Pressure Canning Chart: Foods, Processing Times, PSI and Elevation
Pressure Canning Chart |
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| This canning chart shows processing times for for low-acid foods, which must be canned using a pressure canner.
The processing times below are for canning at sea level using a weighted-guage pressure canner. For more foods and canning guidelines see Ball Blue Book of Canning. For high acid foods see our water bath canning chart. |
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| Food | Pack Method | Process Time | PSI (pounds per square inch) | ||||
| Pints | Quarts | - 2000 ft. | 2001-4000 ft. | 4001-6000 ft. | 6001-8000 ft. | ||
| Artichokes (Jerusalem) | Hot | 25 min. | 25 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Asparagus | Raw Hot |
30 min. 30 min. |
40 min. 40 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Beans (green or yellow) | Raw Hot |
20 min.
20 min. |
25 min. 25 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Beets | Hot | 30 min. | 35 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Broccoli | Canning is not recommended. Best to freeze or pickle for preservation. |
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| Brussels Sprouts | Canning is not recommended. Best to freeze or pickle for preservation. |
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| Cabbage | Canning is not recommended. Best kept in cold storage. | ||||||
| Carrots | Raw Hot |
25 min. 25 min. |
30 min.
30 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Cauliflower | Canning is not recommended. Best to freeze for preservation. |
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| Corn | Raw Hot |
55 min. 55 min. |
85 min. 85 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Eggplant | Canning is not recommended. | ||||||
| Lima Beans | Raw Hot |
40 min.
40 min. |
50 min. 50 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Mushrooms | Hot | 45 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | |
| Okra | Raw Hot |
25 min.
25 min. |
40 min. 40 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Peas | Raw Hot |
40 min. 40 min. |
40 min.
40 min. |
11 lb. 11 lb. |
12 lb. 12 lb. |
13 lb. 13 lb. |
14 lb. 14 lb. |
| Peas (snap) | Canning is not recommended. Best to freeze for preservation. |
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| Peppers | Hot | 35 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | |
| Potatoes, White | Hot | 35 min. | 40 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Pumpkin | Hot | 55 min. | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Spinach and Other Greens | Hot | 70 min. | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Squash (summer) | Canning is not recommended. Best eaten fresh. | ||||||
| Squash (winter) | Hot | 55 min. | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Sweet Potatoes | Hot | 65 min. | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
Have you canned winter squash? Just asking because I’ve never heard of anyone doing that. I grow “keeper” winter squash: the banana group can keep for up to 9 months. They are especially great in January as their starch has changed into more sugar.
Starch is starchy like a potato, so in January/February they are much sweeter.
Thank you
I have all kinds of cabbage given to me. How do I preserve it?
we need some help we ahve a big garden. we would like to hot water bath our green beans and wax beans and sweet potatoes and
our regular potatoes. we ahve looked everywhere and cant seem to find out how long they are to be in a hot water bath? please help was told it was like four hours but we want to be sure.
thanks
charmnain
Charman Bartless – Don’t water bath those veggies. You can only water bath high acid foods. Use a pressure canner.
I have not canned in years. This year I going to can in my old 21 quart pressure cooker. I needed to time to cook vegetables in a pressure cooker. THANKS FOR THE CHART.
I have canned green beans by the hot water bath method for years. I have never had any problems. I don’t understand why they recommend the pressure method.
How long do you water bath potatos, I do not have a pressure canner and can not afford one. I did this once with a friend who is not around to ask? I know people like to use the pressure canner but I dont.
Tracy I would not recommend water bathing potatoes. At all. Ever.
You cannot water bath can potatoes, beans, or any other low acid food, because botulism can live to temps up to 240 degrees. A water bath canner only gets to boiling (212), so you can’t be sure to kill the botulism spores. Some people have done it before, but it isn’t safe. It only takes one time to kill you. I have found pressure canners at yardsales, and fleamarkets, or spread the word that you want one. I have had people give them to me when they know I can. Then take it to you extension office, and they will test it for you. Here it costs $5. Otherwise go and buy one. I know they are expensive, but some things are worth the money. It will probably last you a lifetime. Your life and your familys’ lives aren’t worth the risk. Thanks, and good luck!!! By the way the chart is super handy.
I hate boiling water processing in general because of the large amount of water being so slow to boil, but I can’t seem to find info anywhere on pressure canning high acid foods. Any idea on what the difference in processing times would be? Any info would be appreciated. Thanks!
How long and at what PSI would you pressure cook spagetti sauce, chutney? I have been water bathing them but thought it might be quicker to pressure cook them. Many thanks for your assistance. In peace and love – Darcy
I want to use a newer style PC to can small volumes – it will hold 4 quarts – but it only has a 15 psi setting. How do I convert times from standard charts that generally use 10 psi. Big concern that I may over cook some foods and make mush.
Thank you for having this available, I had looked for a while trying to find the correct processing time for mustard greens…again thanks
Feb 15th, 2009 at 9:00 pm
[...] For low-acid foods see our pressure canning chart. [...]