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