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Juicing Timetable
Processing times may vary according to fruit, variety, ripeness, and altitude.
Apples 90 minutes
Apricots 60 minutes
Blackberries 60 minutes
Cherries 60 minutes
Crabapples 90 minutes
Cranberries 70 minutes
Currants 60 minutes
Elderberries 60 minutes
Gooseberries 80 minutes
Grapes 60 minutes
Peaches 60 minutes
Pears 80 minutes
Plums 60 minutes
Prunes 80 minutes
Raspberries 60 minutes
Rhubarb 70 minutes
Strawberries 60 minutes
Tomatoes 60 minutes
INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato
juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the
top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for
pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through
a blender.
INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing
vegetables (except plain tomato) needs to be bottled and sealed then placed in a
pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of
pressure.
INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato
juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the
top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for
pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through
a blender.