In glass jars.—Pack hot to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 15 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 15 minutes |
| No. 2½ cans | 20 minutes |
Fruit Juices
Wash; remove pits, if desired, and crush fruit. Heat to simmering (185°-210° F.). Strain through cloth bag. Add sugar, if desired—about 1 cup to 1 gallon juice. Reheat to simmering.
In glass jars.—Fill jars to ½ inch of top with hot juice. Adjust lids. Process in boiling-water bath (212° F.)—
| Pint jars | 5 minutes |
| Quart jars | 5 minutes |
As soon as you remove jars from canner, complete seals if necessary.