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.
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