Lychee canning recipe

[blubrry_7]

I have a quick question for all you canning pros out there...

My sister is absolutely obsessed with lychees. I'm trying to surprise her with a bunch of home canned lychees, but I'm hitting a major wall finding a good, solid canning recipe.

Everything I'm seeing online is super vague or doesn't look quite right for actual canning.

Has anyone ever successfully canned lychees at home? Got any tried and true recipes or methods you'd recommend?

I'm talking about water baths or pressure canning, which are just safe and delicious.

Totally appreciate any help you can throw my way to make my sister's lychee dreams come true! Thanks in advance!

 

[Defiant-Fee05]

For water bath canning, peel and pit fresh lychees, then pack them into sterilized jars with a light syrup (1:1 sugar and water). Leave1/2 inch headspace, remove air bubbles, and process in boiling water for 10–15 minutes. Let cool and store in a cool, dark spot. Hope your sis will love it!

 

[LadyWhistledown]

@blubrry_7 yeah, most people treated lychees like a high acid fruit, but they can sometimes be on the borderline.
to be extra safe, I always add a little bit of extra acid to the jars, like a teaspoon of bottled lemon juice or a quarter teaspoon of citric acid per pint jar.
This guarantees the acidity is high enough to be safe for water bath canning and to prevent botulism. Always make sure to use a recipe from a reputable source, like a university extension service