Michigan
State University Extension
Preserving
Food Safely - 01600839
10/13/97
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, hot jars, leaving
1/4-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR FRUIT PUREES
IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001 over
Pack Size 1000 ft. 6000 ft. 6000 ft.
Hot Pints 15 min. 20 min. 25 min.
Hot Quarts 15 20 25
RECOMMENDED PROCESS TIMES FOR FRUIT PUREES
IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 8 min. 5 lb. 10 lb.
Hot Quarts 8 5 10
RECOMMENDED PROCESS TIMES FOR FRUIT PUREES
IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 8 min. 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 8 6 7 8 9
