Yield: 1 Recipe
|\N \N||1,001 - 6,000 ft: 20 min.|
|\N \N||Above 6,000 ft: 25 min.|
|\N \N||2,001 - 4,000 ft: 7.|
|\N \N||4,001 - 6,000 ft: 8.|
|\N \N||6,001 - 8,000 ft: 9.|
|\N \N||Above 1,000 ft: 10 lb.|
Fruit Purees Of any fruit except figs and tomatoes.
Procedure: Stem, wash, drain, peel, and remove pits if necessary.
Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into clean jars, leaving ¼-inch headspace. Adjust lids and process.
Processing directions for canning purees in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Fruit Purees in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
Table 2. Process Times for Fruit Purees in a Dial-Gauge Pressure Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6.
Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias