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cherries and cooking liquid in hot jars, leaving ½-inch headspace.
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning:
Process at 34 kPa (5 psi), 500 ml jars for 8 minutes and
1 litre jars for 10 minutes. When processing at an altitude of 305 metres or
above, process at 69 kPa (10 psi) for the same amount of time.
Boiling water canning:
Process 500 ml jars for 15 minutes and 1 litre jars
for 20 minutes. When processing at an altitude of 305 metres or above, see the
chart on page 23.
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 22) to prevent darkening during preparation. Drain well.
Hot Pack: Add fruit and syrup (page 23), juice, or water to a large pot; bring
to a boil. Pack hot fruit with the cut side down, in hot jars, leaving
½-inch headspace.
Cover with hot syrup, juice, or water, leaving ½-inch headspace.
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Pack raw fruit with the cut side down in hot jars, leaving ½-inch
headspace.
Cover with hot syrup, juice, or water, leaving ½-inch headspace.
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning:
Process at 34 kPa (5 psi), 500 ml and 1 litre jars for
10 minutes. When processing at an altitude of 305 metres or above, process at
69 kPa (10 psi) for the same amount of time.
Boiling water canning:
Hot Pack: Process 500 ml jars for 20 minutes and 1 litre jars for 25 minutes.
When processing at an altitude of 305 metres or above, see the
chart on page 23.
Raw Pack: Process 500 ml jars for 25 minutes and 1 litre jars for 30 minutes.
When processing at an altitude of 305 metres or above, see the
chart on page 23.
01785 4033-017A CUL English weighted gauge induction canner.indd 27
01785 4033-017A CUL English weighted gauge induction canner.indd 27
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12/13/19 10:34 AM
