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Fruits Canning, Fruits 1 Recipe

INGREDIENTS

INSTRUCTIONS

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 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  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.  Above 1,000 ft: 10 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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