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Processing Times in this list are for altitudes of 1001 - 3000 ft (305 - 914 m). For higher altitudes of 3001 - 6000 ft (915 - 1829 m), add 5 minutes to processing times.
Preparing Fruit | Type of Syrup | Processing Times | |
Apples |
Wash, peel, core and slice into a colour protecting solution. |
Light syrup |
Hot PackPints: 25 minutesQuarts: 25 minutes |
Applesauce |
Prepare applesauce.Sweeten to taste.Reheat applesauce to boiling. |
N/A |
Hot PackPints: 20 minutesQuarts: 25 minutes |
Apricots |
Wash; do not peel.Cut in half and remove pits.Place in a colour protecting solution. |
Light syrup |
Hot PackPints: 25 minutesQuarts: 30 minutesRaw PackPints: 30 minutesQuarts: 35 minutes |
Berries, other than raspberries & strawberries |
Wash a small amount at a time and drain.Remove stems.Blanch in boiling water for 30 seconds and drain. |
Light syrup |
Hot or Raw PackPints: 20 minutesQuarts: 25 minutes |
Cherries |
Wash and stem.Pit if desired.If unpitted, prick skins to prevent splitting. |
Light syrup |
Hot PackPints: 20 minutesQuarts: 25 minutesRaw PackPints: 25 minutesQuarts: 30 minutes |
Crabapples |
Wash and remove stem and blossom ends.Prick skins to prevent splitting. |
Medium syrup |
Hot PackPints: 25 minutesQuarts: 30 minutesRaw PackPints: 30 minutesQuarts: 35 minutes |
Fruit Juice |
Wash and crush the fruit.Add a small amount of water and simmer until fruit is soft.Strain through a double thickness of cheesecloth.Sweeten to taste, if desired.Reheat juice to boiling. |
N/A |
Hot PackPints or Quarts: 15 minutes |
Nectarines |
Wash; do not peel.Cut in half and remove pit.Slice, if desired.Place in a colour protecting solution. |
Light syrup |
Hot PackPints: 25 minutesQuarts: 30 minutesRaw PackPints: 30 minutesQuarts: 35 minutes |
Peaches |
Wash. Blanch in boiling water for 30 - 60 seconds.Place in cold water; peel.Cut in half and remove pits.Slice, if desired.Place in a colour protecting solution. |
Light syrup |
Hot PackPints: 25 minutesQuarts: 30 minutesRaw PackPints: 30 minutesQuarts: 35 minutes |
Pears |
Wash and peel.Cut in half and core.Place in a colour protecting solution. |
Light syrup |
Hot PackPints: 25 minutesQuarts: 30 minutesRaw PackPints: 30 minutesQuarts: 35 minutes |
Plums |
Wash and stem.If desired, cut in half and remove pits.To can whole, prick skins to prevent splitting. |
Light syrup - for sweet varietiesMedium syrup - for sour varieties |
Hot or Raw PackPints: 25 minutesQuarts: 30 minutes |
Raspberries |
Wash lightly, a small amount at a time; drain.To minimize loss of colour and to maintain a firmer texture, use a heavy syrup. |
Heavy syrup |
Hot or Raw PackPints: 20 minutesQuarts: 25 minutes |
Strawberries |
Wash lightly, a small amount at a time; drain.Hull strawberries.To minimize loss of colour and to maintain a firmer texture, use a heavy syrup. |
Heavy syrup |
Hot or Raw PackPints: 20 minutesQuarts: 25 minutes |
Rhubarb |
Wash; cut into 1/2 - 1 inch pieces.Measure rhubarb into a large saucepan.Add 1/2 cup granulated sugar for every 4 cups rhubarb.Let stand until juice appears, about 10 - 15 minutes.Heat to boiling. |
N/A |
Hot PackPints or Quarts: 20 minutes |
Check out our Canning Fruit page for general directions on how to can fruit, prevent discolouration, and how to make the different types of syrup.