Mason-type canning jars are the best choice. The standard jar mouth is about 2-3/8 inches. Widemouth jars have openings of about 3 inches, making them more easily filled and emptied. Half-gallon jars may be used for canning very acid juices only.

Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you may expect more sealing failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars. Mayonnaise-type jars are not recommended for use with foods that will be processed in the pressure canner.

Use two-piece self-sealing lids. Buy only the quantity of lids that will be used in a year and follow the manufacturer's directions for preparing the lids.

Sterilize Jars

To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes, at altitudes of less than 1,000 feet. At higher elevations, boil one additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time just before filling. Save the hot water for processing filled jars. Fill jars with food, apply lids, and tighten screw bands.

It is unnecessary to presterilize jars for fruits that will be processed 10 minutes or longer in a boiling water canner.

Filling Jars

After filling jars with food, release air bubbles by inserting a flat plastic (not metal) spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and then clean the jar rim (sealing surface) with a dampened paper towel.

Place the lid, gasket down, onto the cleaned jar sealing surface. Uncleaned jar-sealing surfaces may cause seal failures.

Then fit the metal screw band over the flat lid. Follow the manufacturer's guidelines enclosed with or on the box for tightening the jar lids properly.

Prevent Darkening

Follow these guidelines to ensure that your canned foods retain optimum colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed in boiling water.

* Don't unnecessarily expose prepared foods to air. Can them as soon as possible.

* While preparing a canner load of jars, keep peeled, halved, quartered, sliced, or diced apples, apricots, nectarines, peaches, and pears in a solution of ascorbic acid. This procedure is also useful for preventing stem-end discoloration in cherries and grapes. You can get ascorbic acid in several forms:

Pure powdered form -- seasonally available among canners' supplies in supermarkets. One level teaspoon of pure powder weighs about three grams. Use one teaspoon per gallon of water as a treatment solution.

Vitamin C tablets -- economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution.

Commercially prepared mixes of ascorbic and citric acid -- seasonally available among canners' supplies in supermarkets. Sometimes citric acid powder is sold in supermarkets, but it is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer's directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Store the jars in a relatively cool, dark place, preferably between 50 degrees and 70 degrees Fahrenheit.

* Can no more food than you will use within a year.

Adding syrup to canned fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The guidelines in Table 1 for preparing and using syrups offer a new "very light" syrup, which approximates the natural sugar content of many fruits. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.

Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.

Other sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups.

Table 1. Preparing and using syrups

---------------------------------------------------------------------

Measures of Water and Sugar

For 9-Pt. Load* For 7-Qt. Load

Syrup Approx. Cups Cups Cups Cups Fruits commonly

Type % Sugar Water Sugar Water Sugar packed in syrup**

---------------------------------------------------------------------

Very 10 6-1/2 3/4 10-1/2 1-1/4 Approximates natural

Light sugar level in most

fruits and adds the

fewest calories.

---------------------------------------------------------------------

Light 20 5-3/4 1-1/2 9 2-1/4 Very sweet fruit. Try

a small amount the

first time to see if

your family likes it.

---------------------------------------------------------------------

Medium 30 5-1/4 2-1/4 8-1/4 3-3/4 Sweet apples, sweet

cherries, berries,

grapes.

---------------------------------------------------------------------

Heavy 40 5 3-1/4 7-3/4 5-1/4 Tart apples, apricots,

sour cherries, goose-

berries, nectarines,

peaches, pears, plums.

---------------------------------------------------------------------

Very 50 4-1/4 4-1/4 6-1/2 6-3/4 Very sour fruit. Try

Heavy a small amount the

first time to see if

your family likes it.

---------------------------------------------------------------------

*This amount is also adequate for a 4-quart load.

**Many fruits that are typically packed in heavy syrup are excellent

and tasteful products when packed in lighter syrup. It is recommended

that lighter syrups be tried, since they contain fewer calories from

added sugar.

In canning regular fruits without sugar, it is very important to select fully ripe but firm fruits of the best quality. Prepare these as for hot-packs but use water or regular unsweetened fruit juices instead of sugar syrup. Juice made from the fruit being canned is best. Blends of unsweetened apple, pineapple and white grape juice are also good for filling over solid fruit pieces. Adjust headspaces and lids and use the processing recommendations given for regular fruits. Add sugar substitutes, if desired, when serving.

Canning Fruit Based Baby Foods

You may prepare any chunk-style or pureed fruit with or without sugar, using the procedure for preparing each fruit as given in this circular. Pack in half-pint, preferably, or pint jars and use the processing times in Table 2.

Table 2. Process time for fruit-based baby

foods in a boiling-water canner

-----------------------------------------------

Process Time at Altitudes of

Style ---------------------------

of Pack Jar Size 0-1,000 ft 1,001-6,000 ft

-----------------------------------------------

Hot Pints 20 25

minutes minutes

-----------------------------------------------

Water-bath canners are made of aluminum or of porcelain-covered steel. They have removable perforated racks and fitted lids. The canner must be deep enough so that at least 1 inch of briskly boiling water will be over the tops of jars during processing. Some boiling-water canners do not have flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated.

Using boiling water canners

Follow these steps for successful boiling-water canning:

1. Fill the canner halfway with water.

2. Preheat water to 140 F for raw-packed foods and to 180 F for hot-packed foods.

3. Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.

4. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops. Cover canner.

5. Turn heat to its highest position until water boils vigorously.

6. Set a timer for the minutes required for processing the food.

7. Lower the heat setting to maintain a gentle boil throughout the process schedule.

8. Add more boiling water, if needed, to keep the water level above the jars.

9. When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.

10. Using a jar lifter, remove the jars and place right side up on a towel, leaving at least 1-inch spaces between the jars during cooling.

Do not retighten lids after processing jars.

Cool the jars at room temperature for 12 to 24 hours. Jars may be cooled on racks or towels to minimize heat damage to counters. The food level and liquid volume of raw-packed jars will be noticeably lower after cooling. Air is exhausted during processing and food shrinks. If a jar loses excessive liquid during processing, do not open it to add more liquid. Check for sealed lids as described below.

Testing Jar Seals

After cooling jars for 12 to 24 hours, remove the screw bands and test seals by one of the following options:

Option 1: Press the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed.

Option 2: Tap the lid with the bottom of a teaspoon. If it makes a dull sound, the lid is not sealed. If food is in contact with the underside of the lid, it will also cause a dull sound. If the jar is sealed correctly, it will make a ringing, high-pitched sound.

Option 3: Hold the jar at eye level and look across the lid. The lid should be concave (curved down slightly in the center). If center of the lid is either flat or bulging, it may not be sealed.

If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar, add a new, properly prepared lid, and reprocess within 24 hours using the same processing time. Headspace in unsealed jars may be adjusted to 1-1/2 inches and jars could be frozen instead of reprocessed. Foods in single unsealed jars could be stored in the refrigerator and consumed within several days.

Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh or other tasty apple varieties for good results.

8 pounds apples

2 cups cider

2 cups vinegar

2-1/4 cups white sugar

2-1/4 cups packed brown sugar

2 tablespoons ground cinnamon

1 tablespoon ground cloves

Yield: About 8 to 9 pints

Procedure: Wash, remove stems, quarter, and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for two minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Quart jars need not be presterilized. Adjust lids and process according to Table 3.

Quality: Good quality apple juice is made from a blend of varieties.

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars or fill into clean half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process according to Table 3.

Quantity: An average of 2-3/4 pounds per quart.

Quality: Select apples that are juicy, crispy and preferably both sweet and tart.

Procedure: Wash, peel and core apples. To prevent discoloration, slice apples into water containing ascorbic acid (see "Prevent Darkening" under General Canning Procedures). Raw packs make poor quality products. Place drained slices in large saucepan and add 1 pint water or very light, light or medium syrup (see Table 1) per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Adjust lids and process according to Table 3, 4 or 5.

Quantity: An average of 3 pounds per quart.

Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.

Procedure: Wash, peel and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning (see "Prevent Darkening" under General Canning Procedures). Place drained slices in an 8- to 10-quart pot. Add 1/2 cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving 1/2-inch headspace. Adjust lids and process according to Table 3.

12 pounds firm tart apples (maximum diameter, 2-1/2 inches)

12 cups sugar

6 cups water

1-1/4 cups white vinegar (5%)

3 tablespoons whole cloves

3/4 cup red hot cinnamon candies

or 8 cinnamon sticks and 1 teaspoon red food coloring (optional)

Yield: About 8 to 9 pints

Procedure: Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller, and immerse in ascorbic acid solution (see "Prevent Darkening" under General Canning Procedures). To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-quart saucepan. Stir, heat to boil and simmer three minutes. Drain apples, add to hot syrup and cook five minutes. Fill jars (preferably widemouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process according to Table 3.

Quantity: An average of 2-1/4 pounds per quart.

Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh.

Procedure: Follow directions for peaches except the boiling water dip and removal of skin is optional. Wash if skins are not removed. Either hot or raw pack, and use the same process time on Table 3, 4 or 5.

Juices from fresh or frozen blueberries, cherries, grapes, raspberries (black or red), and strawberries are easily made into toppings for use on ice cream and pastries.

Yield: About 9 half-pints.

Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice. Wash, cap and stem fresh fruit and crush in a saucepan. Heat to boiling and simmer until soft (five to ten minutes). Strain hot through a colander and drain until cool enough to handle. Strain the collected juice through a double layer of cheesecloth or jelly bag. Discard the dry pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups. Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save 1 or 2 cups of the fresh or frozen fruit, combine these with the sugar, and simmer as in making regular syrup. Remove from heat, skim off foam, and fill into clean half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and process according to Table 3.

Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries.

Quantity: An average of 1-3/4 pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup (see Table 1), if desired. Add 1/2 cup syrup, juice or water to each clean jar.

Hot pack -- For blueberries, currants, elderberries, gooseberries and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving 1/2-inch headspace.

Raw pack -- Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice or water, leaving 1/2-inch headspace.

Adjust lids and process according to Table 3, 4 or 5.

Sweet or Sour

Quantity: An average of 2-1/2 pounds per quart.

Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking).

Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid to prevent stem-end discoloration (see "Prevent Darkening" under General Canning Procedures). If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white grape juice, or syrup. If syrup is desired, select and prepare preferred type (see Table 1).

Hot pack -- In a large saucepan add 1/2 cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving 1/2-inch headspace.

Raw pack -- Add 1/2 cup hot water, juice or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving 1/2-inch headspace.

Adjust lids and process according to Table 3, 4 or 5.

Quantity: An average of 2-1/2 pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Follow directions for peaches except do not dip in hot water or remove skins, wash, either hot or raw pack, and use the same process time.

of any fruit except figs and tomatoes

Procedure: Stem, wash, drain, peel and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor, add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into clean jars, leaving 1/4-inch headspace. Adjust lids and process according to Table 3, 4 or 5.

Quantity: An average of 2-1/2 pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution (see "Prevent Darkening" under General Canning Procedures). Prepare and boil a very light, light or medium syrup (see Table 1) or pack peaches in water, apple juice or white grape juice. Raw packs make poor quality peaches .

Hot pack -- In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.

Raw pack -- Fill jars with raw fruit, cut side down, and add hot water, juice or syrup, leaving 1/2-inch headspace.

Adjust lids and process according to Table 3, 4 or 5.

Quantity: An average of 2-1/2 pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution (see "Prevent Darkening" under General Canning Procedures). Prepare a very light, light or medium syrup (see Table 1) or pack pears in apple juice, white grape juice or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process according to Table 3, 4 or 4.

Quantity: An average of 2 pounds per quart.

Quality: Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup.

Procedure: Stem and wash plums. To can whole, prick skins on two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted. If you use syrup, prepare very light, light or medium syrup (see Table 1).

Adjust lids and process according to Table 3, 4 or 5.

Quantity: An average of 1-1/2 pounds per quart.

Quality: Select young, tender, well-colored stalks from the spring or late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process according to Table 3, 4 or 5.

4 quarts cubed or shredded zucchini

46 ounce canned unsweetened pineapple juice

1-1/2 cups bottled lemon juice

3 cups sugar

Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process according to Table 3.

Table 3. Recommended Process Times for Acid Foods in

--------------------------------------------------------------------

Process Time at Altitudes of

-------------------------------

Style 0- 1,001- 3,001-

of Pack Jar Size 1,000 ft 3,000 ft 6,000 ft

--------------------------------------------------------------------

Apple Butter Hot Half Pints 5 min 10 min 10 min

or Pints

Quarts 10 min 15 min 15 min

--------------------------------------------------------------------

Apple Juice Hot Pints or 5 min 10 min 10 min

Quarts

Half-gallons 10 min 15 min 15 min

--------------------------------------------------------------------

Apples, sliced Hot Pints or 20 min 25 min 30 min

Quarts

--------------------------------------------------------------------

Applesauce Hot Pints 15 min 20 min 20 min

Quarts 20 min 25 min 30 min

--------------------------------------------------------------------

Spiced Apple Hot Half-pints 10 min 15 min 15 min

Rings or Pints

--------------------------------------------------------------------

Berries, Hot Pints or 15 min 20 min 20 min

whole Quarts

Raw Pints 15 min 20 min 20 min

Quarts 20 min 25 min 30 min

--------------------------------------------------------------------

Berry, Syrup Hot Half-pints 10 min 15 min 15 min

or Pints

--------------------------------------------------------------------

Cherries, Hot Pints 15 min 20 min 20 min

whole, Quarts 20 min 25 min 30 min

sour or sweet Raw Pints or 25 min 30 min 35 min

Quarts

--------------------------------------------------------------------

Fruit Purees Hot Pints or 15 min 20 min 20 min

Quarts

--------------------------------------------------------------------

Peaches, Hot Pints 20 min 25 min 30 min

Apricots & Quarts 25 min 30 min 35 min

Nectarines--

halved or Raw Pints 25 min 30 min 35 min

sliced Quarts 30 min 35 min 40 min

--------------------------------------------------------------------

Pears, halved Hot Pints 20 min 25 min 30 min

Quarts 25 min 30 min 35 min

--------------------------------------------------------------------

Plums - Hot and Pints 20 min 25 min 30 min

halved Raw Quarts 25 min 30 min 35 min

or sliced

--------------------------------------------------------------------

Rhubarb, Hot Pints or 15 min 20 min 20 min

stewed Quarts

--------------------------------------------------------------------

Zucchini Hot Half-pints 15 min 20 min 20 min

Pineapple or Pints

--------------------------------------------------------------------

Table 4. Process Times for Some Acid Foods in a Dial-Gauge

Pressure Canner

--------------------------------------------------------------------

Canner Pressure (PSi)

at Altitudes of

--------------------------------------------------------------------

Type of Style Jar Process 0- 2,001- 4,001-

Fruit of Pack Size Time 2000 ft 4000 ft 6000 ft

--------------------------------------------------------------------

Applesauce Hot Pints 8 min 6 lb 7 lb 8 lb

Hot Quarts 10 min 6 lb 7 lb 8 lb

--------------------------------------------------------------------

Apples, sliced Hot Pints 8 min 6 lb 7 lb 8 lb

or Quarts

--------------------------------------------------------------------

Berries, whole Hot Pints 8 min 6 lb 7 lb 8 lb

or Quarts

Raw Pints 8 min 6 lb 7 lb 8 lb

Raw Quarts 10 min 6 lb 7 lb 8 lb

--------------------------------------------------------------------

Cherries, Hot Pints 8 min 6 lb 7 lb 8 lb

whole, sour Hot Quarts 10 min 6 lb 7 lb 8 lb

or sweet Raw Pints 10 min 6 lb 7 lb 8 lb

or Quarts

--------------------------------------------------------------------

Fruit Purees Hot Pints 8 min 6 lb 7 lb 8 lb

or Quarts

--------------------------------------------------------------------

Peaches, Hot and Pints 10 min 6 lb 7 lb 8 lb

Apricots, and Raw or Quarts

Nectarines

--------------------------------------------------------------------

Pears, halved Hot Pints 10 min 6 lb 7 lb 8 lb

or Quarts

--------------------------------------------------------------------

Plums Hot and Pints 10 min 6 lb 7 lb 8 lb

Raw ot Quarts

--------------------------------------------------------------------

Rhubarb, Hot Pints 8 min 6 lb 7 lb 8 lb

stewed or Quarts

--------------------------------------------------------------------

Table 5. Process Times for Some Acid Foods in a

Weighted Gauge Pressure Canner

--------------------------------------------------------------

Canner Pressure (PSI)

at Altitudes of

at Altitudes of

--------------------

Type of Style Jar Process 0- Above

Fruit of Pack Size Time 1,000 ft 1000 ft

--------------------------------------------------------------

Applesauce Hot Pints 8 min 5 lb 10 lb

Hot Quarts 10 min 5 lb 10 lb

--------------------------------------------------------------

Apples, sliced Hot Pints or 8 min 5 lb 10 lb

Quarts

--------------------------------------------------------------

Berries, whole Hot Pints or 8 min 5 lb 10 lb

Quarts

Raw Pints 8 min 5 lb 10 lb

Raw Quarts 10 min 5 lb 10 lb

--------------------------------------------------------------

Cherries, Hot Pints 8 min 5 lb 10 lb

whole, sour Hot Quarts 10 min 5 lb 10 lb

or sweet Raw Pints or 10 min 5 lb 10 lb

Quarts

--------------------------------------------------------------

Fruit Purees Hot Pints or 8 min 5 lb 10 lb

Quarts

--------------------------------------------------------------

Peaches, Hot and Pints or 10 min 5 lb 10 lb

Apricots, and Raw Quarts

Nectarines

--------------------------------------------------------------

Pears, halved Hot Pints or 10 min 5 lb 10 lb

Quarts

--------------------------------------------------------------

Plums Hot and Pints or 10 min 5 lb 10 lb

Raw Quarts

--------------------------------------------------------------

Rhubarb, Hot Pints or 8 min 5 lb 10 lb

stewed Quarts

--------------------------------------------------------------