| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning, Information | 3 | Tables | ||
INGREDIENTS
| 1,001 – 3,000 ft: 25 min | ||
| 3,001 – 6,000 ft: 30 min | ||
| Above 6000 ft: 35 min | ||
| 1,001 – 3,000 ft: 30 min | ||
| 3,001 – 6,000 ft: 35 min | ||
| Above 6000 ft: 40 min | ||
| 1,001 – 3,000 ft: 30 min | ||
| 3,001 – 6,000 ft: 35 min | ||
| Above 6000 ft: 40 min | ||
| 1,001 – 3,000 ft: 35 min | ||
| 3,001 – 6,000 ft: 40 min | ||
| Above 6000 ft: 45 min | ||
| 2,001 – 4,000 ft: 7 lb | ||
| 4,001 – 6,000 ft: 8 lb | ||
| 6,001 – 8,000 ft: 9 lb | ||
| Above 1,000 ft: 10 lb |
INSTRUCTIONS
USING TABLE FOR DETERMINING PROPER PROCESSING TIME Table 1. Recommended process time for Peaches in a boiling water canner Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 25 min Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 30 min Table 2. Recommended process time for Peaches in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 mins. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb Table 3. Recommended process time for Peaches in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10 mins. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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