Kiwi fruit, with its vibrant green flesh and tangy-sweet flavor, is a delightful addition to any pantry. While fresh kiwis are a treat, preserving them through canning allows you to enjoy their unique taste year-round. Canning kiwi fruit is a straightforward process that involves packing peeled and sliced kiwis in a sugar syrup before processing them in a water bath canner.

This home canning method helps maintain the fruit’s color, texture, and nutritional value. To begin, select ripe but firm kiwis for the best results. Peeling and slicing the fruit uniformly ensures even cooking and an attractive final product. Adding a touch of lemon juice or citric acid helps preserve the kiwi’s bright green color and enhances its natural acidity.

Proper sterilization of jars and lids is crucial for food safety when canning kiwi fruit. Following tested recipes and processing times is essential to prevent spoilage and ensure a safe, shelf-stable product. With the right techniques, home-canned kiwi fruit can be stored for up to 12 months, providing a taste of summer even in the coldest winter months.

Understanding Kiwi Fruit

Kiwi fruit, also known as Chinese gooseberry, is a small oval fruit with fuzzy brown skin and bright green flesh. It offers a unique sweet-tart flavor and impressive nutritional profile, making it popular for both fresh consumption and preservation.

Varieties and Characteristics

Kiwi fruit comes in several varieties, each with distinct features. The most common type is the Hayward, characterized by its oval shape and brown fuzzy exterior. Gold kiwis have smooth, bronze skin and yellow flesh with a sweeter taste. Baby kiwis are grape-sized with edible skin.

Kiwis typically weigh between 50-90 grams and measure 5-8 cm in length. Their flesh contains tiny black seeds in a circular pattern. When ripe, kiwis yield slightly to gentle pressure. Unripe fruits can be stored at room temperature to ripen, while ripe kiwis should be refrigerated.

Nutritional Value

Kiwi fruit is renowned for its exceptional nutritional content. It’s an excellent source of vitamin C, providing more than 100% of the daily recommended intake in a single serving. This high vitamin C content contributes to immune system support and collagen production.

Kiwis also contain:

• Dietary fiber
• Potassium
• Vitamin E
• Folate
• Antioxidants

These nutrients support digestive health, heart function, and overall well-being. Kiwis have a low glycemic index, making them suitable for blood sugar management. Their enzyme actinidin aids protein digestion, potentially easing digestive discomfort.

Fundamentals of Canning

Canning preserves foods through heat processing in airtight containers. This method prevents spoilage and maintains food quality for extended periods. Proper equipment and techniques are essential for safe, successful canning.

Canning Equipment Overview

A water bath canner is the primary tool for high-acid foods like kiwi. It’s a large pot with a rack to hold jars. Canning jars come in various sizes and must be sterilized before use.

Mason jars with two-piece lids are standard. The flat lid creates a seal, while the screw band holds it in place during processing. A jar lifter, funnel, and bubble remover are helpful accessories.

Tongs aid in removing hot jars from the canner. A magnetic lid wand makes handling lids easier. Clean cloths are needed for wiping jar rims.

Understanding the Water Bath Process

Water bath canning involves submerging filled jars in boiling water. This method is suitable for acidic foods with a pH below 4.6, including most fruits and pickles.

The process begins by filling clean jars with prepared food, leaving proper headspace. Rims are wiped clean, and lids are applied. Jars are then placed in the canner filled with hot water.

Water must cover jars by 1-2 inches. Processing time starts when water reaches a full boil. Altitude affects processing times, with longer times needed at higher elevations.

After processing, jars are removed and cooled undisturbed. A popping sound indicates a successful seal as jars cool. Unsealed jars should be refrigerated and used promptly.

Preparation of Kiwi for Canning

Proper preparation of kiwi fruit is crucial for successful canning. This involves carefully selecting ripe fruit, washing it thoroughly, and employing effective peeling and slicing techniques.

Selecting and Washing Kiwi

Choose firm, ripe kiwifruit for optimal flavor and texture when canned. Avoid overripe or damaged fruit. Gently squeeze the kiwi – it should yield slightly to pressure but not be mushy.

Wash the kiwis under cool running water, scrubbing lightly with a soft brush to remove any dirt or debris. Pat dry with a clean towel.

For added safety, some canners soak kiwis in a mixture of water and vinegar (3:1 ratio) for a few minutes before rinsing. This helps eliminate potential contaminants.

Peeling and Slicing Techniques

Peeling kiwi can be done using a sharp knife or vegetable peeler. Start at one end and work your way around, removing the fuzzy brown skin in strips.

For uniform slices, cut the peeled kiwi crosswise into 1/4-inch thick rounds. Alternatively, quarter the fruit lengthwise for larger pieces.

To prevent browning, toss sliced kiwi with lemon juice or lime juice. Use about 1 tablespoon of juice per cup of fruit. This acidic treatment also enhances flavor and helps preserve color during canning.

For crushed kiwi preserves, cut the fruit into smaller chunks before mashing. A potato masher works well for this task.

Canning Recipes and Variations

Canning kiwi fruit offers diverse options for preserving its unique flavor. From classic jams to creative combinations, these recipes showcase kiwi’s versatility while exploring sugar alternatives.

Classic Kiwi Jam

Classic kiwi jam captures the essence of this tropical fruit in a spreadable form. To make it, peel and slice 4 cups of kiwi fruit. Combine the kiwi with 3 cups of granulated sugar and 2 tablespoons of lemon juice in a large pot.

Bring the mixture to a boil, stirring frequently. Add 1 package of fruit pectin and continue boiling for 1 minute. Remove from heat and skim off any foam.

Pour the hot jam into sterilized jars, leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes. This recipe yields about 4 half-pint jars of vibrant green kiwi jam.

Kiwi-Pineapple Preserve

Kiwi-pineapple preserve combines two tropical flavors for a unique twist. Mix 3 cups peeled and sliced kiwi with 1 cup crushed pineapple, 3 cups sugar, and 3/4 cup pineapple juice in a large pot.

Bring to a boil and cook until the mixture thickens, about 15-20 minutes. Add 1/4 cup lime juice and boil for an additional minute.

Fill sterilized jars with the hot preserve, leaving 1/4 inch headspace. Process in a water bath canner for 15 minutes. This recipe makes approximately 5 half-pint jars of tangy-sweet preserve.

Sugar Alternatives in Kiwi Preserves

For those seeking lower sugar options, kiwi preserves can be made with sugar alternatives. Use Splenda or other sugar substitutes in equal amounts to replace granulated sugar.

When using sugar alternatives, it’s crucial to use no-sugar needed pectin to ensure proper gel formation. Follow the pectin package instructions for the correct ratios.

Another option is to reduce sugar content by using fruit juice concentrates for sweetness. Apple or white grape juice concentrate can complement kiwi’s flavor while lowering added sugar.

Experiment with different combinations to find the perfect balance of sweetness and kiwi flavor that suits your taste preferences.

Adding Flavor Enhancers

Enhancing the flavor of canned kiwi fruit can elevate its taste and versatility. Strategic additions of spices and complementary fruits can create unique and delicious preserved kiwi products.

Incorporating Spices

Cinnamon is a popular spice that pairs well with kiwi’s tangy-sweet profile. Add 1/4 teaspoon of ground cinnamon per pint jar for a warm, aromatic note. Vanilla extract can impart a subtle sweetness – use 1/8 teaspoon per pint.

For a zesty kick, consider adding a small pinch of ginger or cardamom. These spices complement kiwi’s tropical flavor without overpowering it. Experiment with different combinations to find the perfect balance for your palate.

Using Other Fruits

Combining kiwi with other fruits can create exciting flavor profiles. Strawberries make an excellent pairing, adding natural sweetness and a vibrant red color. Mix equal parts chopped kiwi and strawberries before canning.

Pineapple juice is another fantastic addition. Replace some or all of the syrup with pineapple juice for a tropical twist. This enhances kiwi’s natural flavors while reducing added sugar. For a less sweet option, dilute pineapple juice with water.

Raspberries or blueberries can also be added for extra tartness and visual appeal. Use about 1/4 cup of berries per pint of kiwi for a balanced flavor combination.

Canning Process Detailed Steps

Proper canning techniques ensure safe, long-lasting preserves. Follow these steps carefully to can kiwi fruit successfully.

Filling the Jars

Prepare clean, sterilized jars. Fill them with hot kiwi preserves, leaving 1/4 inch of headspace at the top. This space allows for expansion during processing.

Remove air bubbles by sliding a non-metallic utensil along the inside of the jar. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

Add more preserves if needed to maintain the correct headspace after removing bubbles.

Securing Lids and Using a Water Bath Canner

Place new, clean lids on the jars. Screw on the bands until fingertip tight – do not overtighten.

Fill the water bath canner with enough water to cover the jars by 1-2 inches. Bring the water to a gentle boil.

Carefully lower filled jars into the canner using a jar lifter. Ensure jars do not touch each other or the sides of the canner.

Start timing once the water returns to a full boil. Keep the water boiling throughout the entire processing time.

Processing Times and Altitude Adjustments

Process pint jars of kiwi preserves for 10 minutes at altitudes up to 1,000 feet. For higher altitudes, adjust processing times:

• 1,001 – 3,000 feet: 15 minutes
• 3,001 – 6,000 feet: 20 minutes
• Above 6,000 feet: 25 minutes

Maintain a full boil throughout processing. After the time is up, turn off the heat and remove the canner lid.

Let jars sit in the water for 5 minutes before removing. This helps prevent siphoning – the loss of liquid from jars.

Use a jar lifter to remove jars and place them on a towel-covered counter. Let cool undisturbed for 12-24 hours before checking seals.

After Canning Care and Storage

Proper handling and storage of canned kiwi fruit is crucial for maintaining quality and ensuring food safety. Careful inspection, labeling, and storage practices help preserve the fruit’s flavor and texture for months to come.

Inspecting Sealed Jars

After the canning process, allow jars to cool completely for 12-24 hours. Remove the bands and check the seal by pressing the center of each lid. A properly sealed lid will not flex or pop.

Examine jars for any cracks, chips, or leaks. Discard any damaged jars or those with unsealed lids. Wipe down jar exteriors with a damp cloth to remove any residue.

Look for signs of spoilage such as bubbles, cloudiness, or discoloration in the liquid. If detected, do not consume the contents and discard the entire jar.

Labeling and Storing Canned Kiwi

Label each jar with the contents and date of canning. Use waterproof labels or permanent markers to prevent fading. Include processing time and headspace information for future reference.

Store jars in a cool, dark place between 50-70°F (10-21°C). Avoid areas prone to temperature fluctuations or excessive humidity. Keep jars away from direct sunlight to prevent color changes.

Use a jar lifter to handle jars carefully, avoiding unnecessary movement that could break the seal. Do not stack jars directly on top of each other to prevent seal damage.

For best quality, consume canned kiwi within 12-18 months. Regularly inspect stored jars for any signs of spoilage or seal failure.

Canning Safety and Best Practices

Proper canning techniques are essential for preserving kiwi fruit safely. Following established protocols helps prevent contamination and ensures high-quality results.

Preventing Contamination

Clean and sterilize all equipment before canning. Use hot, soapy water to wash jars, lids, and utensils. Sterilize jars in boiling water for 10 minutes. Keep lids in hot water until ready to use.

Prepare kiwi fruit by washing thoroughly and removing any blemishes. Cut into desired shapes, discarding any bruised or overripe sections.

Use tested canning recipes from reputable sources like university extension services or the National Center for Home Food Preservation. Follow instructions precisely, including processing times and methods.

Always use a boiling water canner for high-acid fruits like kiwi. Ensure jars are covered by at least 1-2 inches of water during processing.

Understanding Common Canning Issues

Seal failure is a frequent problem. Check for proper sealing by pressing the center of the cooled jar lid. If it flexes, refrigerate and use the contents promptly.

Discoloration may occur if kiwi is exposed to air during processing. Prevent this by leaving proper headspace and removing air bubbles before sealing jars.

Floating fruit is common with light syrups. Use a heavier syrup or raw pack method to minimize this issue.

Consult a master food preserver or local extension office for guidance on specific canning challenges. They can provide expert advice tailored to your situation and local conditions.