Time-Table for Canning Fruits by the Can-Cooked Method

Reference > Cooking Times > Time-Table for Canning Fruits by the Can-Cooked Method

Apricots, peaches: Blanch: 1-2 minutes; Hot-water bath: 16 minutes; Preserve cooker: 10 minutes for 5 pounds
Blackberries: Hot-water bath: 16 minutes; Preserve cooker: 6 minutes for 5 pounds
Cherries, Strawberries, Grapes, Plums: Hot-water bath: 16 minutes; Preserve cooker: 10 minutes for 5 pounds
Fruit Juices: Hot-water bath: 20 minutes; Preserve cooker: 10 minutes for 5 pounds
Huckleberries, Raspberries: Hot-water bath: 16 minutes; Preserve cooker: 8 minutes for 5 pounds
Pears: Blanch: 1-2 minutes; Hot-water bath: 20 minutes; Preserve cooker: 10 minutes for 5 pounds
Pineapples: Hot-water bath: 60 minutes; Preserve cooker: 40 minutes for 5 pounds
Quinces: Blanch: 1-2 minutes; Hot-water bath: 60 minutes; Preserve cooker: 40 minutes for 5 pounds