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