Presto Electric Pressure Washer Apricots, Berries Except Strawberries, Cherries, Peaches, Pears

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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 during preparation. Drain well. Heat apricots through in a very light, light, or medium syrup or water (see page 9). 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 9 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 9 for recom- mended time.

BERRIES (EXCEPT STRAWBERRIES)

Wash firm berries carefully, removing caps and stems. Heat berries in boiling water for 30 seconds and drain. Pack hot berries 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 8 minutes. For processing above 2,000 feet altitude, see page 9 for recommended pounds of pressure.

Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see page 9 for recommended time.

CHERRIES

Wash cherries and remove stems. Remove pits, if desired. If canning whole cherries, prick each cherry with a clean needle to prevent splitting. Heat cherries with ½ cup water or syrup to each quart of cherries. Cover pan and bring to a boil. Pack hot cherries and cooking liquid in 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 9 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 9 for recom- mended time.

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 half 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. Heat peaches through in very light, light, or medium syrup or water (see page 9). Pack hot peaches, 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 9 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 9 for recom- mended 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. Boil pears 5 minutes in very light, light, or medium syrup or water (see page 9). Pack hot pears 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 9 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 9 for recom- mended time.

PLUMS

Wash firm ripe plums. Remove stems. If plums are to be canned whole, prick each side with a fork. Freestone varieties may be cut in halves and pitted. Heat plums to boiling in very light, light, or medium syrup (see page 9). Boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes. Pack hot plums 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 9 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 9 for recommended time.

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Contents Table of Contents Pressure CannerImportant Safeguards Getting AcquaintedVent Pipe Before Using Canner for the First Time How to Use Your CannerPressure Canning Fig. JHOW to Pressure can Foods Canner JAR Capacities for Pressure Canning Maximum CapacityCare and Maintenance Pressure Canning Fruits and Tomatoes Apples Altitude chart for pressure canning fruitAltitude chart for pressure canning tomato recipes ApplesauceCherries ApricotsBerries Except Strawberries PeachesTomato Juice RhubarbTOMATOES-WHOLE or Halved Tomato SauceCanning Recipes Vegetables Altitude chart for canning vegetablesPressure Canning Vegetables AsparagusBeets BEANS-GREEN,WAX, ItalianBEANS-FRESH Lima CarrotsPEAS-GREEN MushroomsOkra PEPPERS-HOT or SweetPumpkin and Winter Squash Pressure Canning MeatCanning Recipes Meat Pressure canning is the only safe method for canning meatCUT-UP Poultry Pressure Canning PoultryGround Meat RabbitCrab Pressure Canning Fish and SeafoodCLAMS-WHOLE or Minced FISH-GENERAL MethodPressure canning is the only safe method for canning soups Pressure Canning SoupsHelpful Hints for Pressure Canning Beef Soup StockHOW to can Foods Using Boiling Water method Bread and Butter Pickles Canning Recipes Boiling Water MethodRaspberry JAM Dill PicklesZesty Salsa HOW to Pressure Cook FoodsPressure Cooking in Your Pressure Canner Questions?Important safety information Helpful Hints for Pressure Cooking POT Roast Pressure Cooking MeatCooking Recipes Meat Italian BeefCorned Beef Swiss SteakShort Ribs of Beef HAM-BOILEDSpareribs with Barbecue Sauce Lemon Pork ChopsBreaded Pork Chops LEG of LambBraised Veal Veal RoastGourmet Veal Steak Tangy Veal ChopsSpaghetti Meat Sauce Pressure Cooking EntreesCooking Recipes Entrees Beef GoulashPork Chops with Vegetables Beef StewChili CON Carne Spareribs and SauerkrautBoston Baked Beans NEW England Boiled DinnerLamb Stew Chop SueyLima Bean POT Pressure Cooking PoultryCooking Recipes Poultry Shrimp JambalayaChicken Marengo Chicken ImperialChicken and Dumplings Cornish Hens in White WineFlorida Duck Pressure Cooking SoupsCooking Recipes Soup Vegetable SoupPressure Cooking Desserts Cooking Recipes DessertsRice Pudding English Plum PuddingBread Pudding Brown BreadRecipe Index Pressure Canning RecipesNational Presto INDUSTRIES, INC Service and Parts informationEau Claire, Wisconsin
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