| Food | Method | Pints - Boil for: | Quarts - Boil for: |
|---|---|---|---|
| Apples | Hot Pack - Boil uncovered 5 minutes. Fill jars and cover apples with hot boiling thin syrup. | Hot Pack pints:20 minutes | Hot Pack quarts:20 minutes |
| Applesauce | Hot Pack; fill jars to within 1/2" of tops. | Hot Pack pints: 20 minutes | Hot Pack Quarts: 20 minutes |
| Berries |
Hot Pack; (for firm berries): Add 1/2 cup sugar to each quart of prepared fruit; let stand, covered, 2 hours. Heat to boiling, fill jars within 1/2" of tops; If not enough syrup to cover, pour in boiling water to within 1/2" of tops. Cold Pack (soft berries): Pour 1/2 cup boiling Thin or Medium Syrup into each jar, add raw berries, filling to 1/2" of Tops. Pour in boiling syrup to cover; leave 1/2" head space. |
Hot Pack Pints: 10 minutes Cold Pack Pints: 15 minutes |
Hot pack Quarts: 15 minutes Cold pack Quarts: 20 minutes |
| Cherries | Hot Pack: Prick cherries to prevent bursting. Add 1/2 - 3/4 cup sugar to each quart of prepared cherries; add a little water to prevent scorching; heat to simmering. Fill jars with cherries within 1/2" of tops, cover with boiling Thin Syrup, leaving 1/2" headspace. Cold Pack: Pour 1/2 cup boiling Medium Syrup or Heavy Syrup into each jar, add raw cherries, filling to 1/2" of Tops. Pour in boiling syrup to cover; leave 1/2" head space. |
Hot Pack Pints: 10 minutes Cold Pack Pints: 20 minutes |
Hot pack Quarts: 15 minutes Cold pack Quarts: 25 minutes |
| Figs | Hot Pack: Cover figs with water, bring to a boil, let stand off heat 5 minutes; drain. Fill jars with figs within 1/2" of tops, add 1 tablespoon lemon juice to each quart, cover figs with boil Thin Syrup; leave 1/2" headspace. |
Hot Pack Pints: 1 hour and 20 minutes | Hot pack Quarts: 1 hour 30 minutes |
| Fruit Juices | Hot Pack: Pour simmering hot fruit juices in jars, leaving 1/2" head space. | Hot Pack Pints: 5 minutes | Hot pack Quarts: 5 minutes |
| Fruit Purée | Hot Pack: Pack simmering hot fruit purée in jars, leaving 1/2" head space. | Hot Pack Pints: 10 minutes | Hot pack Quarts: 10 minutes |
| Grapes | Cold Pack: Pour 1/2 cup boiling Medium Syrup into each jar, fill with grapes to 1/2" of tops, add more boiling syrup; leave 1/2" head space. | Hot Pack Pints: 15 minutes | Hot pack Quarts: 20 minutes |
| Peaches, Pears, Nectarines, Apricots | Hot Pack: Heat fruit to simmering in Medium Syrup; Pack hollows down, to within 1/2" of tops, cover with boiling Syrup, leaving 1/2" headspace. Cold Pack for all (except pears): Pack raw fruit, hollows down to within 1/2" of jar Tops. Cover with in boiling Medium Syrup to cover; leave 1/2" head space. |
Hot Pack Pints: 20 minutes Cold Pack Pints: 25 minutes |
Hot pack Quarts: 25 minutes Cold pack Quarts: 30 minutes |
| Peppers - Pickels | Cold Pack: Pour boiling Brine; leave 1/2" head space. | Cold Pack Pints: 10 minutes | Cold Pack Quarts: 15 minutes |
| Pineapple | Hot Pack: Pack with boiling Thin or Medium Syrup into each jar, fill with pineapple to 1/2" of tops; leave 1/2" head space. | Hot Pack Pints: 15 minutes | Hot pack Quarts: 20 minutes |
| Plums | Hot Pack: Cover Plums with boiling Heavy or Medium Syrup and heat to boil. Cover and let stand off heat 1/2 hour. Pack plums in jars and cover with boiling syrup, leave 1/2" head space. | Hot Pack Pints: 20 minutes | Hot pack Quarts: 25 minutes |
| Rhubarb | Hot Pack: Mix each quart of prepared rhubarb with 3/4 to 1 cup of sugar, cover, let stand for 3-4 hours. Bring slowly to boiling; boil 1/2 minute. Pack in jars, leaving 1/2" head space. | Hot Pack Pints: 10 minutes | Hot pack Quarts: 10 minutes |
| Tomatoes | Hot Pack: Heat and stir tomatoes until boiling. Pack into jars, leaving 1/2" headspace. Add 1/2 teaspoon of salt to each pint jar and 1 teaspoon salt to each quart. Cold Pack: Pack tomatoes to to 1/2" head space; press gently to fill space. Add no liquid. Add 1/2 teaspoon of salt to each pint jar and 1 teaspoon salt to each quart |
Hot Pack Pints: 10 minutes Cold Pack Pints: 35 minutes |
Hot pack Quarts: 15 minutes Cold pack Quarts: 45 minutes |