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Can I pressure can fruit?

Times for pressure canning some fruits at 10 lbs. pressure with altitude adjustments are given in GH 1455, "Fruitful Canning". However, boiling-water canning is recommended for canning fruit because it is faster when the time to heat up, vent, pressurize, process and cool down a pressure canner is considered.


Note: USDA is no longer recommending the old 15 lbs. pressure for zero minutes pressure processing for fruit as this method needs further research.          



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



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