processing times for jams
I'm falling out of lurk mode . . .
I'm making strawberry jam, (and maybe cherry while I'm at it) and it's been a few years since I made it last. In trying to figure out how long to process.
The NCHFP site and the USDA Home Canning and Preserving books says to process for 5 min. for 1/2 pints and pints. Both say to sterilize jars processed for less than 10 min.
The sure-jell instructions and the ball blue book says to process for 10 min. and I can't find where it specifies the jar size.
So is it 5 min or 10 min? And for what size jar. If I process for 10 min. do I need to sterilize? Or do I just get them hot in the dishwasher (and then fill and process)?
And altitude is less than 1000 feet. :)
Thank-you for your help :)