FOOD PRESERVATION QUICK REFERENCE CHART

Note: This chart is provided for experienced canners familiar with safe canning methods. Time assumes a full 10 minute
exhausting of the pressure canner. Once pressure is raised to an accurate level and stabilized, timing begins according to chart.
For more complete canning instructions, refer to National Center for Home Food Preservation: http://www.uga.edu/nchfp/

Low-Acid Foods – Pressure Canner

Type of Food Style of Jar Size Head Process Dial Weighted
Pack Space Time (Min.) Gauge Gauge
(PSI) (PSI)
Asparagus Hot and Pints - 1 inch 30 minutes 11# 15#
Raw Quarts - 1 inch 40 minutes 11# 15#
Beans - Lima (fresh) Hot Pints - 1 inch 40 minutes 11# 15#
Quarts - 1 inch 50 minutes 11# 15#

Raw Pints - 1 inch 40 minutes 11# 15#

Quarts - 1½ inches 50 minutes 11# 15#
Beans - green and Hot and Pints - 1 inch 20 minutes 11# 15#
wax Raw Quarts - 1 inch 25 minutes 11# 15#
Beets Hot Pints - 1 inch 30 minutes 11# 15#
Quarts - 1 inch 35 minutes 11# 15#
Carrots Hot and Pints - 1 inch 25 minutes 11# 15#
Raw Quarts - 1 inch 30 minutes 11# 15#
Corn (cream style) Hot Pints - 1 inch 85 minutes 11# 15#
Corn (whole kernel) Hot and Pints - 1 inch 55 minutes 11# 15#
Raw Quarts - 1 inch 85 minutes 11# 15#
Peas (fresh green) Hot and Pints - 1 inch 40 minutes 11# 15#
Raw Quarts - 1 inch 40 minutes 11# 15#
Peppers Peeled Half Pints 1 inch 35 minutes 11# 15#
Pints 1 inch 35 minutes 11# 15#
Potatoes (white, Hot Pints - 1 inch 35 minutes 11# 15#
cubed or whole) Quarts - 1 inch 40 minutes 11# 15#
Pumpkin and Winter Hot Pints - 1 inch 55 minutes 11# 15#
Squash (cubed) Quarts - 1 inch 90 minutes 11# 15#
Spinach and Other Hot Pints - 1 inch 70 minutes 11# 15#
Greens Quarts - 1 inch 90 minutes 11# 15#
Soups (vegetable, Hot Pints - 1 inch 60 minutes 11# 15#
dried beans/pea, meat, Quarts - 1 inch 75 minutes 11# 15#
poultry-NO seafood)
Meat (ground or Hot Pints - 1 inch 75 minutes 11# 15#
chopped) Quarts - 1 inch 90 minutes 11# 15#
Meat (strips, cubes or Hot and Pints - 1 inch 75 minutes 11# 15#
chunks) Raw Quarts - 1 inch 90 minutes 11# 15#
Poultry (without Hot and Pints - 1¼ inches 75 minutes 11# 15#
bones) Raw Quarts - 1¼ inches 90 minutes 11# 15#
Poultry (with bones) Hot and Pints - 1¼ inches 65 minutes 11# 15#
Raw Quarts - 1¼ inches 75 minutes 11# 15#
 Acid Foods – Boiling Water Bath and/or Pressure Canner
Type of Food Style of Jar Size Head Boiling Pressure Dial Weighted
Pack Space Water Bath Canner Gauge Gauge
Applesauce Hot Pints - ½ inch 20 minutes 8 minutes 6# 10#
Quarts - ½ inch 25 minutes 10 minutes 6# 10#
Apples (sliced) Hot Pints - ½ inch 25 minutes 8 minutes 6# 10#
Quarts - ½ inch 25 minutes 8 minutes 6# 10#
Berries (whole) Hot Pints - ½ inch 20 minutes 8 minutes 6# 10#
Quarts - ½ inch 20 minutes 8 minutes 6# 10#

Raw Pints - ½ inch 20 minutes 8 minutes 6# 10#

Quarts - ½ inch 25 minutes 10 minutes 6# 10#
Cherries (sweet or Hot Pints - ½ inch 20 minutes 8 minutes 6# 10#
sour) Quarts - ½ inch 25 minutes 10 minutes 6# 10#

Raw Pints - ½ inch 30 minutes 10 minutes 6# 10#

Quarts - ½ inch 30 minutes 10 minutes 6# 10#
Peaches, Hot Pints - ½ inch 25 minutes 10 minutes 6# 10#
Apricots and Quarts - ½ inch 30 minutes 10 minutes 6# 10#
Nectarines
Raw Pints - ½ inch 30 minutes 10 minutes 6# 10#
Quarts - ½ inch 35 minutes 10 minutes 6# 10#
Pears (halved) Hot Pints - ½ inch 25 minutes 10 minutes 6# 10#
Quarts - ½ inch 30 minutes 10 minutes 6# 10#
Plums Hot and Pints - ½ inch 25 minutes 10 minutes 6# 10#
Raw Quarts - ½ inch 30 minutes 10 minutes 6# 10#
Rhubarb (stewed) Hot Pints - ½ inch 20 minutes 8 minutes 6# 10#
Quarts - ½ inch 20 minutes 8 minutes 6# 10#
Fruit Juices Hot Pints - ¼ inch 10 minutes NOTE: Times are not available for
Quarts - ¼ inch 10 minutes processing fruit juices in the
Half ¼ inch 15 minutes pressure canner.
Gallons -
Fruit Purees Hot Pints - ¼ inch 20 minutes 8 minutes 6# 10#
Quarts - ¼ inch 20 minutes 8 minutes 6# 10#
Tomatoes* Raw Pints and ½ inch 90 minutes 25 minutes 11# 15#
(no added liquid) Quarts -
Tomatoes* Hot and Pints - ½ inch 45 minutes 10 minutes 11# 15#
(packed in water) Raw Quarts - ½ inch 50 minutes 10 minutes 11# 15#
Tomatoes* Hot and Pints and ½ inch 90 minutes 25 minutes 11# 15#
(packed in juice) Raw Quarts -
Tomato Juice* Hot Pints - ½ inch 40 minutes 15 minutes 11# 15#
Quarts - ½ inch 45 minutes 15 minutes 11# 15#
* 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: 1 tablespoon bottled lemon juice OR 2 tablespoon vinegar OR ¼ teaspoon citric acid to
each pint of tomatoes
QUARTS: 2 tablespoons bottled lemon juice OR 4 tablespoons vinegar OR ½ teaspoon citric acid
to each quart of tomatoes

NOTE: To offset an acid taste in tomato products, add sugar if desired. Revised-2009/2011/2012

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