Presto Pressure Canner and Cooker warranty Applesauce, Apricots

SYRUPS FOR CANNING FRUITS

	SUGAR PER		YIELD OF
SYRUP	QUART OF LIQUID		SYRUP
Very Light	1	cup	4½	cups
Light	2	cups	5	cups
Medium	3	cups	5½	cups
Heavy	4¾	cups	6½	cups

Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within ½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace. The liquid may be syrup, fruit juice, or plain water. For steps on boiling water canning, refer to page 18.

Altitude Adjustments

The processing times for pressure canning given in the specific fruit and tomato recipes are for altitudes of 1,000 feet or less. When pressure canning fruit above 1,000 feet, process at 10 pounds of pressure. When pressure canning tomatoes above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.

The processing times for boiling water canning given in the specific fruit and tomato recipes are for altitudes of 1,000 feet or less. When processing at higher altitudes, process according to the chart below.

Altitude
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 5 pounds pressure, pints and quarts 8 minutes.

Boiling water canning: Process pints 20 minutes.

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 5 pounds pressure, pints 8 minutes and quarts 10 minutes.

Boiling water canning: Process pints 15 minutes.

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 above). 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 5 pounds pressure, pints and quarts 10 minutes.

Boiling water canning: Process pints 20 minutes.

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