24
FRUIT PUREES (of any fruit except figs and tomatoes)
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 slowly 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 clean jars, leaving ¼-inch headspace. Adjust lids and process.
Process time for Fruit Purees Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints or Quars 8 min 5 lb 10 lb
Process time for Grapefruit & Orange Slices 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
GRAPEFRUIT AND ORANGE SLICES
An average of about 2 pounds is needed per quart. Select firm, mature, sweet fruit of ideal quality for eating
fresh. The flavor of orange sections is best if the sections are canned with equal parts of grapefruit.
Grapefruit may be canned without oranges. Sections may be packed in your choice of water, citrus juice, or
syrup.
Wash and peel fruit and remove white tissue to prevent a bitter taste. If you use syrup, prepare a very light,
light, or medium syrup and bring to boil. Fill jars with sections and water, juice, or hot syrup, leaving ½-inch
headspace. Adjust lids and process.
NECTARINES – HALVED OR SLICED
An average of 2½ pounds is needed per quart. Chose ripe, mature fruit of ideal quality for eating fresh or
cooking. Follow directions for peaches except do not dip in hot water or remove skins. Wash fruit and use
either hot or raw pack and the same process time. (use table below for peaches)
PEACHES – HALVED OR SLICED
An average of 2½ pounds is needed per quart. Choose ripe, mature fruit of ideal quality for eating fresh or
cooking. Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip
off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in an ascorbic
acid solution (3 grams per 1 gallon of cold water). Prepare and boil a very light, light, or medium syrup,
according to directions on page 22 or pack peaches in water, apple juice, or white grape juice. Raw packs
make poor quality peaches.
Hot Pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot
fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.
Raw Pack – Fill jars with raw fruit, cut side down, and add hot water, juice or syrup, leaving
½-inch headspace. Adjust lids and process.
Process time for Peaches, Nectarines & Apricots Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot and Raw Pints or Quarts 10 min 5 lb 10 lb
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