Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food. All times are for 15psi using a cooking rack. The cold water release method is recommended for best results. |
| FRESH AND DRIED FRUIT | COOKING TIME | LIQUID | | Apples, fresh, slices or chunks | 2 to 3 minutes | 1/2 cup | | Apples, slices, dried | 2 minutes | 1/2 cup | | Apricots, dried | 4 minutes | 1/2 cup | | Apricots, fresh, halved | 2 minutes | 1/2 cup | | Bananas | 0 minutes | 1/2 cup | | Berries, fresh | 0 minutes* | 1/2 cup | | Blueberries | 2 minutes | 1/2 cup | | Cherries, fresh | 0 minutes* | 1/2 cup | | Cranberries, dried | 5 minutes | 1/2 cup | | Cranberries, fresh | 4 to 5 minutes | 1/2 cup | | Dates | 10 minutes | 1/2 cup | | Figs | 6 minutes (10 minutes = tough skinned varieties) | 1/2 cup | | Grapes, for jelly making | 1 minute | 1/2 cup | | Lemons | 2 minutes | 1/2 cup | | Oranges | 2 minutes | 1/2 cup | | Peaches, dried | 4 minutes | 1/2 cup | | Peaches, fresh, halved | 3 minutes | 1/2 cup | | Pears, dried | 4 minutes | 1/4 cup | | Pears, fresh, halved | 3 to 4 minutes | 1/2 cup | | Pears; whole | 8 minutes | 1/2 cup | | Pineapple; slices | 6 minutes | 1/2 cup | | Plums, fresh | 0 minutes* | 1/2 cup | | Prunes | 5 minutes | 1/2 cup | | Quince, fresh, quartered | 5 minutes | 1/2 cup | | Raisins | 5 minutes | 1/2 cup | | Raspberries | 1 minute | 1/2 cup | | Strawberries, for jelly making | 1 minute | 1/2 cup | |
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