It isn't a complete copy as far as format goes, but it is word for word.
http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning.
Apricot Pineapple Jam
4 c drained apricot pulp*(follow procedure below)
2 c drained unsweetened crushed pineapple
¼ c bottled lemon juice
2 c sugar **(optional)
* This recipe may be made with any combination of peaches, nectarines, apricots, and plums.
** This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Nonnutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power may be lost within 3 to 4 weeks.
Yield: 5 to 6 half-pints
Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe apricots*. Drain well. Peel and remove pits. Grind fruit flesh with a medium coarse blade or crush with a fork (do not use a blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juices, stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers or cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses.
Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well.
Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking. Fill jars quickly, leaving ¼ inch headspace. Adjust lids and process in water bath canner.
Jar size 0-1000 ft 1001-3000 ft 3001-6000 ft Above 6000 ft
½ pint 15 minutes 20 minutes 20 minutes 25 minutes
Pint 20 minutes 25 minutes 30 minutes 35 minutes
http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning.
Apricot Pineapple Jam
4 c drained apricot pulp*(follow procedure below)
2 c drained unsweetened crushed pineapple
¼ c bottled lemon juice
2 c sugar **(optional)
* This recipe may be made with any combination of peaches, nectarines, apricots, and plums.
** This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Nonnutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) is used, the sweetening power may be lost within 3 to 4 weeks.
Yield: 5 to 6 half-pints
Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe apricots*. Drain well. Peel and remove pits. Grind fruit flesh with a medium coarse blade or crush with a fork (do not use a blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juices, stirring constantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers or cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses.
Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well.
Heat and boil gently for 10 to 15 minutes, stirring enough to prevent sticking. Fill jars quickly, leaving ¼ inch headspace. Adjust lids and process in water bath canner.
Jar size 0-1000 ft 1001-3000 ft 3001-6000 ft Above 6000 ft
½ pint 15 minutes 20 minutes 20 minutes 25 minutes
Pint 20 minutes 25 minutes 30 minutes 35 minutes
good luck.
