| | NUMBER OF MINUTES TO STERILIZE | |
| KIND OF FRUIT / PREPARATION | NUMBER OF MINUTES TO BLANCH OR HOT-DIP | IN HOT WATER BATH OUTFIT AT 212°F | IN CONDENSED STEAM OUTFIT | IN WATER-SEAL OUTFIT 214°F | IN STEAM PRESSURE 5 TO 10 POUNDS | IN PRESSURE COOKER 10 POUNDS | REMARKS |
| APRICOTS: To remove skins hot-dip and cold-dip. Can be canned with the skins. Pits give a good flavor | 1 to 2 | 16 | 16 | 12 | 10 | 5 | Use medium-thick sirup |
| BLACKBERRIES: Pick over, wash and stem | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| BLUEBERRIES: Pick over, wash and stem | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| CHERRIES: Wash, remove stems, and remove pits if desired. If pitted save the juice | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup if sour; thin sirup if sweet |
| CURRANTS: Wash and pick from stems | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| CRANBERRIES: Wash and stem | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| DEWBERRIES: Wash and stem | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| FIGS: Wash and stem | None | 16 | 16 | 12 | 10 | 5 | Figs can be hot- dipped for a minute or two if desired. Hot-dipping shrinks the figs so more can be packed in a jar |
| GOOSEBERRIES Wash and snip off stems and blossom ends | None | 16 | 16 | 12 | 10 | 5 | Use medium-thick sirup |
| GRAPES Wash and pick from stems | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| HUCKLEBERRIES Wash and stem | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| PEACHES Blanch and cold-dip, then remove skins. | 1–2 | 16 | 16 | 12 | 10 (Use only 5 pounds pressure.) | X | If peaches are canned under more than 5 pounds of pressure they become flavorless and dark in color |
| PLUMS Wash; stones may be removed if desired. | 1–2 | 16 | 16 | 12 | 10 | 5 | For sweet plums use thin or medium-thin sirup; for sour plums use medium-thin sirup |
| RASPBERRIES pick over, wash and stem | None | 16 | 16 | 12 | 10 | 5 | Use medium-thin sirup |
| RHUBARB Wash, cut into ½ inch pieces. Use sharp knife | 1 | 16 | 16 | 12 | 10 | 5 | Be very careful not to hot-dip the rhubarb more than one minute, for it gets mushy |
| STRAWBERRIES Pick over, wash and hull | None | 16 | 16 | 12 | 10 | 5 | Use medium-thick sirup |
| HARD FRUITS |
| APPLES Pare, core and cut into halves or smaller pieces | 1½ to 2 | 20 | 20 | 15 | 10 | 5 | Use thin sirup |
| PEARS Wash, pare or not as desired. Small pears may be canned whole or quartered | 1½ | 20 | 20 | 15 | 10 | 5 | Use thin sirup |
| PINEAPPLE Cut into slices or inch cubes. The cores can be removed | 5 | 30 | 30 | 25 | 25 | 18 | Use thin or medium-thin sirup |
| QUINCES Remove skins and cores. Cut into convenient slices | 6 | 40 | 40 | 30 | 25 | 20 | Apples, pears and quinces should be dropped into salt water to keep fruit from turning brown. Use salt in the proportion of one tablespoonful to one gallon of water. Use thin sirup |
| WINDFALL APPLES FOR PIE FILLING Cut into halves | None | 12 | 12 | 10 | 6 | 4 | Can in water |
| QUARTERED APPLES FOR SALAD | None | 12 | 12 | 10 | 6 | 4 | Can in water and save the sugar for other purposes |
| CRAB APPLES Pare and core | None | 16 | 16 | 8 | 5 | 5 | Can in water or use thin sirup |
| CITRUS FRUITS |
| ORANGES, WHOLE Remove skins and white fiber or surface, then blanch | 1½ | 12 | 12 | 8 | 6 | 4 | Add boiling thin sirup |
| LEMONS, WHOLE Remove skins and white fiber or surface, then blanch | 1½ | 12 | 12 | 8 | 6 | 4 | Add boiling thin sirup |
| GRAPEFRUIT, WHOLE Remove skins and white fiber or surface, then blanch | 1½ | 12 | 12 | 8 | 6 | 4 | Add boiling thin sirup |
| ORANGE AND OTHER CITRUS FRUITS, SLICED Slice with a sharp knife | None | 10 | 10 | 6 | 5 | 4 | Use thin sirup |
| FRUITS CANNED IN WATER WITHOUT SUGAR SIRUP | 30 | 30 | 20 | 12 | 10 | | |
