Comments on: Pressure Canning Chart: Foods, Processing Times, PSI and Elevation

By: Pamela Hofmann

Pamela Hofmann — Wed, 06 Jan 2010 01:49:23 +0000

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???

By: Dreama

Dreama — Thu, 05 Nov 2009 14:52:47 +0000

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

By: PEGGY

PEGGY — Tue, 06 Oct 2009 11:03:39 +0000

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.

By: Darcy

Darcy — Sat, 05 Sep 2009 22:34:33 +0000

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

By: Lindsay

Lindsay — Sun, 23 Aug 2009 16:17:58 +0000

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!