Go to: Canning Recipe Index

CANNING FRUITS
Fruits may be safely processed using the boiling water method. However, you may use, and some prefer, the pressure canning method.
Select firm, fully-ripened, but not soft fruit. Do not can overripe foods.
Maintaining Color with Antioxidants: Some fruits (apples, apricots, nectarines, peaches, and pears) tend to darken while they are being prepared. To prevent the darkening, place fruit in a solution of 3 grams (3,000 milligrams) ascorbic acid solution to 1 gallon of cold water. Ascorbic acid is available in different forms.

Pure Powdered Form: Use 1 teaspoon of pure powder, which weighs about 3 grams, per gallon of water.

Vitamin C Tablets: Buy 500 milligram tablets. Crush and dissolve 6 tablets per gallon of water.

Commercially prepared mixes of ascorbic and citric acid: Available under different brand names. Use according to manufacturer's directions found on the packaging.

Syrup for Canning:
Although fruit has better color, shape, and flavor when it is canned with a sugared syrup , it may be canned unsweetened if desired. Sugar is used for flavor only. It is not used in a high enough concentration to act as a preservative. White sugar is preferable to brown sugar for canning. Light corn syrup or honey may be used to replace up to one-half the sugar. If you wish to use sugar substitutes, follow package instructions.

The amount of sugar desirable to use in preparing syrup s will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit.


Use the syrup chart as a guideline for preparing the syrup needed for your canning recipe. Combine sugar and water in a large pot. Bring to a boil and keep syrup hot while preparing fruit. Use as directed in recipe.

For instruction on the boiling water canning method in a pressure canner, refer to Boiling Water Canning in the Pressure Canning Recipe Index.

Adjusting for High Altitude Canning:


Dial Gauge Pressure Canner: When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the Pressure Canning Chart below.

Weighted Gauge Pressure Canner: When pressure canning at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the Pressure Canning Chart below.

 

Boiling Water Method: When using the boiling water canning method at altitudes of 1,000 feet or below, process according to specific recipe. When canning at altitudes above 1,000 feet, increase processing time according to the Boiling Water Canning Chart below.


PROCEDURES AND RECIPES
Wash, peel, and core apples. Cut apples into slices, quarters, or halves. If desired, place apples into ascorbic acid solution to prevent darkening. Drain well.

Hot Pack: Add apples and syrup or water to a large pot and bring to a boil. Boil for 5 minutes. Pack hot apples in clean, hot Mason jars, leaving 1/2-inch headspace. Cover apples with hot syrup or water, leaving 1/2-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Processing Options

Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 8 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 8 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints and Quarts 20 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Wash, peel, and core apples. If desired, slice apples into ascorbic acid solution to prevent darkening. Drain well. Place slices in a large pot. Add 1/2 cup water. Heat quickly until tender, stirring occasionally to prevent burning. Press through food mill or sieve. If desired, sweeten to taste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints 8 minutes and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints 8 minutes and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints 15 minutes and Quarts 20 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold water and peel. Cut apricots in halves and remove pits. Place apricots in an ascorbic acid solution to prevent darkening during preparation. Drain well.

Hot Pack: Add apricots and syrup or water to a large pot and bring to a boil. Pack hot apricots, cut side down, in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Raw Pack: Pack raw apricots, cut side down, in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options
Pressure Canning (Hot and Raw Pack)
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Processing Hot Pack: Process Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

Processing Raw Pack: Process Pints 25 minutes and Quarts 30 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Choose ripe, sweet berries with uniform color. Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary.

Hot Pack: Use this method for firmer berries such as blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in a large pot with boiling water for 30 seconds and drain. Add 1/2 cup hot syrup or water to clean, hot Mason jars. Pack hot berries into jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options for Hot Pack
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 8 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 8 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

Raw Pack: Use this method for softer berries such as raspberries and blackberries. Add 1/2 cup hot syrup or water to clean, hot Mason jars. Pack raw berries into jars, leaving 1/2-inch headspace. Gently shake jars while filling to pack firmly without crushing berries. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options for Raw Pack
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints 8 minutes and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints 8 minutes and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints 15 minutes and Quarts 20 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Stem and wash cherries. Remove pits, if desired. If pitted, place cherries in an ascorbic acid solution to prevent darkening of the stem end. If canning whole cherries, prick each cherry with a clean needle to prevent splitting.

Hot Pack: Heat cherries in a large pot with 1/2 cup syrup or water per quart of cherries. Cover pot and bring to a boil. Pack hot cherries and cooking liquid in clean, hot Mason jars, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.


Processing Options for Hot Pack
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints 8 minutes and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints 8 minutes and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints 15 minutes and Quarts 20 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

Raw Pack: Add 1/2 cup hot syrup or water to each hot jar. Pack hot cherries into clean, hot Mason jars, leaving 1/2-inch headspace. Gently shake jars while filling. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options for Raw Pack
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Follow the directions for peaches, but do not dip in hot water to remove skins.

 

Wash fully-ripened but not soft peaches. Loosen skins by dipping peaches 1 minute in boiling water, then in cold water. Peel. Cut peaches in halves and remove pits. Slice if desired. Place peaches in an ascorbic acid solution to prevent darkening during preparation. Drain well.

Hot Pack: Add peaches and syrup or water to a large pot and bring to a boil. Pack hot peaches, cut side down, in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Raw Pack:
Pack raw peaches, cut side down, in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.


Processing Options
Pressure Canning (Hot and Raw Pack)
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Processing Hot Pack: Process Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

Processing Cold Pack: Process Pints 25 minutes and Quarts 30 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Wash pears. Peel, cut in half lengthwise, and core. Slice pears, if desired. Place pears in an ascorbic acid solution to prevent darkening during preparation. Drain well.

Hot Pack: Add pears and syrup or water to a large pot and bring to a boil. Boil 5 minutes. Pack hot pears in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Stem and wash firm, ripe plums. If plums are to be canned whole, prick each side with a fork. Freestone varieties may be cut in halves and pitted.

Hot Pack: Add plums and syrup or water to a large pot and bring to a boil. Boil 2 minutes. Cover pot and let stand 20 to 30 minutes. Pack hot plums in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Raw Pack: Pack raw plums firmly in clean, hot Mason jars, leaving 1/2-inch headspace. Cover with hot syrup or water, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.

Processing Options
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 10 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces.

Hot Pack: Add rhubard and 1/2 cup sugar per quart of rhubarb to a large pot. Let stand until juice appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving 1/2-inch headspace. Prepare jar rims. Adjust two-piece lids.
Processing Options
Pressure Canning
  Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 6 pounds pressure—Pints and Quarts 8 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 5 pounds pressure—Pints and Quarts 8 minutes. Follow manufacturer's instructions for proper canner procedure For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
Boiling Water Canning
  Process Pints and Quarts 15 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended time.

 

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Go to: Canning Recipe Index
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