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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