Michigan State University Extension
Preserving Food Safely - 01600839
10/13/97

### 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, hot jars, leaving

    1/4-inch
    headspace.  Adjust lids and process.

              RECOMMENDED PROCESS TIMES FOR FRUIT PUREES

                      IN A BOILING-WATER CANNER

                        Process Times at Altitudes of

    Style

    of
            Jar        0-        1001       over

    Pack
          Size       1000 ft.  6000 ft.   6000 ft.

    Hot
           Pints      15 min.   20 min.    25 min.

    Hot
           Quarts     15        20         25

             RECOMMENDED PROCESS TIMES FOR FRUIT PUREES

                IN A WEIGHTED-GAUGE PRESSURE CANNER

                         Canner Pressure (PSI) at Altitudes of

    Style

    of
          Jar    Process       0-                 Above

    Pack
        Size   Time          1000 ft.           1000 ft.

    Hot
         Pints  8 min.        5 lb.              10 lb.

    Hot
         Quarts 8             5                  10

             RECOMMENDED PROCESS TIMES FOR FRUIT PUREES

                  IN A DIAL-GAUGE PRESSURE CANNER

                         Canner Pressure (PSI) at Altitudes of

    Style

    of
       Jar     Process  0-       2001-     4001-     6001-

    Pack
     Size    Time     2000 ft. 4000 ft.  6000 ft.  8000 ft.

    Hot
      Pints   8 min.   6 lb.    7 lb.     8 lb.     9 lb.

    Hot
      Quarts  8        6        7         8         9

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