3
Dial Gauge Canner:
Process at 6 pounds pressure, pints and quarts 10 minutes . For processing above
2,000 feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 5 pounds pressure, pints and quarts 10 minutes . For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure .
BERRIES (EXCEPT STRAWBERRIES)
Choose ripe, sweet berries with uniform color. Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem
if necessary .
Hot Pack: Use this method for firmer berries such as blueberries, currants, elderberries, gooseberries,
and huckleberries . Heat berries in a large pot with boiling water for 30 seconds and drain .
Add ½ cup hot syrup (page 2), juice, or water to hot jars. Pack hot berries into jars, leaving
½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove
air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 6 pounds pressure, pints and quarts 8 minutes . For processing above 2,000
feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 5 pounds pressure, pints and quarts 8 minutes . For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure .
Raw Pack: Use this method for softer berries such as raspberries and blackberries. Add ½ cup hot syrup
(page 2), juice, or water to hot jars. Pack raw berries into jars, leaving ½-inch headspace.
Gently shake jars while filling to pack firmly without crushing berries. Cover with hot syrup,
juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands .
Dial Gauge Canner:
Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes . For processing
above 2,000 feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 5 pounds pressure, pints 8 minutes and quarts 10 minutes . For
processing above 1,000 feet altitude, see page 2 for recommended pounds pressure .
CHERRIES
Stem and wash cherries. Remove pits, if desired. If pitted, place cherries in an ascorbic acid solution
(page 2) to prevent darkening of the stem end. Drain well. If canning whole cherries, prick each cherry with
a clean needle to prevent splitting .
Hot Pack: Heat cherries in a large pot with ½ cup syrup (page 2), juice, or water per quart of cherries.
Cover pot and bring to a boil. Pack hot cherries and cooking liquid in hot jars, leaving ½-inch
headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes . For processing
above 2,000 feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 5 pounds pressure, pints 8 minutes and quarts 10 minutes . For process-
ing above 1,000 feet altitude, see page 2 for recommended pounds pressure .
NECTARINES AND PEACHES
Wash fully-ripened but not soft nectarines or peaches . Skin can be left on nectarines . For peaches, loosen
skin by dipping them 1 minute in boiling water, then in cold water . Peel . Cut fruit in half and remove pits .
Slice if desired. Place fruit in an ascorbic acid solution (page 2) to prevent darkening during preparation.
Drain well.
Hot Pack: Add fruit and syrup (page 2), juice, or water to a large pot; bring to a boil. Pack hot fruit,
cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water,
leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with
bands .
Raw Pack: Pack raw fruit, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup,
juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands .
Dial Gauge Canner:
Process at 6 pounds pressure, pints and quarts 10 minutes . For processing above
2,000 feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 5 pounds pressure, pints and quarts 10 minutes . For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure .
