Cooking Fruits - The Basics Of Pressure Cooking

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

* Bring to high pressure, remove from the heat, and lower the pressure immediately using the cold-water-release method. Thanks To Miss Vicki For Chart