Extension > Food > Food Safety > Preserving and preparing > Canning > Canning quick reference chart
Canning quick reference chart
Note: This chart is provided for experienced canners familiar with safe canning methods. Time assumes a full 10 minute exhausting of the pressure canner. Once pressure is raised to an accurate level and stabilized, timing begins according to chart.
Print this chart (183 K PDF)
Low-acid foods, pressure canner
| Type of food | Style of pack | Jar size | Head space | Process time | Dial gauge (PSI) | Weighted gauge (PSI) |
|---|---|---|---|---|---|---|
| Asparagus | Hot and Raw |
Pints Quarts |
1 inch 1 inch |
30 min 40 min |
11#
11# |
15#
15# |
| Beans – Lima (fresh) |
Hot
Raw |
Pints Quarts Pints Quarts |
1 inch 1 inch 1 inch 1 1/2 inches |
40 min
50 min 40 min 50 min |
11#
11# 11# 11# |
15#
15# 15# 15# |
| Beans – green and wax | Hot and Raw |
Pints Quarts |
1 inch
1 inch |
20 min
25 min |
11#
11# |
15#
15# |
| Beets | Hot |
Pints Quarts |
1 inch
1 inch |
30 min
35 min |
11#
11# |
15#
15# |
| Carrots | Hot and Raw |
Pints Quarts |
1 inch
1 inch |
25 min
30 min |
11#
11# |
15#
15# |
| Corn (cream style) | Hot | Pints | 1 inch | 85 min | 11# | 15# |
| Corn (whole kernel) | Hot and Raw |
Pints Quarts |
1 inch
1 inch |
55 min
85 min |
11#
11# |
15#
15# |
| Peas (fresh green) | Hot and Raw |
Pints Quarts |
1 inch
1 inch |
40 min
40 min |
11#
11# |
15#
15# |
| Peppers | Peeled |
Half Pints
Pints |
1 inch
1 inch |
35 min
35 min |
11#
11# |
15#
15# |
| Potatoes (white, cubed, or whole) | Hot |
Pints Quarts |
1 inch
1 inch |
35 min
40 min |
11#
11# |
15#
15# |
| Pumpkin and winter squash (cubed) | Hot |
Pints Quarts |
1 inch
1 inch |
55 min
90 min |
11#
11# |
15#
15# |
| Spinach and other greens | Hot |
Pints Quarts |
1 inch
1 inch |
70 min
90 min |
11#
11# |
15#
15# |
| Soups (vegetable, dried beans/pea, meat, poultry-NO seafood) | Hot |
Pints Quarts |
1 inch
1 inch |
60 min
75 min |
11#
11# |
15#
15# |
| Meat (ground or chopped) | Hot |
Pints Quarts |
1 inch
1 inch |
75 min
90 min |
11#
11# |
15#
15# |
| Meat (strips, cubes, or chunks) | Hot and Raw |
Pints Quarts |
1 inch
1 inch |
75 min
90 min |
11#
11# |
15#
15# |
| Poultry (without bones) | Hot and Raw |
Pints Quarts |
1 1/4 inches
1 1/4 inches |
75 min
90 min |
11#
11# |
15#
15# |
| Poultry (with bones) | Hot and Raw |
Pints Quarts |
1 1/4 inches
1 1/4 inches |
65 min
75 min |
11#
11# |
15#
15# |
Acid foods, boiling water bath and/or pressure canner
| Type of food | Style of pack | Jar size | Head space | Boiling water bath | Pressure canner | Dial gauge (PSI) | Weighted gauge (PSI) |
|---|---|---|---|---|---|---|---|
| Applesauce | Hot |
Pints Quarts |
1/2 inch
1/2 inch |
20 min
25 min |
8 min
10 min |
6#
6# |
10#
10# |
| Apples (sliced) | Hot |
Pints Quarts |
1/2 inch
1/2 inch |
25 min
25 min |
8 min
8 min |
6#
6# |
10#
10# |
| Berries (whole) |
Hot
Raw |
Pints Quarts Pints Quarts |
1/2 inch
1/2 inch 1/2 inch 1/2 inch |
20 min
20 min 20 min 25 min |
8 min
8 min 8 min 10 min |
6#
6# 6# 6# |
10#
10# 10# 10# |
| Cherries (sweet or sour) |
Hot
Raw |
Pints Quarts Pints Quarts |
1/2 inch
1/2 inch 1/2 inch 1/2 inch |
20 min
25 min 30 min 30 min |
8 min
10 min 10 min 10 min |
6#
6# 6# 6# |
10#
10# 10# 10# |
| Peaches, apricots, and nectarines |
Hot
Raw |
Pints Quarts Pints Quarts |
1/2 inch
1/2 inch 1/2 inch 1/2 inch |
25 min
30 min 30 min 35 min |
10 min
10 min 10 min 10 min |
6#
6# 6# 6# |
10#
10# 10# 10# |
| Pears (halved) | Hot |
Pints Quarts |
1/2 inch
1/2 inch |
25 min
30 min |
10 min
10 min |
6#
6# |
10#
10# |
| Plums | Hot and Raw |
Pints Quarts |
1/2 inch
1/2 inch |
25 min
30 min |
10 min
10 min |
6#
6# |
10#
10# |
| Rhubarb (stewed) | Hot |
Pints Quarts |
1/2 inch
1/2 inch |
20 min
20 min |
8 min
8 min |
6#
6# |
10#
10# |
| Fruit juices | Hot |
Pints
Quarts Half gallons |
1/4 inch
1/4 inch 1/4 inch |
10 min
10 min 15 min |
Not available | ||
| Fruit purees | Hot |
Pints Quarts |
1/4 inch
1/4 inch |
20 min
20 min |
8 min
8 min |
6#
6# |
10#
10# |
| Tomatoes* (no added liquid) | Raw | Pints and quarts | 1/2 inch | 90 min | 25 min | 11# | 15# |
| Tomatoes* (packed in water) | Hot and Raw |
Pints Quarts |
1/2 inch
1/2 inch |
45 min
50 min |
10 min
10 min |
11#
11# |
15#
15# |
| Tomatoes* (packed in juice) | Hot and Raw | Pints and quarts | 1/2 inch | 90 min | 25 min | 11# | 15# |
| Tomato juice* | Hot |
Pints Quarts |
1/2 inch
1/2 inch |
40 min
45 min |
15 min
15 min |
11#
11# |
15#
15# |
* To ensure safe acidity in all canned tomato products, add bottled lemon juice or vinegar directly to the jars before filling with product.
- Pints: 1 tablespoon bottled lemon juice OR 2 tablespoon vinegar to each pint of tomatoes
- Quarts: 2 tablespoons bottled lemon juice OR 4 tablespoons vinegar to each quart of tomatoes
Note: To offset an acid taste in tomato products, add sugar if desired.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
Contact the Food Safety team: 
Thoughts on our website? 
