Owner Manual

10
BERRIES (EXCEPT STRAWBERRIES)
Washrmberriescarefully,removingcapsandstems.Heatberriesinboilingwaterfor30secondsanddrain.Packhotberriesinclean,
hotMasonjars,leaving½-inchheadspace.Coverwithboilingsyruporwater,leaving½-inchheadspace.Adjustjarlids.
Pressure canning:Processat6poundspressure,pintsandquarts8minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Process pints 15 minutes andquarts 20 minutes. For processing above 1,000 feet altitude, see page9 for
recommended time.
CHERRIES
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waterorsyruptoeachquartofcherries.Coverpanandbringtoaboil.Packhotcherriesandcooking
liquidinclean,hotMasonjars,leaving½-inchheadspace.Adjustjarlids.
Pressure canning:Processat6poundspressure,pints8minutesandquarts10minutes.Forprocessingabove2,000feetaltitude,see
page 9 for recommended pounds of pressure.
Boiling water canning:Process pints 15 minutes andquarts 20 minutes. For processing above 1,000 feet altitude, see page9 for
recommended time.
PEACHES
Wash fully-ripened but not soft peaches. Loosen skins by dipping peaches 1 minute in boiling water, then in cold water, and peel. Cut
peachesinhalfandremovepits.Sliceifdesired.Placepeachesinanascorbicacidsolution(1teaspoonascorbicacidto1gallonwater)
topreventdarkeningduringpreparation.Drainwell.Heatpeachesthroughinverylight,light,ormediumsyruporwater(seepage8).
Packhotpeaches,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.
Pressure canning:Processat6poundspressure,pintsandquarts10minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Process pints 20 minutes andquarts 25 minutes. For processing above 1,000 feet altitude, see page9 for
recommended time.
PEARS
Wash pears. Peel, cut in half lengthwise, and core. Slice pears, if desired. Place pears in an ascorbic acid solution (1 teaspoon ascorbic
acidto1gallonwater)topreventdarkeningduringpreparation.Drainwell.Boilpears5minutesinverylight,light,ormediumsyrup
orwater(seepage8).Packhotpearsinclean,hotMasonjars,leaving½-inchheadspace.Coverwithboilingsyruporwater,leaving
½-inchheadspace.Adjustjarlids.
Pressure canning:Processat6poundspressure,pintsandquarts10minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Process pints 20 minutes andquarts 25 minutes. For processing above 1,000 feet altitude, see page9 for
recommended time.
PLUMS
Washrm,ripeplums.Removestems.Ifplumsaretobecannedwhole,prickeachsidewithafork.Freestonevarietiesmaybecutin
halfandpitted.Heatplumstoboilinginverylight,light,ormediumsyrup(seepage8).Boil2minutes.Coversaucepanandletstand
20to30minutes.Packhotplumsinclean,hotMasonjars,leaving½-inchheadspace.Coverwithboilingsyruporwater,leaving½-inch
headspace. Adjust jar lids.
Pressure canning:Processat6poundspressure,pintsandquarts10minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Process pints 20 minutes andquarts 25 minutes. For processing above 1,000 feet altitude, see page9 for
recommended time.
RHUBARB
Washyoung,tenderrhubarb.Removeendsandcutinto½-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.
Pressure canning:Processat6poundspressure,pintsandquarts8minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Processpintsandquarts15minutes.Forprocessingabove1,000feetaltitude,seepage9forrecommendedtime.