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 1/4-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.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 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.
2,001 - 4,000 ft: 7.
4,001 - 6,000 ft: 8.
6,001 - 8,000 ft: 9.
Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
