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
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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
|
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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
|
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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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