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Timetable for Canning Fruits and Tomatoes |
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Print this Recipe Fruit Apples Amount to Yield 1 Quart: 2 1/2 lb. or 8 medium Basic Preparation: Wash, peel, core and slice. Boil 5 minutes in syrup. Pack in jars leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 25 min. 25 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 8 min. 8 min. Fruit Applesauce Amount to Yield 1 Quart: 3 lb. or 10 medium Basic Preparation: Prepare applesauce. Pack hot into jars leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 20 min. 25 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 8 min. 10 min. Fruit Apricots Amount to Yield 1 Quart: 2 1/2 lb. or 24 medium Basic Preparation: Wash, halve and pit. Pack into jars; add hot syrup leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts Hot: 25 min. 30 min. Raw: 30 min. 35 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 8 min 10 min. Fruit Berries (except strawberries, cranberries) Amount to Yield 1 Quart: 1 1/2 quarts Basic Preparation: Wash, stem and pack into jars; add hot syrup leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 20 min. 25 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 8 min. 8 min. Raw: 10 min. Fruit Cherries Amount to Yield 1 Quart: 2 1/2 lb. unpitted Basic Preparation: Wash, stem and pit if desired. Pack into jars; add hot syrup leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts Hot: 20 min. 25 min. Raw: 30 min. 30 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts Hot: 8 min. 10 min. Raw: 10 min. 10 min. Fruit Cranberries Amount to Yield 1 Quart: 2 lb. or 1 1/2 quarts Basic Preparation: Wash, stem and heat to boiling in heavy syrup. Pack into jars leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 20 min. 20 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts Hot: 8 min. 8 min. Raw: 10 min. 10 min. Fruit Peaches Amount to Yield 1 Quart: 2 lb. or 8 medium Basic Preparation: Peel by dipping fruit into boiling water a few seconds to loosen skin. Halve or slice and pit. Pack into jars; add hot syrup leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts Hot: 25 min. 30 min. Raw: 30 min. 35 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 10 min. 10 min. Fruit Pears Amount to Yield 1 Quart: 2 lb. or 8 medium Basic Preparation: Peel, halve or slice and core. Pack into jars; add hot syrup leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 25 min. 30 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 10 min. 10 min. Fruit Plums Amount to Yield 1 Quart: 2 lb. or 20 medium Basic Preparation: Wash, prick skins if canning whole or cut in half and pit. Pack into jars; add hot syrup leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 25 min. 30 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 10 min. 10 min. Fruit Rhubarb Amount to Yield 1 Quart: 1 1/2 lb. or 10 stalks Basic Preparation: Wash, cut into pieces. Cook in heavy syrup until tender. Pack into jars leaving 1/2 inch at top. Boiling Water Bath: Pints Quarts 20 min. 20 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 8 min. 8 min. Fruit Tomatoes Amount to Yield 1 Quart: 3 lb. or 12 small Basic Preparation: Peel by dipping tomatoes into boiling water a few seconds to loosen skin. Core and quarter. Pack into jars, pressing in to form juice; add 1 teaspoon salt per quart. Leave 1/2 inch at top. Boiling Water Bath: Pints Quarts 90 min. 90 min. Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker) Pints Quarts 40 min. 40 min. (or 25 min. at 11 or 15 pounds per square inch [psi]) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple-Sweetened Cherry Preserves Easy Rhubarb-Pineapple Jam Razzle-Dazzle Quick Jam Cranberry-Apple Spiced Jelly Microwave Apple Butter Applesauce Orange-Pear Conserve Citrus Marmalade Hot and Spicy Tomato Salsa Homemade Tomato Sauce Spiced Vinegar Spiced Vinegar Salad Dressing Refrigerator Pickle Medley Spiced Pear Chutney Jalapeno Cranberry Relish Marinated Vegetables with Olives Sweet Hot Pickled Vegetables Dill-Pickled Beets Dilled Green Beans and Cauliflower Dill Pickles Tri-Colored Pickled Peppers Bread and Butter Pickles Refrigerator Cucumber Pickles Quick Pickles Cook's Note: How to Can Tomatoes Cook's Note: Nutrition Per Serving for Home-Preserved Foods Cook's Note: Preserving Pickles, Relishes and Sauces Timetable for Canning Fruits and Tomatoes Timetable for Canning Vegetables How Many Servings Do You Need Each Day? Your Daily Nutritional Requirements Uses for the Microwave Types of Charcoal Spices: Flavors and Uses Emergency Substitutions: Baking Emergency Substitutions: Chocolate Emergency Substitutions: Dairy Products Emergency Substitutions: Seasonings Emergency Substitutions: Thickeners Emergency Substitutions: Vegetables Herbs: Flavors and Uses Blends: Flavors and Uses Sugar Syrup for Fruits Storing Foods in the Freezer Fruit Freezing Chart Vegetable Freezing Chart Types of Apples Types of Berries Types of Pears Types of Cheese Fruit Availability Cook's Note: Seven Steps to a Healthy Diet Cook's Note: Freezing Casseroles Food Storage |
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