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Heat water and sugar together. Bring to a boil and pour over raw fruit in
jars to within ½-inch of top of jar. If using a hot pack rather than a raw
pack, bring water and sugar to a boil, add fruit, reheat to boiling, and fill
jars immediately to within ½-inch of top of jar.
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 canner), process according
to the following chart.
ALTITUDE CHART FOR CANNING FRUIT
Dial Gauge Canner
Altitude
Pints and Quarts
1,001–2,000 ft.
6 pounds
2,001–4,000 ft.
7 pounds
4,001–6,000 ft.
8 pounds
6,001–8,000 ft.
9 pounds
Processing time is the same at all altitudes.
Wash, peel, and core. Cut apples into slices, quarters, or halves. Place
apples in an ascorbic acid solution (see page 3) to prevent darkening.
Drain well. Boil apples in a light syrup (see page 3) or water for 5 minutes.
Pack hot apples in clean, hot Mason jars, leaving ½-inch headspace. Cover
apples with hot syrup or water, leaving ½-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 8
minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts
8 minutes. For processing above 1,000 feet altitude, see chart above for
recommended pounds of pressure.
APPLESAUCE
Wash, peel, and core apples. If desired, slice apples into an ascorbic acid
solution (see page 3) to prevent darkening. Drain well. Place slices in a
large pot. Add ½ cup water. Cook until apples are tender. Press through
Weighted Gauge Canner
Pints and Quarts
10 pounds
10 pounds
10 pounds
10 pounds
APPLES
4
food mill or sieve. Sweeten to taste, if desired. Reheat sauce to boiling.
Pack into clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 6 pounds pressure, pints 8 minutes and
quarts 10 minutes. For processing above 2,000 feet altitude, see page 4
for recommended pounds of pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints 8 minutes
and quarts 10 minutes. For processing above 1,000 feet altitude, see page
4 for recommended pounds of pressure.
Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1
minute in boiling water, then in cold water. Peel. Cut apricots in halves
and remove pits. Place apricots in an ascorbic acid solution (see page 3)
to prevent darkening. Drain well. Heat apricots and syrup (see page 3)
or water to boiling. Pack hot apricots cut side down in clean, hot Mason
jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving
½-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10
minutes. For processing above 2,000 feet altitude, see page 4 for recom-
mended pounds of pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts
10 minutes. For processing above 1,000 feet altitude, see page 4 for rec-
ommended pounds of pressure.
BERRIES (EXCEPT STRAWBERRIES)
Wash firm berries carefully, removing caps and stems. Heat berries in
boiling water for 30 seconds and drain. Add ½ cup hot syrup (see page 3)
or water to clean, hot Mason jars. Pack hot berries into jars, leaving ½-inch
headspace. Cover with hot syrup or water, leaving ½-inch headspace.
Adjust jar lids.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 8
minutes. For processing above 2,000 feet altitude, see page 4 for recom-
mended pounds of pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts
8 minutes. For processing above 1,000 feet altitude, see page 4 for rec-
ommended pounds of pressure.
APRICOTS
5
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