Canning helps

Waterbath canning times for fall fruits:

Apples: hot pack -pints or quarts 30 min.
Applesauce: hotpack- pints-20 min quarts-30 min.
Peaches, Nectarines, Pears, Apricots:
hot pack: pints-30 min. quarts-35 min.
raw pack: pints-35 min. quarts- 40 min.

Apple and grape juice: hot pack: pints or quarts 10 min. 1/2 gallon jars- 15 minutes

Remove canner lid for the last 5 minutes to prevent juice from bubbling out from under the lid when you take it out of the water. Make sure water continues to boil during this time.

1/2 gallon jars are no longer suggested for use except for apple and grape juice. The extension service will not give times for anything else.

Remember: If you are canning salsa, use a suggested recipe from the Ball Blue Book or extension service if you want to water bath it. If you haven't had your favorite recipe checked with them, use a pressure canner. Any of your favorite recipes can be pressured using the time for the vegetable that takes the longest. If you use carrots, add 5 minutes to the typical peppers and onions time.

If you have other concerns, feel free to contact the USU Edxtension Service at: 801-399-8200 or go to their web site at: extension.usu.edu/foodpreservation

HAPPY CANNING!