, lid lifter, and headspace measure.
- jars
- lids and bands
- Fruit Fresh (prevents darkening of fruit) and lemon juice
- thick towel
Simple Syrup
You will also need about 6 cups of sugar and spoons and ladles. Find a big stockpot. I imagine you have some bowls and saucepans. Simple syrup Like most fruit, you may can it in water. Most people like to can it in a light syrup. If you want an artificial sweetener, don't use Nutrasweet for canning. Splenda and sugar mixed is a good way to reduce calories. To make light simple syrup, you need 6 cups of water and 2 cups of sugar. Start with your water in a saucepan and turn on the heat under it. Add the sugar slowly and bring up the heat to a gentle boil. Let the mix boil for about 5 minutes. Jars
Preparing the Jars
While the syrup is cooking, wash the jars in the dishwasher and leave them on the heat cycle when they finish. You will want to wash the jar lids in hot soapy water, rinse well, and put into hot water to wait for the canning.
Preparing the Fruit
Wash the quince in lukewarm water. Peel and cut up the quince like you would a potato or an apple. You can use a melon baller or a metal measuring spoon to scoop out the core of the quince.
Canning the Quince
- Put the cut quince into a bowl and sprinkle 1/4 cup of lemon juice or Fresh Fruit over all exposed surfaces of the quince. Put the quince in the hot cooking syrup and cook for 5 minutes. Let the syrup boil gently.
- Once the quince is cooked, put them into the the jars. Tap the bottom of the jar on the counter to help with air bubbles. Leave 1/2 inch headspace. NOTE: Quince needs to be packed into the jars while still hot, to keep the them white. Quince don't do well in a raw or cold pack.
- Pour the hot syrup over the quince and into the jar. Be sure the fruit is entirely covered. You should still have 1/2 inch headspace.
- Use a plastic spatula or the headspace spatula from the kit and run it around the inside of the jar. Press against the fruit toward the other side a time or two. This will help get rid of air bubbles.
- Wipe the top of the jar and the threads around the top. Place the lid on the top and add the ring. Be sure the rings are snug and you are ready for the canner.
- Place the jars into the canner with your jar tongs. Keep about an inch of water over the jar tops. Process for 25 minutes.
- Once it is processed, take the jars from the canner and place them on a thick towel on a level surface. Leave about an inch of space between jars so they will cool. Allow them to cool undisturbed. Once they are cool, store the jars in a dark, cool place.
By Mary Belk
