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Wash cherries and remove stems. Remove pits, if desired. If canning
whole cherries, prick each cherry with a clean needle to prevent splitting.
Heat cherries with ½ cup syrup (see page 3) or water for each quart of
cherries. Cover pot and bring to a boil. Pack hot cherries and cooking
liquid in 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.
NECTARINES
Follow the directions for peaches, but do not dip in hot water to remove
skins.
Wash fully-ripened but not soft peaches. Loosen peach 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 (see page 3) to prevent darkening. Drain well. Add peaches
and syrup (see page 3) or water to a large pot and bring to a boil. Pack hot
peaches cut side down in clean, hot Mason 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 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.
Wash pears. Peel, cut in half lengthwise, and core. Slice pears, if desired.
Place pears in an ascorbic acid solution (see page 3) to prevent darkening.
Drain well. Boil pears 5 minutes in syrup (see page 3) or water. Pack hot
CHERRIES
PEACHES
PEARS
6
pears in clean, hot Mason 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 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.
Wash firm, ripe plums. Remove stems. If plums are to be canned whole,
prick each side with a fork. Freestone varieties may be cut in halves and
pitted. Heat plums to boiling in syrup (see page 3) or water. Boil 2 min-
utes. Cover pot and let stand 20 to 30 minutes. Pack hot plums in clean,
hot Mason 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 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.
Trim off leaves. Remove ends and cut into ½-inch to 1-inch pieces. Add
½ cup sugar to each quart of rhubarb. Let stand until juice appears. Heat
rhubarb slowly to boiling. Pack hot rhubarb in clean, hot Mason jars,
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.
PLUMS
RHUBARB
7
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