Certain kinds of fruit take to canning much better than others. Depending on what kind of fresh fruit you want to can, you need to follow a different procedure to get that fruit ready for canning.

Here are fruits commonly grown in home gardens or sold at farmers markets:

  • Apples: Choose apples suitable for eating or making pies. Peel the skin and remove the core from your apples with a vegetable peeler. Cut the apple into slices or quarters. Treat the fruit with an antioxidant to prevent discoloring.

  • Apricots, nectarines, and peaches: Peel the fruit, cut it in half, and remove the pits. Treat the fruit with an antioxidant to prevent discoloring.

  • Berries (except strawberries): Select perfect, not soft or mushy, berries. Leave them whole. Wash and drain the berries (handling them as little as possible); remove any stems or hulls.

  • Figs: Ripe figs have a short shelf life — about two or three days. Pick fruit that’s firm to the touch.

  • Grapefruit and oranges: Mix grapefruit and oranges for a sweet and tart flavor. Use white grape juice for your filling liquid in place of a sugar syrup.

  • Pears: All varieties of pears can well, so use your favorite variety. After cutting and peeling the pears, treat your fruit with an antioxidant to prevent discoloring.

  • Rhubarb: Rhubarb looks like red celery but isn’t related to celery. Although rhubarb is a vegetable, it’s treated like a fruit because its acid level makes the rhubarb safe for water-bath canning.