Canning
All processing times are given for processing in a water bath canner. Pack foods listed below to within ½ 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 |
20 |
20 |
| Applesauce | Prepare sauce and make sweetened or unsweetened. |
Hot |
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 ½ teaspoon citric acid per quart or 1/4 teaspoon per pint to jars. |
Hot |
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 |
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 |
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 |
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 ½-inch headspace. |
Hot |
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 |
35 |
40 |
| Tomatoes, acidified and packed in water |
To loosen skins, dip into boiling water for about ½ 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 |
40 |
45 |
| Tomatoes, acidified and packed in tomato juice |
Follow directions above except cover with hot tomato juice. |
Hot or |
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 |
85 |
85 |
