Canning quick reference guides

Using the reference guides

These charts are provided for experienced canners familiar with safe canning methods. The processing times and methods are adjusted for Minnesota altitudes of 1001-2000 feet.

The reference charts below show style of pack, jar size, headspace and process time for pressure canning different foods. The fruit and tomato product charts also contain water bath processing time. Read the key takeaways carefully for dial gauge and weighted gauge information, as well as notes about certain products.

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

Key takeaways

Boiling water bath canning is not a safe method for processing low-acid foods. Pressure canning increases the internal temperature of food reached during processing to 240 to 250 degrees Fahrenheit. This higher temperature is needed to inactivate certain pathogens, such as Clostridium botulinum.
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. Pay close attention to the recipe. Leaving too much headspace and overfilling jars can both cause jars to not seal properly.
The dial gauge is 11 PSI for all foods for elevations 0 to 2,000 feet. For every 2,000 feet increase in elevation, increase the PSI by 1 pound (eg. 12 PSI for elevations 2,001 to 4,000 feet).
The weighted gauge is 15 PSI for all foods for elevations above 1,000 feet.

Reference chart: pressure canning low-acid foods

Type of food and style of pack	Jar size	Headspace	Process time (minutes)
Asparagus, hot and raw	Pints	1 inch	30
Asparagus, hot and raw	Quarts	1 inch	40
Beans (fresh lima, small), hot and raw	Pints	1 inch	40
Beans (fresh lima, small), hot and raw	Quarts	1 ½ inches	50
Beans (fresh lima, large), hot and raw	Pints	1 inch	40
Beans (fresh lima, large), hot and raw	Quarts	1 ¼ inches	50
Beans (green and wax, whole or pieces), hot and raw	Pints	1 inch	20
Beans (green and wax, whole or pieces), hot and raw	Quarts	1 inch	25
Beans or peas (all varieties, shelled and dried), hot	Pints	1 inch	75
Beans or peas (all varieties, shelled and dried), hot	Quarts	1 inch	90
Beets (whole, cubed or sliced), hot	Pints	1 inch	30
Beets (whole, cubed or sliced), hot	Quarts	1 inch	35
Carrots (sliced and diced), hot and raw	Pints	1 inch	25
Carrots (sliced and diced), hot and raw	Quarts	1 inch	30
Corn (cream style), hot	Pints	1 inch	85
Corn (whole kernel), hot and raw	Pints	1 inch	55
Corn (whole kernel), hot and raw	Quarts	1 inch	85
Fish, raw	Pints	1 inch	100
Fish (smoked), raw	Pints	1 inch	110
Meat (ground or chopped), hot	Pints	1 inch	75
Meat (ground or chopped), hot	Quarts	1 inch	90
Meat (strips, cubes or chunks), hot and raw	Pints	1 inch	75
Meat (strips, cubes or chunks), hot and raw	Quarts	1 inch	90
Mushrooms (whole or sliced) cultivated (not wild), hot	Half-pints, pints	1 inch	45
Okra (whole or cut), hot	Pints	1 inch	25
Okra (whole or cut), hot	Quarts	1 inch	40
Peas (fresh green, shelled), hot and raw	Pints, quarts	1 inch	40
Peppers (peeled - whole or sliced), hot	Half-pints, pints	1 inch	35
Potatoes (sweet, pieces or whole), hot	Pints	1 inch	65
Potatoes (sweet, pieces or whole), hot	Quarts	1 inch	90
Potatoes (white, cubed or whole), hot	Pints	1 inch	35
Potatoes (white, cubed or whole), hot	Quarts	1 inch	40
Poultry and rabbit (without bones), hot and raw	Pints	1 ¼ inches	75
Poultry and rabbit (without bones), hot and raw	Quarts	1 ¼ inches	90
Poultry and rabbit (with bones), hot and raw	Pints	1 ¼ inches	65
Poultry and rabbit (with bones), hot and raw	Quarts	1 ¼ inches	75
Pumpkin and winter squash (cubed), hot	Pints	1 inch	55
Pumpkin and winter squash (cubed), hot	Quarts	1 inch	90
Soups (vegetable, dried beans/peas, meat, poultry, seafood) (no dairy, starches or thickening agents), hot	Pints	1 inch	60* (NOTE: For soups containing seafoods, processing time is 100 minutes)
Soups (vegetable, dried beans/peas, meat, poultry, seafood) (no dairy, starches or thickening agents), hot	Quarts	1 inch	75* (NOTE: For soups containing seafoods, processing time is 100 minutes)
Spinach and other greens, hot	Pints	1 inch	70
Spinach and other greens, hot	Quarts	1 inch	90
Stock (meat or poultry), hot	Pints	1 inch	20
Stock (meat or poultry), hot	Quarts	1 inch	25

See a spreadsheet of this chart or download a PDF.

Pressure canning or boiling water bath canning fruit products

Key takeaways

Many fruit products are naturally acidic. However, certain fruits require the addition of an acid ingredient during canning. Refer to the notes that accompany the chart below. Additionally, this chart does not provide processing information for fruit toppings, fruit butter or fruit syrups.

Here are a few key takeaways:

The processing time is impacted by the style of pack, the jar size, and the type of canning (e.g., boiling water bath or pressure canning)
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.
For fruit products, the headspace is mostly ½ inch. This provides enough room for the liquid in the jar to boil without interfering with the lid seal. The headspace can be different for certain fruits. Pay close attention to the recipe. Leaving too much headspace and overfilling jars can both cause jars to not seal properly.
The dial gauge is 6 PSI for elevations 0 to 2,000 feet. For every 2,000 feet increase in elevation, increase the PSI by 1 pound (e.g., 7 PSI for elevations 2,001 to 4,000 feet).
The weighted gauge is 10 PSI for elevations above 1,000 feet.

Note: The weighted gauge pressure for berries is 5 PSI.

Reference chart: pressure canning or boiling water bath canning fruit products

Type of food and style of pack	Jar size	Headspace	Boiling water bath time (minutes)	Pressure canner time (minutes)
Apples (sliced), hot	Pints, quarts	½ inch	20	8
Applesauce, hot	Pints	½ inch	20	8
Applesauce, hot	Quarts	½ inch	25	10
Asian pears (halved or sliced with acid ingredient added*), hot	Pints	½ inch	25	N/A
Asian pears (halved or sliced with acid ingredient added*), hot	Quarts	½ inch	30	N/A
Berries (whole), hot	Pints, quarts	½ inch	20	8 (NOTE: Weighted gauge pressure for berries is 5 PSI)
Berries (whole), raw	Pints	½ inch	20	8 (NOTE: Weighted gauge pressure for berries is 5 PSI)
Berries (whole), raw	Quarts	½ inch	10	8 (NOTE: Weighted gauge pressure for berries is 5 PSI)
Cherries (whole, sweet or sour), hot	Pints	½ inch	20	8
Cherries (whole, sweet or sour), hot	Quarts	½ inch	25	10
Cherries (whole, sweet or sour), raw	Pints, quarts	½ inch	30	10
Crabapples (sliced with acid ingredient added*), hot	Pints	½ inch	25	N/A
Cranberries (whole), hot	Pints, quarts	½ inch	20	N/A
Fruit juices, hot	Pints, quarts	¼ inch	10	N/A
Fruit juices, hot	Half gallons	¼ inch	15	N/A
Fruit purees, hot	Pints, quarts	¼ inch	20	8
Grapes (whole with acid ingredient added*), hot	Pints, quarts	1 inch	15	N/A
Grapes (whole with acid ingredient added*), raw	Pints	1 inch	20	N/A
Grapes (whole with acid ingredient added*), raw	Quarts	1 inch	25	N/A
Peaches (yellow flesh, not white), apricots and nectarines (halved or sliced), hot	Pints	½ inch	25	10
Peaches (yellow flesh, not white), apricots and nectarines (halved or sliced), hot	Quarts	½ inch	30	10
Peaches (yellow flesh, not white), apricots and nectarines (halved or sliced), raw	Pints	½ inch	30	10
Peaches (yellow flesh, not white), apricots and nectarines (halved or sliced), raw	Quarts	½ inch	35	10
Pears (halved), hot	Pints	½ inch	25	10
Pears (halved), hot	Quarts	½ inch	30	10
Plums (whole or halved), hot and raw	Pints	½ inch	25	10
Plums (whole or halved), hot and raw	Quarts	½ inch	30	10
Rhubarb (stewed), hot	Pints, quarts	½ inch	20	8

Note: No pressure canning recipes available for fruit juices, cranberries, grapes, crabapples and Asian pears.
*Asian pears, crabapples and grapes require the addition of an acid ingredient before processing. See below for specific measurements.

Pints

1 tablespoon bottled lemon juice
OR
2 tablespoon 5% vinegar
OR
¼ teaspoon citric acid

Quarts

2 tablespoons bottled lemon juice
OR
4 tablespoons 5% vinegar
OR
½ teaspoon citric acid

See a spreadsheet of this chart or download a PDF.

Pressure canning or boiling water bath canning tomato products

Key takeaways

The processing time is impacted by the style of pack, the jar size, and the type of canning (e.g., boiling water bath or pressure canning)
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.
For tomato products, the headspace is mostly ½ inch. This provides enough room for the liquid in the jar to boil without interfering with the lid seal. The headspace can be different for certain tomato products. Pay close attention to the recipe. Leaving too much headspace and overfilling jars can both cause jars to not seal properly.
The dial gauge is 11 PSI for elevations 0 to 2,000 feet. For every 2,000 feet increase in elevation, increase the PSI by 1 pound (e.g., 12 PSI for elevations 2,001 to 4,000 feet).
The weighted gauge is 15 PSI or elevations above 1,000 feet.

Note: To ensure safe acidity in all canned tomato products, add bottled lemon juice or 5% vinegar or citric acid directly to the jars before filling with product. See specific measurements for pints and quarts below.
To offset an acid taste in tomato products, add sugar if desired. Do not reduce or omit the acid ingrediet.

Pints

1 tablespoon bottled lemon juice
OR
2 tablespoon 5% vinegar
OR
¼ teaspoon citric acid

Quarts

2 tablespoons bottled lemon juice
OR
4 tablespoons 5% vinegar
OR
½ teaspoon citric acid

Reference chart: pressure canning or boiling water bath canning tomato products

Type of food and style of pack	Jar size	Headspace	Boiling water bath time (minutes)	Pressure canner time (minutes)
Crushed tomatoes (no added liquid), hot	Pints	½ inch	40	15
Crushed tomatoes (no added liquid), hot	Quarts	½ inch	45	15
Standard tomato sauce, hot	Pints	¼ inch	40	15
Standard tomato sauce, hot	Quarts	¼ inch	45	15
Tomatillos (whole and packed in water), hot	Pints	½ inch	45	10
Tomatillos (whole and packed in water), hot	Quarts	½ inch	50	10
Tomatoes (whole or halved with no added liquid), raw	Pints, quarts	½ inch	90	25
Tomatoes (whole or halved and packed in water), hot and raw	Pints	½ inch	45	10
Tomatoes (whole or halved and packed in water), hot and raw	Quarts	½ inch	50	10
Tomatoes (whole or halved and packed in juice), hot and raw	Pints, quarts	½ inch	40	15
Tomato juice, hot	Pints	½ inch	40	15
Tomato juice, hot	Quarts	½ inch	45	15
Tomato paste, hot	Half-pints	½ inch	50	N/A
Tomato ketchup, hot	Pints	⅛ inch	20	N/A

See a spreadsheet of this chart or download a PDF.

Author: Amy Johnston, Extension food safety educator

Reviewed in 2024