Fruits may be processed either in a boiling water bath or in a pressure canner.
When using pressure method, time processing very carefully because
fruits are easily overcooked. To keep peeled fruit from darkening before it
is packed,
place it in water to which ascorbic or citric acid has been added. These products
may be obtained at drug or grocery stores. Follow package directions, or drop
fruit in a solution of 1 gal. water, 2 tbsp salt and 2 tbsp vinegar. REDUCE
PRESSURE NORMALLY.
| FOOD |
Minutes to Cook After Control Jiggles |
Pounds Pressure |
Half Pint & Pint Jars |
Quart Jars |
Apples
Wash, pare and core and cut in pieces. Pack. Fill with syrup to within
1/2 inch from top. Or precook 3 minutes in syrup. Pack and add syrup.
Adjust lids and process. |
8 |
8 |
5 |
Applesauce
Cook applesauce (NOT IN PRESSURE COOKER) pack within 1/4 in. from top.
Adjust lids. Process. |
8 |
10 |
5 |
Apricots and Nectarines
Wash. Pack whole or halve and pit. Fill with syrup to within 1/2 inch from
top. Adjust lids. Process |
10 |
10 |
5 |
Berries (except Strawberries)
Wash. Stem. Pack. Fill with syrup to within 1/2 inch from top. Adjust lids.
Process. |
8 |
8 |
5 |
Cherries
Wash and stem. Pit. Pack. Fill with syrup to within 1/2 inch from top.
Adjust lids. Process. |
10 |
10 |
5 |
Figs
Wash. Leave stems on. Boil for 2 minutes. Prepare a thin syrup with this
water and boil figs in it for 5 minutes. Pack. Add 1 2/2 tsp lemon juice
per pint or 1 Tbsp per quart. Fill with syrup to within 1/2 inch from
top. Adjust lids. Process. |
10 |
10 |
5 |
Grapes
Wash and stem. Fill with syrup to within 1 1/2 inches from top. Adjust
lids. Process. |
8 |
8 |
5 |
Peaches
Wash dip peaches in boiling water, then cold water. Remove skins. Cut in
halves and remove pits. Pack. Fill with syrup to within 1/2 inch from
top. Adjust lids. Process.
|
10 |
10 |
5 |
Pears
Wash. Peel. Halve and core. Fill with syrup to within 1/2 inch from top.
Adjust lids. Process. |
10 |
10 |
5 |
Pineapple
Slice and peel. Remove eyes and core. Boil 5-10 minutes in medium syrup.
Pack. Fill with syrup to within 1/2 inch from top. Adjust lids. Process. |
15 |
15 |
5 |
Plums
Wash. prick skins. Fill with syrup within 1/2 inch from top. Adjust lids.
Process. |
10 |
10 |
5 |
Rhubarb
Wash. Cut in pieces. Pack. Add syrup to within 1/2 inch from top. Or cook
rhubarb sauce (NOT IN PRESSURE COOKER) and pack. Adjust lids and process. |
5 |
5 |
5 |
Strawberries
Wash and stem. Boil gently 3 minutes with 1/2 cup sugar for each quart
of fruit. Let stand overnight. Bring quickly to boil. Pack to within
1/2 inch from top. Adjust lids. Process in boiling water bath, not under
pressure - 15 minutes for pints and quarts. |
15 |
15 |
|
Tomatoes
Scald 1/2 minute. Place in cold water. Remove skins. Quarter. Add salt.
Pack Tightly. Or bring peeled and quartered tomatoes to a boil and then
pack to within 1/2 inch of top. Adjust lids. Process. |
25 |
25 |
10 |
Tomato Juice
Cook tomatoes and put through food press. Season and bring to boil. Fill
jars to within 1/4 inch from top. Adjust lids. Process. |
20 |
20 |
5 |
Reduce pressure normally.
At altitudes of 1,000 feet or higher use 15 lbs. instead of 10 lbs. pressure.
