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Pears
Wash pears. Peel, cut in half lengthwise, and core. Place pears in an ascorbic
acid solution (page 22) to prevent darkening during preparation. Drain well.
Hot Pack: Add pears and syrup (page 23), juice, or water to a large pot; bring
to a boil. Boil for 5 minutes. Pack hot pears 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:
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.
Plums
Stem and wash firm, ripe plums. If plums are to be canned whole, prick each
side with a fork. Freestone varieties may be cut in half and pitted.
Hot Pack: Add plums and syrup (page 23), juice, or water to a large pot and
bring to a boil. Boil for 2 minutes. Cover pot and let stand for 20 to
30 minutes. Pack hot plums 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 plums firmly in hot jars, leaving ½-inch headspace.
Cover with hot syrup (page 23), 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:
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.
01785 4033-017A CUL English weighted gauge induction canner.indd 28
01785 4033-017A CUL English weighted gauge induction canner.indd 28
12/13/19 10:34 AM
12/13/19 10:34 AM