T-Fal P31052 Guia Del Usuario página 46

Peaches, Halved or Sliced
Quantity: A bushel of peaches weighs 48 pounds and yields 16 to 24 quarts,
an average of 2½ pounds per quart. Approximately 17½ pounds of peaches is
needed to make 7 quarts; an average of 11 pounds is needed to make 9 pints.
Method: Pressure Can
Procedure: Choose ripe, mature, blemish-free fruit of ideal quality for eating
fresh or cooking.
Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in
cold water and slip off skins. Cut in half, remove pits and slice if desired. To
prevent discoloration, soak peaches in an ascorbic acid solution. Prepare light
or medium sugar syrup. Choose either hot or raw pack method:
Hot pack method: Place drained peaches in a large pot. Cover with hot
sugar syrup; bring to a boil. Fill prepared jars with peaches; place halves
in layers, cut side down. When all jars are filled, add the reserved, hot
cooking liquid, leaving 1/2-inch of headspace. 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.
Raw pack method: Bring a large pot of water to a boil. Fill prepared jars
with raw peaches, cut side down. When all jars are filled, add sugar syrup,
leaving ½-inch of headspace. 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
Pears, Halved
Quantity: A bushel of pears weighs 50 pounds and yields 16 to 25 quarts, an
average of 2½ pounds per quart. Approximately 17½ pounds of pears is
needed to make 7 quarts; an average of 11 pounds is needed to make 9 pints.
Method: Pressure Can
Procedure: Choose ripe, mature, blemish-free fruit of ideal quality for eating
fresh or cooking.
Wash and peel pears. Cut lengthwise in halves and remove core. To prevent
discoloration, soak pears in an ascorbic acid solution. Prepare light or medium
sugar syrup. For best results, only use hot pack method:
42
Jar Size Process Time
Pints or
10 minutes
Quarts
0-4000 feet 4000-8000
(5PSI) feet (10PSI)
Setting 1 Setting 2