63765795 b 1210 2 preserving food in wyoming fruit

8/3/2019 63765795 B 1210 2 Preserving Food in Wyoming Fruit

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Issued in urtherance o cooperative extension work, acts o May 8 and June 30, 1914, in cooperation with the U.S. Department o Agriculture. Glen W hipple, director, Cooperative ExtensionService, University o Wyoming, Laramie, Wyoming 82071.

Persons seeking admission, employment, or access to programs o the University o Wyoming shall be considered without regard to race, color, religion, sex, national origin, disability, age, politicalbelie, veteran status, sexual orientation, and marital or amilial status. Persons with disabilities who require alternative means or communication or program inormation (Braille, large print,audiotape, etc.) should contact their local UW CES oce. To fle a complaint, write to the UW Employment Practices/Armative Action Oce, University o Wyoming, Department 3434,1000 E. University Avenue, Laramie, WY 82071.

Universiy o WyomingCooperaive Exension ServiceCollege o Agriculure and Naural Resources

Pesev Foo Wyom

Fruit

ByBety HolmesHealh EducaorDiabees Prevenion and Conrol Program, Wyoming Deparmen o Healh

andSuzanne PelicanFood and Nuriion Specialis (reired)Universiy o Wyoming Cooperaive Exension Service

B-1210.2

Rv Fba 2011

Original auhor: Bety Holmes, UW CES 4-H/Youh Specialis and Food Preservaion Exper

Reviewed (1994) by: Linda Melcher and Nancy Maher, UW CES Food and Nuriion Specialiss

Ediors: Rober Waggener and Seve Miller

Layou: ana Sih, Graphic Designer

Recommendaions ollow U.S. Deparmen o Agriculure (USDA) Canning Guidelines (1994 and 2009)

A downloadable version o his publicaion is available a:htp://www.wyomingexension.org/agpubs/pubs/B1210-2.pd


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CoesSpecial Consideraions or Canning in Wyoming ...................................................................................2

Apples ...............................................................................................................................................................3

Apple Buter ............................................................................................................................................5

Apple Juice ..............................................................................................................................................5

Applesauce ..............................................................................................................................................6

Apples, Sliced ..........................................................................................................................................7

Spiced Apple Rings ................................................................................................................................7

Spiced Crab Apples ...............................................................................................................................8

Srawberries.....................................................................................................................................................8

Berries (oher han srawberries) ................................................................................................................9

Berry Syrup ...........................................................................................................................................10Cherries ..........................................................................................................................................................11

Peaches, Apricos, and Necarines ............................................................................................................13

Frui Pie Fillings ...........................................................................................................................................16

Apple Pie Filling ...........................................................................................................................16

Blueberry Pie Filling ....................................................................................................................17

Cherry Pie Filling .........................................................................................................................18

Peach Pie Filling ...........................................................................................................................18

1


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preserving food in Wyoming

SPeCialConSideratio

nSForCan

ninginW

yoming

ale

Canning ood in Wyoming diers rom canning in many oher locaions becauseo he high aliudes ound in our sae. Tere is lower amospheric pressure a highaliudes, which causes waer o boil a a lower emperaure. Consequenly, aliudeadjusmens mus be made when home canning.

Te ollowing guidelines have been esablished by he Universiy o WyomingCooperaive Exension (UW CES) and are recommended or all home canning in

Wyoming.

ajsmes

Canning processes mus be adjused or alllocaions in Wyoming. For boiling-waercanning, he processing ime mus be increased. For pressure canning, he pressuremus be increased. Processing imes or many oods were changed in 1988 when heU.S. Deparmen o Agriculure (USDA) published Complete Guide to Home Can-ning. Addiional revisions have since been made in 1994 and 2009 (see www.uga.edu/nchp/publicaions/publicaions_usda.hml). o ensure sae home canning,ollow recipes wih he mos curren processing imes esablished by he USDA.

Js

Only sandard canning jars made o empered glass are recommended. Commercialjars such as mayonnaise jars are no recommended or use in home canning. Tesejars may break more easily, and hey have a narrower sealing surace ha can prevena good seal.

Bolsm

o preven he risk o boulism, low-acid home canned oods such as meas and veg-

eables should be boiled beore eaing. A aliudes below 1,000 ee, boil oods or10 minues. Add an addiional minue o boiling ime or each addiional 1,000 ee.

iees

Do no add or change he ingrediens or proporions in home-canning recipes. Do-ing so could compromise he saey o he produc.

2


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fruit

Fruit

apples

Pepo

Prepare apple producs as described in he ollowing recipes. Wash jars.For products processed10 minutes or less, use sterilized jars. To sterilize empty jars, pu hem open side up on a rack in a

boiling-waer canner. Fill he canner and jars wih ho (no boiling) waer o 1 inch above ops ojars. Boil jars or 15 minues.

Using a jar lier or plasic-covered ongs, careully remove and drain ho, serilized jars one a a

ime, and ll immediaely wih ood. Remove air bubbles by pressing a rubber spaula beweenood and side o jar a several locaions. Food residue should be removed rom he jar sealingedge wih a clean, damp paper owel. New wo-piece canning lids prepared according o manu-acurers direcions should be used. Aer screw bands are ighened, jars should be processed ina boiling-waer or pressure canner.

Feez Pocee

For opimal qualiy, reeze no more han 2 o 3 pounds o ood per cubic oo o reezer capaciyper day. (Larger volumes can slow he process o reezing, and slower reezing lowers he qualiyo he ood.) Seam-blanch a single layer o sliced apples 3 minues, or place 5 cups o apples a aime in 1 gallon o boiling waer and blanch 1 minues aer waer reurns o a boil. Cool in very

cold waer and drain. Cover suraces wih cup sugar or every 4 cups o sliced apples. o pre-pare applesauce, ollow procedure in canning secion. o package sauce or slices or reezing llpin- or quar-size reezer bags o a level o 3 o 4 inches rom he ops, and squeeze ou air. Seal,label, and reeze. Beore reezing, bags may be insered ino reusable, rigid plasic reezer conain-ers or added proecion agains puncures and leakage.

Pocess: Bol We

o process in a boiling-waer canner, ll canner hal way wih waer, andprehea o 180o Fahrenhei. Load lled jars ino canner rack and lower

wih handles, or load one jar a a ime wih a jar lier ono rack incanner. Add boiling waer, i needed, o a level o 1

inch above jars. Cover he canner. When waerboils vigorously, lower hea o mainain agenle boil, and process jars or he appropri-ae ime lised in able 1 (page 4).


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Tab 1. Romm o m o a o a bo-wa a a

a a

PocSyle of

pckJ Sze

3,001-6,000 fee

(mes)

6,001-8,000

(mes)

Al b H

Hal-

Qa

10

15

15

20

Al jc Hp qa

Hal-all

10

15

15

20

Alac Hp

Qa

20

30

25

35

Al, lc H p qa 30 35

sc al H Hal- 15 20

sc cab al H p 30 35

Pocess: Pesse

o process in a pressure canner, place jar rack, 2 inches o waer, and lled jars in canner. Fasenlid, and hea canner on high seting. Allow seam o escape in a ull, seady sream or 10 minues.

Add weighed gauge or close pecock o pressurize he canner. Sar iming he recommendedprocess when he desired pressure is reached. Regulae hea o mainain a uniorm pressure, andprocess jars or he ime given in able 2 (below). Do no allow he pressure o drop below herecommended pressure or your aliude.

When processing is complee, remove canner rom hea. Air-cool he canner unil i is ully de-pressurized. Slowly remove weighed gauge or open pecock, wai 2 more minues, unasen, andcareully remove canner lid.

Tab 2. Romm o m a o a a a a

a a

Poc

Syle

of

pck

J

sze

Pocess

me

(mes)

dl ge*

Wehe

ge

2,001-

4,000

fee (lbs)

4,001-

6,000

fee (lbs)

6,001-

8,000

fee (lbs)

above

1,000

fee (lbs)

Al, lc H p

qa

8 7 8 9 10

Alac HH

pQa

810

77

88

99

1010

*Reminder: check your dial pressure gauge annually. For more inormaion, conac your localUW CES oce.

4


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fruit

afe pocess

Aer processing is compleed, remove jars rom canner wih a jar lier and place on a owel orrack. Do no reighen bands. Air-cool jars or 12 o 24 hours. Remove screw bands, and check lidseals. I he cener o he lid is indened, wash, dry, label, and sore jar in a clean, cool, dark place

wihou ring. I he lid is unsealed, rerigerae and use wihin recommended imes (applesauce,slices, or juice wihin 1 week; spiced rings or crabapples wihin 2 monhs; and apple buter

wihin 6 monhs). Alernaively, examine and replace jar i deecive; use new lid, and reprocessas beore. Wash screw bands, and sore separaely. Producs are bes i used wihin one year.

Apple ButeR

recommee vees

Jonahan, Winesap, Sayman, Golden Delicious, McInosh, or similar varieies.

8 pounds apples2 cups cider2 cups vinegar (5-percen acid)2 cup whie sugar

2 cups packed brown sugar2 bsp ground cinnamon1 bsp ground cloves

Yield: abou 8 o 9 pins

Pepo

For products processed only 10 minutes, use sterilized jars. To sterilize empty jars, see procedure

on page 3.

Wash, remove sems, quarer, and core apples. Cook slowly in cider and vinegar unil so. Pressapples hrough a colander, ood mill, or srainer. Cook rui pulp wih sugar and spices, sirringrequenly.

o es or doneness, remove a spoonul and hold i away rom seam or 2 minues. I is done ihe apple buter remains mounded on he spoon. Anoher way o deermine when he buter iscooked adequaely is o spoon a small quaniy ono a plae. When a rim o liquid does no sepa-rae around he edge o he buter, i is ready or canning.

Fill ho produc ino ho or ho serilized hal-pin or pin jars leaving -inch headspace. Removeair bubbles by running a rubber spaula hrough he lled jars and beween he ood and side ohe jar in several places. Wipe rims o jars wih a clean, dampened paper owel. Adjus lids, andprocess jars as lised in able 1 (page 4).

Apple Juice

Qly

Good qualiy apple juice is made rom a blend o apple varieies. For bes resuls, buy resh juicerom a local cider maker wihin 24 hours aer i has been pressed (or make your own juice i youhave a press).

Pepo


on page 3.


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Rerigerae juice or 24 o 48 hours. Wihou mixing, careully pour o clear liquid and discardsedimen. I desired, srain clear liquids hrough a paper coee ler or double layers o dampcheesecloh. Hea quickly, sirring occasionally, unil juice begins o boil. Fill immediaely inoho or ho serilized pin or quar jars, or ll ino ho hal-gallon jars, leaving -inch headspace.

Wipe rims o jars wih a clean, dampened paper owel. Adjus lids, and process jars as lised inable 1 (page 4).

ApplesAuce

Qy

An average o 21 pounds is needed per canning load o 7 quars; an average o 13 poundsis needed per canner load o 9 pins. A bushel weighs 48 pounds and yields 14 o 19 quars osauce. An average o 3 pounds makes a quar o canned applesauce.

Qly

Selec apples ha are swee, juicy, and crisp. For a ar favor, add 1 o 2 pounds o ar apples o

each 3 pounds o sweeer rui. Apple varieies suiable or making applesauce include combina-ions o Golden Delicious, McInosh, Johnahan, Granny Smih, Idared, and York Imperial. RedDelicious apples are bes or eaing resh and are no a good choice or canning.

Pepo

For products processed only 10 minutes or less, use sterilized jars. To sterilize empty jars, see pro-

cedure on page 3.

Wash, peel, core, and slice apples. I desired, slice apples ino waer conaining ascorbic acid opreven browning, as described or making sliced apples. Place drained slices in an 8- o 10-quarpo. Add cup waer and hea, sirring occasionally o preven burning. Hea he apples unilender (5 o 20 minues, depending on mauriy and variey). Press hrough a sieve or ood mill,

or skip he pressing sep i chunky-syle sauce is preerred. I desired, add cup sugar per quaro sauce. ase and add more sugar i desired. Rehea sauce o boiling. Fill ho or ho serilized

jars wih ho sauce, leaving -inch headspace. Remove air bubbles by running a rubber spaulahrough he lled jars and beween he ood and side o he jar in several places. Wipe rims o jars

wih a clean, dampened paper owel. Adjus lids, and process jars as lised in able 1 (page 4) orable 2 (page 4).

6


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fruit

Apples, sliced

Qy

An average o 19 pounds is needed per canner load o 7 quars; an average o 12 pounds isneeded per canner load o 9 pins. A bushel weighs 48 pounds and yields 16 o 19 quars, whichis an average o 2 pounds per quar.

Qly

Selec apples ha are juicy and crisp. I possible, use a combinaion o swee (such as Golden De-licious) and ar varieies (such as Rome Beauy, Granny Smih, or Johnahan). Or selec varieiesha have boh a swee and ar favor like Empire, McInosh, or Braeburn. Ho pack mehod asdescribed below yields higher qualiy producs han raw pack.

Pepo

For products processed only 10 minutes or less, use sterilized jars. To sterilize empty jars, see pro-

cedure on page 3.

Wash, peel, core, and slice apples. o preven discoloraion, keep slices in waer conaining ascor-bic acid, made by mixing 1 easpoon ascorbic acid crysals or crushing and mixing six 500-mil-ligram viamin C ables in 1 gallon o waer. Place drained slices in a large saucepan, and add 1pin waer or very ligh or ligh syrup or each 5 pounds o sliced apples.

o make very ligh syrup or a canner load o quars, mix 1 cups sugar in 10 cups waerand hea o dissolve sugar.

o make a ligh syrup, mix 2 cups sugar in 9 cups waer and hea o dissolve sugar.

Boil 5 minues, sirring occasionally. Fill ho jars or ho serilized jars wih ho slices and hosyrup or waer, leaving -inch headspace. Remove air bubbles by running a rubber spaulahrough he lled jars and beween he ood and side o he jar in several places. Wipe rims o jars

wih a clean, dampened paper owel. Adjus lids, and process jars as lised in able 1 (page 4) orable 2 (page 4).

spiced Apple Rings

12 pounds rm ar apples (maximum diameer 2 inches)12 cups sugar6 cups waer1 cups whie vinegar (5-percen acid)3 bsp whole cloves cup red ho cinnamon candies or 8 cinnamon sicks

1 sp red ood coloring (opional, especially i using cinnamon candies)Pepo

Wash apples. o preven discoloraion, peel, slice, and core one apple a a ime. Firs, peel andcore he apple; hen immediaely cu crosswise ino rings -inch hick, and immerse rings in anascorbic acid soluion, as described or making sliced apples.

o make favored syrup, combine sugar, waer, vinegar, cloves, cinnamon candies or cinnamonsicks, and, i desired, ood coloring in a 6-quar saucepan. Sir, hea o boil, and simmer 3 min-ues. Drain apple slices, add o ho syrup, and cook 5 minues. Fill ho jars (preerably wide-


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mouh) wih apple rings and ho favored syrup, leaving -inch headspace. Remove air bubblesby pressing a rubber spaula beween ood and side o jar a several locaions. Wipe rims o jarswih a clean, dampened paper owel. Adjus lids, and process jars as lised in able 1 (page 4).

spiced crB Apples

5 pounds crab apples4 cups apple cider vinegar (5-percen acid)3 cups waer7 cups sugar4 sp whole cloves4 sicks cinnamon1 o 6 -inch cubes o resh ginger roo, depending on ase preerence (1 cube or a hin oginger; up o 6 cubes or a sronger ginger favor)Spice bag or cheesecloh o hold spices

Yield: abou 9 pins

Pepo

Remove blossom peals and wash apples, bu leave sems atached. Puncure he skin o eachapple our imes wih an ice pick or oohpick. Mix vinegar, waer, and sugar, and bring o a boil.

Add spices, ied in he spice bag or cheesecloh. Using a blancher baske or sieve, immerse one-hird o he apples a a ime in he boiling vinegar/sugar soluion or 2 minues. Place cookedapples and spice bag in a clean 1- or 2-gallon crock, and add ho syrup. Cover and le sand over-nigh. Remove he spice bag, drain he syrup ino a large saucepan, and rehea o boiling. Fill hopin jars wih apples and ho syrup, leaving -inch headspace. Remove air bubbles by running arubber spaula hrough he lled jars and beween he ood and side o he jar in several places.

Adjus lids, and process as lised in able 1 (page 4).

Swbees

Qy

A 24-quar crae weighs 36 pounds and yields 18 o 24 quars. An average o 1 pound makes 1pin o rozen berries.

Qly

For bes qualiy, reeze or preserve srawberries on he day hey are harvesed. Tey should bepicked when hey reach an ideal mauriy or eaing resh. Selec berries wih resh favor, deep uni-orm color, and rm exure. Smaller, irregularly shaped and seedy berries make good qualiy jams.

Bey Pepo

Remove blossoms. Prepare 1 o 2 quars a a ime. Wash and drain berries. Do no soak.

Feez Pocee

For opimal qualiy, reeze no more han 2 o 3 pounds o ood per cubic oo o reezer capaciyper day. Berries may be rozen in syrup or in a dry sugar pack.

o make a syrup pack, mix and dissolve 1 cup sugar in 4 cups waer. Add 1 cup o his syrupper quar o prepared rui.

o make a dry sugar pack, add - cup sugar per quar o prepared rui. Mix careully oavoid damaging he rui.


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fruit

o package, ll pin or quar reezer bags o a level o 3 o 4 inches rom he op, and squeeze ouair. Seal leaving 1-inch headspace, label, and reeze. Beore reezing, bags may be insered inoreusable rigid reezer conainers or added proecion agains puncures and leakage.

Bees (ohe h swbees)

recommee vees

Blackberries, blueberries, currans, dewberries, elderberries, gooseberries, huckleberries, logan-berries, and raspberries. Canning srawberries does no resul in a high-qualiy produc; how-ever, srawberries reeze well (see previous secion).

Qy

A 24-quar crae weighs 36 pounds and yields 18 o 24 quars. An average o 12 pounds is neededper canner load o 7 quars; an average o 8 pounds is needed per canner load o 9 pins. An aver-age o 1 pound makes 1 pin o rozen berries.

Qly

Selec resh berries wih a swee favor, deep color, and rm exure, and o ideal mauriy or ea-ing resh.

Pepo

Prepare 1 or 2 quars a a ime. Wash and drain berries; do no soak. Remove blossoms and semi appropriae. Snip o gooseberry heads and ails wih scissors.

Feez Pocee

For opimal qualiy, reeze no more ha 2 o 3 pounds o ood per cubic oo o reezer capaciyper day. Berries may be rozen in syrup or in a dry sugar pack.

o make a syrup pack, mix and dissolve 1 cup sugar in 4 cups o waer. Add 1 cup o his

syrup per quar o prepared rui.

o make a dry sugar pack, add - cup sugar per quar o prepared rui. Mix careully oavoid damaging he berries. o package, ll pin- or quar-size reezer bags 3 o 4 inchesrom heir ops, and squeeze ou he air. Seal, label, and reeze. Beore reezing, bags may beinsered ino reusable rigid plasic reezer conainers or added proecion agains puncuresand leakage.


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C Pocee

Wash jars. Prepare lids according o manuacurers insrucions. Berries may be packed ho orraw in jars and covered wih your choice o waer; apple or whie grape juice; or very ligh, ligh,or medium syrup. o make syrup, mix sugar and waer in he desired proporions lised below,

and hea o dissolve.

Syp type Cps We Cps S

v lh 10 1

Lh 9 2

m 8 3

o make a ho pack, hea berries in boiling waer or 30 seconds and drain. Fill ho jars wihho berries and liquid, leaving -inch headspace.

o make a raw pack, place drained berries in ho jars and cover wih your choice o warm

liquid, leaving -inch headspace.

Remove air bubbles by pressing a rubber spaula beween ood and side o jar a several locaions. Wipesealing edge o jars wih a clean, damp paper owel. Add lids, ighen screw bands, and process jars.

Pocess

o process in a boiling-waer canner, ll canner halway wih waer, and prehea o 1800 Fahr-enhei or ho packs and 140o Fahrenhei or raw packs. Load lled jars ino he canner rack andlower wih handles, or load one jar a a ime wih a jar lier ono rack in canner. Add boiling wa-er, i needed, o a level o 1 inch above jars. Cover he canner. When he waer boils vigorously,lower he hea o mainain a genle boil, and process or he appropriae ime lised in able 3(page 11).

BeRRy syRup

Juices rom resh or rozen blueberries, cherries, grapes, black or red raspberries, and srawberriesare easily made ino oppings or use on ice cream or pasries.

Yield: abou 9 hal-pins

Pocee

Selec 6 cups o resh or rozen rui. Wih resh rui, wash, cap, sem, and crush rui ino a sauce-pan. Hea o boiling, and simmer unil so (5 o 10 minues). Srain when ho hrough a colander,and drain unil cool enough o handle. Srain he colleced juice hrough a double layer o cheese-cloh or jelly bag. Discard he dry pulp. Te yield o he pressed juice should be abou 4 o 5 cups.

Combine he juice wih 6 cups o sugar in a large saucepan, bring o boil, and simmer 1 minue.o make syrup wih whole rui pieces, save 1 o 2 cups o he resh or rozen rui, combine hese

wih he sugar, and simmer as in making regular syrup. Remove rom hea, skim o oam, and llino ho hal-pin or pin jars, leaving -inch headspace. Adjus lids and process as lised in able 3(page 11).


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fruit

Tab 3. Romm o m o b a bo-wa a a

a a

Poc

Syle of

pck J Sze

Pocess me

3,001-6,000 fee

(mes)

6,001-8,000 fee

(mes)

B Whl H p qa 20 25

B Whl raw p

Qa

20

30

25

35

B s H Hal-

15 20

afe Pocess

Aer processing is compleed, remove jars rom canner wih a jar lier and place on a owel or

rack. Do no reighen screw bands. Air cool jars 12 o 24 hours. Remove screw bands, and checklid seals. I he cener o he lid is indened, wash, dry, label, and sore jar in a clean, cool, darkplace wihou ring. I he lid is unsealed, rerigerae and use wihin one week. Alernaively, exam-ine and replace jar i deecive; use new lid, and reprocess as beore. Wash screw bands, and soreseparaely. Berries are bes i used wihin one year.

Chees

Qy

A lug weighs 25 pounds and yields 8 o 12 quars. An average o 17 pounds is needed o make a7-quar canner load; 11 pounds is needed per canner load o 9 pins. An average o 2 pounds ocherries is needed o make 1 quar o rozen produc.

Qly

Selec reshly harvesed cherries wih deep, uniorm color and o ideal mau-riy or eaing resh.

Pepo

Sem and wash. Pi i desired. I pited, immediaely place cherries inocold waer conaining 1 easpoon o powdered ascorbic acid or six crushed500-milligram viamin C ables per gallon o preven sem-end discolor-aion. I preserved unpited, prick skins on opposie sides wih a clean needleo preven spliting.

Feez PoceeFor opimal qualiy, reeze no more han 2 o 3 pounds oood per cubic oo o reezer capaciy per day. Cherries may

be rozen in syrup or in a dry sugar pack.

o make a syrup pack, mix and dissolve 1 cup sugar in 4 cupswaer. (I cherries are sour, addiional sugar may be needed.)Add 1 cup syrup o each quar o prepared cherries.


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o make a dry sugar pack, add - cup sugar per quar o sour cherries or - cup sugarper quar o swee cherries. Mix sugar and cherries careully o avoid damaging he rui.

o package, ll pin or quar reezer bags o a level 3 or 4 inches rom heir ops and squeeze ouhe air. Seal, leaving 1-inch headspace, label, and reeze. Beore reezing, bags may be insered

ino reusable rigid plasic reezer conainers or added proecion agains puncures and leakage.

C Pocee

For products processed only 10 minutes or less, use sterilized jars. To sterilize empty jars, see

procedure on page 3.

Wash jars. Prepare lids according o manuacurers insrucions. Cherries may be packed ho orraw in jars and covered wih your choice o waer; apple or whie grape juice; or very ligh, ligh, ormedium syrup. Medium syrup is suggesed or sour cherries, and very ligh syrup or swee cherries.o make syrup, mix sugar and waer in he desired proporion lised below, and hea o dissolve.


v lh 10 1

Lh 9 2

m 8 3

o make a ho pack, place drained cherries in syrup, juice, or waer and bring o a boil. Fillho jars or ho serilized jars wih ho cherries and cooking liquid, leaving -inch headspace.

o make a raw pack, ll ho jars or ho serilized jars wih drained cherries, and cover wihyour choice o boiling liquid, leaving -inch headspace.

Remove air bubbles by running a rubber spaula hrough he lled jars and beween he ood andside o he jar in several places. Wipe he jar sealing edge wih a clean, damp paper owel. Add lids,ighen screw bands, and process jars as lised in able 4 (below) or able 5 (page 13).

Pocess: Bol We

o process in a boiling-waer canner, ll canner halway wih waer and prehea o 1800 Fahrenheior ho packs and 140o Fahrenhei or raw packs. Load lled jars ino he canner rack and lower wihhandles, or load one jar a a ime wih a jar lier ono rack in canner. Add boiling waer, i needed,o a level o 1 inch above jars. Cover he canner. When he waer boils vigorously, lower he hea omainain a genle boil and process or he appropriae ime lised in able 4 (below).

Tab 4. Romm o m o a bo-wa a a

a a

Syle of pck J Sze

3,001-6,000 fee

(mes)

6,001-8,000 fee

(mes)H p

Qa

20

30

25

35

raw p Qa 35 40

Pocess: Pesse

o process in a pressure canner, place he jar rack, 2 inches o waer, and lled jars in canner.Fasen lid and hea canner on high seting. Allow seam o escape in a ull, seady sream or 10minues. Add weighed gauge or close pecock o pressurize he canner. Sar iming he recom-mended process when he desired pressure is reached.


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fruit

Tab 5. Romm o m a o a a a

a a

Syle of

pck J sze

Pocess me

(mes)

dl ge*

Wehe

ge

2,001-

4,000

fee (lbs)

4,001-

6,000

fee (lbs)

6,001-

8,000

fee (lbs)

above 1,000

fee (lbs)

raw p

qa

10 7 8 9 10

H p

qa

8

10

7

7

8

8

9

9

10

10

*Reminder: Check your dial pressure gauge annually. For more inormaion, conac your localUW CES oce.

Regulae hea o mainain a uniorm pressure, and process he jars or he imes lised in able 5

(above). When processing is complee, remove canner rom hea. Air cool canner unil i is ullydepressurized. Slowly remove weighed gauge or open pecock, wai 2 more minues, unasen,and careully remove canner lid.

afe Pocess

Aer processing is compleed, remove jars rom canner wih a jar lier and place on a owelor rack. Do no reighen screw bands. Air cool jars 12 o 24 hours. Remove screw bands andcheck lid seals. I he cener o he lid is indened, wash, dry, label, and sore jar in a clean, cool,dark place wihou ring. I he lid is unsealed, rerigerae and use wihin one week. Alernaively,examine and replace jar i deecive; use new lid, and reprocess as beore. Wash screw bands, andsore separaely. Cherries are bes i eaen wihin one year.

Peches, apcos, neces

Qy

A bushel o necarines or peaches weighs 48 pounds and yields 16 o 24 quars. An average o17 pounds is needed o make a 7-quar canner load; 11 pounds is needed per canner load o 9pins.

A bushel o apricos weighs 50 pounds and yields 20 o 25 quars. An average o 16 pounds isneeded o make a 7-quar canner load; 10 pounds are needed o make 9 pins.

An average o 2 - 2 pounds o peaches, apricos, or necarines is needed o make 1 quar orozen produc.

Qly

Choose ripe, maure rui o ideal qualiy or eaing resh. Canned ho packs are beter han rawpacks. Necarines yield a lower qualiy canned produc han peaches or apricos.

Pepo

Wih peaches, wash rui and dip in boiling waer or 30 o 60 seconds or unil skins loosen.Necarines should be washed, bu or opimal qualiy, do no remove skins. Apricos should be

washed; removing skins is opional. Dip quickly in cold waer and slip o skins. Cu rui in hal,


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14


remove pis, and slice i desired. o preven darkening, keep cu rui in waer conaining ascorbicacid made by mixing 1 easpoon o ascorbic acid crysals, or crushing and mixing six 500-milli-gram viamin C ables in 1 gallon o waer o help preven discoloraion.

Feez Pocee

For opimal qualiy, reeze no more han 2 o 3 pounds o ood per cubic oo o reezer capaciyper day. Tese ruis may be rozen in syrup or in a dry sugar pack.

o make a syrup pack, mix and dissolve 1 cup sugar in 4 cups waer; also add easpoon oascorbic acid or hree crushed 500-milligram viamin C ables. Add 1 cup o his syrup oeach quar o prepared rui.

o make a dry sugar pack, add - cup sugar per quar o prepared rui. Mix careully oavoid damaging he rui.

o package, ll pin- or quar-sized reezer bags o a level o 3 o 4 inches rom heir ops, andsqueeze ou air. Seal, label, and reeze. Beore reezing, bags may be insered ino reusable rigidplasic reezer conainers or added proecion agains puncures and leakage.

C Pocee


on page 3.

Wash jars. Prepare lids according o he manuacurers insrucions. Peaches, apricos, and nec-arines may be packed ho or raw, alhough raw packs yield a lower qualiy produc. Cover wih

your choice o waer; apple or whie grape juice; or ver y ligh, ligh, or medium syrup. o makesyrup, mix sugar and waer in he desired proporion lised below, and hea o dissolve.


v lh 10 1

Lh 9 2m 8 3


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15

fruit

o make a ho pack, place drained rui in syrup, waer, or juice, and bring o boil. Fill hojars or ho serilized jars wih ho rui and cooking liquid, leaving -inch headspace. I can-ning halves, place halves in layers, cu side down.

o make a raw pack, ll ho jars or ho serilized jars wih raw rui, placing cu side down.Add ho waer, juice, or syrup, leaving -inch headspace.

Remove air bubbles by pressing a rubber spaula beween ood and side o jar a several locaions.Wipe he jar sealing edge wih a clean, damp paper owel. Add lids, ighen screw bands, andprocess jars as lised in able 6 (below) or able 7 (below).

Pocess: Bol We

o process in a boiling-waer canner, ll canner hal way wih waer and prehea o 1800 Fahren-hei or ho packs and 140o Fahrenhei or raw packs. Load lled jars ino a canner rack and lower

wih handles, or load one jar a a ime wih a jar lier ono rack in canner. Add boiling waer, ineeded, o a level o 1 inch above jars. Cover he canner. When he waer boils vigorously, lowerhe hea o mainain a genle boil, and process or appropriae ime lised in able 6 (below).

Tab 6. Romm o m o a, ao, o a a bowa a a a a

Syle of pck J Sze 3,001-6,000 fee (mes) 6,001-8,000 fee (mes)

H p

Qa

30

35

35

40

raw p

Qa

35

40

40

45

Pocess: Pesse

o process in a pressure canner, place he jar rack, 2 inches o waer, and lled jars in canner.

Fasen lid and hea canner on high seting. Allow seam o escape in a ull, seady sream or 10minues. Add weighed gauge or close pecock o pressurize he canner. Sar iming he recom-mended process ime when he desired pressure is reached.

Regulae hea o mainain a uniorm pressure, and process he jars or he ime lised in able 7(below). When processing is complee, remove canner rom hea. Air cool canner unil i is ullydepressurized. Slowly remove weighed gauge or open pecock, wai 2 more minues, unasen,and careully remove canner lid.

Tab 7. Romm o m a o a, ao, o a-

a a a a a

Syle of

pck J Sze

Pocess

me

(mes)

dl ge* Wehe ge

2,001-

4,000

fee (lbs)

4,001-

6,000

fee (lbs)

6,001-

8,000

fee (lbs)

above 1,000

fee (lbs)

raw

H

p

qa

10 7 8 9 10

*Reminder: Check your dial pressure gauge annually. For more inormaion, conac your localUW CES oce.


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19/24

17

fruit

Qly

Use rm, crisp apples. Sayman, Golden Delicious, Rome, or oher similar varieies are suiable.I apples lack arness, use an addiional cup lemon juice or each 6 quars o slices.

Pocee

Wash, peel, and core apples. Prepare slices -inch hick and place in waer conaining 1 easpoonascorbic acid crysals or 6 crushed 500-milligram viamin C ables in 1 gallon o waer o helppreven discoloraion.

Place 6 cups o rui a a ime in 1 gallon o boiling waer. Boil each bach or 1 minue aer hewaer reurns o a boil. Drain bu keep rui in a covered bowl or pan so i will say warm whileoher baches o rui are being blanched. Combine sugar, ClearJel, cinnamon, and numeg (idesired) in a large saucepan and mix. Add waer, apple juice, and, i desired, ood coloring. Sirand cook on medium-high hea unil mixure hickens and begins o bubble. Add lemon juice osauce and boil or 1 minue, sirring consanly, and hen old in drained apple slices. Immediaelyll ho jars wih mixure, leaving 1-inch headspace. Wipe he jar sealing edge wih a clean, damppaper owel. Add lids, ighen screw bands, and process jars as lised in able 8 (page 19).

BlueBeRRy pie Filling

iees 1 Q 7 Qs

fh blb

gala a

ClaJl

Cl wa

Bl l jc

Bl cl (al)

r cl (al)

3 c

c + 2 b

c + 1 b

1 c

3 b.

3

1

6 qa

6 c

2 c

7 c

c

20

7


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18


Qly

Selec swee, deep-blue rui ha is r ipe bu rm.

Pocee

Wash and drain blueberries. Combine sugar and ClearJel in a large saucepan and mix. Add waerand ood coloring (i desired). Cook on medium-high hea unil mixure hickens and begins o

bubble. Add lemon juice and boil or 1 minue, sirring consanly. Immediaely old in berriesand, wihou delay, ll ho jars wih mixure, leaving 1-inch headspace. Wipe he jar sealing edge

wih a clean, damp paper owel. Add lids, ighen screw bands, and process jars as lised in able8 (page 19).

cheRRy pie Filling

iees 1 Q 7 Qs

fh ch

gala aClaJl

Cl wa

Bl l jc

Ca (al)

Al xac (al)

r cl (al)

3 c

1 c c + 1 b

1 c

1 b + 1

6

6 qa

7 c1 c

9 c

c

1

2

Qly

Selec ripe, rm cherries.

Pocee

Rinse and pi cherries, and hold in cold waer conaining 1 easpoon ascorbic acid crysals or6 crushed 500-milligram viamin C ables in 1 gallon o waer o help preven discoloraion.Combine sugar and ClearJel and mix. Add waer and, i desired, cinnamon, almond exrac, andood coloring. Sir mixure, and cook over medium-high hea unil mixure hickens and beginso bubble. Add lemon juice and boil or 1 minue, sirring consanly. Immediaely old in drainedcherries, and, wihou delay, ll ho jars wih mixure, leaving 1-inch headspace. Wipe he jar seal-ing edge wih a clean, damp paper owel. Add lids, ighen screw bands, and process jars as lisedin able 8 (page 19).

peAch pie Filling

iees 1 Q 7 Qs

fh lc achgala a

ClaJl

Cl wa

Bl l jc

Ca (al)

Al xac (al)

3 c1 c

c + 1 b

c

c

6 qa7 c

2 c +3 b

5 c

1 c

1

1

Qly

Selec ripe, bu rm, peaches. Red Haven, Sun High, and similar varieies make excellen pie lling.


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19

fruit

Pocee

Peel peaches. o loosen skins, submerge peaches in boiling waer or 30-60 seconds, and henplace in cold waer or 20 seconds. Slip o skins and prepare slices -inch hick. Place slices in

waer conaining 1 easpoon ascorbic acid crysals or 6 crushed 500-milligram viamin C ablesin 1 gallon o waer o help preven discoloraion.

Combine waer, sugar, ClearJel, and, i desired, cinnamon and/or almond exrac. Sir and cook onmedium-high hea unil mixure hickens and begins o bubble. Add lemon juice o sauce and boilor 1 minue more, sirring consanly. Fold in drained peach slices, and coninue o hea or 3 min-ues. Immediaely ll ho jars wih mixure, leaving 1-inch headspace, and process wihou delay.

Pocee fo C all Pe Flls

Wash jars. Prepare lids according o he manuacurers insrucions. Fillrui mixures quickly ino ho jars, leaving 1-inch headspace. Remove air

bubbles by pressing a rubber spaula beween ood and side o jar a severallocaions. Wipe sealing surace o jars wih a clean, damp paper owel. Addlids, ighen screw bands, and process jars as lised in able 8 (below).

o process in a boiling-waer canner, ll canner halway wih waer and pre-hea o 1800 Fahrenhei. Load lled jars ino a canner rack and lower wihhandles, or load one jar a a ime wih a jar lier ono rack in canner. Add

boiling waer, i needed, o a level o 1 inch above jars. Cover he canner.When he waer boils vigorously, lower he hea o mainain a genle boil,and process or he appropriae ime lised in able 8 (below).

Tab 8: Romm o m o f a bo-wa a a

a a

F Fll J Sze 3,001-6,000 Fee

(mes)

6,001-8,000 fee

(mes)

Al

Blb

Ch

pach

p

qa

35

40

40

40

40

45

45

45

afe Pocess

Aer processing is compleed, remove jars rom canner wih a jar lier and place on a owel orrack. Do no reighen screw bands. Air cool jars 12 o 24 hours. Remove screw bands, and check

lid seals. I he cener o he lid is indened, wash, dry, label, and sore jar in a clean, cool, darkplace wihou ring. I he lid is unsealed, rerigerae and use wihin hree days. Alernaively,examine and replace jar i deecive; use new lid, and reprocess as beore. Wash screw bands, andsore separaely. Pie llings are bes i used wihin one year.

Soces of ifomo

USDAs Complete Guide to Home Canning. Agriculural Inormaion Bullein No. 539. 1994. Re-vised in 2006 and 2009. See www.uga.edu/nchp/publicaions/publicaions_usda.hml.

So Easy to Preserve. 5h ediion. Revised by E. L. Andress and Judy A. Harrison. Ahens, Georgia:Universiy o Georgia Cooperaive Exension. 2006. See www.uga.edu/sep.

To ensure saety

rom mold growth,

the pie flling must

be flled quickly

into jars without

delay or interrup-

tions and then

the jars must be

placed immediately

in the canner and

processed.


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63765795 b 1210 2 preserving food in wyoming fruit

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