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re: pressure canning fruits

Misc.
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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
MsgID: 205869
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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