Use and Care Manual

Raw Pack: Use this method for softer berries such as raspberries
and blackberries. Add ½ cup hot syrup (page 25), juice,
or water to hot jars. Pack raw berries into jars, leaving
½-inch headspace. Gently shake jars while lling to pack
rmly without crushing berries. 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 8 minutes and
quarts 10 minutes. For processing above 2,000 feet altitude, see page
25 for recommended pounds of pressure.
Boiling water canning: Process pints 15 minutes and quarts 20
minutes. For processing above 1,000 feet altitude, see page 25 for
recommended time.
CHERRIES
Stem and wash cherries. Remove pits, if desired. If pitted, place
cherries in an ascorbic acid solution (page 24) to prevent darkening
of the stem end. If canning whole cherries, prick each cherry with a
clean needle to prevent splitting.
Hot Pack: Heat cherries in a large pot with ½ cup syrup (page
25), juice, or water per quart of cherries. Cover pot
and bring to a boil. Pack hot cherries and cooking
liquid in hot jars, leaving ½-inch headspace. Remove
air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, pints 8 minutes and
quarts 10 minutes. For processing above 2,000 feet altitude, see page
25 for recommended pounds of pressure.
Boiling water canning: Process pints 15 minutes and quarts 20
minutes. For processing above 1,000 feet altitude, see page 25 for
recommended time.
NECTARINES AND PEACHES
Wash fully-ripened but not soft nectarines or peaches. Skin can be left
on nectarines. For peaches, loosen skin by dipping them 1 minute in
boiling water, then in cold water. Peel. Cut fruit in halves and remove
pits. Slice if desired. Place fruit in an ascorbic acid solution (page 24)
to prevent darkening during preparation. Drain well.
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