Canning

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Processing Directions for Canning Acidified Tomatoes, Acidified Figs, and Other Fruits

All processing times are given for processing in a water bath canner. Pack foods listed below to within inch of the top of the jar.

Pressure Process

Product Procedures

Pack Style

Pints minutes

Quarts minutes

Apples Wash, peel, core, and slice apples. Drain and rinse. Cook and pack. Cover with hot liquid or hot syrup.

Hot
only

20

20

Applesauce Prepare sauce and make sweetened or unsweetened.

Hot
only

15

20

Figs* Wash and drain . Do not peel or remove stems. Cover with water and boil for 2 minutes then drain. Gently boil figs in light syrup for 5 minutes.

*Add 2 tablespoons bottle lemon juice per quart or 1 tablespoon per pint; or add teaspoon citric acid per quart or 1/4 teaspoon per pint to jars.

Hot
only

45

50

Peaches Wash, peel and pit. Slice if desired. Drain and rinse. Pack cooked or raw. Cover with hot liquid or boiling-hot syrup.

Hot or
Raw

20

25

25

30

Pears Tree-ripened pears may have a gritty texture when canned. Pick pears when they are full size but still firm and green. Refrigerate for two weeks then ripen at room temperature before canning. Wash, peel, halve, and core pears. Cut into quarters if desired. Drain and rinse. Cook and pack. Cover with hot liquid and boiling-hot syrup.

Hot
only

20

25

Plums To can whole, prick skins in several places with table fork to prevent splitting. Freestone varieties may be halved and pitted. Pack cooked or raw. Cover with hot liquid or hot syrup.

Hot or
Raw

20

25

Tomato juice Crush and simmer tomatoes. Add no more than 3 cups of any combination finely chopped vegetable. Simmer mixture 20 minutes. Press hot cooked tomatoes through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato blend to boiling and fill immediately to jars, leaving -inch headspace.

Hot
only

35

40

Tomato sauce Prepare and press as for making tomato juice. Simmer in large-diameter pan until sauce reaches desired consistency. Boil until volume is reduced to about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars. Fill jars, leaving 1/4-inch headspace.

Hot
only

35

40

Tomatoes,
acidified and packed
in water
To loosen skins, dip into boiling water for about minute, then dip quickly into cold water. Peel and core. Leave small tomatoes whole. Halve or quarter larger tomatoes. Pack cooked or raw.

Hot or
Raw

40

45

Tomatoes,
acidified and packed
in tomato juice
Follow directions above except cover with hot tomato juice.

Hot or
Raw

85

85

Tomatoes,
acidified and packed
raw without added liquid
Follow directions above except when packing press tomatoes in the jars until spaces between them fill with juice.

Raw
only

85

85



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