Water-Bath Canning Chart With Altitudes and Times
Water-Bath Canning Chart |
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| This canning chart shows processing times for for high-acid foods, which can be canned using the water bath method. The processing times below are for canning at sea level. For processing times listed as less than 20-minutes, add 1 minute per 1000 ft. in elevation. For processing times listed as 20-minutes or more, add 2 minutes per 1000 ft. in elevation. When canning multiple types of food, always use processing times for the food with the longest time. And use pressure canner if one or more of the foods calls for it. For more foods and canning guidelines see Ball Blue Book of Canning. For low-acid foods see our pressure canning chart. |
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| Food |
Pack Method | Process Time | ||
| Pint Jars | Quart Jars | |||
| Apples | Hot | 20 min. | 20 min. | |
| Apricots | Raw Hot |
25 min.
20 min. |
30 min.
25 min. |
|
| Blackberries | Raw Hot |
15 min.
15 min. |
20 min.
15 min. |
|
| Blueberries | Raw Hot |
15 min.
15 min. |
20 min.
15 min. |
|
| Cranberries | Hot | 15 min. | 15 min. | |
| Cherries | Raw Hot |
25 min.
15 min. |
30 min.
20 min. |
|
| Cucumbers (pickled in vinegar) | Raw | 10 min. | 15 min. | |
| Grapefruit | Raw | 10 min. | 10 min. | |
| Grapes | Raw Hot |
15 min.
10 min. |
20 min.
10 min. |
|
| Nectarines | Raw Hot |
25 min.
20 min. |
30 min.
25 min. |
|
| Oranges | Raw | 10 min. | 10 min. | |
| Peaches | Raw Hot |
25 min.
20 min. |
30 min.
25 min. |
|
| Pears | Raw Hot |
25 min.
20 min. |
30 min.
25 min. |
|
| Plums | Raw Hot |
20 min.
25 min. |
20 min.
25 min. |
|
| Raspberries | Raw Hot |
15 min.
15 min. |
20 min.
15 min. |
|
| Rhubarb | Hot | 15 min. | 15 min. | |
| Pineapple | Hot | 15 min. | 20 min. | |
| Tomatoes – Juice (acid added) | Hot | 35 min. | 40 min. | |
| Tomatoes – Whole or halved, No Liquid Added (acid added) | Raw | 85 min. | 85 min. | |
| Tomatoes – Quartered, No Liquid Added (acid added) | Hot | 35 min. | 45 min. | |
Need instructions and time to water bath spagetti meat sauce.
Thank You for the information, I will be visiting your site more often.
I have spiced up some store bought pickels, but want to be able to re-seal them in Ball canning jars. Do you have any recommendations? I want to use the hot bath method, how long processing time would be required? Thanks for any info you can provide.
Sean
i need instruction on the low water steamer not the one you fill to cover the bottles. need the time for blueberry juice
Feb 15th, 2009 at 8:59 pm
[...] For high acid foods see our water bath canning chart. [...]