re: pressure canning fruits
Misc.It is acceptable to pressure can fruits, just not necessary as with low acid foods such as meats and vegetables. There is a chart available thru county extension offices that are comparable to water bath canning. However, my experience has been that the fruit is much softer. I prefer the boiling water bath for fruits.
You may use the pressure canner as a boiling water bath, as you mentioned, also.
With pressure canning fruits, they are normally done at approx. 6 lb. for 8 minutes or so.
Be sure to check a current Ball Blue Book or with county extension or an up to date USDA website for pressure canning foods before using your canner. Also, if it is a dial gauge, it must be tested before use each year to insure it is accurate.
Editor's note:
Ball Blue Book
County Extension - USDA Office Information Locator
National Center for Food Preservation
You may use the pressure canner as a boiling water bath, as you mentioned, also.
With pressure canning fruits, they are normally done at approx. 6 lb. for 8 minutes or so.
Be sure to check a current Ball Blue Book or with county extension or an up to date USDA website for pressure canning foods before using your canner. Also, if it is a dial gauge, it must be tested before use each year to insure it is accurate.
Editor's note:
Ball Blue Book
County Extension - USDA Office Information Locator
National Center for Food Preservation
MsgID: 205869
Shared by: Linda Lou,WA
In reply to: ISO: Pressure canning?
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: Pressure canning?
Board: Canning and Preserving at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: Pressure canning? |
| Suzi Boyer- PA | |
| 2 | re: pressure canning fruits |
| Linda Lou,WA | |
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