Side Pannel
Fruit Purees (Of Any Fruit Except Figs and Toma
Fruit Purees (Of Any Fruit Except Figs and Toma
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Fruit
Ingredients List
- Fruit Purees Of any fruit except figs and tomatoes.
- Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure
- fruit into large saucepan, crushing slightly if desired. Add 1 cup hot
- water for each quart of fruit. Cook slowly until fruit is soft, stirring
- frequently. Press through sieve or food mill. If desired for flavor, add
- sugar to taste. Reheat pulp to boil, or until sugar dissolves if added.
- Fill hot into clean jars, leaving 1/4-inch headspace. Adjust lids and
- process.
- Processing directions for canning purees in a boiling-water, a dial, or a
- weighted-gauge canner are given in Table 1, Table 2, and Table 3.
- Table 1. Recommended process time for Fruit Purees in a boiling-water
- canner.
- Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
- of 0 - 1,000 ft: 15 min.
- 1,001 - 6,000 ft: 20 min.
- Above 6,000 ft: 25 min.
- Table 2. Process Times for Fruit Purees in a Dial-Gauge Pressure Canner.
- Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes.
- Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6.
- 2,001 - 4,000 ft: 7.
- 4,001 - 6,000 ft: 8.
- 6,001 - 8,000 ft: 9.
- Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure
- Canner.
- Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes.
- Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
- Above 1,000 ft: 10 lb.
- ======================================================= ===== * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Fruit Pyrohy Filling
Categories: None
Yield: 1 Servings
Fresh berries
Sugar (as desired)
Flour (sprinkling)
Sweeten the fruit to taste and add a sprinkling of flour to keep the juices
from running out. Great with fresh sweet cream.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
