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Canning

Canning 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.

Print this chart (269 K PDF)

Pressure canning low-acid foods

The reference chart PDF contains a table that shows style of pack, jar size, head space, process time, dial guage, and weighted guage for pressure canning low-acid foods. Here are a few key takeaways:

Pressure canning or boiling water bathing acid foods

The reference chart PDF contains a table that shows style of pack, jar size, head space, process time, dial guage, and weighted guage for pressure canning or boiling acid foods. Here are a few key takeaways:

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.

Note: To offset an acid taste in tomato products, add sugar if desired.

Revised by Suzanne Driessen 2016

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