T-Fal P31052 Guia Del Usuario página 44

Raw pack: Bring a large pot of water to a boil. Fill jars with prepared raw
tomatoes, leaving ½-inch headspace. Cover tomatoes in the jars with
boiling water, leaving ½-inch headspace.
Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid
per quart of tomatoes. For pints, add one tablespoon bottled lemon juice
or 1/4 teaspoon citric acid. Add 1 teaspoon of salt per quart or ½ teaspoon
per pint, if desired. Remove any bubbles. Wipe rims; center lids and screw
on the jar bands. Place the jars in the canner and process following the
recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack
Hot & Raw
Selecting, Preparing and Canning Fruit
Method: Pressure Can
Preparation:
• Select good quality, ripe, mature fruit for eating fresh or cooking.
•To maintain the fruit's natural color, soak apples, apricots, nectarines, peaches,
and pears in a solution of ascorbic acid diluted in cold water. Ascorbic acid is
available in several forms:
Ascorbic acid powder: seasonally available where canners' supplies are
Vitamin C tablets: available wherever vitamins are sold. Crush and
•Packing fruit in sugar syrup helps retain flavor, color, and shape.
Syrup for Canning Fruit
Procedure: Heat water and sugar together. Bring to a boil and pour over raw
40
Jar Size Process Time
Pints or
10 minutes
Quarts
sold. One level teaspoon of pure powder weighs
about 3 grams. Use 1 teaspoon per gallon of water
as a treatment solution.
dissolve six 500 milligram tablets per gallon of water.
0-4000 feet 4000-8000
(10PSI) feet (15PSI)
Setting 2 Setting 3