Fruit Purees
Use sound, ripe fruit. Wash; remove pits, if desired. Cut large fruit in pieces. Simmer until soft; add a little water if needed to keep fruit from sticking. Put through a strainer or food mill. Add sugar to taste. Heat again to simmering (185°-210° F.).
In glass jars.—Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 10 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top. Exhaust to 170° F. (about 10 minutes), and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 10 minutes |
| No. 2½ cans | 10 minutes |