Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

This is reworded from the Kerr Canning Book!


  1. Cut the cap and stem off and remove the seeds.
  2. Boil 3 minutes and pack into jars to within 1/2 inch from top.
  3. Add 1/2 tsp salt to each pint.
  4. Fill to within 1/2 inch of top with precooking liquid or boiling water.
  5. Put on cap and band.
  6. Process 35 minutes under 10 lbs pressure in cooker.

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