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Complete Guide to Home Canning Guide 2 Selecting, Preparing, and Canning Fruit and Fruit Products 2-2 2 Fruit and Fruit Products 2-3 2-5 2-5 2-7 2-7 2-8 2-9 2-9 2-6 2-6 2-10 2-10 2-11 2-12 2-12 2-13 2-14 2-14 2-15 2-15 2-16 2-16 2-17 2-18 2-18 2-19 2-19 Page 2-20 2-21 2-21 2-22 2-22 2-23 2-24 2-24 2-25 2-26 2-27 2-27 2-28 2-29 2-30 2-31 2-32 2-23 2-25 ...... Festive mincemeat pie filling Green pie filling tomato pie filling Peach Peach Peach applePeach salsa Apple pie filling Blueberry pie filling Cherry pie filling Spicy cranberry salsa salsa Mango ...... pressureProcess times canner in foods a dial-gauge for some acid Process times in foods a weighted-gauge pressure for some acid canner Pie fillings Rhubarb—stewed Zucchini-pineapple Fruit salsas Nectarines—halved or sliced or sliced Peaches—halved Pears—halved or sliced Pears, Asian–halved Pineapple Plums—halved or whole Grapefruit sections and Grape Grapes—whole Mango sauce Mango Mixed fruit Cantaloupe picklesCantaloupe pickles, added Cantaloupe no Cherries—whole Cranberry chutney orange Figs Fruit purees Applesauce Spiced apple rings applesSpiced crab Apricots—halved or sliced Berries—whole Berry syrup General Preparing using syrups and Apple butter Apple juice Apples—sliced Guide 2 Selecting, Preparing, and Canning Fruit Fruit and Products of Contents Table Section 2-4 2 Fruit and Fruit Products 2-5

Very sweetVery fruit. Try a small amount the first time to see if family your likesit. Sweet apples, sweet cherries, berries, grapes. Tart apples, apricots, cherries, gooseberries, nectarines, peaches, pears, plums. sourVery fruit. Try a small amount the first time to see if your familyit. likes Approximates natural sugar level in most fruits and adds the fewest calories. Fruits commonly Fruits commonly packed in syrup** ain fewer calories from Cups Sugar

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u -Pt Loa s ps a e ru For 9 M Cups Water y Light corn syrups or mild-flavored may be used to replace up to d using s using d 10 10 6-1/2 30 30 40 5-1/4 2-1/4 5 50 3-1/4 4-1/4 7-3/4 4-1/4 5-1/4 20 20 5-3/4 1-1/2 9 2-1/4 Approx. Sugar % Heat water and sugar together. Bring pour over fruits to a boil and raw in jars. together. sugar Heat water and

lighter syrups. It islighter syrups. recommended that lighter syrups . * This amount is also adequate for a 4-quart load. ** fruits Many that are packed typically syr in heavy Very Very Heavy Medium Heavy Very Very Light Light Syrup Preparing an Preparing Type Type half the table sugar called for in syrups. See the section, “Canned foods for special diets,” diets,” called for in foods for special syrups. the table sugar See the section,half “Canned for further discussion. 1-31 page Procedure: add fruit,jars hot packs, fill to boil, bring and into For reheat sugar water and to boil, immediately. Other sweeteners: sugar to make enough syrup make to of pints or quarts for a canner load sugar are provided syrup each for type. General doesIt and shape. prevent not Addingcolor, syrup canned fruit to helpsretain to its flavor, of thesespoilage The following foods. guidelines for preparing using syrups and offer a new “very light” fruits. syrup, content which approximates of many The sugar sugar the natural content five in of the each syrups is 10 increasedpercent. about by waterand Quantities of APPLE BUTTER Use Jonathan, Winesap, Stayman, Golden Delicious, MacIntosh, or other tasty apple varieties for good results.

8 lbs apples 2 cups 2 cups 2-1/4 cups 2-1/4 cups packed 2 tbsp ground 1 tbsp ground cloves

Yield: About 8 to 9 pints

Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and , stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes.Ken It is –done these if arethe Guide butter 2 remains Tables withmounded color onand the shading. spoon. We’ve Another separated way to thedetermine “process” when the buttertables iswith cooked the words adequately of the foodis to theyspoon go awith, small in quantity red, but thatonto text a plate. is just When for you a rimand of doesdoesn’t not stayseparate with thearound tables. the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized but should be clean and kept hot until filling. To presterilize jars, see page 1-14. Remove air bubbles and adjustApple headspace Butter if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Apple Butter in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 5�min 10 15 or�Pints Quarts 10 15 20

APPLE JUICEApple Juice Quality: Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed. Recommended process time for Apple Juice in a boiling-water canner

Procedure: Refrigerate juice for 24Process to 48 Time hours. at Altitudes Without of mixing, carefully pour off clear liquid and discardStyle sediment.Jar Strain clear0– liquid through1,001– a paperAbove coffee filter or double layers of damp cheesecloth.of PackHeat quickly,Size stirring1,000 occasionally, ft 6,000 until ft juice6,000 begins ft to boil. Fill immediately into sterile pintHot or quart jarsPints�or (see page5�min 1-14 to sterilize 10 jars), 15 or fill into clean hot half-gallon jars, leaving 1/4-inch headspace.Quarts Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Half-gallons 10 15 20

Apples, Sliced 2-6

Recommended process time for Apples, sliced in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints�or 20�min 25 30 35 Quarts

Applesauce 2 Fruit and Fruit Products 2-7 - Above 6,000 ft Above 6,000 ft 3,001– Above 6,000 ft 6,000 ft Above ft 6,000 Above 6,000 ft 3,001– 6,000 ft Above 6,000 ft 1,001– 1,001– 3,000 ft 6,000 ft 1,001– ft 6,000 1,001– 6,000 ft 1,001– 3,000 ft 1,001– 6,000 ft 10 15 20 Process Time at Altitudes of Process Time at Altitudes of 0– 0– 1,000 ft 1,000 ft 20�min5�min 25 10 30 15 35 Process Time at Altitudes of Process Time 0– ft 1,000 5�min10 10 15 15 20 of Process Time at Altitudes 0– 1,000 ft 5�min10 10 15 15 20 Process Time at Altitudes of 0– 1,000 ft 20�min 25 30 35 Process Time at Altitudes of Process Time 0– 1,000 ft 5�min10 10 15 15 20 Jar Size Pints�or Quarts Jar Size Pints�or Quarts Jar Size Half-pints or�Pints Quarts Jar Size Half-pints or�Pints Quarts Half-gallons Jar Size Pints�or Quarts Jar Size Pints�or Quarts Half-gallons Wash, peel, and core apples. To prevent slice apples core discoloration, apples. and into water con peel, To Wash, Ken – these are Guide 2 Tables with color and shading. We’ve separated the “process” separated We’ve shading. and color with 2 Tables Guide are these – Ken Ken – these are Guide 2 Tables with color and shading. We’ve separated the “process” 2 Tables with color and shading. Ken – these are Guide Applesauce Style of Pack Hot Recommended process time for Apples, sliced in a boiling-water canner Recommended process time for Apples, Applesauce Apples, Sliced Style Style of Pack of Pack Hot Hot Apples, Sliced Apple Juice sliced in a boiling-water canner Recommended process time for Apples, Juice in a boiling-water canner Recommended process time for Apple Apple Butter Apple Hot tables with the words of the food they go with, in red, but that text is just for you and you for just is text that but red, in with, go they food the of words the with tables tables. the with stay doesn’t a boiling-water canner for Apple Juice in process time Recommended in a boiling-water canner for Apple Butter process time Recommended Style of Pack Style of Pack Hot Juice Apple Style of Pack Hot Apple Butter in a boiling-water canner for Apple Butter process time Recommended tables with the words of the food they go with, in red, but that text is just for you and red, but that text is just for you of the food they go with, in tables with the words the tables. doesn’t stay with An average of 21 pounds is needed per canner load of 7 quarts; an average of 13-1/2 An average is needed of 21 pounds of 7 quarts; per canner load average an of 13-1/2 An average of 19 pounds is needed per canner load of 7 quarts; an average of 12-1/4 An average of 19 pounds is needed of 7 quarts; per canner load average an of 12-1/4 Select apples that are sweet, juicy, and crisp. For a tart flavor, add 1 to 2 pounds of Select a tart For apples crisp. and flavor, are sweet, that juicy, Select apples that are juicy, crispy, and preferably and both sweet tart. and Select crispy, apples are juicy, that Quality: tart apples 3 pounds of sweeter to each fruit. APPLESAUCE Quantity: pounds is needed of 9 pints. per A bushel canner load weighs yields 48 pounds and 14 to 19 quarts of sauce—an average of 3 pounds per quart. pages 2-31 and 2-32. pages 2-31 and hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Remove headspace. bubbles air leaving 1/2-inch hot jars with hot slices hot syrup and or water, adjustand if Wipe headspace needed. rims of jars withpaper a dampened clean towel. Adjust process. lids and Processing directions for canning sliced apples are or weighted-gauge canner given in a dial- on Quality: Procedure: poor quality products. make packs Place drained Raw taining 1-11). (see ascorbic acid page add 1 pint or very and water slices in saucepan large light, light, or medium syrup (see page 2-5) per of sliced apples. 5 pounds Boil 5 minutes, stirring to prevent occasionally burning. Fill APPLES—SLICED Quantity: pounds is needed of 9 pints. per bushel A load canner weighs yields 48 pounds and 16 to 19 pounds per quart. quarts—an average of 2-3/4 Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascor- bic acid (see page 1-11) to prevent browning. Placed drained slices in an 8 to 10-quart pot. Add 1/2 cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to a rolling boil. Fill hot jars with , leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Applesauce in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 20 25 Quarts 20 25 30 35

Spiced apple rings SPICED APPLE RINGS 12 lbs firm tart apples (maximum diameter, 2-1/2 inches) 12 cups sugar 6 cups waterRecommended process time for Spiced Apple Rings in a boiling-water canner 1-1/4 cups white vinegar (5%) 3 tbsp whole cloves Process Time at Altitudes of Style Jar 0– 1,001– Above 3/4 cup red ofhot Pack cinnamonSize or 1,000 ft 6,000 ft 6,000 ft 8 cinnamon sticks and RecommendedHot Half-pints process time10�min for Applesauce 15 in a boiling-water 20 canner 1 tsp red food coloringor�Pints (optional) Process Time at Altitudes of Yield: AboutStyle 8 to 9 pintsJar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Procedure:SpicedHot Wash crab apples. applesPints To prevent15�min discoloration, 20 peel 20 and slice one 25 apple at a time. Imme- diately cut crosswise intoQuarts 1/2-inch20 slices, remove 25 core area 30 with a melon 35 baller, and immerse in ascorbic acid (see page 1-11). To make , combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill hot jarsSpicedRecommended (preferably apple wide-mouth)ringsprocess time for with Spiced apple Crab rings Apples and in a hot boiling-water flavored canner syrup, leaving 1/2-inch headspace. Remove air bubbles andProcess adjust Time headspace at Altitudes if of needed. Wipe rims of jars with a dampenedStyle clean paperJar towel. Adjust0– lids and1,001– process.3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 Recommended process time for Spiced Apple Rings in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 10�min 15 20 or�Pints

2-8 Spiced crab apples

Recommended process time for Spiced Crab Apples in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 2 Fruit and Fruit Products 2-9 - Above ft 6,000 Above 6,000 ft 3,001– ft 6,000 Above 6,000 ft 3,001– 6,000 ft 1,001– ft 3,000 1,001– 6,000 ft 1,001– 3,000 ft 15�min20 20 25 20 30 25 35 of Process Time at Altitudes 0– 1,000 ft 10�min 15 20 Process Time at Altitudes of Altitudes at Time Process 0– ft 1,000 Process Time at Altitudes of 0– 1,000 ft 20�min 25 30 35 Pints Jar Size Pints Quarts Jar Size Half-pints or�Pints Jar Size Follow directions Follow for peaches. The boilingdip water removal and of skin process Remove apples, petals wash blossom and leave Puncture but stems attached. the An average is needed of 16 pounds of 7 quarts; per canner load average an of 10 Hot Recommended process time for Spiced Crab Apples in a boiling-water canner Recommended process time for Spiced Style of Pack Spiced crab apples Hot Spiced apple rings a boiling-water canner time for Spiced Apple Rings in Recommended process Style of Pack Hot Recommended process time for Applesauce in a boiling-water canner boiling-water a in Applesauce for time process Recommended Style of Pack Select mature firm, well-colored fruit quality of ideal for eating fresh. About 9 pints 9 About Procedure: fruit well if skins Wash are not removed;is optional. use use pack, and the either hot or raw 2-19) (See page process time. same pounds is needed of 9 pints. per A bushel canner load weighs yields 50 pounds and 20 to 25 pounds per quart. quarts—an average of 2-1/4 Quality: APRICOTS—HALVED OR SLICED APRICOTS—HALVED Quantity: stand overnight. Remove reheat bag, and drain syrup to boiling. into saucepan, a large Remove headspace. bubbles air Fill hot pint jars with apples hot syrup, leaving and 1/2-inch adjustand if Wipe headspace needed. rims of jars withpaper a dampened clean towel. Ad just process. lids and Procedure: and sugar and water, skin apple of each four times or toothpick. with ice pick Mix an vinegar, bring Add spices basket to a boil. or sieve, Using tied a blancher in or cheesecloth. a spice bag of the apples at a time in the boiling vinegar/syrup for 2 minutes. Place solution immerse 1/3 Cover let and syrup. add hot and crock or 2-gallon cooked apples in 1- clean spice a and bag 4 tsp whole cloves 4 sticks cinnamon cubes of fresh ginger root Six 1/2-inch Yield: SPICED CRAB APPLES apples5 lbs crab cups apple cider vinegar (5%) 4-1/2 cups water 3-3/4 cups sugar 7-1/2 BERRIES—WHOLE Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, , loganberries, mulberries, raspberries.

Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts—an average of 1-3/4 pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup (see page 2-5), if desired. Add 1/2 cup syrup, juice, or water to each clean jar.

Hot pack—For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat ber- ries in boiling water for 30 seconds and drain. Fill hot jars and cover with hot juice, leaving 1/2-inch headspace.

Raw pack—Fill hot jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paperBerries, towel. whole Adjust lids and process.

Recommended process time for Berries, whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints�or 15�min 20 20 25 Quarts Raw Pints 15 20 20 25 Quarts 20 25 30 35

Processing Berrydirections Syrup for canning berries in a dial- or weighted-gauge canner are given on pages 2-31 and 2-32.

BERRY SYRUPRecommended process time for Berry Syrup in a boiling-water canner

Juices from fresh or frozen blueberries,Process cherries, Time at Altitudesgrapes, ofraspberries (black or red), and straw- berries are Styleeasily made Jarinto toppings0– for use 1,001–on ice creamAbove and pastries. of Pack Size 1,000 ft 6,000 ft 6,000 ft Yield: AboutHot 9 half-pints.Half-pints 10�min 15 20 or�Pints Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice. Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (5 to 10 minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected Cantaloupe Pickles 2-10

Recommended process time for Cantaloupe Pickles in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 25 2 Fruit and Fruit Products 2-11 - Above ft 6,000 3,001– ft 6,000 Above 6,000 ft Above 6,000 ft 1,001– ft 3,000 1,001– 6,000 ft 1,001– 6,000 ft Process Time at Altitudes of Altitudes at Time Process 0– ft 1,000 15�min15 2020 20 20 25 20 25 30 25 35 Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft 10�min 15 20 Process Time at Altitudes of 0– 1,000 ft 15�min 20 25 Wash cantaloupe and cut into halves; cut cantaloupe and remove into 1 inch seeds. Wash Cut Jar Size Half-pints or�Pints Jar Size Pints�or Quarts Quarts Jar Size Pints Day One:Day

Carefully pour off Carefully vinegar into 8- to 10-quart a large solution bring and saucepan Cantaloupe Pickles Pickles in a boiling-water canner Recommended process time for Cantaloupe Style of Pack Hot Style of Pack Hot Recommended process time for Berry Syrup in a boiling-water canner time for Berry Syrup in a boiling-water Recommended process Berry Syrup Recommended process time for Berries, whole in a boiling-water canner a boiling-water in whole Berries, for time process Recommended Berries, whole Berries, Style Pack of Hot Raw Pints About 4 pint jars About Select fully green almost firm areareas and full size all but that cantaloupe to the touch in taloupe pieces into a medium-sized stockpot, cover set Bring and aside. remaining liquid to a 5 minutes. Return additional boil an boil and bring cantaloupe to the liquid syrup, and back fill hot cantaloupe pieces With1-inch a slotted jars,to a boil. spoon, into hot pint leaving Remove headspace. bubbles air Cover withheadspace. boiling hot syrup, leaving 1/2-inch adjust and Wipe ifheadspace needed. rims withjarsof paper dampeneda Adjusttowel. clean process. lids and Cover with plastic a food-grade lid or wrap let and stand overnight in the refrigerator (about 18 hours). Two: Day Add sugar;to a boil. stir Lower to dissolve. heat Add bring to a boil. cantaloupe and back hours). Remove can simmer untiland cantaloupe pieces 1 to 1-1/4 turn translucent (about Procedure: strips 5 pounds of pieces and place Weigh slices peel. Cut out of flesh and into 1 cubes.inch Place bowl. in red glass large pepper flakes,sticks,cinnamon cloves and ginger bag in a spice Combine watervinegarand in a tieand 4-quart the ends firmly. stockpot. Bring to a boil, then turn heat off. Add to the vinegar-water spice bag mixture, let and steep for 5 minutes, hot vinegar over Pour spice and bag melon pieces solution in the bowl. stirring occasionally. * including stem the area. Yield: 1 tsp ginger ground cups cider vinegar (5%) 4-1/2 2 cups water cups white sugar 1-1/2 cups packed light brown sugar 1-1/2 CANTALOUPE PICKLES CANTALOUPE 5 lbs of 1-inch cantaloupe cubes 2 medium underripe* (about cantaloupe) 1 tsp red pepper crushed flakes 2 one-inch cinnamon sticks 2 tsp cloves ground of jars with a dampened paper clean towel. Adjust process. lids and juice through a double layer of cheesecloth or jelly bag. Discard the dry the Discard a double jelly or of cheesecloth layer through juice bag. yield The the of pulp. in a sugar cups of to 5 cups. Combine with the juice 6-3/4 pressed 4-1/2 juice should be about a syrup make with whole fruit pieces, To minute. simmer 1 and bring to boil, saucepan, large as in simmer and save of the fresh 1 or 2 cups or frozen fruit, combine these with sugar, the half-pint fill Remove hot into and regularjars,syrup. making pint or heat, from skim off foam, Remove headspace. bubbles air adjust and headspace if Wipe needed. rims leaving 1/2-inch Berries, whole

Recommended process time for Berries, whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints�or 15�min 20 20 25 Quarts Raw Pints 15 20 20 25 Quarts 20 25 30 35

Berry Syrup

Recommended process time for Berry Syrup in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 10�min 15 20 or�Pints

Cantaloupe Pickles

Recommended process time for Cantaloupe Pickles in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 25

CANTALOUPE PICKLES, NO SUGAR ADDED 6 lbs of one-inch cantaloupe cubes (about 3 medium underripe* cantaloupe) 1 tsp flakes 2 one-inch cinnamon sticks 2 tsp ground cloves 1 tsp ground ginger 4-1/2 cups cider vinegar (5%) 2 cups water 3 cups Splenda®

*Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.

Yield: About 4 pint jars

Procedure: Follow the directions for Cantaloupe Pickles, weighing out 6 pounds of prepared cantaloupe cubes instead and substituting Splenda® when sugar would be added.

CHERRIES—WHOLE

Sweet or Sour

Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A lug weighs 25 pounds and yields 8 to 12 quarts—an average of 2-1/2 pounds per quart.

Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or ).

Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid (see page 1-11) to prevent stem-end discoloration. If canned unpit- ted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white grape juice, or syrup. If syrup is desired, select and prepare preferred type as directed on page 2-5.

Hot pack—In a large saucepan add 1/2 cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill hot jars with cherries and cooking liquid, leaving 1/2-inch headspace.

Raw pack—Add 1/2 cup hot water, juice, or syrup to each jar. Fill hot jars with drained cher- ries, shaking down gently as you fill. Add more hot liquid, leaving 1/2-inch headspace.

2-12 2 Fruit and Fruit Products 2-13 Above 6,000 ft Above 6,000 ft Above 6,000 ft Above 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft Above 6,000 ft Above 6,000 ft 1,001– 3,000 ft 1,001– 3,000 ft 1,001– 3,000 ft 1,001– 3,000 ft 1,001– 6,000 ft 1,001– 6,000 ft 45�min50 50 55 55 60 60 65 Process Time at Altitudes of 0– 1,000 ft 45�min50 50 55 55 60 60 65 Process Time at Altitudes of 0– 1,000 ft Process Time at Altitudes of 0– 1,000 ft 15�min20 2025 25 20 30 30 25 35 35 40 Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft 15�min20 2025 25 20 30 30 25 35 35 40 Process Time at Altitudes of 0– 1,000 ft 10�min 15 20 Process Time at Altitudes of 0– 1,000 ft 10�min 15 20 Pints Quarts Jar Size Pints Quarts Jar Size Jar Size Pints Quarts Quarts Jar Size Pints Quarts Quarts Jar Size Half-pints Jar Size Half-pints Rinse cranberries well. Combine ingredients all oven. inBring Dutch a large to Hot Recommended process time for Figs in a boiling-water canner Style of Pack Figs Hot canner Recommended process time for Cranberry-Orange Chutney in a boiling-water Style of Pack Hot Cranberry Orange chutney Recommended process time for Figs in a boiling-water canner Recommended process time for Figs Style of Pack Recommended process time for Cherries, whole in a boiling-water canner Recommended process time for Cherries, Figs Recommended process time for Cranberry-Orange Chutney in a boiling-water canner Recommended process time for Cranberry-Orange Style Cherries, whole of Pack Hot Style of Pack Hot Raw Pints�or Cranberry Orange chutney Style of Pack Hot Raw Pints�or Cherries, whole Cherries, canner in a boiling-water for Cherries, whole process time Recommended Other dried spices be can added to taste (for example, cloves, dry or cayenne , About 8 half-pint About jars Note: pepper). Add or adjust spices during the simmering period. tender. Stir often to prevent Filltender. Remove sticks discard. the hot and cinnamon scorching. Remove headspace. bubbles adjust air and intochutney hot half-pint jars, leaving 1/2-inch headspace if Wipe needed. rims of jars with a dampened paper clean towel. Adjust lids and process. Yield: Procedure: a boil over high heat; reduce simmer gently heat and for 15 minutes or until cranberries are 1-1/2 cups white sugar 1-1/2 cups packed brown sugar 1-1/2 2 cups white distilled vinegar (5%) 1 cup fresh ginger grated 4 tsp peeled, 3 sticks cinnamon CRANBERRY ORANGE CHUTNEY 24 ounces fresh whole cranberries 2 cups chopped onion white 2 cups golden raisins Processing directions for canning cherries canner are or weighted-gauge given in a dial- on 2-32. pages 2-31 and Remove bubbles adjust air and if headspace Wipe needed. rims of jarswith a dampened paper towel. Adjustclean process. and lids Cherries, whole

Recommended process time for Cherries, whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 20 25 Quarts 20 25 30 35 Raw Pints�or 25 30 35 40 Quarts FIGS Important: All home-canned Figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism. Cranberry Orange chutney Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints—an average of 2-1/2 pounds yields 1 quart. Recommended process time for Cranberry-Orange Chutney in a boiling-water canner Quality: Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid Process Time at Altitudes of overripe figs with very soft flesh. Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Procedure:Hot Wash figs Half-pintsthoroughly 10�minin clean water. 15 Drain. 20Do not peel or remove stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in light syrup (see page 2-5) for 5 min- utes. Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs andFigs cooking syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust head- space if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Figs in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 45�min 50 55 60 Quarts 50 55 60 65

FRUIT PUREES Important: These recommendations should not be used with figs, tomatoes, cantaloupe and other melons, papaya, ripe mango or coconut. There are no home canning recommendations available for purees of these products.

Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slow- ly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into hot jars, leaving 1/4-inchFruit Puréesheadspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Fruit Purees in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints�or 15�min 20 25 Quarts

Processing directions for canning purees in a dial- or weighted-gauge canner are given on pages2-31 Grapefruitand 2-32. and Orange Sections 2-14

Recommended process time for Grapefruit and Orange Sections in a boiling-water canner Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Raw Pints�or 10�min 15 20 Quarts

Grape Juice

Recommended process time for Grape Juice in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints�or 5�min 10 15 Quarts Half-gallons 10 15 20 2 Fruit and Fruit Products 2-15 - - - Above 6,000 ft Above 6,000 ft Above 6,000 ft 1,001– 6,000 ft 1,001– 6,000 ft 1,001– 6,000 ft ruit 10 15 20 Process Time at Altitudes of 0– 1,000 ft 5�min 10 15 Process Time at Altitudes of 0– 1,000 ft 10�min 15 20 Process Time at Altitudes of Process Time 0– 1,000 ft 15�min 20 25 Jar Size Pints�or Quarts Jar Size Pints�or Quarts Half-gallons Jar Size Pints�or Quarts Wash and peel and fruit remove and Wash white tissue to prevent a bitter taste. If you use Wash and stem and grapes. Place grapes add boiling Wash and water to cover in a saucepan An average of 24-1/2 pounds is needed of 7 quarts; per canner load average an An average of 24-1/2 An averageneeded 15 pounds is of of 7 quarts; per canner load average an of 13 Style of Pack Hot Recommended process time for Grape Juice in a boiling-water canner Recommended process time for Grape Grape Juice Style of Pack Raw Recommended process time for F process time Recommended canner Purees in a boiling-water Sections Grapefruit and Orange and Orange Sections in a boiling-water Recommended process time for Grapefruit canner Fruit Purées Fruit Style of Pack Hot Selectmature, sweet firm, fruit quality of ideal for eating fresh.orange The flavor of Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cook or fresh eating for quality ideal of fruit mature firm, well-colored, sweet,Select clear liquid and save; liquid and sediment.clear discard a paper If strain coffee through filter desired, for a sweeten and Add juice to a saucepan cleareris dis stir juice. to taste. Heat and until sugar solved. Continue stirring heating with occasional until juice begins Fill to boil. into hot or sterilize empty leavingpresterilized pint quart (To 1/4-inch and headspace. jars immediately, Wipe rims of jars with a dampened paper clean towel. Adjust lids and jars, see 1-14.) page process. ing. Procedure: grapes.slowly simmer Heat and until skin is soft. jelly or double a damp bag Strain through layers Refrigerate of cheesecloth. juice for 24 to 48 hours. mixing, Without carefully pour off GRAPE JUICE Quantity: of 9 pints. weighsof 16 pounds per yields A lug canner load and 26 pounds quarts 7 to 9 of pounds per quart. juice—an average of 3-1/2 Quality: Processing directions for canning sections or weighted-gauge canner are given in a dial- 2-32. on pages 2-31 and bles adjust and if Wipe headspace needed. rims of jars with a dampened paper clean towel. Adjust process. lids and sections is best if the sections are parts canned with equal of grapefruit. Grapefruit be may citrus juice or syrup. oranges. Sectionscanned without be in your packed of water, choice may Procedure: syrup,prepare a very light, light, or medium syrup bring 2-5) and (see Fill page to boil. hot Remove headspace. bub air juice or hot syrup, leaving 1/2-inch jars with sections water, and GRAPEFRUIT ORANGE SECTIONS AND Quantity: yields 2 pounds is neededpounds of 9 pints—an per canner load average 1 quart.of about Quality: Fruit Purées

Recommended process time for Fruit Purees in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints�or 15�min 20 25 Quarts

Grapefruit and Orange Sections

Recommended process time for Grapefruit and Orange Sections in a boiling-water canner Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Raw Pints�or 10�min 15 20 Quarts

Grape Juice

Recommended process time for Grape Juice in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints�or 5�min 10 15 Quarts Half-gallons 10 15 20

GRAPES—WHOLE Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes—an average of 2 pounds per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes harvested 2 weeks before they reach optimum eating quality.

Procedure: Stem, wash, and drain grapes. Prepare very light, or light syrup (see page 2-5).

Hot pack—Blanch grapes in boiling water for 30 seconds. Drain, and proceed as for raw pack.

Raw pack—FillGrapes, hot wholejars with grapes and hot syrup, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Grapes, whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints�or 10�min 15 15 20 Quarts Raw Pints 15 20 20 25 Quarts 20 25 30 35

MANGO MangoCHUTNEY chutney 11 cups or 4 lbs chopped unripe (hard) mango, either Tommy Atkins or Kent varieties 2-1/2 cups or 3/4 lb finely chopped yellow onion 2-1/2 tbsp grated fresh ginger 1-1/2 tbsp finelyRecommended chopped freshprocess garlic time for Mango Chutney in a boiling-water canner 4-1/2 cups sugar Process Time at Altitudes of 3 cups white distilled vinegar (5%) Style Jar 0– 1,001– Above 2-1/2 cups goldenof Pack raisins Size 1,000 ft 6,000 ft 6,000 ft 1-1 tsp canningHot Half-pints 10�min 15 20 4 tsp chili or�Pints

2-16

Mango Sauce

Recommended process time for Mango Sauce in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 15�min 20 25 2 Fruit and Fruit Products 2-17 -

Above 6,000 ft 3,001– 6,000 ft Above 6,000 ft Above 6,000 ft 1,001– 3,000 ft 1,001– 6,000 ft 1,001– 6,000 ft Process Time at Altitudes of Process Time 0– 1,000 ft 10�min15 1520 20 15 25 20 20 30 25 35 10�min 15 20 Process Time at Altitudes of 0– 1,000 ft 15�min 20 25 Process Time at Altitudes of 0– 1,000 ft Half-pints or�Pints Jar Size Pints�or Quarts Quarts Jar Size Half-pints Jar Size Store in a dark place, away from direct from Store away in light, place, a dark to preserve of the the color Wash, peel, and separate mango flesh from seed. Chop mango flesh Chopmango chunks into flesh from seed. separate and mango peel, Wash, Wash all produce well. Peel, core and chop mangoes into 3/4-inch cubes. Chop into chop core 3/4-inch mangoes and well. Peel, produce all Wash Handling greenHandling mangoes may irritate the skin of some people in way as the same Handling greenHandling mangoes may irritateskin the some of people inway as the same

Hot Recommended process time for Mango Sauce in a boiling-water canner Recommended process time for Mango Style of Pack Hot Mango Sauce Recommended process time for Mango Chutney in a boiling-water canner Recommended process time for Mango Style of Pack Mango chutney Style of Pack Hot Raw Pints Recommended process time for Grapes, whole in a boiling-water canner in a boiling-water for Grapes, whole process time Recommended Grapes, whole Grapes, About 6 half-pint About jars About 6 pint 6 jars About Procedure: purée inand Combine ingredients processor until all or food smooth. in a 6- to 8- quart oven Dutch or stockpot heat on medium-high heat, and with continuous stirring, until Yield: Notes:Storage is best This sauce used withincanned sauce. 4 to 6 months; otherwise, discoloration may occur. 1/8 tsp nutmeg ground 1/8 Caution: this reaction, avoid wear plastic or To (Theypoison ivy. belong plant family.) to the same rubber gloves while working with green raw mango. Do not touch your face, lips or eyes after touching or cutting green raw mangoes until all traces are washed away. 6 tbsp honey 4 tbsp lemon juice bottled cup sugar 3/4 tsp acid (7500 milligrams) ascorbic 2-1/2 tsp cinnamon ground 1/8 MANGO SAUCE MANGO lbs mango puree (use slightly underripe to just-ripe mango) cups or 3-1/4 5-1/2 all other ingredients all 25 minutes, Reduce simmer heat and bring stirring to a boil. and back Re headspace. Fill into pint hot chutney hot or half-pint jars, leaving 1/2-inch occasionally. move bubbles air adjustand if Wipe headspace needed. rims of jars with a dampened clean paper towel. Adjust process. lids and Yield: Procedure: using 6 one-second (Do not pulses per batch. food processor cubes in food processor, mango finelygarlic, chop and grate ginger. dice onion, peeland hand, By puree or chop too finely.) vinegar and Mix 8- to 10-quart in sugar an stockpot. minutes. boil 5 Add and Bring a boil, to Caution: this reaction, avoid wear plastic or To (Theypoison ivy. belong plant family.) same to the rubber gloves while working withgreen raw mango. Do touch your not face, lipsor eyes after touching or cutting green raw mangoes until all traces are washed away. Grapes, whole

Recommended process time for Grapes, whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints�or 10�min 15 15 20 Quarts Raw Pints 15 20 20 25 Quarts 20 25 30 35

Mango chutney

Recommended process time for Mango Chutney in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 10�min 15 20 or�Pints

the mixture reaches 200°F. The mixture will sputter as it is being heated, so be sure to wear Mango Sauce gloves or oven mitts to avoid burning skin. Fill hot sauce into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Mango Sauce in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 15�min 20 25

MIXED FRUIT COCKTAIL 3 lbs peaches 3 lbs pears 1-1/2 lbs slightly underripe seedless green grapes 10-oz jar of maraschino cherries 3 cups sugar 4 cups water

Yield: About 6 pints

Procedure: Stem and wash grapes, and keep in ascorbic acid solution (see page 1-11). Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes. Peel, halve, and core pears. Cut into 1/2-inch cubes, and keep in solution with grapes and peaches. Combine sugar and water in a saucepan and bring to boil. DrainMixed mixed Fruitfruit. Cocktail Add 1/2 cup of hot syrup to each hot jar. Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Mixed Fruit Cocktail in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Raw Half-pints 20�min 25 30 35 or�Pints

NECTARINES—HALVEDPeaches, halved or slicedOR SLICED Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an average of 2-1/2 pounds per quart. Recommended process time for Peaches, halved or sliced in a boiling-water canner

Quality: Choose ripe, mature fruitProcess of ideal Time quality at Altitudes for eating of fresh or cooking. Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft 2-18 Hot Pints 20�min 25 30 35 Quarts 25 30 35 40 Raw Pints 25 30 35 40 Quarts 30 35 40 45

Pears, halved

Recommended process time for Pears, halved in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 Quarts 25 30 35 40 2 Fruit and Fruit Products 2-19 - - - Above 6,000 ft Above 6,000 ft Above 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft 1,001– 3,000 ft 1,001– 3,000 ft 1,001– 3,000 ft Process Time at Altitudes of 0– 1,000 ft 20�min25 25 30 30 35 35 40 Process Time at Altitudes of 0– 1,000 ft 20�min 25 30 35 Process Time at Altitudes of 0– 1,000 ft 20�min25 252530 30 30 30 35 35 35 35 40 40 40 45 Jar Size Pints Quarts Jar Size Pints Jar Size or�Pints Quarts Quarts Dipfruit in boiling until water for 30 to 60 seconds skins Dip loosen. quickly in Follow directions Follow for peaches except do not dip in water or remove hot skins. An average of 17-1/2 pounds is needed of 7 quarts; per canner load average an of An average of 17-1/2 An average of 17-1/2 pounds is needed pounds of 7 quarts; per canner load average an of An average of 17-1/2 Pears, halved Recommended process time for Pears, halved in a boiling-water canner Raw Pints Style of Pack Hot Recommended process time for Peaches, halved or sliced in a boiling-water canner Recommended process time for Peaches, Style of Pack Hot Peaches, halved or sliced Recommended process time for Mixed Fruit Cocktail in a boiling-water canner Recommended process time for Mixed Style of Pack Raw Half-pints Mixed Fruit Cocktail Choose ripe, fruit mature quality of ideal for eating fresh or cooking. Choose ripe, fruit mature quality of ideal eating for fresh or cooking. Quantity: 11 pounds is needed of 9 pints. per A bushel load canner weighs yields 50 pounds and 16 to pounds per quart. 25 quarts—an average of 2-1/2 Quality: Processing directions or weighted-gauge canner are given for canning peaches in a dial- on 2-32. pages 2-31 and PEARS—HALVED Raw pack—Fill hot jars with raw fruit, cut side down, and add hot water, juice, or syrup, leav pack—Fill hot jars with fruit, add hot water, and raw Raw side down, cut headspace. ing 1/2-inch Remove bubbles adjust air and if headspace Wipe needed. rims of jars with a dampened paperclean towel. Adjust process. lids and juice. Raw packs make poor quality peaches. make packs Raw juice. bring or juice and to boil. drained place fruit saucepan a large in syrup, water, Hot pack—In Place halves in headspace. lay Fill hot jars with leaving hot fruit cooking 1/2-inch and liquid, ers,side down. cut Procedure: prevent remove darken slip water and in off half, cold slice if skins. pits and desired. To Cut Prepare boil a very and ing, keep peeled fruit light, (see 1-11). page in solution ascorbic acid apple or white juice, grapelight, or medium syrup peaches in water, (see 2-5) or pack page Quantity: 11 pounds is needed of 9 pints. per A bushel canner load weighs yields and 48 pounds 16 to pounds per quart. 24 quarts—an average of 2-1/2 Quality: Procedure: fruit time. process use pack, use the same and and either hot or raw Wash OR SLICED PEACHES—HALVED Mixed Fruit Cocktail

Recommended process time for Mixed Fruit Cocktail in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Raw Half-pints 20�min 25 30 35 or�Pints

Peaches, halved or sliced

Recommended process time for Peaches, halved or sliced in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 Quarts 25 30 35 40 Raw Pints 25 30 35 40 Quarts 30 35 40 45 Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution (see page 1-11). Prepare a very light, light, or medium syrup (see page 2-5) orPears, pack halved pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill hot jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Pears, halved in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 Quarts 25 30 35 40

Processing directions for canning pears in a dial- or weighted-gauge canner are given on pages 2-31 and 2-32.

PEARS, ASIAN —HALVED OR SLICED Important: All home-canned Asian Pears must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism.

Quantity: An average of 17-19 pounds is needed per canner load of 7 quarts; an average of 11-13 pounds is needed per canner load of 9 pints.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Wash and peel pears. Cut lengthwise in halves and remove cores. Slice, if desired. To prevent discoloration, keep pears in an ascorbic acid solution (see page 1-11). Prepare a very light, light, or medium syrup (see page 2-5)or pack pears in apple juice, white grape juice, or water.

Hot pack – Boil drained pears 5 minutes in syrup, juice or water. Fill hot jars with hot fruit and cover withPears, boiling Asian cooking – halved liquid, or sliced leaving 1/2-inch headspace. Add 1 tablespoon bottled lemon juice per pint jar or 2 tablespoons per quart jar. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Asian Pears, halved or sliced in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 Quarts 25 30 35 40

2-20 Pineapple

Recommended process time for Pineapple in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 20 25 Quarts 20 25 30 35

Plums, halved or whole

Recommended process time for Plums, halved or whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot�and Pints 20�min 25 30 35 Raw Quarts 25 30 35 40 2 Fruit and Fruit Products 2-21 Above 6,000 ft Above 6,000 ft Above 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft 1,001– 3,000 ft 1,001– 3,000 ft 1,001– 3,000 ft Process Time at Altitudes of 0– 1,000 ft 20�min25 25 30 30 35 35 40 20�min25 25 30 30 35 35 40 Process Time at Altitudes of Process Time 0– 1,000 ft Process Time at Altitudes of 0– 1,000 ft 15�min20 20 25 20 30 25 35 Jar Size Jar Size Pints Pints Quarts Pints Quarts Jar Size Quarts Stem and wash plums. Plums may be packed in water or syrup. To can whole, can To be in Stemsyrup. packed water or plums. Plums wash may and Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube. Pineapple Slice or cube. pineapple. remove and Peel eyes Wash fiber. tough and An average of 14 pounds is needed of 7 quarts; per canner load average an of 9 An averageneeded 21 pounds is of of 7 quarts; per canner load average an of 13 Recommended process time for Plums, halved or whole in a boiling-water canner Recommended process time for Plums, Style of Pack Plums, halved or whole Style of Pack Hot Hot�and Raw Recommended process time for Pineapple in a boiling-water canner Recommended process time for Pineapple Hot Pineapple Pears, Asian – halved or sliced or halved – Asian Pears, canner in a boiling-water or sliced halved Asian Pears, time for process Recommended Style of Pack Select fruit mature deep-colored, quality of ideal for eating fresh Plums or cooking. Select firm, ripe pineapples. Remove bubbles air adjust and headspace if Wipe needed. rims of jars with a dampened paperclean towel. Adjust process. lids and stand 20 to 30 minutes. Fill hot jars with cooking hot plums and liquid or syrup, leaving headspace. 1/2-inch water hot or syrup,Add leaving pack—Fill hot jars with plums, raw packing firmly. Raw headspace. 1/2-inch prick skins on two sides of plums with fork to prevent splitting. Freestone varieties be may If pitted. you and halved use syrup, prepare very light, light, or medium syrup to according directions 2-5. on page to hot water or hot syrup plums Hot pack—Add let boil 2 minutes. and Cover and saucepan quarts—an average of 2 pounds per quart. Quality: be in packed water or syrup. may Procedure: PLUMS—HALVED OR WHOLE PLUMS—HALVED Quantity: pounds is needed of 9 pints. per A bushel canner load weighs yields and 56 pounds 36 22 to air bubbles adjustair and Wipe headspace if needed. rims of jars with a dampened paper clean towel. Adjust process. lids and Quality: Procedure: apple juice, white grape juice, or in very in be packed water, may light, light, or medium syrup simmer 10 or juice, and add pineapple to syrup, saucepan, a large water, (see 2-5). In page Remove headspace. minutes. Fill hot jars leaving with hot pieces cooking 1/2-inch and liquid, PINEAPPLE Quantity: is neededpounds of 9 pints—an per canner load average of 3 pounds per quart. Pears, Asian – halved or sliced

Recommended process time for Asian Pears, halved or sliced in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 20�min 25 30 35 Quarts 25 30 35 40

Pineapple

Recommended process time for Pineapple in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 20 25 Quarts 20 25 30 35

Plums, halved or whole

Recommended process time for Plums, halved or whole in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot�and Pints 20�min 25 30 35 Raw Quarts 25 30 35 40

Processing directions for canning plums in a dial- or weighted-gauge canner are given on pages 2-31 and 2-32.

RHUBARB—STEWED Quantity: An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts—an average of 1-1/2 pounds per quart.

Quality: Select young, tender, well-colored stalks from the spring or late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large sauce- pan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. FillRhubarb, hot jars without stewed delay, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Rhubarb, stewed in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints�or 15�min 20 25 Quarts

Process directions for canning rhubarb in a dial- or weighted-gauge canner are given on pages 2-31 and 2-32.Zucchini-Pineapple

ZUCCHINI-PINEAPPLE 4 qts cubed or shredded zucchini 46 oz cannedRecommended unsweetened pineappleprocess time juice for Zucchini-Pineapple in a boiling-water canner 1-1/2 cups bottled lemon juice Process Time at Altitudes of 3 cups sugarStyle Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Yield: AboutHot 8 to 9 pintsHalf-pints 15�min 20 25 or�Pints Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill hot jars with 2-22 Spicy Cranberry Salsa

Recommended process time for Spicy Cranberry Salsa in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 10�min 15 20 or�Pints 2 Fruit and Fruit Products 2-23 Above 6,000 ft Above ft 6,000 Above 6,000 ft Above 6,000 ft Above 6,000 ft Above 6,000 ft 1,001– 6,000 ft 1,001– ft 6,000 1,001– 6,000 ft 1,001– 6,000 ft 1,001– 6,000 ft 1,001– 6,000 ft 15�min 20 25 Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft 15�min 20 25 10�min 15 20 Process Time at Altitudes of at Altitudes Time Process 0– ft 1,000 15�min 20 25 10�min 15 20 15�min 20 25 Process Time at Altitudes of 0– 1,000 ft Process Time at Altitudes of 0– 1,000 ft Process Time at Altitudes of 0– 1,000 ft Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft Half-pints or�Pints Half-pints or�Pints Half-pints or�Pints Jar Size Pints�or Quarts Half-pints or�Pints Jar Size Pints�or Quarts Jar Size Jar Size Jar Size Jar Size Combine ingredients all except cranberries oven. in Dutch a large Bring to a boil Wear plastic or rubber gloves Wear hot peppers cutting when and handling or wash Hot Hot Hot Hot Recommended process time for Spicy Cranberry Salsa in a boiling-water canner Recommended process time for Spicy Cranberry Salsa in a boiling-water Style of Pack Spicy Cranberry Salsa Style of Pack Recommended process time for Zucchini-Pineapple in a boiling-water canner Recommended process time for Zucchini-Pineapple Zucchini-Pineapple Cranberry Salsa in a boiling-water canner Recommended process time for Spicy Style of Pack Spicy Cranberry Salsa Rhubarb, stewed Style of Pack canner time for Rhubarb, stewed in a boiling-water Recommended process Style of Pack Hot Recommended process time for Zucchini-Pineapple in a boiling-water canner time for Zucchini-Pineapple in a Recommended process Zucchini-Pineapple Recommended process time for Rhubarb, stewed in a boiling-water canner in a boiling-water for Rhubarb, stewed process time Recommended Rhubarb, stewed Style Pack of Hot About 6 pint jars About Fill the hot mixture into hot pint jars, leaving 1/4-inch headspace. Leave headspace. saucepot over low Fill the hot mixture into hot pint jars, leaving 1/4-inch heat whilejars. filling Removeair bubbles and adjust headspace if Wipeneeded. jarsrims of with a dampened paper towel. Adjust clean process. lids and Yield: Procedure: over high heat; reduce boil gently for 5 minutes. heat slightly and Add cranberries, reduce mixture simmer heat slightly and for 20 minutes, stirring to prevent occasionally scorching. 6 tbsp clover honey fresh whole cranberries lbs) rinsed, 12 cups (2-3/4 *Caution: with water before and or eyes. soap touching your thoroughly face hands 6 cups chopped red onion 4 finely chopped large peppers*Serrano cups water 1-1/2 cups cider vinegar (5%) 1-1/2 1 tbsp canning salt cups sugar 1-1/3 FRUIT SALSAS SPICY CRANBERRY SALSA hot mixture and cooking liquid, leaving 1/2-inch headspace. Remove headspace. bubbles adjust air and mixturehot leaving cooking 1/2-inch liquid, and if Wipeheadspace needed. rims of jars with paper a dampened towel. Adjust clean lids and process. MANGO SALSA 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes) 1-1/2 cups diced red bell pepper 1/2 cup finely chopped yellow onion 1/2 tsp crushed red pepper flakes 2 tsp finely chopped garlic 2 tsp finely chopped ginger 1 cup light brown sugar 1-1/4 cups cider vinegar (5%) 1/2 cup water

Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.

Yield: About 6 half-pint jars

Procedure: Wash all produce well. Peel and chop mango into 1/2-inch cubes. Dice bell pep- per into 1/2-inch pieces. Finely chop yellow onions. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes. Fill hot solids into hot half-pint jars, leaving 1/2-inch headspace.Mango Cover Salsawith hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Mango Salsa in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 10�min 15 20

PEACH SALSA Procedure: Follow directions for Mango Salsa using diced hard, underripe but yellow peaches Peach-Apple Salsa in place of the mango.

Recommended process time for Peach-Apple Salsa in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15�min 20 25

Blueberry Pie Filling

2-24

Recommended process time for Blueberry Pie Filling in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 30�min 35 40 45 or�Quarts 2 Fruit and Fruit Products 2-25 Above 6,000 ft 3,001– 6,000 ft Above 6,000 ft Above 6,000 ft 1,001– 3,000 ft 1,001– 6,000 ft 1,001– 6,000 ft Process Time at Altitudes of 0– 1,000 ft 30�min 35 40 45 Process Time at Altitudes of 0– 1,000 ft 10�min 15 20 1,000 ft 15�min 20 25 Process Time at Altitudes of 0– Jar Size Pints or�Quarts Jar Size Half-pints Jar Size Pints Place spice on a clean, double-layered, Place pickling 6-inch-square spice on a clean, pieceof 100% Recommended process time for Blueberry Pie Filling in a boiling-water canner Style of Pack Hot Blueberry Pie Filling Style of Pack Hot Peach-Apple Salsa Recommended process time for Peach-Apple Salsa in a boiling-water canner Style of Pack Hot Recommended process time for Mango Salsa in a boiling-water canner Recommended process time for Mango Mango Salsa The following fruit fillingsare excellentand safe products. canned quart Each makes About 7 pint 7 jars About fillings are canned and baked. Other available starches break down starches baked. available whenfillingsare Other and used canned in these pie a few only through supply Clear Jel®available fillings, is causing a consistency. runny sauce is not currentlyoutlets and in grocery available stores. Find its availability prior to about out gathering other ingredients these to make pie fillings. If find cannot you it, ask county your Extension for Clear Jel®. sources sciences consumer and educator about family PIE FILLINGS General: may be usedone The filling as toppings 8-inch to 9-inch pie. on dessertpastries.“Clear or produces excellent that Jel®” modifiedcornconsistency is a chemically sauce starch even after 3/4 pound solids in each jar). Cover with cooking liquid, leaving 1/2-inch headspace. Remove headspace. Cover leaving with jar). pound solids in each cooking liquid, 1/2-inch 3/4 bubblesair adjust and headspace if Wipe needed. rims of jars with a dampened paper clean towel. Adjust process. lids and halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches apples and for 10 minutes in solution. ascorbic acid soak halves and cubes to prevent Add browning. chopped peaches apples and to the saucepot into 1/2-inch with vegetables. the Add the pickling to the saucepot; spice bag stir in the salt, red pepper Bring to boiling, stirringand flakes, vinegar. brown sugar gently to mix ingredients. Reduce discard. Remove and pan from spice simmer 30 minutes, bag heat and stirring occasionally. (about headspace 1-1/4-inch solids jars,into hot pint fill salsa With a slotted spoon, leaving spice bag). Wash and peel tomatoes (place washed tomatoes in peel washed boiling and tomatoes for 1 minute, (place water Wash spice bag). wash pieces. Peel, slip and off skins). Chop into 1/2-inch in water, immediately place cold seed core, and bell peppers; pieces. Wash, chop into 1/4-inch dice onions intoand 1/4-inch pieces. Combine chopped tomatoes, peppers onions and 10- 8- or in an quart oven Dutch peel in for 10 minutes an pit peaches; and into soak halves and cut or saucepot. Wash, peel core apples; and into cut water). Wash, gallon (1500 mg in half solution ascorbic acid Yield: Procedure: Bringcheesecloth. corners together tie and with string. a clean muslin (Or use a purchased 2 cups chopped Granny Smith apples 4 tbsp mixed spice pickling 1 tbsp canning salt 2 tsp crushed red pepper flakes packed light brown sugar pounds) cups (1-1/4 3-3/4 cups vinegar cider (5%) 2-1/4 PEACH APPLE SALSA APPLE PEACH 6 cups chopped Roma tomatoes cups diced yellow onions 2-1/2 2 cups chopped green bell peppers 10 cups unripepeaches chopped hard, Because the variety of fruit may alter the flavor of the fruit pie, it is suggested that you first make a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings.

When using frozen cherries and blueberries, select unsweetened fruit. If sugar has been add- ed, rinse it off while fruit is frozen. Thaw fruit, then collect, measure, and use juice from fruit to partially replace the water specified in the recipe. Use only 1/4 cup Clear Jel® per quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the apple and peach pie filling recipes.

APPLE PIE FILLING Quantities of Ingredients Needed for: 1 Quart 7 Quarts Blanched, sliced fresh apples 3-1/2 cups 6 quarts Granulated sugar 3/4 cups + 2 tbsp 5-1/2 cups Clear Jel® 1/4 cup 1-1/2 cups Cinnamon 1/2 tsp 1 tbsp Cold water 1/2 cup 2-1/2 cups Apple juice 3/4 cups 5 cups Bottled lemon juice 2 tbsp 3/4 cup Nutmeg (optional) 1/8 tsp 1 tsp Yellow food coloring (optional) 1 drop 7 drops

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.

Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning (see page 1-11). For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel® and cinna- mon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill hot jars with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.

Recommended�process�time�for�Apple�Pie�Filling�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– 3,001– Above of�Pack Size 1,000�ft 3,000�ft 6,000�ft 6,000�ft Hot Pints 25�min 30 35 40 or�Quarts

2-26 2 Fruit and Fruit Products 2-27 - - - Above 6,000 ft 1/4 tsp 1/4 7 Quarts 6 quarts 6 cups cups 2-1/4 7 cups cup 1/2 20 drops 7 drops 7 Quarts 6 quarts 7 cups cups 1-3/4 cups 9-1/3 cups 1/2 1 tsp 2 tsp 3,001– 6,000 ft Above 6,000 ft Above 6,000 ft 1,001– 3,000 ft 1,001– 6,000 ft 1,001– 6,000 ft 6 drops 1 Quart cups 3-1/3 1 cup cup+ 1 tbsp 1/4 cups 1-1/3 1 tbsp + 1 tsp tsp 1/8 tsp 1/4 1 Quart cups 3-1/2 cup + 2 tbsp 3/4 cup+ 1 tbsp 1/4 1 cup 3 tbsp 3 drops 1 drop Quantities of Ingredients Needed for: Quantities of Ingredients Needed for: Process Time at Altitudes of 0– 1,000 ft 30�min 35 40 45 Process Time at Altitudes of 0– 1,000 ft 15�min 20 25 Process Time at Altitudes of Process Time 0– 1,000 ft 10�min 15 20 Jar Size Pints or�Quarts Jar Size Pints Jar Size Half-pints Wash and drain fresh and blueberries. Wash fresh For fruit, 6 cups at a time place in 1 gal Style of Pack Hot Recommended process time for Blueberry Pie Filling in a boiling-water canner Recommended process time for Blueberry Style of Pack Hot Blueberry Pie Filling Recommended process time for Peach-Apple Salsa in a boiling-water canner time for Peach-Apple Salsa in a Recommended process Peach-Apple Salsa Recommended process time for Mango Salsa in a boiling-water canner for Mango Salsa process time Recommended Mango Salsa Mango Style of Pack Hot Select very fresh, ripe, firm and cherries. Unsweetenedfrozencherries may be used. If Select ripe, fresh, firm and blueberries. Unsweetened frozen blueberries may be used. 1 quart or 7 quarts Red coloring (optional) food Quality: rinse been has added, it off whilesugar the fruit is still frozen. Granulated sugar Clear Jel® Cold water Bottled lemon juice Cinnamon (optional) Almond extract (optional) CHERRY PIECHERRY FILLING Fresh or thawed sour cherries move bubbles air adjust and headspace if Wipe needed. rims of jars with a dampened clean paper towel. Adjust process immediately. lids and Procedure: after 1 minute Boil batch each the water returns keep Drain but to a boil. lon boiling water. heated fruit Add in a covered bowl or pot. Clear Jel® in and kettle. a large Combine Stir. sugar on medium high heat until food coloring. if mixture Cook desired, water and, thickens and in drained Fold berbegins Add to bubble. lemon stirring boil 1 minute, juice and constantly. Re 1-inch headspace. leavingriesjars fill hot and immediately with mixture delay, without Quality: rinse been added, has it offIf while sugar fruit still is frozen. Yield: Clear Jel® Cold water Bottled lemon juice coloring (optional)Blue food Red (optional) coloring food BLUEBERRY PIE FILLING BLUEBERRY Fresh or thawed blueberries sugarGranulated Yield: 1 quart or 7 quarts

Procedure: Rinse and pit fresh cherries, and hold in cold water. To prevent stem end brown- ing, use ascorbic acid solution (see page 1-11). For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated in a covered bowl or pot. Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill hot jars with mixture without delay,Cherry leaving Pie Filling1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.

Recommended process time for Cherry Pie Filling in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 30�min 35 40 45 or�Quarts

FESTIVE FestiveMINCEMEAT Mincemeat PIE Pie FILLING Filling 2 cups finely chopped suet 4 lbs ground beef or 4 lb ground venison and 1 lb sausage 5 qts chopped apples 2 lbs dark seedlessRecommended raisins process time for Festive Mincemeat Pie Filling in a 1 lb white raisinsCherrydial-gauge Pie pressure Filling canner 2 qts apple cider Canner Pressure (PSI) at Altitudes of 2 tbsp groundStyle cinnamon Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft 2 tsp ground nutmeg 90�min 11�lb 12�lb 13�lb 14�lb 5 cups sugarHot Quarts Recommended process time for Cherry Pie Filling in a boiling-water canner 2 tbsp salt Process Time at Altitudes of Yield: AboutRecommendedStyle 7 quarts Jar process time0– for Festive1,001– Mincemeat Pie3,001– Filling in aAbove weighted-gaugeof Pack Size pressure canner1,000 ft 3,000 ft 6,000 ft 6,000 ft Procedure:Hot Cook meatPints and suet in30�min water to avoidCanner 35 browning. Pressure 40 (PSI) Peel, at Altitudes 45core, and of quarter apples. Style Jaror�Quarts Process 0– Above Put meat, suet,of Pack and applesSize throughTime food grinder1,000 usingft a medium blade.1,000 ft Combine all ingre- dients in a Hotlarge saucepan, Quarts and simmer90�min 1 hour10�lb or until slightly thickened.15�lb Stir often. Fill hot jars with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust Festive Mincemeat Pie Filling headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

RecommendedGreen Tomato process Pie Filling time for Festive Mincemeat Pie Filling in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Recommended process time for Green Tomato Pie Filling in a boiling-water canner Hot Quarts 90�min 11�lb 12�lb 13�lb 14�lb Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft 2-28 Recommended process time for Festive Mincemeat Pie Filling in a weighted-gaugeHot Quarts pressure canner15�min 20 25 Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Hot Quarts 90�min 10�lb 15�lb

Green Tomato Pie Filling

Recommended process time for Green Tomato Pie Filling in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Quarts 15�min 20 25 2 Fruit and Fruit Products 2-29 6,001– ft 8,000 6,001– 8,000 ft 15�lb 15�lb Above 1,000 ft Above 1,000 ft 4,001– ft 6,000 4,001– 6,000 ft Above 6,000 ft Above 6,000 ft 3,001– 6,000 ft 3,001– 6,000 ft Above 6,000 ft 12�lb 13�lb 14�lb Above 6,000 ft 12�lb 13�lb 14�lb 2,001– ft 4,000 2,001– 4,000 ft 1,001– 3,000 ft 10�lb 1,001– 3,000 ft 10�lb 1,001– 6,000 ft Canner Pressure (PSI) at Altitudes of (PSI) at Altitudes Canner Pressure 0– 1,000 ft 1,001– 6,000 ft Canner Pressure (PSI) at Altitudes of 0– 1,000 ft 11�lb 11�lb Canner Pressure (PSI) at Altitudes of Altitudes at (PSI) Pressure Canner 0– ft 2,000 Canner Pressure (PSI) at Altitudes of Canner Pressure (PSI) 0– 2,000 ft 30�min 35 40 45 Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft 30�min 35 40 45 Process Time at Altitudes of at Altitudes Time Process 0– 1,000 ft Process Time at Altitudes of 0– 1,000 ft 15�min 20 25 15�min 20 25 Process Time at Altitudes of 0– 1,000 ft 90�min 90�min Process Time Process Time 90�min 90�min Process Time Process Time Pints or�Quarts Jar Size Pints or�Quarts Jar Size Jar Size Quarts Jar Size Quarts Jar Size Jar Size Jar Size Jar Size Combine all ingredients in a large saucepan. Cook slowly, stirring Combine ingredients slowly, often, all Cook until in saucepan. a large Recommended process time for Green Tomato Pie Filling in a boiling-water canner Recommended process time for Green Style of Pack Hot Hot Quarts Filling Green Tomato Pie Style Pack of a Pie Filling in for Festive Mincemeat process time Recommended pressure canner weighted-gauge Style of Pack Hot Pie Filling Festive Mincemeat in a Pie Filling Festive Mincemeat time for process Recommended canner pressure dial-gauge Recommended process time for Cherry Pie Filling in a boiling-water canner time for Cherry Pie Filling in a boiling-water Recommended process Style of Pack Cherry Pie Filling Hot Quarts Style of Pack Hot Recommended process time for Green Tomato Pie Filling in a boiling-water canner Recommended process time for Green Green Tomato Pie Filling Style of Pack Hot Pie Filling Festive Mincemeat Filling in a time for Festive Mincemeat Pie Recommended process canner dial-gauge pressure Recommended process time for Cherry Pie Filling in a boiling-water canner a boiling-water in Filling Pie Cherry for time process Recommended Style of Pack Cherry Pie Filling Pie Cherry Hot Quarts Recommended process time for Festive Mincemeat Pie Filling in a Recommended process time for Festive weighted-gauge pressure canner Style of Pack Hot Quarts About 7 quarts About 1/2-inch headspace. Remove headspace. bubbles adjust air and Wipe headspace if needed. rims of jars 1/2-inch with paper a dampened clean towel. Adjust process. lids and 1 tsp cloves ground Yield: Procedure: 35 to 40 minutes). Filltender thickened slightly and (about jars hot with hot mixture, leaving 2-1/2 cups white sugar 2-1/2 cup vinegar (5%) 1/2 1 cup bottled lemon juice 2 tbsp cinnamon ground 1 tsp nutmeg ground 3 qts peeled and chopped3 qts peeled and tart apples seedless1 lb dark raisins 1 lb white raisins or orange peel 1/4 cup lemon, minced citron, 2 cups water cups brown sugar 2-1/2 GREEN TOMATO PIE FILLING GREEN TOMATO 4 qts chopped green tomatoes PEACH PIE FILLING Quantities of Ingredients Needed for: 1 Quart 7 Quarts Sliced fresh peaches 3-1/2 cups 6 quarts Granulated sugar 1 cup 7 cups Clear Jel® 1/4 cup + 1 tbsp 2 cups + 3 tbsp Cold water 3/4 cup 5-1/4 cups Cinnamon (optional) 1/8 tsp 1 tsp Almond extract (optional) 1/8 tsp 1 tsp Bottled lemon juice 1/4 cup 1-3/4 cups

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other variet- ies of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling water for approxi- mately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and pre- pare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill hot jars without delay, leaving 1-inch headspace. Remove air bubblesPeach and adjust Pie Filling headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.

Recommended process time for Peach Pie Filling in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 30�min 35 40 45 or�Quarts

2-30 2 Fruit and Fruit Products 2-31 6,001– 8,000 ft 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 4,001– 6,000 ft 7�lb 8�lb 9�lb 77 8 7 8 77 8 8 8 77 8 7 8 8 77 8 7 8 7 8 77 8 7 8 7 8 8 8 2,001– 4,000 ft 6 6 6 6 6 6 6 6 0– 2,000 ft 6�lb 6 6 6 6 6 6 6 6 Canner Pressure (PSI) at Altitudes of (PSI) at Altitudes Canner Pressure Process Time (Min) ��8 ��8 ��8 10 10 10 ��8 ��8 10 Jar Size or�Quarts or�Quarts or�Quarts Pints or�Quarts or�Quarts or�Quarts Pints or�Quarts or�Quarts or�Quarts Style of Pack HotHot Pints Quarts ��8 10 HotRaw Pints Pints ��8 Hot PintsHot ��8 Raw Pints Pints ��8 and�Raw Raw Quarts 10 RawHot and�Raw Quarts 10 HotHot Quarts Pints 10 Raw Pints Type of Fruit Rhubarb Hot Pints PearsPlums Hot Hot Pints Peaches, Apricots, and Nectarines Fruit�Purees HotGrapefruit and�Orange Sections Pints Berries, whole Cherries, sour�or sweet Applesauce Apples, sliced Process times for some acid foods in a dial-gauge pressure canner pressure foods in a dial-gauge times for some acid Process Process times for some acid foods in a weighted-gauge pressure canner

Canner Pressure (PSI) at Altitudes of Type Style Jar Process 0– Above of Fruit of Pack Size Time (Min) 1,000 ft 1,000 ft Applesauce Hot Pints ��8 5�lb 10�lb Hot Quarts 10 5 10

Apples, Hot Pints ��8 5 10 sliced or�Quarts Berries, Hot Pints ��8 5 10 whole or�Quarts Raw Pints ��8 5 10

Raw Quarts 10 5 10

Cherries, Hot Pints ��8 5 10 sour or�sweet Hot Quarts 10 5 10 Raw Pints 10 5 10 or�Quarts Fruit�Purees Hot Pints ��8 5 10 or�Quarts Grapefruit Hot Pints ��8 5 10 and�Orange or�Quarts Sections Raw Pints ��8 5 10

Raw Quarts 10 5 10

Peaches, Hot Pints 10 5 10 Apricots, and�Raw or�Quarts and Nectarines

Pears Hot Pints 10 5 10 or�Quarts Plums Hot Pints 10 5 10 and�Raw or�Quarts Rhubarb Hot Pints ��8 5 10 or�Quarts

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