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October 2010

Timetables for Canning at Altitudes of 3,000 to 10,000 Feet Kathleen Riggs and Carolyn Washburn, USU Extension Agents All data is taken from the 2009 USDA Complete Guide to Home Canning

Table of Contents  Timetable for Canning Fruit . . . . . . . . . . . . . . . . . 2 Timetable for Canning Fermented Foods & Pickled Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . 3 Timetable for Canning Vegetables . . . . . . . . . . . . 4 Timetable for Canning Meats & Poultry . . . . . . . . 5 Timetable for Canning Tomato Products (Water Bath) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Timetable for Canning Tomato Products (Dial-Type Gauge) . . . . . . . . . . . . . . . . . . . . . . . . 7 Timetable for Canning Tomato Products (Weighted Gauge) . . . . . . . . . . . . . . . . . . . . . . . . . 8 Utah State University is committed to providing an environment free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibits discrimination on the basis of sexual orientation in employment and academic related practices and decisions. Utah State University employees and students cannot, because of race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote; terminate; discriminate in compensation; or discriminate regarding terms, privileges, or conditions of employment, against any person otherwise qualified. Employees and students also cannot discriminate in the classroom, residence halls, or in on/off campus, USU-sponsored events and activities. This publication is issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Noelle E. Cockett, Vice President for Extension and Agriculture, Utah State University.(FN/FoodPreservaton.2010-01pr)

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TIMETABLE FOR CANNING FRUIT Processing Times Using a Boiling Water Bath Canner ALTITUDE OF COMMUNITY PROCESSING TIMES FRUIT PRODUCT APPLES (Hot Pack) APPLESAUCE (Hot Pack) APRICOTS (Raw Pack) (Hot Pack) BERRIES (Raw Pack) (Hot Pack) CHERRIES (Raw Pack) (Hot Pack) FRUIT JUICES** (Hot Pack) FRUIT PUREES (Hot Pack) PEACHES (Raw Pack) (Hot Pack) PEARS (Raw Pack)*** (Hot Pack) PLUMS (Raw Pack) (Hot Pack)

3,001- 6,000 FT

6,001- 8,000 FT

8,001- 10,000 FT*

PTS

QTS

PTS

QTS

PTS

QTS

30 20 35 30 20

30 30 40 35 30

35 25 40 35 25

35 35 45 40 35

40 30 45 40 30

40 40 50 45 35

20 35 20 10

20 35 30 10

25 40 25 15

25 40 35 15

30 45 30 20

40 45 40 20

20 35 30 35

20 40 35 40

25 40 35 40

25 45 40 45

30 45 40 45

30 50 45 50

30 30

35 35

35 35

40 40

40 40

45 45

30

35

35

40

40

45

*Recommendations for altitudes 8,000- 10,000 ft are taken from the canning table listed in the 2009 edition of Ball Blue Book of Preserving, p. 5.

**Note: Recommendations are now available for apple and grape juices in half-gallon size jars. Add 5 additional minutes to times listed above. ** According to USDA, raw pack pears are not recommended. These are approximated times for raw pack that are not endorsed by USDA.

Primary Source: 2009 Complete Guide to Home Canning, United States Department of Agriculture http://www.uga.edu/nchfp/publications/publications_usda.html

2


TIMETABLE FOR CANNING FERMENTED FOODS & PICKLED VEGETABLES

Processing Times Using a Boiling Water Bath Canner Salts used in pickling Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use. ALTITUDE OF 3,001- 6,000 FT COMMUNITY PROCESSING TIMES PTS QTS PICKLED/FERMENTED PRODUCT

6,001- 8,000 FT

8,001- 10,000 FT

PTS

QTS

PTS

QTS

DILL PICKLES

(Raw Pack)

15

20

20

25

20

25

SAUERKRAUT Pack)

(Raw

30

35

35

40

35

40

(Hot Pack)

15

20

20

25

20

25

PICKLED DILLED BEANS (Raw Pack) PICKLED THREE-BEAN SALAD * (Hot Pack) PICKLED BEETS (Hot Pack) PICKLED CAULIFLOWER* (Hot Pack) PICKLED CORN RELISH* (Hot Pack) PICKLED BELL PEPPERS* (Hot Pack) PICKLED HOT PEPPERS (Raw Pack) BREAD-AND-BUTTER PICKLES (Hot Pack) QUICK FRESH-PACK DILL PICKLES (Raw Pack) SWEET GHERKIN PICKLES (Raw Pack) PICKLE RELISH (Hot Pack) QUICK SWEET PICKLES (Hot Pack) (Raw Pack) PICKLED MIXED VEGETABLES (Hot Pack)

10 20 40

15 15 10 15 15 15 10 15

Not recommended

15

Not recommended

25

40

45

Not recommended

20

Not recommended Not recommended

20 15

Not recommended

20

15

20

20

20

Not recommended

15 20

Not recommended

Not recommended Not recommended

45 Not recommended Not recommended Not recommended Not recommended

15 25 45

20 25 15 20

20

20

25

20

Not recommended Not recommended

15 20

Not recommended Not recommended

45 Not recommended Not recommended Not recommended Not recommended

20 25 Not recommended Not recommended

10 15

10 20

15 20

15 25

15 20

15 25

10

15

15

20

15

20

*Half-pint jars may also be used for these products. Use times listed for pints.

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TIMETABLE FOR CANNING VEGETABLES Processing Times Using a Dial-type or Weighted Gauge ALTITUDE OF COMMUNITY POUNDS PRESSURE: IF USING WEIGHTED GAUGE, ALWAYS USE 15 LB WEIGHT PROCESSING TIMES VEGETABLE PRODUCT ASPARAGUS (Hot or Raw Pack) BEANS, GREEN (Hot or Raw Pack) BEETS, whole, cubed, or sliced (Hot or Raw Pack) CARROTS, sliced or diced (Hot or Raw Pack) CORN, whole kernel (Hot or Raw Pack) CORN, cream style (Raw Pack) (Hot Pack) PEAS, green or English – shelled (Hot or Raw Pack) POTATOES, white-cubed or whole (Hot Pack only) PUMPKIN AND WINTER SQUASH-cubed (Hot Pack only) SPINACH AND OTHER GREENS (Hot Pack only)

4,001- 6,000 FT

6,001- 8,000 FT

8,001- 10,000 FT

DIAL-TYPE GAUGE-13 LBS*

DIAL-TYPE GAUGE-14 LBS

DIAL-TYPE GAUGE-15 LBS

PTS

QTS

PTS

QTS

PTS

QTS

30 20

40 25

30 20

40 25

30 20

40 25

30

35

30

35

30

35

25

30

25

30

25

30

85

55

85

55

55 95 85

Not recommended

95 85

40

40

35

Not recommended

85 Not recommended

95 85

40

40

40

40

40

35

40

35

40

55

90

55

90

55

90

70

90

70

90

70

90

*Dial-type gauges should be tested regularly by your local Extension Agent. Contact your local office for dates and times.

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TIMETABLE FOR CANNING MEATS & POULTRY Processing Times Using a Dial-type or Weighted Gauge ALTITUDE OF COMMUNITY POUNDS PRESSURE: IF USING WEIGHTED GAUGE, ALWAYS USE 15 LB WEIGHT PROCESSING TIMES MEAT PRODUCT CHICKEN –without bones (Hot & Raw Pack) CHICKEN –with bones (Hot & Raw Pack) GROUND OR CHOPPED MEAT (Hot & Raw Pack)

4,001- 6,000 FT

6,001- 8,000 FT

8,001- 10,000 FT

DIAL-TYPE GAUGE-13 LBS

DIAL-TYPE GAUGE-14 LBS

DIAL-TYPE GAUGE-15 LBS

PTS

QTS

PTS

QTS

PTS

QTS

75

90

75

90

75

90

65

75

65

75

65

75

75

90

75

90

75

90

75

90

75

90

75

90

20 100

25

20 100

25

20 100

25

(bear, beef, lamb, pork, sausage, veal, venison)

STRIPS, CUBES, OR CHUNKS OF MEAT (Hot & Raw Pack) (bear, beef, lamb, pork, veal, venison)

MEAT STOCK (BROTH) FISH (Pints, only) (blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna)

Primary Source: 2009 Complete Guide to Home Canning, United States Department of Agriculture

NOTE: To download a complete copy of the USDA Complete Guide to Home Canning, go to: http://www.uga.edu/nchfp/publications/publications_usda.html

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TIMETABLE FOR CANNING TOMATO PRODUCTS Important: Add 1 Tbsp. of bottled lemon juice per pint and 2 Tbsp. per quart for all tomatoes. Salt or sugar may be added to counter tartness.

Water Bath Canning Times ALTITUDE OF COMMUNITY WATER BATH PROCESSING TIMES MINUTES

1,000-3,000

3,001- 6,000 FT

4,001- 6,000 FT

> 10,000 FT

PTS

QTS

PTS

QTS

PTS

QTS

PTS

QTS

TOMATO JUICE (Hot Pack)

40

45

45

50

50

55

50

55

TOMATO & VEG JUICE BLEND (Hot Pack) TOMATOES, CRUSHED/QUARTERED (Hot Pack) TOMATO SAUCE (Hot Pack) TOMATO, WHOLE OR HALF IN WATER (Hot or Raw Pack) TOMATO, WHOLE OR HALF IN JUICE (Hot or Raw Pack) TOMATO, WHOLE OR HALF-NO LIQUID(Raw Pack) CHILE SALSA, USDA (Hot Pack) GREEN TOMATO/CHILE SALSA (Hot Pack)

40

45

45

50

50

55

50

55

40

50

45

55

50

60

50

60

40

45

45

50

50

55

50

55

45

50

50

55

55

60

55

60

90

90

95

95

100

100

Not recommended

Not recommended

90

90

95

95

100

100

Not recommended

Not recommended

20

NONE

20

NONE

20

NONE

Not recommended

Not recommended

20

NONE

20

NONE

NONE

Not recommended

Not recommended

TOMATO PRODUCT

6

25


TIMETABLE FOR CANNING TOMATO PRODUCTS Dial-Type Pressure Gauge Canning Times ALTITUDE OF COMMUNITY

0-2,000 FT

2,001- 4000 FT

4,001- 6,000 FT

6,001-8,000 FT

DIAL-TYPE PRESSURE CANNER 6 LBS PRESSURE

11 LBS PRESSURE

7 LBS PRESSURE

12 LBS PRESSURE

8 LBS PRESSURE

13 LBS PRESSURE

9 LBS PRESSURE

14 LBS PRESSURE

Pints or Quarts Pints or Quarts Pints or Quarts Pints or Quarts

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

20

15

Pints or Quarts

15

10

15

10

15

10

15

10

Pints or Quarts Pints or Quarts Pints

40

25

40

25

40

25

40

25

40

25 20

40

25 20

40

25 20

40

Not recommended

25 20

JAR SIZE

TOMATO PRODUCT TOMATO JUICE (Hot Pack) TOMATO –VEG. JUICE BLEND (Hot Pack) TOMATOES, CRUSHED or QUARTERED (Hot Pack) TOMATO SAUCE (Hot Pack) TOMATO, WHOLE OR HALF IN WATER (Hot or Raw Pack) TOMATO, WHOLE OR HALF IN TOMATO JUICE (Hot or Raw Pack) TOMATO, WHOLE OR HALF-NO LIQUID(Raw Pack) SPAGHETTI SAUCE W/O MEAT (Hot Pack) SPAGHETTI SAUCE WITH MEAT (Hot Pack)

Quarts Pints Quarts

Not recommended

Not recommended

Not recommended

25

25

25

25

Not recommended

60

Not recommended

60

Not recommended

60

Not recommended

60

70

70

70

70

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TIMETABLE FOR CANNING TOMATO PRODUCTS Weighted Pressure Gauge Canning Times ALTITUDE OF COMMUNITY

0-1,000 FT

ABOVE 1,000 FT

WEIGHTED-GAUGE PRESSURE CANNER JAR SIZE

5 LBS PRESSURE

10 LBS PRESSURE

15 LBS PRESSURE

5 LBS PRESSURE

10 LBS PRESSURE

15 LBS PRESSURE

20

15

10

Not recommended

20

15

20

15

10

20

15

20

15

10

20

15

20

15

10

20

15

15

10

40

25

40

25 20

TOMATO PRODUCT TOMATO JUICE (Hot Pack) TOMATO –VEG. JUICE BLEND (Hot Pack) TOMATOES, CRUSHED or QUARTERED (Hot Pack) TOMATO SAUCE (Hot Pack) TOMATO, WHOLE OR HALF IN WATER (Hot or Raw Pack) TOMATO, WHOLE OR HALF IN TOMATO JUICE (Hot or Raw Pack) TOMATO, WHOLE OR HALF-NO LIQUID(Raw Pack) SPAGHETTI SAUCE W/O MEAT (Hot Pack) SPAGHETTI SAUCE WITH MEAT (Hot Pack)

Pints or Quarts Pints or Quarts Pints or Quarts Pints or Quarts

“ Pints or Quarts

15

10

1

Pints or Quarts Pints or Quarts Pints

40

25

40

40

25 20

40

“ “

Not recommended

Not recommended

Not recommended

Quarts

25

25

Pints

60

60

Quarts

70

70

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High Altitude Canning Recipes  

Recipe adjustments for safe canning at altitudes 3,000 - 10,000 feet

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