| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Information |
3 |
Tables |
INGREDIENTS
| 60 |
|
ft: 35 min |
| 60 |
|
ft: 40 min |
| 60 |
|
ft: 40 min |
| 60 |
|
ft: 45 min |
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 1,001 - 3,000 ft: 25 min 3,001 - 6,000 ft: 30 min Above
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0
~ 1,000 ft: 25 min 1,001 - 3,000 ft: 30 min 3,001 - 6,000 ft: 35 min
Above Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes
of 0 - 1,000 ft: 25 min 1,001 - 3,000 ft: 30 min 3,001 - 6,000 ft: 35
min Above Style of Pack: Raw. Jar Size: Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 30 min 1,001 - 3,000 ft: 35 min 3,001 -
6,000 ft: 40 min Above 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 2,001 - 4,000 ft: 7 lb 4,001 - 6,000
ft: 8 lb 6,001 - 8,000 ft: 9 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 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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