Recipes

Recipes

APRICOTS

Preserved Fruit (General Directions) Yield: Approximately 1 quart requires an average of 2 ¼ pounds...

Recipes

CHERRIES –WHOLE (Sweet or Sour)

Canned Cherries Yield: Approximately 2 ½ pounds of cherries per quart Ingredients Fresh, bright, uniformly...

Recipes

FRUIT PUREES (of any fruit except figs and tomatoes)

Canned Fruit Purée Yield: Varies by fruit type Ingredients Fresh fruit (stemmed, washed, drained, peeled,...

Recipes

GRAPEFRUIT AND ORANGE SLICES

Canned Citrus Sections (Oranges & Grapefruit) Yield: Approximately 2 pounds of fruit per quart Ingredients...

Recipes

NECTARINES – HALVED OR SLICED

Canned Nectarines Yield: Approximately 2 ½ pounds of fruit per quart Ingredients Ripe, mature nectarines...

Recipes

PLUMS – HALVED OR WHOLE

Canned Plums Yield: Approximately 2 pounds of plums per quart Ingredients Deep-colored, mature plums (ideal...