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CHERRIES
Stem and wash cherries. Remove pits, if desired. If pitted, place cherries in an ascorbic acid solution (1 teaspoon ascorbic acid to 1
gallon water) to prevent darkening of the stem end. If canning whole cherries, prick each cherry with a clean needle to prevent splitting.
Hot Pack: Heat cherries in a large pot with ½ cup water or syrup (see chart on page 8) to each quart of cherries. Cover pot and bring
to a boil. Pack hot cherries and cooking liquid in clean, hot Mason jars, leaving ½-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing above 2,000 feet altitude, see
chart on page 8 for recommended pounds of pressure.
Boiling water canning: Process pints 15 minutes and quarts 20 minutes. For processing above 1,000 feet altitude, see chart on page 8
for recommended time.
NECTARINES
Follow the directions for peaches (see below) but do not dip in hot water to remove skins.
PEACHES
Wash fully-ripened, but not soft, peaches. Loosen skins by dipping peaches 1 minute in boiling water, then in cold water. Peel. Cut
peaches in halves and remove pits. Slice if desired. Place peaches in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water)
to prevent darkening during preparation. Drain well.
Hot Pack: Add peaches and syrup (see chart on page 8) or water to a large pot and bring to a boil. Pack hot peaches, cut side down,
in clean, hot Mason jars, leaving ½-inch headspace. Cover with hot syrup or water, leaving ½-inch headspace. Remove air
bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Pack raw peaches, cut side down, in clean, hot Mason jars, leaving ½-inch headspace. Cover with hot syrup or water, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, both pints and quarts 10 minutes. For processing above 2,000 feet altitude, see chart
on page 8 for recommended pounds of pressure.
Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see chart on page 8
for recommended time.
PEARS
Wash pears. Peel, cut in half lengthwise, and core. Slice pears, if desired. Place pears in an ascorbic acid solution (1 teaspoon ascorbic
acid to 1 gallon water) to prevent darkening during preparation. Drain well.
Hot Pack: Add pears and syrup (see chart on page 8) or water to a large pot and bring to a boil. Boil 5 minutes. Pack hot pears in clean,
hot Mason jars, leaving ½-inch headspace. Cover with hot syrup or water, leaving ½-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see chart on page
8 for recommended pounds of pressure.
Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see chart on page 8
for recommended time.
PLUMS
and pitted.
Hot Pack: Add plums and syrup (see chart on page 8) or water to a large pot and bring to a boil. Boil 2 minutes. Cover pot and let stand
20–30 minutes. Pack hot plums in clean, hot Mason jars, leaving ½-inch headspace. Cover with hot syrup or water, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Pack raw plums firmly in clean, hot Mason jars, leaving ½-inch headspace. Cover with hot syrup or water, leaving ½-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, both pints and quarts 10 minutes. For processing above 2,000 feet altitude, see chart
on page 8 for recommended pounds of pressure.
Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see chart on page 8
for recommended time.
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