West Bend 35C - Waterbath Canner Manuel Du Propriétaire
4
P
ROCESSING
T
IMES
For Steam Canning and Water Bath Canning at SEA LEVEL.
See altitude adjustments below.
PRODUCE
METHOD
PINTS
QUARTS
Apples, sliced
Hot Pack
20 Min.
20 Min.
Applesauce
Hot Pack
20 Min.
20 Min.
Apricots
Cold Pack
25 Min.
30 Min
Hot Pack
20 Min.
25 Min.
Berries (except
strawberries)
Cold Pack
15 Min.
20 Min.
Cherries
Cold Pack
25 Min.
25 Min.
Hot Pack
15 Min.
20 Min.
All fruit purees
Hot Pack
15 Min.
20 Min.
Fruit Juices
Hot Pack
10 Min.
10 Min.
Grapes
Cold Pack
15 Min.
20 Min.
Hot Pack
15 Min.
15 Min.
Peaches
Cold Pack
25 Min.
30 Min.
Hot Pack
20 Min.
25 Min.
Pears
Cold Pack
25 Min.
30 Min.
Hot Pack
20 Min.
25 Min.
Pineapple
Hot Pack
25 Min.
30 Min.
Plums
Cold Pack
25 Min.
25 Min.
Hot Pack
20 Min.
20 Min.
Rhubarb
Hot Pack
15 Min.
15 Min.
Tomatoes
Cold Pack
40 Min.
45 Min.
(packed in water)
Hot Pack
40 Min.
45 Min.
Tomatoes, juice
and puree
Hot Pack
35 Min.
40 Min.
For higher altitudes, increase the processing time as follows:
Add 1 minute for each 1,000 ft. above sea level to processing times of 20 minutes or
less.
Add 2 minutes for each 1,000 ft. above sea level to processing times of 20 minutes
Add 2 minutes for each 1,000 ft. above sea level to processing times of 20 minutes
or more.
Note:
Steam Canners and Water Bath Canners are not recommended for canning
low-acid vegetables and meats. Low-acid foods should be processed in a pressure
canner. The produce list found in the chart above is not all inclusive. For additional
information, consult a reliable guide or your local county extension service.