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Canning quick reference chart

Jars of pickled beets.

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 an accurate level and stabilized, timing begins according to chart. For more complete canning instructions, refer to 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#

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 NOTE: Times are not available for processing fruit juices in the pressure canner.
Quarts ¼ inch 10 NOTE: Times are not available for processing fruit juices in the pressure canner.
Half gallons ¼ inch 15 NOTE: Times are not available for processing fruit juices in the pressure canner.
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#

* 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.

Suzanne Driessen, Extension educator

Reviewed in 2018

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