| 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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