University of Minnesota Extension
/
612-624-1222
Menu Menu

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Pressure Canner Process Times

Fruits

canning jars

Pressure Canner Process Times

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

Dial-gauge pressure canner process times for acid foods

Type of food Style of pack Jar size Process time (min) Canner pressure (PSI) at altitudes of 0-2,000 feet
Applesauce Hot Pints 8 6 lb.
Hot Quarts 10 6
Apples, sliced Hot Pints or quarts 8 6
Berries, whole Hot Pints or quarts 8 6
Raw Pints 8 6
Raw Quarts 10 6
Cherries, sour or sweet Hot Pints 8 6
Hot Quarts 10 6
Raw Pints or quarts 10 6
Fruit purees Hot Pints or quarts 8 6
Grapefruit and orange sections Hot Pints or quarts 8 6
Raw Pints 8 6
Raw Quarts 10 6
Peaches, apricots, and nectarines Hot or raw Pints or quarts 10 6
Pears Hot Pints or quarts 10 6
Plums Hot or raw Pints or quarts 10 6
Rhubarb Hot Pints or quarts 8 6

Weighted-gauge pressure canner process times for acid foods

Type of food Style of pack Jar size Process time (min) Canner pressure (PSI) at altitudes above 1,000 feet
Applesauce Hot Pints 8 10 lb.
Hot Quarts 10 10
Apples, sliced Hot Pints or quarts 8 10
Berries, whole Hot Pints or quarts 8 10
Raw Pints 8 10
Raw Quarts 10 10
Cherries, sour or sweet Hot Pints 8 10
Hot Quarts 10 10
Raw Pints or quarts 10 10
Fruit purees Hot Pints or quarts 8 10
Grapefruit and orange sections Hot Pints or quarts 8 10
Raw Pints 8 10
Raw Quarts 10 10
Peaches, apricots, and nectarines Hot or raw Pints or quarts 10 10
Pears Hot Pints or quarts 10 10
Plums Hot or raw Pints or quarts 10 10
Rhubarb Hot Pints or quarts 8 10

Note: For 0-1,000 feet altitude, subtract 5 PSI for each fruit and retain same process time.

  • © 2013 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy