Water bath canning quince
Is it safe to water bath can quince and the water they were poached with, enough to cover the quince in the pan? I’m thinking about the acidity being diluted too much with all the water added. Do you recommend adding lemon juice. I’d like to can them without adding sweetener and sweeten them when I open them. Proposed use is for sauce to put on pancakes or desserts. I can thicken the pulp/liquid after I open them. Is this safe?
Lane County Oregon
We do not have a research based recipe for canning poached quince that I can find. They are similar in acidity to apples so what you are planning to use them for I would suggest making a fruit puree. You do not have to add sugar for safety. Hot puree is processed 20 minutes for pints and quarts in a boiling water canner.