Canning Time Tables

Fruits

Fruits (See footnotes below) Boiling Water Bath Minutes Pressure Cooker
Pts. & Qts. (Minutes) Pounds
Apples Wash, pare, core, cut in pieces. Drop in slightly salted water. Drain. Boil 3 to 5 minutes in syrup. Pack. Add syrup to water. 25 10 5
Apricots Wash, halve and pit. Pack. Add syrup or water. 20 10 5
Berries (except Strawberries and Cranberries) Wash, stem, pack. Add syrup and water. 20 8 5
Cherries Wash, stem, pit. Pack. Add syrup or water. 20 10 5
Cranberries Wash, remove stems. Boil 3 minutes in heavy syrup. Pack. 10 ---- ----
Currants Wash, stem, pack. Add syrup or water. 20 10 5
Dried Fruits Soak in cold water overnight. Boil 10 minutes in same water. Pack. 15 ---- ----
Figs Cover with fresh water, boil 2 minutes. Drain and use this water to make syrup. Boil 5 minutes in syrup. Pack, add syrup. 30 10 5
Fruit Juices Crush fruit, heat slowly, strain. Heat juice according to recipe. Pour into jars. 10 ---- ----
Grapes Wash, stem, pack. Add syrup or water. 20 8 5
Nut Meats Pack into jar. Process in oven at 225° for 45 minutes. --- --- ---
Peaches Peel, pack, add syrup, or boil 3 minutes in syrup, pack, add syrup. 20 10 5
Pears Select not overripe pears, pare, halve, boil 3 to 5 minutes in syrup. Pack. Add syrup. 25 10 5
Pineapple Slice, peel, remove eyes and core. Boil in syrup 5 to 10 minutes. Pack. Add syrup. 30 15 5
Plums Wash, prick skins. Pack. Add syrup. 20 10 5
Preserves Prepare as per recipe. Cook until thick. Pack. Process in water bath. 20 (180°—simmering)
Rhubarb Wash, cut into pieces. Pack. Add syrup. Or bake until tender. Pack. Add syrup. 10 5 5
Strawberries Wash, stem, boil gently for 3 minutes in syrup. Cover the kettle and let stand for several hours. Pack. 15 --- ---
Tomatoes Scald 1/2 minute, cold dip, peel, core, quarter. Pack. 35 10 5
Tomatoes for Salad Scald 1/2 minute, cold dip, peel, core. Pack. Cover with tomato juice. 35 10 5
Tomato Juice Wash, peel, cut in pieces. Simmer until soft, press thru fine sieve. Bring to boil. Pour to within 1/4 inch of top of jar. 10 --- ---

Soups

Soups (See footnotes below) Boiling Water Bath Minutes Pressure Cooker
Minutes Pounds
Asparagus Use tough part, boil. Press through sieve, pour into jars. 180 40 10
Clam or Fish Chowder Mix ingredients. Boil ten minutes. Pack into jars. 240 90 10
Pea Soup Boil peas until soft, press thru sieve. Pack into jars. 180 60 10
Soup Stock Cover bones and trimming with water. Season. Cook 2 hours. Remove bones. Pour into jars. 180 45 10
Tomato Puree Cook all ingredients until soft. Press through sieve. Pack. 35 10 5
Tomato Soup Mix vegetables. Cook tender; sieve. Add flour and butter; bring to boil; pour into jars. 15 --- ---
Vegetable Soup Mixtures Use any vegetable combinations. Boil 5 minutes or pack raw. Pack into jars. Process time necessary for vegetable requiring longest processing. --- --- ---

Notes

Altitudes Above Sea Level

The time given in the time tables in this book is for the half pint, one-pint or one-quart, (for half gallon gars see following note). For all size jars the time must be increased when boiling water bath is used at an altitude of 1,000 feet or more. For each 1,000 feet above sea level, add 1 minute to processing time if the time called for is 20 minutes or less. If the processing time called for is more than 20 minutes, add 2 minutes for each 1,000 feet.

When the pressure cooker is used at an altitude of 2,000 feet or more, the pressure must be increased by 1 pound for each 2,000 feet altitude.

All Vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel ten to fifteen minutes before tasting or using.

Time for Different Size Jars—The time in these tables for water bath canning applies to half pint, pin and qart jars. If canning fruit in water with with half gallon jars add 10 minutes to processing time; for pressure cooker add 5 minutes to processing time. When canning vegetables and meats, for half gallons in pressure cooker or water bath, increase time 20% over time for quarts. For half pints, use time for pints.

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(See footnotes, page 8) A pressure cooker is recommended for processing low-acid foods as it gives a greater degree of safety.

Vegetables

Vegetables Raw Pack Hot Pack
Pressure Cooker Precook Pressure Cooker Boiling Water Bath
Minutes Pounds Minutes Pounds Pts. & Qts.
Pints Quarts Pints Quarts
Asparagus 25 30 10 3 25 30 10 3 hours
Beans, (string or wax) 20 25 10 3 20 25 10 3 hours
Beans (Lima) 40 50 10 To boil 40 50 10 3 hours
Beets --- --- --- 15 25 40 10 2 hours
Brussels Sprouts or Cabbage --- --- --- 5 45 55 10 2 hours
Carrots 25 30 10 To boil 25 30 10 2 hours
Cauliflower or Broccoli --- --- --- 4 25 40 10 1 1/2 hours
Corn (Whole Grain) 55 85 10 To boil 55 85 10 3 1/2 hours
Greens (all kinds) --- --- --- Wilt 45 70 10 3 hours
Hominy --- --- --- 3 40 40 10 2 hours
Mushrooms --- --- --- 3 25 35 10 3 hours
Okra --- --- --- 1 25 40 10 3 hours
Onions --- --- --- 5 40 40 10 3 hours
Parsnips or Turnips 20 25 10 5 20 25 10 1 1/2 hours
Peas 40 40 10 To boil 40 40 10 3 hours
Peppers (green, sweet) --- --- --- 3 35 35 10 2 hours
Peppers (pimiento) --- --- --- 6–15 10 10 5 40 min.
Potatoes, Irish 40 40 10 --- 40 40 10 ---
Pumpkin 60 80 10 Tender 60 80 10 3 hours
Rutabagas 35 35 10 5 35 35 10 1 1/2 hours
Sauerkraut --- --- --- --- --- --- --- 15 min.
Soybeans 80 80 10 To boil 80 80 10 3 1/2 hours
Spinach --- --- --- Wilt 45 70 10 3 hours
Squash (Scalloped, Summer or Zucchini) 25 30 10 To boil 25 30 10 3 hours
Squash (Acorn, Crookneck, Hubbard) --- --- --- Tender 60 80 10 3 hours
Sweet Potatoes (Dry) --- --- --- 20 65 95 10 ---
Sweet Potatoes (with liquid) --- --- --- 20 55 90 10 3 hours
Tomatoes (SEE UNDER FRUITS) (SEE UNDER FRUITS)

Meats

Meats Raw Pack Hot Pack
Pressure Cooker Precook Pressure Cooker Boiling Water Bath
Minutes Pounds Minutes Pounds Pts. & Qts.
Pints Quarts Pints Quarts
Lamb, Veal, Beef, (all cuts) 75 75 10 * 75 75 10 3 1/2 hours
Pork, (all cuts) 75 75 10 * 75 75 10 3 1/2 hours
Sausage --- --- --- * 75 75 10 3 1/2 hours
Chicken, Rabbit, Duck, Turkey 75 75 10 * 75 75 10 3 1/2 hours
Deer, Wild Birds, Geese 75 75 10 * 75 75 10 3 1/2 hours
Fish (all kinds) 90 90 10 * 90 90 10 4 hours

NOTE: A pressure cooker is recommended for processing all meats as it gives a greater degree of safety. DO NOT add liquids to meat packed raw. Pack meats loosely and only to within 1 inch of top of jar. (See footnotes, page8.)

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