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 jars, leaving 1/4-inch headspace. Adjust lids and
process.

Processing directions for canning purees in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Fruit Purees in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Table 2. Process Times for Fruit Purees in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6.
2,001 – 4,000 ft: 7.
4,001 – 6,000 ft: 8.
6,001 – 8,000 ft: 9.

Table 3. Process Times for Fruit Purees in a Weighted-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

* USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of