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FRUIT CANNING CHARTI have more than just a fruit canning chart, check out these links below: Great Baking Substitutions Vegetable Canning Chart Homemade Jelly Recipes Homemade Jam Recipes Conserve Recipes Homemade Condiment Recipes You will find my fruit canning chart below. I talk about thin, medium and thick syrup when canning most of the fruit, and the recipes for these syrups follow. Use thin syrup for sweet fruit, medium syrup is used for moderately sweet fruit and thick syrup is used for sour fruit. Allow 1 cup of syrup for every quart of large fruit. 
THIN SYRUP 4 cups water 2 cups white sugar Yield: 5 cups MEDIUM SYRUP 4 cups water 4 cups white sugar Yield: 5-3/4 cups THICK SYRUP 4 cups water 8 cups white sugar Yield: 6-1/2 cups Stir sugar and water over low heat until sugar is dissolved. Heat slowly to the boiling point and boil gently without stirring from 1 to 5 minutes. Honey may be substituted for 1/2 of the sugar. Corn syrup may be substituted for 1/3 of the sugar. Please see bottom of this page on canning WITHOUT sugar. 
CANNING APPLES 2-1/2 to 3 pounds = 1 quart canned PREP Pare, core and cut into halves, quarters or smaller pieces. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling hot thin syrup. Process immediately. Pint Processing Time: 25 minutes Quart Processing Time: 30 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Boil in thin syrup. Pack hot. Cover with syrup and adjust covers. Process. Pint Processing Time: 15 minutes Quart Processing Time: 20 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
CANNING APPLESAUCE PREP Use my homemade applesauce recipe. HOT PACK METHOD - USING BOILING WATER BATH METHOD Pack at once as hot as possible into hot sterilized jars. Process immediately. Pint Processing Time: 10 minutes Quart Processing Time: 10 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 5 minutes 
FRUIT CANNING CHART - CANNING BERRIES raspberries, blackberries, blueberries, huckleberries 1-1/2 to 3 pounds berries = 1 quart canned PREP Pick over, wash and hull. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling hot medium syrup. Process immediately. Pint Processing Time: 10 minutes Quart Processing Time: 15 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Precook berries in just enough medium syrup or fruit juice to prevent sticking to the pan. Pack hot. Cover with hot syrup. Process. Pint Processing Time: 10 minutes Quart Processing Time: 15 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
CANNING STRAWBERRIES PREP Pick over, wash and stem. HOT PACK METHOD - USING BOILING WATER BATH METHOD To each quart, add 1 cup white sugar. Let stand for 5 to 6 hours in a cool place. Heat slowly until sugar dissolves and berries are hot. Pack while hot into hot jars leaving 1/2" head-space. Pint Processing Time: 10 minutes Quart Processing Time: 15 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 5 minutes 
FRUIT CANNING CHART - CANNING CHERRIES 2 to 2-1/2 pounds (unpitted) = 1 quart canned PREP Wash, stem and remove pits. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling hot syrup. Use thick syrup for sour cherries and medium thick syrup for sweet. Process immediately. Pint Processing Time: 20 minutes Quart Processing Time: 25 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Remove pits, add sugar as desired. Bring to a boil and pack. Process immediately. Pint Processing Time: 10 minutes Quart Processing Time: 15 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
FRUIT CANNING CHART - CANNING PEACHES, APRICOTS or NECTARINES 2 to 3 pounds = 1 quart canned PREP Pour boiling water over fruit until the skin loosens. Dip in cold water and remove skin; peel. Cut into halves or slices; remove pits. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately. Pint Processing Time: 25 minutes Quart Processing Time: 30 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Precook in medium syrup. Pack hot and cover with hot syrup. Process immediately. Pint Processing Time: 15 minutes Quart Processing Time: 20 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
FRUIT CANNING CHART - CANNING PINEAPPLE PREP Cut in thick slices, pare and cut in small slices to the core. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately. Pint Processing Time: 25 minutes Quart Processing Time: 30 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Precook in medium syrup. Pack hot and cover with hot syrup. Process immediately. Pint Processing Time: 15 minutes Quart Processing Time: 20 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
FRUIT CANNING CHART - CANNING PEARS 2 to 3 pounds fresh = 1 quart canned PREP Wash and pare if desired. Small pears may be canned whole or cut in halves or quarters. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately. Pint Processing Time: 25 minutes Quart Processing Time: 30 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD If pears are hard or whole, cook for 4 to 8 minutes in boiling medium syrup. Pack hot and cover with hot syrup. Process immediately. Pint Processing Time: 20 minutes Quart Processing Time: 25 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
FRUIT CANNING CHART - CANNING PLUMS 1-1/2 to 2-1/2 pounds fresh = 1 quart canned PREP Wash and stone if desired. If left whole, prick. COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling medium syrup. Process immediately. Pint Processing Time: 25 minutes Quart Processing Time: 30 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Put medium syrup in kettle. Add pitted plums and bring to a boil. Pack hot and cover with hot syrup; leaving 1/2" head-space. For sour plums use heavy syrup. Process immediately. Pint Processing Time: 20 minutes Quart Processing Time: 25 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 10 minutes 
FRUIT CANNING CHART - CANNING RHUBARB PREP Wash, cut into 1/2" pieces. Add 1/2 cup white sugar to each quart of fruit. Let stand to draw out juices; bring to a boil. OR Measure rhubarb and place in a baking dish. Add 1/4 as much sugar by measure as rhubarb. ( 1 cup rhubarb = 1/4 cup sugar) Cover and bake in 350 degree oven for 30 to 35 minutes, or until rhubarb is tender - but whole. HOT PACK METHOD - USING BOILING WATER BATH METHOD Pack as hot as possible in hot jars. Process immediately. Pint Processing Time: 10 minutes Quart Processing Time: 10 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 5 minutes 
FRUIT CANNING CHART - CANNING TOMATOES 2-1/2 to 3-1/2 pounds fresh = 1 quart canned PREP Pour boiling water over tomatoes until skin loosens. Dip in cold water. Cut out stem core, slip off skins. Leave whole or cut in pieces COLD PACK METHOD - USING BOILING WATER BATH METHOD Pack raw at once in clean hot jars. Cover with boiling tomato juice. Add 1 teaspoon of salt to each quart. Process immediately. Pint Processing Time: 35 minutes Quart Processing Time: 45 minutes HOT PACK METHOD - USING BOILING WATER BATH METHOD Heat to boiling. Add 1 teaspoon of salt to each quart. Pack hot and process immediately. Pint Processing Time: 10 minutes Quart Processing Time: 15 minutes PRESSURE CANNER AT 5 LBS PRESSURE - 15 minutes CANNING FRUIT WITHOUT SUGAR Pick over, wash and cut up large fruit. Pack fruit very tightly in hot jars, filling the jars full. Put rubbers on the jars and set jars and covers on rack in canner or kettle. Add enough water to cover bottom of the rack. Cover pan and heat water gradually to the boiling point. Boil for 20 minutes. The fruit will shrink. Use fruit in one jar to fill the other jars. Place hot covers on jars, screwing them not quite tight. Replace jars in kettle. Add boiling water to cover. Cover kettle and process for length of time indicated for the HOT PACK PROCESS. Fruit may be sweetened and used for jams, pies, puddings, sauces or salads after canning.
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.David Zinczenko from "Eat This Not That" has posted some information that you really need to see.
Following are 5 of the Grossest Things Your Eating
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