Presto precise Instructions And Recipes Manual page 20

Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (page 19) to prevent darkening during
preparation. Drain well.
Hot Pack: Add apples and syrup (page 19), juice, or water to a large pot and bring to a boil. Boil for 5 minutes, stirring
occasionally to prevent scorching. Pack hot apples in hot jars, leaving ½-inch headspace. Cover apples with hot syrup,
juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 20 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Wash, peel, core, and slice apples. If desired, place apple slices into ascorbic acid solution (page 19) to prevent darkening. Drain well.
Place slices in a large pot. Add ½ cup water. Heat quickly until apples are tender, stirring occasionally to prevent scorching. Press
through food mill or sieve. (If chunk style sauce is preferred, omit this step.) If desired, sweeten to taste. Reheat sauce to boiling. Pack
into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 15 minutes. For processing above 1,000 feet altitude, see page 19 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 (page 19) to prevent darkening during preparation. Drain well.
Hot Pack: Add apricots and syrup (page 19), juice, or water to a large pot and bring to a boil. Pack hot apricots, cut side down,
in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air
bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 20 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Raw Pack: Pack raw apricots, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving
½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 25 minutes. For processing above 1,000 feet altitude, see page 19 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 ½ cup hot syrup (page 19), juice, or water to
hot jars. Pack hot berries into jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch
headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Boiling water canning: Process pints 15 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Raw Pack: Use this method for softer berries such as raspberries and blackberries. Add ½ cup hot syrup (page 19), juice, or water
to hot jars. Pack raw berries into jars, leaving ½-inch headspace. Gently shake jars while filling to pack firmly without
crushing berries. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands.
Boiling water canning: Process pints 15 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
Stem and wash cherries. Remove pits, if desired. If pitted, place cherries in an ascorbic acid solution (page 19) 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 ½ cup hot syrup (page 19), juice, or water per quart of cherries. Cover pot and bring to
a boil. Pack hot cherries and cooking liquid in hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands.
Boiling water canning: Process pints 15 minutes. For processing above 1,000 feet altitude, see page 19 for recommended time.
CANNING RECIPES: FRUITS
APPLES
APPLESAUCE
APRICOTS
BERRIES (EXCEPT STRAWBERRIES)
CHERRIES
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