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Extension > Food > Food Safety > Preserving and Preparing > Canning > Canning quick reference chart

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two mason jars with canned carrots

Canning

Canning quick reference chart

Note: This chart is provided for experienced canners familiar with safe canning methods. The processing times and methods are adjusted for Minnesota altitudes of 1001 to 2000 feet. 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 reference chart (140 K PDF)

Pressure canning low-acid foods

The reference chart contains a table that 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:

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 gauge, and weighted gauge 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.

Revised by Suzanne Driessen 2017

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