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CANNING RECIPES: FRUITS
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.
Hot Pack: Add apples and syrup (see chart on page 8) or water to a large pot and bring to a boil. Boil 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. Remove
air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, both pints and quarts 8 minutes. For processing above 2,000 feet altitude, see chart on
page 8 for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 20 minutes. For processing above 1,000 feet altitude, see chart on page 8 for recom-
mended 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 large pot. Add ½ cup water. Heat quickly until apples are tender, stirring occasionally to prevent
burning. Press through food mill or sieve. (If chunk style sauce is preferred, omit this step.) If desired, sweeten to taste. Reheat sauce to
boiling. Pack into 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.
APRICOTS
in halves and remove pits. Place apricots in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening
during preparation. Drain well.
Hot Pack: Add apricots and syrup or water to a large pot and bring to a boil. Pack hot apricots, 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 apricots, 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 (hot and raw pack): 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:
Hot Pack: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see chart on page 8 for recom-
mended time.
Raw Pack: Process pints 25 minutes and quarts 30 minutes. For processing above 1,000 feet altitude, see chart on page 8 for recom-
mended time.
BERRIES (EXCEPT STRAWBERRIES)
Choose ripe, sweet berries with uniform color. Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary.
Hot Pack: Use for firmer berries such as blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in a large pot
with boiling water for 30 seconds and drain. Add ½ cup hot syrup or water to clean, hot Mason jars. Pack hot berries into
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 8 minutes. For processing above 2,000 feet altitude, see chart on
page 8 for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see chart on page 8 for recom-
mended time.
Raw Pack: Use for softer berries such as raspberries and blackberries. Add ½ cup hot syrup or water to clean, hot Mason jars. Pack raw
berries into jars, leaving ½-inch headspace. Gently shake jars while filling to pack firmly without crushing berries. 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 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.
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