Thursday, July 16, 2015

Processing Times and lbs. for Basic Canning Recipes

In my last post, I wrote about the importance of altering recipes based on your altitude.  However, I realize that some of you may have recipes handed down from who knows when, and are unaware of if the processing time or lbs. are correct for where you currently live.

So, the following tables show Basic Canning Recipes with appropriate Processing Times and lbs. required for home canning.

It is important to note that the following tables show the appropriate processing time and lbs. of pressure required for UTAH elevation (4,000 - 6,000 feet).
If you live outside of Utah, check my last post to figure out how to alter these recipes to your own location.





Steam/Waterbath or Pressure Canning Fruits and Tomatoes

Food:
Method:
Steam/ Waterbath
Processing Time:
Pressure Canner
Processing Time:
lb (Dial Guage)
Fruits (any) in liquid
Hot Pack
Pints: 30 min
Quarts: 35 min
Pints and Quarts: 10 min
8 lbs
Applesauce
Hot Pack
Pints and Quarts: 30 min
Pints: 8 min
Quarts: 10 min
8 lbs
Tomatoes in water
Raw or Hot Pack
Pints: 50 min
Quarts: 55 min
Pints and Quarts: 10 min
13 lbs
Tomatoes in tomato juice
Raw or Hot Pack
Pints and Quarts: 95 min
Pints and Quarts: 25 min
13 lbs
Tomatoes, no liquid
Raw Pack
Pints and Quarts: 95 min
Pints and Quarts: 25 min
13 lbs
Tomato Juice
Hot Pack
Pints: 45 min
Quarts: 60 min
Pints and Quarts: 15 min
13 lbs
Tomato Paste
Hot Pack
Half Pints: 55 min


Tomato Sauce, no veggies
Hot Pack
Pints: 45 min
Quarts: 50 min
1.5 L: 60 min
Pints and Quarts: 15 min
13 lbs
Stewed Tomatoes with Vegetables
Hot Pack
Pressure Canner Only
Pints: 15 min
Quarts: 20 min
13 lbs



Pressure Canning Vegetables

Food:
Method:
Processing Time:
lb (Dial Guage)
Notes:
Asparagus
Raw or Hot Pack
Pints: 30 min
Quarts: 40 min
13 lbs

Beans, Green
Raw or Hot Pack
Pints: 20 min
Quarts: 25 min
13 lbs

Beans, Lima, Pinto, Soy
Raw or Hot Pack
Pints: 40 min
Quarts: 50 min
13 lbs

Beets
Hot Pack
Pints: 30 min
Quarts: 35 min
13 lbs

Carrots
Raw or Hot Pack
Pints: 25 min
Quarts: 30 min
13 lbs

Corn, Cream Style
Hot Pack
Pints: 85 min
13 lbs
Do not process larger than pint
Corn, Whole Kernel
Raw or Hot Pack
Pints: 55 min
Quarts: 85 min
13 lbs

Greens, Leafy
Hot Pack
Pints: 70 min
Quarts: 90 min
13 lbs

Mushrooms, Cultivated
Hot Pack
Half Pints and Pints: 45 min
13 lbs
Do not process larger than pint, or wild mushrooms
Okra
Hot Pack
Pints: 25 min
Quarts: 40 min
13 lbs

Peas, Black-Eyed
Raw or Hot Pack
Pints: 40 min
Quarts: 50 min
13 lbs

Peas, Sweet Green
Raw or Hot Pack
Pints and Quarts: 40 min
13 lbs

Peppers, Bell
Raw and Hot Pack
Half Pints and Pints: 35 min
13 lbs
Do not process larger than pint
Peppers, Hot and Pimientos
Raw and Hot Pack
Half Pints and Pints: 35 min
13 lbs
Do not process larger than pint
Potatoes, Sweet
Hot Pack
Pints: 65 min
Quarts: 90 min
13 lbs

Potatoes, White
Hot Pack
Pints: 35 min
Quarts: 40 min
13 lbs.

Pumpkin and Winter Squash
Hot Pack
Pints: 55 min
Quarts: 90 min
13 lbs
Process in cubes – do not mash or puree
Root Vegetables
Hot Pack
Pints: 30 min
Quarts: 35 min
13 lbs



Pressure Canning Meats/Seafood

Food:
Method:
Processing Time:
lb (Dial Guage)
Notes:
Fish
Raw Pack
Half Pints and Pints: 100 min
13 lbs
Do not process larger than pint
Roast Beef, Lamb, Mutton, Pork, Veal or Venison
Raw or Hot Pack
Pints: 75 min
Quarts: 90 min
13 lbs
Boneless
Ground Beef, Lam, Mutton, Pork, Veal or Venison
Hot Pack
Pints; 75 min
Quarts: 90 min
13 lbs.
Ground meat must be cooked slightly first
Chicken, Duck, Goose, Turkey or Game Birds
Raw or Hot Pack,
Bone-In
Pints: 65 min
Quarts: 75 min
13 lbs

Chicken, Duck, Goose, Turkey or Game Birds
Raw or Hot Pack, Boneless
Pints: 75 min
Quarts: 90 min
13 lbs




Pressure Canning Soups/Stews/Sauces

Food:
Method:
Processing Time:
lb (Dial Guage)
Notes:
Chili with Meat
Hot Pack
Pints: 75 min
Quarts: 90 min
13 lbs

Spaghetti Sauce with Meat
Hot Pack
Pints: 60 min
Quarts: 70 min
13 lbs

Stock, Chicken and Beef
Hot Pack
Pints: 20 min
Quarts: 25 min
13 lbs

Stock, Vegetable
Hot Pack
Pints: 30 min
Quarts: 35 min
13 lbs

Soup, Vegetable
Hot Pack
Pints: 55 min
Quarts: 85 min
13 lbs

Soup, Split Pea
Hot Pack
Pints: 75 min
Quarts: 90 min
13 lbs

Soup, Chicken
Hot Pack
Pints: 75 min
Quarts: 90 min
13 lbs

Beef Stew with Vegetables
Hot Pack
Pints: 75 min
Quarts: 90 min
13 lbs


And there you have it!

Although these charts can be used as a general guideline, altering recipes by adding/subtracting ingredients can change the acidic level of the food being canned, and can therefore change the times/pressure from what is listed above.  The majority of these recipes include simply the item being canned with water or juice (unless otherwise indicated).  Foods that require specific recipes (such as soft spreads, salsas, relish, chutneys, condiments, etc.) are not included because based on the ingredients used, it will alter the processing time.
Please use your best judgement and do your homework if you have questions about specific ingredients.

Source: Ball Complete Book of Home Preserving - Edited by Judi Kingry and Lauren Devine

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