20 21
When pressure canning at altitudes of 2,000 feet or below or boiling
water canning at altitudes of 1,000 feet or below, process according to
specific recipe. When canning at higher altitudes, process according
to the following charts.
Altitude and Pressure Chart for Pressure Canning Fruit
Altitude Pounds of Pressure for Pints and Quarts
2,001 – 4,000 ft. 7 lbs.
4,001 – 6,000 ft. 8 lbs.
6,001 – 8,000 ft. 9 lbs.
Altitude and Pressure Chart for Pressure Canning Tomato Recipes
Altitude Pounds of Pressure for Pints and Quarts
2,001 – 4,000 ft. 12 lbs.
4,001 – 6,000 ft. 13 lbs.
6,001 – 8,000 ft. 14 lbs.
Processing time is the same at all altitudes.
Altitude Chart for Boiling Water Canning Fruit and Tomato Recipes
Altitude Processing Time for Pints and Quarts
1,001 – 3,000 ft. increase processing time 5 minutes
3,001 – 6,000 ft. increase processing time 10 minutes
6,001 – 8,000 ft. increase processing time 15 minutes
CANNING RECIPES: FRUITS AND TOMATOES
APPLES
Wash, peel, and cut apples into pieces. Place apples in an ascorbic
acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent
darkening during preparation. Drain well. Boil apples in a light syrup
or water for 5 minutes. Pack hot apples in clean, hot Mason jars, leaving
½-inch headspace. Cover apples with hot syrup or water, leaving
½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts
8 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning: Process pints and quarts 20 minutes. For
processing above 1,000 feet altitude, see page 20 for recommended
time.
APPLESAUCE
Wash, peel, and core apples. If desired, slice apples into ascorbic
acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent
darkening. Drain well. Place slices in a pan. Add ½ cup water. Cook
until apples are tender. Press through food mill or sieve. Sweeten to
taste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving
½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints 8 minutes and
quarts 10 minutes. For processing above 2,000 feet altitude, see page
20 for recommended pounds of pressure.
Boiling water canning: Process pints 15 minutes and quarts 20
minutes. For processing above 1,000 feet altitude, see page 20 for
recommended time.
APRICOTS
Wash well-ripened, firm apricots. If peeled apricots are desired, dip
1 minute in boiling water, then in cold water, and peel. Cut apricots
in halves and remove pits. Place apricots in an ascorbic acid solution
(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening dur-
ing preparation. Drain well. Heat apricots through in a very light, light,
or medium syrup or water (see page 19). Pack hot apricots, cut side
down, in clean, hot Mason jars, leaving ½-inch headspace. Cover with
boiling syrup or water, leaving ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts
10 minutes. For processing above 2,000 feet altitude, see page 20 for
recommended pounds of pressure.
Boiling water canning: Process pints 20 minutes and quarts 25
minutes. For processing above 1,000 feet altitude, see page 20 for
recommended time.
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