Pears; Plums; Rhubarb - Presto 0175002 User Manual

Wash pears. Peel, cut in half lengthwise, and core. Place pears in an ascorbic acid solution (page 3) to pre-
vent darkening during preparation. Drain well.
Hot Pack: Add pears and syrup (page 2), juice, or water to a large pot; bring to a boil. Boil 5 minutes.
Pack hot pears in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water,
leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with
bands .
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10 minutes . For processing above
2,000 feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 10 minutes . For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure .
Stem and wash firm, ripe plums. If plums are to be canned whole, prick each side with a fork. Freestone
varieties may be cut in half and pitted .
Hot Pack: Add plums and syrup (page 2), juice, or water to a large pot; bring to a boil. Boil 2 minutes.
Cover pot and let stand 20 to 30 minutes. Pack hot plums in hot jars, leaving ½-inch head-
space. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Raw Pack: Pack raw plums firmly in hot jars, leaving ½-inch headspace. Cover with hot syrup (page 2),
juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands .
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10 minutes . For processing above
2,000 feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 10 minutes . For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure .
Trim off leaves . Wash stalks and cut into ½-inch to 1-inch pieces .
Hot Pack: Add rhubarb and ½ cup sugar per quart of rhubarb to a large pot. Let stand until juice ap-
pears. Heat rhubarb slowly to boiling. Pack hot rhubarb in hot jars, leaving ½-inch head-
space. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 8 minutes . For processing above 2,000
feet altitude, see page 2 for recommended pounds pressure .
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 8 minutes . For processing above
1,000 feet altitude, see page 2 for recommended pounds pressure .

PEARS

PLUMS

RHUBARB

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