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Home Canning

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Procedure for Preserving Fruit
Preparing & Packing Chart


Procedures for Preserving Vegetables
Preparing & Packing Chart

Jams, Jelly, & Preserves:

Basic Overview
Procedures for Making Jam
Procedures for Making Marmalades
Procedures for Making Jelly
Jelly Table

Reference: How to Book - Canning Freezing Drying

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Canning Altitude Chart

[ Boiling Water Bath | Pressure Canner ]

At sea level water boils at 212 degrees F. As the altitude increases, the temperature at which water boils gradually decreases. The following table gives the number of minutes that should be added to the time given in the directions for processing in a boiling-water bath.

Water Boiling Bath
 Increase Water-Bath Processing Time
if Time Recommended is:
Altitude20 minutes or lessMore than 20 minutes
1,000 feet1 minute2 minutes
2,000 feet2 minutes4 minutes
3,000 feet3 minutes6 minutes
4,000 feet4 minutes8 minutes
5,000 feet5 minutes10 minutes
6,000 feet6 minutes12 minutes
7,000 feet7 minutes14 minutes
8,000 feet8 minutes16 minutes
9,000 feet9 minutes18 minutes
10,000 feet10 minutes20 minutes

Pressure Canner
AltitudeProcess at:
2,000 - 3,000 feet11 1/2 pounds
3,000 - 4,000 feet12 pounds
4,000 - 5,000 feet12 1/2 pounds
5,000 - 6,000 feet13 pounds
6,000 - 7,000 feet13 1/2 pounds
7,000 - 8,000 feet14 pounds
8,000 - 9,000 feet14 1/2 pounds
9,000 - 10,000 feet15 pounds

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Canning Syrup

Fruit to be used for making pie or sauce, can be prepared without the addition of sugar. Sugar is not needed to prevent spoilage. Fruit can be preserved in water, extracted juices, or in its own juice. Processing times are the same for unsweetened and sweetened fruit.

However fruit does have better flavor and color when preserved in a sugar-water syrup. Syrups vary in strength from very light to heavy. The choice of syrup depends on type and acidity of the fruit to be preserved, the eventual use of the fruit and personal taste.

Type of SyrupSugarWaterYield
Very light1 cup4 cupAbout 4 1/2 cups
Light1 cup3 cupAbout 3 1/2 cups
Medium1 cup2 cupAbout 2 1/4 cups
Heavy1 cup1 cupAbout 1 1/2 cups

To make syrup

Mix sugar and water in a saucepan; bring to a boil over medium heat, stirring occasionally to dissolve sugar. Boil five minutes, skim if necessary. Cover to prevent evaporation and keep hot until used.

Quantity of Syrup to Make

Allow approximately 1 1/2 cups prepared syrup for each quart jar.

Honey and Corn Syrup

Honey or corn syrup can be used to replace up to one-fourth of the sugar in syrup preparation. Honey has a definite flavor of it's own, a factor which must be considered when it is used for preserving. A light flavored corn syrup is recommended for preserving light-colored fruit. The addition of 1 teaspoon of lemon juice, or a few grains of salt, to each quart jar of fruit improves the flavor when corn syrup is used.

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