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TABLE OF CONTENTS
Pressure Canning Fruits ............................. 3
Pressure Canning Tomatoes .......................... 8
Pressure Canning Vegetables ......................... 11
Pressure Canning Meat.............................. 18
Pressure Canning Poultry ........................... 20
Pressure Canning Fish and Seafood ................... 21
Pressure Canning Soups ............................ 23
Helpful Hints for Pressure Canning ................... 24
Index ........................................... 27
Service and Parts Information ........................ 28
Recipes and Helpful Hints for
Pressure Canners
PRESSURE CANNING FRUITS
Fruits may be safely processed using the boiling water method. However,
some people may prefer to use the pressure canning method.
Select rm, fully-ripened but not soft fruit. Do not can overripe foods.
Some fruits tend to darken while they are being prepared. To prevent the
darkening, place fruit in a solution of 3 grams (3,000 milligrams) ascor-
bic acid solution to 1 gallon of cold water. Ascorbic acid is available in
different forms:
Pure Powdered Form: Use 1 teaspoon of pure powder, which weighs
about 3 grams, per gallon of water.
Vitamin C Tablets: Buy 500 milligram tablets. Crush and dissolve 6
tablets per gallon of water.
Commercially prepared mixes of ascorbic and citric acid: Available
under different brand names. Use according to manufacturer's directions
found on the packaging.
Although fruit has better color, shape, and avor when it is canned with
a sugared syrup, it may be canned unsweetened if desired. Sugar is used
for avor only. It is not used in a high enough concentration to act as a
preservative. White sugar is preferable to brown sugar for canning. Light
corn syrup or honey may be used to replace up to one-half the sugar. If
you wish to use sugar substitutes, follow package instructions.
The amount of sugar desirable to use in preparing syrups will depend upon
the tartness of the fruit and on family preference. It should be remembered
that fruit, when heated, releases some of its juices which will dilute the
syrup in proportion to the juiciness of the fruit.
SYRUPS FOR CANNING FRUITS
SUGAR PER YIELD OF
SYRUP QUART OF LIQUID SYRUP
Very Light ½ cup 4½ cups
Light 1 cups 4¾ cups
Medium 1¾ cups 5 cups
Heavy 2¾ cups 5⅓ cups
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