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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


Pressure canning or boiling water bath canning fruit products


Pressure canning or boiling water bath canning tomato products


Author: Amy Johnston, Extension food safety educator

Reviewed in 2024

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