Fruits; Apples; Applesauce; Apricots - Presto 0175002 User Manual

When pressure canning at altitudes of 2,000 feet or below (dial gauge canner) or 1,000 feet or below (weighted gauge canner), process
according to specific recipe. When pressure canning above 2,000 feet altitude (dial gauge canner) or 1,000 feet (weighted gauge can-
ner), process according to the following chart.
Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (see above) to
prevent darkening during preparation. Drain well.
Hot Pack: Add apples and syrup (see above), juice, or water to a large pot; bring to a boil. Boil for
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 8 minutes . For processing above 2,000
feet altitude, see above for recommended pounds pressure .
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 8 minutes . For processing above
1,000 feet altitude, see above for recommended pounds pressure .
Wash, peel, core, and slice apples. If desired, place apple slices into ascorbic acid solution (see above) 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.
Dial Gauge Canner: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes . For processing
above 2,000 feet altitude, see above for recommended pounds pressure .
Weighted Gauge Canner: Process at 5 pounds pressure, pints 8 minutes and quarts 10 minutes . For process-
ing above 1,000 feet altitude, see above for recommended pounds pressure .
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 half and remove pits. Place apricots in an ascorbic acid solution (see above)
to prevent darkening during preparation. Drain well.
Hot Pack: Add apricots and syrup (page 4), juice, or water to a large pot; bring to a boil. Pack hot
Raw Pack: Pack raw apricots, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syr-
SYRUPS FOR CANNING FRUITS
Combine sugar and water in a large pot. Bring to a boil and keep syrup
hot while preparing fruit. Use as directed in recipe.
Syrup
Very Light
Light
Medium
Heavy
Altitude Chart for Canning Fruits
Altitude
1,001–2,000 ft .
2,001–4,000 ft .
4,001–6,000 ft .
6,001–8,000 ft .
Processing time is the same at all altitudes .
CANNING RECIPES: FRUITS
5 minutes, stirring occasionally. 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.
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 .
up, juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position
lids and secure with bands .
Sugar Water
½ cup 4 cups
1 cup 4 cups
1¾ cups 4 cups
2¾ cups 4 cups
Dial Gauge Canner Weighted Gauge Canner
Pints and Quarts
6 pounds
7 pounds
8 pounds
9 pounds

APPLES

APPLESAUCE

APRICOTS

2
Yield
4½ cups
4¾ cups
5 cups
5⅓ cups
Pints and Quarts
10 pounds
10 pounds
10 pounds
10 pounds