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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 this method for rmer 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 (page 10), juice, or water to hot jars. Pack
hot berries into jars, leaving ½-inch headspace. Cover with hot syrup, juice, 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 8 minutes. For processing above 2,000 feet altitude, see page 10 for
recommended pounds of pressure.
Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see page 10 for recommended time.
Raw Pack:
Use this method for softer berries such as raspberries and blackberries. Add ½ cup hot syrup (page 10), juice, or water to hot
jars. Pack raw berries into jars, leaving ½-inch headspace. Gently shake jars while lling to pack rmly without crushing
berries. Cover with hot syrup, juice, 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
page 10 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 10 for rec-
ommended time.
CHERRIES
Stem and wash cherries. Remove pits, if desired. If pitted, place cherries in an ascorbic acid solution (page 9) 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 syrup (page 10), juice, or water per quart of cherries. Cover pot and bring to a boil.
Pack hot cherries and cooking liquid in hot 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
page 10 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 10 for rec-
ommended time.
NECTARINES AND PEACHES
Wash fully-ripened but not soft nectarines or peaches. Skin can be left on nectarines. For peaches, loosen skin by dipping them 1 minute
in boiling water, then in cold water. Peel. Cut fruit in halves and remove pits. Slice if desired. Place fruit in an ascorbic acid solution
(page 9) to prevent darkening during preparation. Drain well.
Hot Pack: Add fruit and syrup (page 10), juice, or water to a large pot and bring to a boil. Pack hot fruit, cut side down, in hot jars,
leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare
jar rims. Adjust two-piece lids.
Raw Pack: Pack raw fruit, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, 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 page 10 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 page 10 for recommended
time.
Raw Pack: Process pints 25 minutes and quarts 30 minutes. For processing above 1,000 feet altitude, see page 10 for recommended
time.
PEARS
Wash pears. Peel, cut in halves lengthwise, and core. Place pears in an ascorbic acid solution (page 9) to prevent darkening during
preparation. Drain well.
Hot Pack: Add pears and syrup (page 10), juice, or water to a large pot and 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. 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 page 10 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 10 for rec-
ommended time.
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