4
PEARS
Wash pears. Peel, cut in half lengthwise, and core. Place pears in an ascorbic acid solution (page 3) to pre-
vent darkening during preparation. Drain well.
Hot Pack: Add pears and syrup (page 2), juice, or water to a large pot; bring to a boil. Boil 5 minutes.
Pack hot pears in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water,
leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with
bands.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above
2,000 feet altitude, see page 2 for recommended pounds pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 10 minutes. For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure.
PLUMS
Stem and wash rm, ripe plums. If plums are to be canned whole, prick each side with a fork. Freestone
varieties may be cut in half and pitted.
Hot Pack: Add plums and syrup (page 2), juice, or water to a large pot; bring to a boil. Boil 2 minutes.
Cover pot and let stand 20 to 30 minutes. Pack hot plums in hot jars, leaving ½-inch head-
space. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Raw Pack: Pack raw plums rmly in hot jars, leaving ½-inch headspace. Cover with hot syrup (page 2),
juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above
2,000 feet altitude, see page 2 for recommended pounds pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 10 minutes. For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure.
RHUBARB
Trim off leaves. Wash stalks and cut into ½-inch to 1-inch pieces.
Hot Pack: Add rhubarb and ½ cup sugar per quart of rhubarb to a large pot. Let stand until juice ap-
pears. Heat rhubarb slowly to boiling. Pack hot rhubarb in hot jars, leaving ½-inch head-
space. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000
feet altitude, see page 2 for recommended pounds pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 8 minutes. For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure.
To Next Page
Loading...
Need help?
General
