23
APRICOTS
An average of 2
1
⁄
4
pounds is needed per quart. Select firm, well-colored mature fruit of ideal quality for
eating fresh. Follow directions for peaches. The boiling water dip and removal of skin process is optional.
Wash fruit if skins are not removed; use either hot or raw pack and the same process time. (See page 24
under peaches for process time)
BERRIES – WHOLE
Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckle-berries, loganberries,
mulberries, raspberries.
An average of 1½ pounds per quart is needed. Choose ripe, sweet berries with uniform color. 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 if desired. Add ½ cup syrup, juice, or water to each clean jar.
Hot Pack – For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling
water for 30 seconds and drain. Fill jars and cover with hot juice, leaving ½-inch headspace.
Raw Pack – Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup,
juice, or water, leaving ½-inch headspace.
Adjust lids and process.
Process time for Berries – Whole Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints or Quarts 8 min 5 lb 10 lb
Raw Pints 8 min 5 lb 10 lb
Raw Quarts 10 min 5 lb 10 lb
CHERRIES –WHOLE (Sweet or Sour)
An average of 2½ pounds per quart is needed. Select bright, uniformly colored cherries that are mature ( of
ideal quality for eating fresh or cooking). Stem and wash cherries. Remove pits if desired. If pitted, place
cherries in water containing ascorbic acid (3 grams per 1 gallon of cold water) to prevent browning and to
prevent stem-end discoloration. If canned unpitted, 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 22.
Hot Pack – In a large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to
boil. Fill jars with cherries and cooking liquid, leaving ½-inch headspace.
Raw Pack – Add ½ cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down
gently as you fill. Add more hot liquid, leaving ½-inch headspace.
Adjust lids and process.
Process time for Cherries–Whole Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints 8 min 5 lb 10 lb
Hot Quarts 10 min 5 lb 10 lb
Raw Pints or Quarts 10 min 5 lb 10 lb
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