Extension > Food > Food Safety > Preserving and preparing > Fruits > Pressure canner process times for fruit
Pressure canner process times for fruit
Dial-gauge pressure canner process times for acid foods
| Type of food | Style of pack | Jar size | Process time (min) | Canner pressure (PSI) at altitudes of 0-2,000 feet |
|---|---|---|---|---|
| Applesauce | Hot | Pints | 8 | 6 lb. |
| Hot | Quarts | 10 | 6 | |
| Apples, sliced | Hot | Pints or quarts | 8 | 6 |
| Berries, whole | Hot | Pints or quarts | 8 | 6 |
| Raw | Pints | 8 | 6 | |
| Raw | Quarts | 10 | 6 | |
| Cherries, sour or sweet | Hot | Pints | 8 | 6 |
| Hot | Quarts | 10 | 6 | |
| Raw | Pints or quarts | 10 | 6 | |
| Fruit purees | Hot | Pints or quarts | 8 | 6 |
| Grapefruit and orange sections | Hot | Pints or quarts | 8 | 6 |
| Raw | Pints | 8 | 6 | |
| Raw | Quarts | 10 | 6 | |
| Peaches, apricots, and nectarines | Hot or raw | Pints or quarts | 10 | 6 |
| Pears | Hot | Pints or quarts | 10 | 6 |
| Plums | Hot or raw | Pints or quarts | 10 | 6 |
| Rhubarb | Hot | Pints or quarts | 8 | 6 |
Weighted-gauge pressure canner process times for acid foods
| Type of food | Style of pack | Jar size | Process time (min) | Canner pressure (PSI) at altitudes above 1,000 feet |
|---|---|---|---|---|
| Applesauce | Hot | Pints | 8 | 10 lb. |
| Hot | Quarts | 10 | 10 | |
| Apples, sliced | Hot | Pints or quarts | 8 | 10 |
| Berries, whole | Hot | Pints or quarts | 8 | 10 |
| Raw | Pints | 8 | 10 | |
| Raw | Quarts | 10 | 10 | |
| Cherries, sour or sweet | Hot | Pints | 8 | 10 |
| Hot | Quarts | 10 | 10 | |
| Raw | Pints or quarts | 10 | 10 | |
| Fruit purees | Hot | Pints or quarts | 8 | 10 |
| Grapefruit and orange sections | Hot | Pints or quarts | 8 | 10 |
| Raw | Pints | 8 | 10 | |
| Raw | Quarts | 10 | 10 | |
| Peaches, apricots, and nectarines | Hot or raw | Pints or quarts | 10 | 10 |
| Pears | Hot | Pints or quarts | 10 | 10 |
| Plums | Hot or raw | Pints or quarts | 10 | 10 |
| Rhubarb | Hot | Pints or quarts | 8 | 10 |
Note: For 0-1,000 feet altitude, subtract 5 PSI for each fruit and retain same process time.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
Contact the Food Safety team: 
Thoughts on our website? 
