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

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

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Source

The New Dr. Price Cookbook (1921).


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