Canning longans is a delightful way to preserve this sweet, juicy fruit for year-round enjoyment. Longans, also known as dragon eyes, are native to Southeast Asia and are popular for their unique flavor and texture. Here’s a step-by-step guide to making longan canned goods that you can proudly serve as a special treat or gift.
Ingredients
- Fresh longans (also called dragon eyes)
- Water
- Sugar
- Lemon juice
- Canning jars and lids
- Canning salt (optional, for pickling)
Equipment
- Large pot
- Sterilizer or boiling water bath
- Jar lifter
- Ladle
- Funnel
- Clean cloths or paper towels
Instructions
Step 1: Prepare the Longans
Select Fresh Longans: Choose longans that are firm, unbruised, and free from any signs of decay. Avoid those that are overly soft or have a musty smell.
Wash the Longans: Rinse the longans under cold running water to remove any dirt or impurities.
Peel the Longans: Using a sharp knife, make a small incision at the top of each longan. Gently twist the fruit to open it up, and then remove the shell and the seed.
Boil the Longans: In a large pot, bring water to a boil. Add the peeled longans and blanch them for about 2 minutes. This step helps to preserve the color and texture of the fruit.
Drain and Cool: Remove the longans from the boiling water using a slotted spoon or jar lifter. Place them in a bowl of ice water to cool down quickly.
Step 2: Prepare the Syrup
Make the Syrup: In the same pot, combine water and sugar. Heat the mixture until the sugar dissolves completely. Bring the syrup to a gentle boil and then reduce the heat to maintain a simmer.
Add Lemon Juice: To prevent discoloration and enhance the flavor, stir in a few tablespoons of lemon juice.
Step 3: Sterilize the Jars
Sterilize the Jars: Wash the canning jars and lids in hot, soapy water. Rinse them well and then place them in a large pot of boiling water for at least 10 minutes. This ensures that the jars are sterile and free of bacteria.
Remove the Jars: Using the jar lifter, carefully remove the jars from the boiling water and set them on a clean towel or dish rack.
Step 4: Pack the Jars
Pack the Jars: Fill each sterilized jar with the longans, leaving about 1⁄2 inch of headspace at the top.
Pour the Syrup: Carefully ladle the hot syrup over the longans, making sure to cover the fruit completely. If desired, you can add a pinch of canning salt for a pickled flavor.
Remove Air Bubbles: Use a clean, non-metallic utensil to gently tap the jars to release any air bubbles. Wipe the rim of each jar with a clean cloth or paper towel to remove any syrup or debris.
Step 5: Seal the Jars
Seal the Jars: Place the sterilized lids on top of the jars and screw on the rings until they are finger-tight.
Process the Jars: Return the filled jars to the pot of boiling water. Process the jars for 15 minutes (adjust the time based on altitude). The water should cover the jars by at least 1 inch.
Cool the Jars: After processing, remove the jars from the water using the jar lifter and place them on a clean towel or dish rack. Allow them to cool to room temperature.
Step 6: Check for Seal
- Check for Seal: Once the jars have cooled, check the seals by pressing down on the center of the lids. If they don’t move, the jars are sealed properly. If the lids are still flexible, the jars have not sealed and should be refrigerated and consumed within a few days.
Tips and Tricks
- Choose the Right Longans: Select longans that are firm and free from blemishes for the best results.
- Blanching Time: Adjust the blanching time based on the size of the longans. Larger fruits may require a longer blanching time.
- Syrup Consistency: The syrup should be thick enough to coat the longans but not so thick that it’s difficult to pour.
- Processing Time: Always refer to the most current canning guidelines, as processing times may vary based on altitude and other factors.
By following these steps, you’ll be able to enjoy homemade longan canned goods for months to come. Happy canning!