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Extension > Food > Food Safety > Preserving and Preparing > Canning > Canning Quick Reference Chart

Canning

Canning Quick Reference Chart

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

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.

Print this chart (183 K PDF)

Low-Acid Foods, Pressure Canner

Type of food Style of pack Jar size Head space Process time Dial gauge (PSI) Weighted gauge (PSI)
Asparagus Hot and Raw Pints
Quarts
1 inch
1 inch
30 min
40 min
11#
11#
15#
15#
Beans – Lima (fresh) Hot


Raw
Pints
Quarts

Pints
Quarts
1 inch
1 inch

1 inch
1 1/2 inches
40 min
50 min

40 min
50 min
11#
11#

11#
11#
15#
15#

15#
15#
Beans – green and wax Hot and Raw Pints
Quarts
1 inch
1 inch
20 min
25 min
11#
11#
15#
15#
Beets Hot Pints
Quarts
1 inch
1 inch
30 min
35 min
11#
11#
15#
15#
Carrots Hot and Raw Pints
Quarts
1 inch
1 inch
25 min
30 min
11#
11#
15#
15#
Corn (cream style) Hot Pints 1 inch 85 min 11# 15#
Corn (whole kernel) Hot and Raw Pints
Quarts
1 inch
1 inch
55 min
85 min
11#
11#
15#
15#
Peas (fresh green) Hot and Raw Pints
Quarts
1 inch
1 inch
40 min
40 min
11#
11#
15#
15#
Peppers Peeled Half Pints
Pints
1 inch
1 inch
35 min
35 min
11#
11#
15#
15#
Potatoes (white, cubed, or whole) Hot Pints
Quarts
1 inch
1 inch
35 min
40 min
11#
11#
15#
15#
Pumpkin and winter squash (cubed) Hot Pints
Quarts
1 inch
1 inch
55 min
90 min
11#
11#
15#
15#
Spinach and other greens Hot Pints
Quarts
1 inch
1 inch
70 min
90 min
11#
11#
15#
15#
Soups (vegetable, dried beans/pea, meat, poultry-NO seafood) Hot Pints
Quarts
1 inch
1 inch
60 min
75 min
11#
11#
15#
15#
Meat (ground or chopped) Hot Pints
Quarts
1 inch
1 inch
75 min
90 min
11#
11#
15#
15#
Meat (strips, cubes, or chunks) Hot and Raw Pints
Quarts
1 inch
1 inch
75 min
90 min
11#
11#
15#
15#
Poultry (without bones) Hot and Raw Pints
Quarts
1 1/4 inches
1 1/4 inches
75 min
90 min
11#
11#
15#
15#
Poultry (with bones) Hot and Raw Pints
Quarts
1 1/4 inches
1 1/4 inches
65 min
75 min
11#
11#
15#
15#

Acid Foods, Boiling Water Bath and/or Pressure Canner

Type of food Style of pack Jar size Head space Boiling water bath Pressure canner Dial gauge (PSI) Weighted gauge (PSI)
Applesauce Hot Pints
Quarts
1/2 inch
1/2 inch
20 min
25 min
8 min
10 min
6#
6#
10#
10#
Apples (sliced) Hot Pints
Quarts
1/2 inch
1/2 inch
25 min
25 min
8 min
8 min
6#
6#
10#
10#
Berries (whole) Hot


Raw
Pints
Quarts

Pints
Quarts
1/2 inch
1/2 inch

1/2 inch
1/2 inch
20 min
20 min

20 min
25 min
8 min
8 min

8 min
10 min
6#
6#

6#
6#
10#
10#

10#
10#
Cherries (sweet or sour) Hot


Raw
Pints
Quarts

Pints
Quarts
1/2 inch
1/2 inch

1/2 inch
1/2 inch
20 min
25 min

30 min
30 min
8 min
10 min

10 min
10 min
6#
6#

6#
6#
10#
10#

10#
10#
Peaches, apricots, and nectarines Hot


Raw
Pints
Quarts

Pints
Quarts
1/2 inch
1/2 inch

1/2 inch
1/2 inch
25 min
30 min

30 min
35 min
10 min
10 min

10 min
10 min
6#
6#

6#
6#
10#
10#

10#
10#
Pears (halved) Hot Pints
Quarts
1/2 inch
1/2 inch
25 min
30 min
10 min
10 min
6#
6#
10#
10#
Plums Hot and Raw Pints
Quarts
1/2 inch
1/2 inch
25 min
30 min
10 min
10 min
6#
6#
10#
10#
Rhubarb (stewed) Hot Pints
Quarts
1/2 inch
1/2 inch
20 min
20 min
8 min
8 min
6#
6#
10#
10#
Fruit juices Hot Pints
Quarts
Half gallons
1/4 inch
1/4 inch
1/4 inch
10 min
10 min
15 min
Not available    
Fruit purees Hot Pints
Quarts
1/4 inch
1/4 inch
20 min
20 min
8 min
8 min
6#
6#
10#
10#
Tomatoes* (no added liquid) Raw Pints and quarts 1/2 inch 90 min 25 min 11# 15#
Tomatoes* (packed in water) Hot and Raw Pints
Quarts
1/2 inch
1/2 inch
45 min
50 min
10 min
10 min
11#
11#
15#
15#
Tomatoes* (packed in juice) Hot and Raw Pints and quarts 1/2 inch 90 min 25 min 11# 15#
Tomato juice* Hot Pints
Quarts
1/2 inch
1/2 inch
40 min
45 min
15 min
15 min
11#
11#
15#
15#

* To ensure safe acidity in all canned tomato products, add bottled lemon juice or vinegar directly to the jars before filling with product.

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

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