Use and Care Manual

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 apricots, 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 (hot and raw pack): Process at 6 pounds pressure,
pints and quarts 10 minutes. For processing above 2,000 feet altitude,
see page 25 for recommended pounds of pressure.
Boiling water canning:
Hot Pack: Process pints 20 minutes and quarts 25 minutes. For
processing above 1,000 feet altitude, see page 25 for
recommended time.
Raw Pack: Process pints 25 minutes and quarts 30 minutes. For
processing above 1,000 feet altitude, see page 25 for
recommended time.
BERRIES (EXCEPT STRAWBERRIES)
Choose ripe, sweet berries with uniform color. Wash 1 or 2 quarts of
berries at a time. Drain, cap, and stem if necessary.
Hot Pack: Use this method for rmer berries such as blueberries,
currants, elderberries, gooseberries, and huckleberries.
Heat berries in a large pot with boiling water for 30
seconds and drain. Add ½ cup hot syrup (page 25),
juice, or water to hot jars. Pack hot berries into 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 6 pounds pressure, pints and quarts 8
minutes. For processing above 2,000 feet altitude, see page 25 for
recommended pounds of pressure.
Boiling water canning: Process pints and quarts 15 minutes. For pro-
cessing above 1,000 feet altitude, see page 25 for recommended time.
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