Serves: 5

Fruit

Apples

Amount to Yield 1 Quart:

2 1/2 lb. or 8 medium

Basic Preparation:

Wash, peel, core and slice. Boil 5 minutes in syrup. Pack in jars leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

25 min. 25 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

8 min. 8 min.

Fruit

Applesauce

Amount to Yield 1 Quart:

3 lb. or 10 medium

Basic Preparation:

Prepare applesauce. Pack hot into jars leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

20 min. 25 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

8 min. 10 min.

Fruit

Apricots

Amount to Yield 1 Quart:

2 1/2 lb. or 24 medium

Basic Preparation:

Wash, halve and pit. Pack into jars add hot syrup leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

Hot:

25 min. 30 min.

Raw:

30 min. 35 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

8 min 10 min.

Fruit

Berries (except strawberries, cranberries)

Amount to Yield 1 Quart:

1 1/2 quarts

Basic Preparation:

Wash, stem and pack into jars add hot syrup leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

20 min. 25 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

8 min. 8 min.

Raw:

10 min.

Fruit

Cherries

Amount to Yield 1 Quart:

2 1/2 lb. unpitted

Basic Preparation:

Wash, stem and pit if desired. Pack into jars add hot syrup leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

Hot:

20 min. 25 min.

Raw:

30 min. 30 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

Hot:

8 min. 10 min.

Raw:

10 min. 10 min.

Fruit

Cranberries

Amount to Yield 1 Quart:

2 lb. or 1 1/2 quarts

Basic Preparation:

Wash, stem and heat to boiling in heavy syrup. Pack into jars leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

20 min. 20 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

Hot:

8 min. 8 min.

Raw:

10 min. 10 min.

Fruit

Peaches

Amount to Yield 1 Quart:

2 lb. or 8 medium

Basic Preparation:

Peel by dipping fruit into boiling water a few seconds to loosen skin. Halve or slice and pit. Pack into jars add hot syrup leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

Hot:

25 min. 30 min.

Raw:

30 min. 35 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

10 min. 10 min.

Fruit

Pears

Amount to Yield 1 Quart:

2 lb. or 8 medium

Basic Preparation:

Peel, halve or slice and core. Pack into jars add hot syrup leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

25 min. 30 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

10 min. 10 min.

Fruit

Plums

Amount to Yield 1 Quart:

2 lb. or 20 medium

Basic Preparation:

Wash, prick skins if canning whole or cut in half and pit. Pack into jars add hot syrup leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

25 min. 30 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

10 min. 10 min.

Fruit

Rhubarb

Amount to Yield 1 Quart:

1 1/2 lb. or 10 stalks

Basic Preparation:

Wash, cut into pieces. Cook in heavy syrup until tender. Pack into jars leaving 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

20 min. 20 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

8 min. 8 min.

Fruit

Tomatoes

Amount to Yield 1 Quart:

3 lb. or 12 small

Basic Preparation:

Peel by dipping tomatoes into boiling water a few seconds to loosen skin. Core and quarter. Pack into jars, pressing in to form juice add 1 teaspoon salt per quart. Leave 1/2 inch at top.

Boiling Water Bath:

Pints Quarts

90 min. 90 min.

Time in Dial-Guage Pressure Cooker with 6 pounds pressure (or 10 pounds in weighted guage pressure cooker)

Pints Quarts

40 min. 40 min.

(or 25 min. at 11 or 15 pounds per square inch [psi])

More Recipes from the Cook'n with Pillsbury Cookbook:
Apple-Sweetened Cherry Preserves
Applesauce
Blends: Flavors and Uses
Bread and Butter Pickles
Citrus Marmalade
Cook's Note: Freezing Casseroles
Cook's Note: How to Can Tomatoes
Cook's Note: Nutrition Per Serving for Home-Preserved Foods
Cook's Note: Preserving Pickles, Relishes and Sauces
Cook's Note: Seven Steps to a Healthy Diet
Cranberry-Apple Spiced Jelly
Dill Pickles
Dill-Pickled Beets
Dilled Green Beans and Cauliflower
Easy Rhubarb-Pineapple Jam
Emergency Substitutions: Baking
Emergency Substitutions: Chocolate
Emergency Substitutions: Dairy Products
Emergency Substitutions: Seasonings
Emergency Substitutions: Thickeners
Emergency Substitutions: Vegetables
Food Storage
Fruit Availability
Fruit Freezing Chart
Herbs: Flavors and Uses
Homemade Tomato Sauce
Hot and Spicy Tomato Salsa
How Many Servings Do You Need Each Day?
Jalapeno Cranberry Relish
Marinated Vegetables with Olives
Microwave Apple Butter
Orange-Pear Conserve
Quick Pickles
Razzle-Dazzle Quick Jam
Refrigerator Cucumber Pickles
Refrigerator Pickle Medley
Spiced Pear Chutney
Spiced Vinegar
Spiced Vinegar Salad Dressing
Spices: Flavors and Uses
Storing Foods in the Freezer
Sugar Syrup for Fruits
Sugar-Free Peach Freezer Jam
Sweet Hot Pickled Vegetables
Timetable for Canning Fruits and Tomatoes
Timetable for Canning Vegetables
Tri-Colored Pickled Peppers
Types of Apples
Types of Berries
Types of Charcoal
Types of Cheese
Types of Pears
Uses for the Microwave
Vegetable Freezing Chart
Your Daily Nutritional Requirements