Presto precise, Instructions And Recipes Manual, Page: 19 / 30

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BOILING WATER CANNING
Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars.
Altitude Adjustments
When using the canner for boiling water canning at altitudes of 1,000 feet or below, process according to the specific recipe. When
canning at higher altitudes, process according to the following chart.
ALTITUDE CHART
BOILING WATER CANNING
Altitude Increase Processing time
1,001–3,000 ft. 5 minutes
3,001–6,000 ft. 10 minutes
6,001–8,000 ft. 15 minutes
BOILING WATER CANNING Fruits
Select firm, fully-ripened but not soft fruit. Do not can overripe foods.
Maintaining Color
Some fruits (apples, apricots, nectarines, peaches, and pears) tend to darken while they are being prepared. To prevent darkening, place
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.
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 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 as a guideline for preparing syrup needed for your canning recipe. Syrup recipe may be doubled or tripled depend-
ing on the packing method and amount of fruit being canned at one time.
SYRUPS FOR CANNING FRUITS
Combine sugar and water in a large pot. Bring to a boil and keep syrup
hot while preparing fruit. Use as directed in recipe.
Syrup Sugar Water Yield
Very Light ½ cup 4 cups 4½ cups
Light 1 cup 4 cups 4¾ cups
Medium 1¾ cups 4 cups 5 cups
Heavy 2¾ cups 4 cups 5⅓ cups