TABLE OF CONTENTS
Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Tomatoes and Tomato Products . . . . . . . . . . . . . . . . . . . . . . . .5
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Meat, Game, and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Fish and Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Stock and Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Helpful Hints for Pressure Canning . . . . . . . . . . . . . . . . . . . .15
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . .17
Recipes and Helpful Hints for
Pressure Canners
©
2021 National Presto Industries, Inc .
Form 72-159E
FRUITS
Although fruits are safely canned using the boiling water method, they can also be canned under pressure . This booklet contains pro-
cessing procedures for pressure canning fruit .
Maintaining Color
Select firm, fully-ripened but not soft fruit. Do not can overripe foods. Some fruit (apples, apricots, nectarines, peaches, and pears)
tends to darken while being prepared for canning .
To prevent darkening, place the fruit in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1 gallon of cold water. Ascorbic acid
is available in different forms:
Pure Powdered Form:
Use 1 teaspoon of pure powder, which weighs about 3 grams, per gallon of water .
Vitamin C Tablets:
Buy 500 milligram tablets . Crush and dissolve 6 tablets per gallon of water .
Commercially Prepared Mixes of Ascorbic and Citric Acid:
Available under different brand names . Use according to
manufacturer’s directions found on the package .
Canning Liquids
Although fruit has better color, shape, and flavor when it is canned with syrup, it may be canned in juices (such as apple, white grape,
or pineapple) or water as well.
White sugar is preferable to brown sugar for canning . Light corn syrup or honey may be used to replace up to one-half the sugar . If
you wish to use sugar substitutes, follow the package instructions .
The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference . It should
be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit.
Use the syrup chart on page 4 as a guideline for preparing the syrup needed for your canning recipe . The syrup recipe may be doubled
or tripled depending on the packing method and amount of fruit being canned at one time .
