This chart is provided for experienced canners familiar with safe canning methods. The processing times and methods are adjusted for Minnesota altitudes of 1001-2000 feet.
Time assumes a full 10-minute exhausting of the pressure canner. Once pressure is raised to the required pressure and stabilized, timing begins according to chart.
For more complete canning instructions, refer to the National Center for Home Food Preservation.
Pressure canning low-acid foods
The reference chart below shows style of pack, jar size, head space, process time, dial gauge and weighted gauge for pressure canning low-acid foods.
Here are a few key takeaways:
- Process time is the most notable variable to pay attention to.
- The style of pack is either hot or raw, but some foods have both packing styles listed.
- Jar size is either pints or quarts, but some foods have both jar sizes listed.
- Head space is often 1 inch but varies for some foods.
- The dial gauge is 11 PSI for all foods.
- The weighted gauge is 15 PSI for all foods.
Reference chart: pressure canning low-acid foods
Type of food | Style of pack | Jar size | Head space | Process time (minutes) | Dial gauge (PSI) | Weighted gauge (PSI) |
---|---|---|---|---|---|---|
Asparagus | Hot and raw | Pints | 1 inch | 30 | 11# | 15# |
Quarts | 1 inch | 40 | 11# | 15# | ||
Beans - lima (fresh) shelled | Hot and raw | Pints | Small beans - 1 inch small | 40 | 11# | 15# |
Quarts | Small beans - 1 ½ inch | 50 | 11# | 15# | ||
Pints | Large beans - 1 inch | 40 | 11# | 15# | ||
Quarts | Large beans - 1 ¼ inch | 50 | 11# | 15# | ||
Beans - green and wax | Hot and raw | Pints | 1 inch | 20 | 11# | 15# |
Quarts | 1 inch | 25 | 11# | 15# | ||
Beets | Hot | Pints | 1 inch | 30 | 11# | 15# |
Quarts | 1 inch | 35 | 11# | 15# | ||
Carrots | Hot and raw | Pints | 1 inch | 25 | 11# | 15# |
Quarts | 1 inch | 30 | 11# | 15# | ||
Corn (cream style) | Hot | Pints | 1 inch | 85 | 11# | 15# |
Corn (whole kernel) | Hot and raw | Pints | 1 inch | 55 | 11# | 15# |
Quarts | 1 inch | 85 | 11# | 15# | ||
Peas (fresh green) | Hot and raw | Pints | 1 inch | 40 | 11# | 15# |
Quarts | 1 inch | 40 | 11# | 15# | ||
Peppers | Peeled | Half pints | 1 inch | 35 | 11# | 15# |
Pints | 1 inch | 35 | 11# | 15# | ||
Potatoes (white, cubed or whole) | Hot | Pints | 1 inch | 35 | 11# | 15# |
Quarts | 1 inch | 40 | 11# | 15# | ||
Pumpkin and winter squash (cubed) | Hot | Pints | 1 inch | 55 | 11# | 15# |
Quarts | 1 inch | 90 | 11# | 15# | ||
Spinach and other greens | Hot | Pints | 1 inch | 70 | 11# | 15# |
Quarts | 1 inch | 90 | 11# | 15# | ||
Soups (vegetable, dried beans/pea, meat, poultry-NO seafood) | Hot | Pints | 1 inch | 60 | 11# | 15# |
Quarts | 1 inch | 75 | 11# | 15# | ||
Meat (ground or chopped) | Hot | Pints | 1 inch | 75 | 11# | 15# |
Quarts | 1 inch | 90 | 11# | 15# | ||
Meat (strips, cubes or chunks) | Hot and raw | Pints | 1 inch | 75 | 11# | 15# |
Quarts | 1 inch | 90 | 11# | 15# | ||
Poultry (without bones) | Hot and raw | Pints | 1¼ inches | 75 | 11# | 15# |
Quarts | 1¼ inches | 90 | 11# | 15# | ||
Poultry (with bones) | Hot and raw | Pints | 1¼ inches | 65 | 11# | 15# |
Quarts | 1¼ inches | 75 | 11# | 15# |
See a spreadsheet of this chart or download a PDF.
Pressure canning or boiling water bathing acid foods
The reference chart below shows style of pack, jar size, head space, process time, dial gauge and weighted gauge for pressure canning or boiling acid foods.
Here are a few key takeaways:
- Boiling and pressure canning time have the most notable variable to pay attention to.
- The style of pack is either hot or raw, but some foods have both packing styles listed.
- Jar size is either pints or quarts, but some foods have both jar sizes listed.
- Head space is mostly ½ inch but can be ¼ for some foods.
- The dial gauge is 6 or 11 PSI.
- The weighted gauge is 10 or 15 PSI.
Reference chart: pressure canning or boiling water bathing acid foods
Type of food | Style of pack | Jar size | Head space | Boiling water bath (minutes) | Pressure canner (minutes) | Dial gauge | Weighted gauge |
---|---|---|---|---|---|---|---|
Applesauce | Hot | Pints | ½ inch | 20 | 8 | 6# | 10# |
Quarts | ½ inch | 25 | 10 | 6# | 10# | ||
Apples (sliced) | Hot | Pints | ½ inch | 25 | 8 | 6# | 10# |
Quarts | ½ inch | 25 | 8 | 6# | 10# | ||
Berries (whole) | Hot | Pints | ½ inch | 20 | 8 | 6# | 10# |
Quarts | ½ inch | 20 | 8 | 6# | 10# | ||
Raw | Pints | ½ inch | 20 | 8 | 6# | 10# | |
Quarts | ½ inch | 25 | 10 | 6# | 10# | ||
Cherries (sweet or sour) | Hot | Pints | ½ inch | 20 | 8 | 6# | 10# |
Quarts | ½ inch | 25 | 10 | 6# | 10# | ||
Raw | Pints | ½ inch | 30 | 10 | 6# | 10# | |
Quarts | ½ inch | 30 | 10 | 6# | 10# | ||
Peaches, apricots and nectarines | Hot | Pints | ½ inch | 25 | 10 | 6# | 10# |
Quarts | ½ inch | 30 | 10 | 6# | 10# | ||
Raw | Pints | ½ inch | 30 | 10 | 6# | 10# | |
Quarts | ½ inch | 35 | 10 | 6# | 10# | ||
Pears (halved) | Hot | Pints | ½ inch | 25 | 10 | 6# | 10# |
Quarts | ½ inch | 30 | 10 | 6# | 10# | ||
Plums | Hot and raw | Pints | ½ inch | 25 | 10 | 6# | 10# |
Quarts | ½ inch | 30 | 10 | 6# | 10# | ||
Rhubarb (stewed) | Hot | Pints | ½ inch | 20 | 8 | 6# | 10# |
Quarts | ½ inch | 20 | 8 | 6# | 10# | ||
Fruit juices | Hot | Pints | ¼ inch | 10 | *See note | ||
Quarts | ¼ inch | 10 | *See note | ||||
Half gallons | ¼ inch | 15 | *See note | ||||
Fruit purees | Hot | Pints | ¼ inch | 20 | 8 | 6# | 10# |
Quarts | ¼ inch | 20 | 8 | 6# | 10# | ||
Tomatoes** (no added liquid) | Raw | Pints and quarts | ½ inch | 90 | 25 | 11# | 15# |
Tomatoes** (packed in water) | Hot and | Pints | ½ inch | 45 | 10 | 11# | 15# |
Raw | Quarts | ½ inch | 50 | 10 | 11# | 15# | |
Tomatoes** (packed in juice) | Hot and raw | Pints and quarts | ½ inch | 90 | 25 | 11# | 15# |
Tomato juice** | Hot | Pints | ½ inch | 40 | 15 | 11# | 15# |
Quarts | ½ inch | 45 | 15 | 11# | 15# |
See a spreadsheet of this chart or download a PDF.
*NOTE: Times are not available for processing fruit juices in the pressure canner.
** To ensure safe acidity in all canned tomato products, add bottled lemon juice or vinegar or citric acid directly to the jars before filling with product.
PINTS - to each pint of tomatoes:
- 1 tablespoon bottled lemon juice.
- OR 2 tablespoon vinegar.
- OR ¼ teaspoon citric acid.
QUARTS - to each quart of tomatoes:
- 2 tablespoons bottled lemon juice.
- OR 4 tablespoons vinegar.
- OR ½ teaspoon citric acid.
Note: To offset an acid taste in tomato products, add sugar if desired.
Reviewed in 2021