Depending on how much produce you’re canning, you’ll need quite a few mason jars or similar containers in various sizes. Prepare your canning containers and gather the fruit you’re going to can. Wash the jars and lids in soap and hot water to sterilize them. A dishwasher is the preferable method for sterilization. Be sure that the jars are not cracked once they are removed from the dishwasher. Pick only the freshest fruit you have and wash it thoroughly in cold water. You may need to peel the fruit depending on the type being canned. Some fruits, such as peaches, can be “slipped.” This simply means that you slide the skin off of the fruit before canning. Dip these fruits briefly in boiling water until the skin splits open. Afterwards, place them in cool water. The skin will just slip off. Remember to remove any pits, cores or other parts you don’t want to eat. Use a cutting board to cut and prepare your fruit.
For each quart you’re canning, mix one cup of water with ¼ to ½ cup of sugar. The type of syrup you make depends on how sweet the fruit is and how “syrupy” you want your syrup to be.