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Pressure Canning Chart: Foods, Processing Times, PSI and Elevation

By: Everett S
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Pressure Canning Chart

This canning chart shows processing times for for low-acid foods, which must be canned using a pressure canner.

The processing times below are for canning at sea level using a weighted-guage pressure canner.

For more foods and canning guidelines see Ball Blue Book of Canning.

For high acid foods see our water bath canning chart.

Food Pack Method Process Time PSI (pounds per square inch)
Pints Quarts - 2000 ft. 2001-4000 ft. 4001-6000 ft. 6001-8000 ft.
Artichokes (Jerusalem) Hot 25 min. 25 min. 11 lb. 12 lb. 13 lb. 14 lb.
Asparagus Raw
Hot
30 min.
30 min.
40 min.
40 min.
11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Beans (green or yellow) Raw
Hot
20 min.

20 min.

25 min.
25 min.
11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Beets Hot 30 min. 35 min. 11 lb. 12 lb. 13 lb. 14 lb.
Broccoli Canning is not recommended. Best to freeze or
pickle for preservation.
Brussels Sprouts Canning is not recommended. Best to freeze or
pickle for preservation.
Cabbage Canning is not recommended. Best kept in cold storage.
Carrots Raw
Hot
25 min.
25 min.
30 min.

30 min.

11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Cauliflower Canning is not recommended. Best to freeze
for preservation.
Corn Raw
Hot
55 min.
55 min.
85 min.
85 min.
11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Eggplant Canning is not recommended.
Lima Beans Raw
Hot
40 min.

40 min.

50 min.
50 min.
11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Mushrooms Hot 45 min. 11 lb. 12 lb. 13 lb. 14 lb.
Okra Raw
Hot
25 min.

25 min.

40 min.
40 min.
11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Peas Raw
Hot
40 min.
40 min.
40 min.

40 min.

11 lb.
11 lb.
12 lb.
12 lb.
13 lb.
13 lb.
14 lb.
14 lb.
Peas (snap) Canning is not recommended. Best to freeze
for preservation.
Peppers Hot 35 min. 11 lb. 12 lb. 13 lb. 14 lb.
Potatoes, White Hot 35 min. 40 min. 11 lb. 12 lb. 13 lb. 14 lb.
Pumpkin Hot 55 min. 90 min. 11 lb. 12 lb. 13 lb. 14 lb.
Spinach and Other Greens Hot 70 min. 90 min. 11 lb. 12 lb. 13 lb. 14 lb.
Squash (summer) Canning is not recommended. Best eaten fresh.
Squash (winter) Hot 55 min. 90 min. 11 lb. 12 lb. 13 lb. 14 lb.
Sweet Potatoes Hot 65 min. 90 min. 11 lb. 12 lb. 13 lb. 14 lb.
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Category: Sustainable Living

Comments (36)

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  1. […] For low-acid foods see our pressure canning chart. […]

  2. Peter says:

    Have you canned winter squash? Just asking because I’ve never heard of anyone doing that. I grow “keeper” winter squash: the banana group can keep for up to 9 months. They are especially great in January as their starch has changed into more sugar.

    Starch is starchy like a potato, so in January/February they are much sweeter.

  3. jennifer says:

    Thank you

  4. Bonnie Papetti says:

    I have all kinds of cabbage given to me. How do I preserve it?

  5. charmain bartlett says:

    we need some help we ahve a big garden. we would like to hot water bath our green beans and wax beans and sweet potatoes and
    our regular potatoes. we ahve looked everywhere and cant seem to find out how long they are to be in a hot water bath? please help was told it was like four hours but we want to be sure.

    thanks
    charmnain

  6. Charman Bartless – Don’t water bath those veggies. You can only water bath high acid foods. Use a pressure canner.

  7. m w c says:

    I have not canned in years. This year I going to can in my old 21 quart pressure cooker. I needed to time to cook vegetables in a pressure cooker. THANKS FOR THE CHART.

  8. Geni says:

    I have canned green beans by the hot water bath method for years. I have never had any problems. I don’t understand why they recommend the pressure method.

  9. Tracy says:

    How long do you water bath potatos, I do not have a pressure canner and can not afford one. I did this once with a friend who is not around to ask? I know people like to use the pressure canner but I dont.

  10. Tracy I would not recommend water bathing potatoes. At all. Ever.

  11. Angie says:

    You cannot water bath can potatoes, beans, or any other low acid food, because botulism can live to temps up to 240 degrees. A water bath canner only gets to boiling (212), so you can’t be sure to kill the botulism spores. Some people have done it before, but it isn’t safe. It only takes one time to kill you. I have found pressure canners at yardsales, and fleamarkets, or spread the word that you want one. I have had people give them to me when they know I can. Then take it to you extension office, and they will test it for you. Here it costs $5. Otherwise go and buy one. I know they are expensive, but some things are worth the money. It will probably last you a lifetime. Your life and your familys’ lives aren’t worth the risk. Thanks, and good luck!!! By the way the chart is super handy.

  12. Lindsay says:

    I hate boiling water processing in general because of the large amount of water being so slow to boil, but I can’t seem to find info anywhere on pressure canning high acid foods. Any idea on what the difference in processing times would be? Any info would be appreciated. Thanks!

  13. Darcy says:

    How long and at what PSI would you pressure cook spagetti sauce, chutney? I have been water bathing them but thought it might be quicker to pressure cook them. Many thanks for your assistance. In peace and love – Darcy

  14. PEGGY says:

    I want to use a newer style PC to can small volumes – it will hold 4 quarts – but it only has a 15 psi setting. How do I convert times from standard charts that generally use 10 psi. Big concern that I may over cook some foods and make mush.

  15. Dreama says:

    Thank you for having this available, I had looked for a while trying to find the correct processing time for mustard greens…again thanks

  16. Pamela Hofmann says:

    I am looking for a chart or book that tells me ALL about canning & pressure canning – not necessarily recipes, but time tables for vegetable, fruits & meats….pressure, pounds & times. HELP!!! Any ideas???

  17. Sarah says:

    This is for Bonnie Papetti who on May 15th, 2009, “I have all kinds of cabbage given to me. How do I preserve it?”

    You turn it into sauerkraut (pickled with salt and vinegar) and THEN you can it. I buy bottled sauerkraut all the time (too lazy to pickle it) and if big companies can sauerkraut, we can too!

    And I strongly agree with the others…waterbathing veggies (except for tomatoes) is false economy. You can’t smell or taste botulism and by the time you figure out you have it, it is probably too late. If you can’t afford a water canner, then you either dry your veggies (if possible) or freeze them, but don’t waste your time or money trying to water can them. You will never forgive yourself if a family member dies!

  18. Cecelia says:

    For Pamela Hofmann on Jan 6th, 2010 at 1:49 am: “I am looking for a chart or book that tells me ALL about canning & pressure canning.”

    You can download the entire USDA book at the National Center for Home Food Preservation
    http://www.uga.edu/nchfp/publications/publications_usda.html

    You can just print off the sections that you want. I purchased this book and it is very complete.

  19. Carrie says:

    I am canning w a canner my in laws gave me and I know how to get it to the 10 lbs pressure for the green beans but I dont know if I put the weight on as its getting to the 10 lbs or when it reaches the 10 lbs. Can someone help? I have my beans READY to go! HELP!

  20. murray(maza) says:

    I HAVE A 50 LITRE PRESSURE CANNER AND AT THE MOMENT IM EXPERIMENTING WITH PUTTING MY JARS UNDER VACUUM IN THE CANNER ITSEIF TO GET OUT ALL THE AIR BUBBLES BEFORE CANNING, IT SEEMS TO BE WORKING WELL. ANY THOUGHTS ON THIS IDEA? MAZA

  21. Lewis Cobb says:

    I am canning tuna fish. What is temp. desired? Please express in PSI at sea level.

  22. chris says:

    If the receipe says to pressure canner for 25 minutes, how long do I cook in a hot water bath.
    Thank you

  23. Jeff says:

    My mom used to can as well as freeze cabbage. The canned cabbage was much better, but I can’t find out how long to pressure can it. Can anyone give me a good answer. I know for a fact that it cans well.

  24. Valinda Amdrea says:

    I am looking for the processing time for Salmon. I ave a presto pressure canner with a 15 pound weight. I could use the manual
    for the canner that has the processing times chart.
    I have salmon that needs canning within the next day or two.
    Thank you very much.
    Valinda

  25. Bookladydavina says:

    For those wanting to “water bath” non acid veggies.. I would suggest that, instead, you pickle them. That way you don’t have to pressure cook them and can just, safely, water bath them. I did this last year and everyone just loves them! I pickled potatoes, cauliflower, broccoli, asparagus, turnips, carrots, peppers, green beans, pea pods, pretty much whatever I could get my hands on and they turned out great.

  26. PumpkinsGalore says:

    I am making pumpkin butter and do not know how long to process it in the pressure canner. Plain pumpkin takes 55 minutes, but does that include pumpkin butter with sugar & spices addes?

  27. alton says:

    Hi folks,

    I’m very new to canning and have done some “experiments” with hot water baths. Tomatoes, peppers sometimes mixed. I am trying my best to follow the formulas, but it hasn’t worked out well because I find a new herb to throw in so nothing is exact. On another site I have read that botulism (my biggest fear) does not like 1)sugar, 2) salt, 3) acid. So I put a ton of all of the above in my cans. For sugar I cook dates and raisins. For salt I use kosher salt. For acid I use 5% white vinegar, lemon juice, sometimes white wine that has been sitting in my glass too long. I served a chow chow mix to my brother and one of his friends and while it was a little vinegary (and very hot) we are all still alive several months later. While not being able to give exact measurements is what I’m doing dangerous in any way? I leave the jars in the bath for at least 30 minutes while the water is boiling. This is primarily pertaining to peppers sweet and hot and tomatoes. Any help would be greatly appreciated.

  28. Susan says:

    In reference to canning high acid foods, I use a steam canner (Not a pressure cooker) and have for years with much success. It uses 3-4 cups of water. Looks like an inverted large pot. Bottom is shallow with a rack. Top has a steam hole on the side. Processing takes between 10 and 15 minutes. They cost about 50.00. I recently bought another to lend after I teach a cooking/canning class. Well worth the price.

  29. Bud says:

    For those people that love canning as I do but cannot afford a pressure canner look on ebay,that is where I found mine,it is a 1947 16qt old no.7 national pressure canner/cooker.Its a old one, but looks and operates like new.It doesn’t have the different jigger weights,it has a pressure gauge and mine came wit the original manual and all of the racks and pans, all for 16 bucks. So good luck in finding your pressure canner.

  30. Thad says:

    Used canners are ok but one thing you want to watch is if u can still get parts like the gauge,gaskets,vent locks but please what ever you do have your pressure gauge tested! Your local county Extension office can test your gauge for you. As for water bathing low acid foods I am quite disapointed my gandparents and parents had info from USDA on water bathing low acid foods but now they recant and say its unsafe. when it comes to home canning always remeber cleanliness is next to Godliness , and a ounce of prevention is worth a pound of cure

  31. Sandra Homemaker says:

    Anyone interested in preserving cabbage should look into “lacto fermenting” cabbage into sauerkraut. It is very easy to do and will last for months in the fridge or in a cool basement.

  32. Darlene says:

    Do you have a chart for meats. Why does meat already cooked take so long to pressure cook, such as hot dogs.

  33. MotherLodeBeth says:

    Yahoo has a great Canning2 group. As for pumpkin and winter squash it can be pressure canned if cubed, but not pureed. Cabbage made into sauerkraut can be pressure canned.

  34. Marion says:

    Is there a way to can turnips with a pressure cooker?

  35. i am going to can green beans and only have a15 lb. presure weight, can the time be adjusted to acomate a 12 lb. needed gage

  36. C. J. Stringer says:

    I have been canning green beans this week. My 1st 7 quarts went well….25 min. @ 11#. The next canner….not so good! I walked away from the old Presto canner for about 8-9 min., had turned the burner onto “LOW”, and when I returned, the pressure had dropped to 8#…..so I quickly turned up the burner, got the pressure back up, and then just cooked the beans an additional 5 minutes at the end of the timer.
    I am assuming that the beans should be safe to eat, after opening and boiling them for the required 10 minutes, but would appreciate your input! The cooker is an OLD PRESTO, purchased in 1945, and I have been using it since the early 70’s. My Mom used to water bath boil, green beans for 3 hours when I was growing up, and we never had a problem! How times have changed! THANK YOU…C.J.

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