Fruit Purees
FRUIT PUREES
Important: These recommendations should not be used with figs, tomatoes, cantaloupe and
other melons, papaya, ripe mango or coconut. There are no home canning recommendations
available for purees of these products.
Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large
saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly
until fruit is soft, stirring frequently. Press through sieve or food mill. If desired for flavor,
add sugar to taste. Reheat pulp to boil, or until sugar dissolves if added. Fill hot into hot jars,
leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims
of jars with a dampened clean paper towel. Adjust lids and process.
| Recommend Process Time for Fruit Purees in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 -6,000 ft | Above 6,000 ft | |
| Hot | Pints or Quarts | 15 min | 20 min | 25 min | |
| Process Times for Fruit Purees in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Process Times for Fruit Purees in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 8 | 5 | 10 |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)