Living Off The Grid

22 Responses to “Pressure Canning Chart: Foods, Processing Times, PSI and Elevation”

1. Peter on Feb 27th, 2009 at 8:22 pm

   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.

2. jennifer on Apr 2nd, 2009 at 5:23 am

   Thank you

3. Bonnie Papetti on May 15th, 2009 at 11:44 pm

   I have all kinds of cabbage given to me. How do I preserve it?

4. charmain bartlett on Jun 3rd, 2009 at 4:27 pm

   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

5. Off Grid Ebert on Jun 3rd, 2009 at 4:30 pm

   Charman Bartless – Don’t water bath those veggies. You can only water bath high acid foods. Use a pressure canner.

6. m w c on Jun 21st, 2009 at 12:30 pm

   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.

7. Geni on Jul 29th, 2009 at 3:03 am

   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.

8. Tracy on Aug 5th, 2009 at 10:32 pm

   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.

9. Off Grid Ebert on Aug 5th, 2009 at 10:42 pm

   Tracy I would not recommend water bathing potatoes. At all. Ever.

10. Angie on Aug 10th, 2009 at 4:31 pm

    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.

11. Lindsay on Aug 23rd, 2009 at 4:17 pm

    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!

12. Darcy on Sep 5th, 2009 at 10:34 pm

    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

13. PEGGY on Oct 6th, 2009 at 11:03 am

    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.

14. Dreama on Nov 5th, 2009 at 2:52 pm

    Thank you for having this available, I had looked for a while trying to find the correct processing time for mustard greens…again thanks

15. Pamela Hofmann on Jan 6th, 2010 at 1:49 am

    I am looking for a chart or book that tells me ALL about canning & pressure canning – not necessarily recipes, but time tables for vegetable, fruits & meats….pressure, pounds & times. HELP!!! Any ideas???

16. Sarah on Apr 10th, 2010 at 2:50 am

    This is for Bonnie Papetti who on May 15th, 2009, “I have all kinds of cabbage given to me. How do I preserve it?”

    You turn it into sauerkraut (pickled with salt and vinegar) and THEN you can it. I buy bottled sauerkraut all the time (too lazy to pickle it) and if big companies can sauerkraut, we can too!

    And I strongly agree with the others…waterbathing veggies (except for tomatoes) is false economy. You can’t smell or taste botulism and by the time you figure out you have it, it is probably too late. If you can’t afford a water canner, then you either dry your veggies (if possible) or freeze them, but don’t waste your time or money trying to water can them. You will never forgive yourself if a family member dies!

17. Cecelia on Jun 14th, 2010 at 3:18 pm

    For Pamela Hofmann on Jan 6th, 2010 at 1:49 am: “I am looking for a chart or book that tells me ALL about canning & pressure canning.”

    You can download the entire USDA book at the National Center for Home Food Preservation
    http://www.uga.edu/nchfp/publications/publications_usda.html

    You can just print off the sections that you want. I purchased this book and it is very complete.

18. Carrie on Jul 28th, 2010 at 5:34 pm

    I am canning w a canner my in laws gave me and I know how to get it to the 10 lbs pressure for the green beans but I dont know if I put the weight on as its getting to the 10 lbs or when it reaches the 10 lbs. Can someone help? I have my beans READY to go! HELP!

19. murray(maza) on Aug 6th, 2010 at 4:14 am

    I HAVE A 50 LITRE PRESSURE CANNER AND AT THE MOMENT IM EXPERIMENTING WITH PUTTING MY JARS UNDER VACUUM IN THE CANNER ITSEIF TO GET OUT ALL THE AIR BUBBLES BEFORE CANNING, IT SEEMS TO BE WORKING WELL. ANY THOUGHTS ON THIS IDEA? MAZA

20. Lewis Cobb on Aug 20th, 2010 at 5:48 am

    I am canning tuna fish. What is temp. desired? Please express in PSI at sea level.

21. chris on Aug 26th, 2010 at 1:42 am

    If the receipe says to pressure canner for 25 minutes, how long do I cook in a hot water bath.
    Thank you

22. Trackback: Water-Bath Canning Chart With Altitudes and Times
    Feb 15th, 2009 at 9:00 pm

    [...] For low-acid foods see our pressure canning chart. [...]

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