Presto Pressure Canner and cooker Operating Instructions And Recipes page 23

The amount of sugar desirable to use in preparing the syrup will depend on 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 below as a guideline for preparing the syrup needed for
your canning recipe. The syrup recipe may be doubled or tripled depending on
the packing method and amount of fruit being canned at one time.
To prepare the syrup, combine the sugar and water in a large pot; bring to a
boil. Keep the syrup hot while preparing the fruit. Use as directed.
Altitude Adjustments
The processing times for pressure canning given in the specific recipes are for
altitudes of 304 metres or below. When processing at an altitude of 305 metres
or above, process at 69 kPa (10 psi). The processing time is the same at all
altitudes.
The processing times for boiling water canning given in the specific recipes are
for altitudes of 304 metres or below. When processing at an altitude of
305 metres or above, process the jars according to the chart below:
01785 4033-017A CUL English weighted gauge induction canner.indd 23 01785 4033-017A CUL English weighted gauge induction canner.indd 23
Syrup Sugar per Quart of Water
Very Light
Light
Medium
Heavy
Altitude Chart for Boiling Water Canning Fruits
Altitude
305 to 914 metres
915 to 828 metres
1,829 to 2,438 metres
½ cup
1 cup
1¾ cups
2¾ cups
Increase Processing Time
5 minutes
10 minutes
15 minutes
23
Yield of Syrup
4½ cups
4¾ cups
5 cups
5⅓ cups
12/13/19 10:34 AM 12/13/19 10:34 AM