Canning Fruits and Tomatoes with Pressure Canner. (Pressure Canner)

Foods high in acidity (fruits and tomatoes) may be processed using pressure canning or boiling water canning. The pressure processing method for fruits and tomatoes gives a heat treatment equivalent to the much longer processing time required with the boiling water canning method.

Select firm, fully-ripened but not soft fruit or tomatoes. Do not can overripe foods. Some fruits tend to darken while they are being prepared. To prevent the darkening, place fruit in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or citric acid mixtures according to package instructions.

Although fruit has better color, shape, and flavor when it is canned with sugar, it may be canned unsweetened if desired. Sugar is used for flavor. It is not used in a high enough concentration to act as a preservative. 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.

Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within 1⁄2 inch of top of jar. Cover with hot liquid leaving 1⁄2 inch head space. The liquid may be syrup, fruit juice, or plain water. For steps on boiling water canning, refer to page 13.

When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts.

Altitude chart for pressure canning fruit and tomato recipes
Altitude --------------Pints and Quarts
2,001 – 4,000 ft. ---7 lbs. 7 lbs.
4,001 – 6,000 ft. --- 8 lbs. 8 lbs.
6,001 – 8,000 ft. --- 9 lbs. 9 lbs.
Processing time is the same at all altitudes.

Altitude chart for boiling water canning fruit and tomato recipes
Altitude------------- Pints and Quarts
1,001 – 3,000 ft.--- increase processing time 5 minutes
3,001 – 6,000 ft.--- increase processing time 10 minutes
6,001 – 8,000 ft.--- increase processing time 15 minutes

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