Waterbath Canning

NOTE: All times and pressures are for altitudes of 1000ft and below. ALWAYS check your
altitude adjustment chart for the your altitude and make adjustments before you start.

Varieties Best Prossessing

Item for Canning Yield Pack Method Jar Size Time
Golden Deli-
Apples, sliced cious, Granny 2 to 3 lbs (6-9
Smith, Jonathan, med) = 1 quart; 1 pint 15 min
Newtown Pippin, bushel (48 lbs) = Hot pack in 1 1/2 pint 20 min
Rome Beauty, or 16 - 20 quarts syrup quart 20 min
other firm
textured, tart
variety

Applesauce Beacon,
Cortland,
Gravenstein, 2 to 3 lbs (6-9
med) = 1 quart; 1 pint 20 min
Lodi, Wealthy, Hot pack
or other soft to bushel (48 lbs) = 15 1 1/2 pint 20 min
semifirm textured - 18 quarts quart 20 min
variety

pint 20 min
Apricots Autumn Royal, Hot pack 1 1/2 pint 25 min
Earligold, Gold 2 lbs (approx 20) quart 25 min
Kist, Goldcot, =1 quart; 1 lug (22
Golden Amber, lbs) = 10 - 12 pint 25 min
Rival, Royal quarts Cold pack 1 1/2 pint 30 min
(Bleneim)
quart 30 min
pint 20 min
Berries (soft) Blackberries, 5 to 8 1/2 pint
baskets or 2 Hot pack 1 1/2 pint 25 min
boysenberries, quart 25 min
dewberries, quarts (about 3
loganberries, lbs) = 1 quart; 24
raspberries, quart crate (36 lbs) pint 25 min
youngberries = 12 - 18 quarts Cold pack 1 1/2 pint 30 min
quart 30 min

Berries (firm) 5 to 8 1/2 pint

Blueberries, baskets or 2
currents, quarts (about 3 pint 10 min
elderberries, lbs) = 1 quart; 24 Hot pack 1 1/2 pint 15 min
huckleberries quart crate (36 lbs) quart 15 min
= 12 - 18 quarts

Bing, Early pint 10 min

Richmond,
Cherries English Morello, 2 to 2 1/2 lbs = 1 Hot pack 1 1/2 pint 15 min
Golden Bing, quart; 1 bushel (56 quart 15 min
Lambert, lbs) = 22 to 32
Montmorency, quarts pint 20 min
Royal Ann, Cold pack 1 1/2 pint 25 min
Schmidt, quart 25 min
Windsor
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Waterbath Canning Cont.
NOTE: All times and pressures are for altitudes of 1000ft and below. ALWAYS check your
altitude adjustment chart for the your altitude and make adjustments before you start.

Item Varieties Best Yield Pack Method Jar Size Prossessing

for Canning Time
Cling, Elberta, pint 20 min
Peaches Golden Jubilee, Hot pack 1 1/2 pint 25 min
Jerseyland, 2 to 2 1/2 lbs (6 - 8 quart 25 min
Keystone, Red med) = 1 quart; 1
Top, Sentinal, lug (20 lbs) = 7 -
Suncrest, and 10 quarts pint 25 min
other freestone Cold pack 1 1/2 pint 30 min
varieties quart 30 min

Pears
Bartlett, Bosc, 2 to 2 1/2 lbs (6 - 8 pint 20 min
D'Anjou, Keiffer, med) = 1 quart; 1 1 1/2 pint 25 min
Seckel, Winter bushel (50 lbs) = Hot pack
quart 25 min
Nelis 20 - 25 quarts

Pineapple
pint 15 min
3 lbs (1 med) = 1
quart Hot pack 1 1/2 pint 20 min
quart 20 min

pint 20 min
Plums Hot pack 1 1/2 pint 25 min
2 to 2 1/2 lbs (8 - quart
20) = 1 quart; 20 25 min
Any firm, meaty
variety lb crate = 8 - 13
quarts pint 20 min
Cold pack 1 1/2 pint 25 min
quart 25 min

Rhubarb 1 1/2 to 2 lbs = 1 pint 10 min

All varieties can quart; 15 lbs = 7 to Hot pack 1 1/2 pint 10 min
well 10 quarts quart 10 min

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Pressure Canning
NOTE: All times and pressures are for altitudes of 1000ft and below. ALWAYS check your
altitude adjustment chart for the your altitude and make adjustments before you start.

Varieties Best Processing Time @

Item for Canning Yield Pack Method Jar Size 10 lbs Pressure

Asparagus pint 25 min

Hot pack 1 1/2 pint 30 min
3 to 4 lbs = 1
quart; 1 bushel (45 quart 30 min
All varieties
lbs) = 11 quarts
pint 25 min
Cold pack 1 1/2 pint 30 min
quart 30 min

Beans, Dried
Most dried beans 1 1/2 c dried beans pint 75 min
can well = 1 quart Hot pack 1 1/2 pint 90 min
quart 90 min

Beans, pint 20 min

Green & Yellow Hot pack 1 1/2 pint 25 min
1 1/2 to 2 1/2 lbs = quart 25 min
Most varieties 1 quart; 1 bushel
can well (30 lbs) = 15 to 20 pint 20 min
quarts Cold pack 1 1/2 pint 25 min
quart 25 min

Beets
Medium or small 2 1/2 to 3 lbs = 1 pint 30 min
beets that are quart; 1 bushel (52 Hot pack 1 1/2 pint 35 min
smooth and firm lbs) = 17 to 20
can best quarts quart 35 min

Carrots pint 25 min

Use young Hot pack 1 1/2 pint 30 min
tender carrots 2 to 3 lbs = 1 quart quart 30 min
that are firm and
brightly colored pint 25 min
Cold pack 1 1/2 pint 30 min
quart 30 min
pint 55 min
Corn, Whole Mature or Hot pack 1 1/2 pint 85 min
Kernal starchy varieties 3 to 6 lbs (8 to 12 quart 85 min
have more flavor med ears) = 1
when canned quart pint 55 min
Cold pack 1 1/2 pint 85 min
quart 85 min

© BackToOurRoots
Pressure Canning Cont.
NOTE: All times and pressures are for altitudes of 1000ft and below. ALWAYS check your
altitude adjustment chart for the your altitude and make adjustments before you start.
Varieties Best Processing Time @
Item for Canning Yield Pack Method Jar Size 10 lbs Pressure
pint 40 min
Peas Hot pack 1 1/2 pint 40 min
3 to 6 lbs (in pod) quart 40min
Fresh, firm, = 1 quart; 1 bushel
plump pods (30 lbs) = 5 to 10
quarts pint 40 min
Cold pack 1 1/2 pint 40 min
quart 40 min

Potatoes Chippewa, Red

Lasoda, Red 2 1/2 to 3 lbs (7 to pint 35 min
Pontiac, Kenne- 9 med) = 1 quart; 1 Hot pack 1 1/2 pint 40 min
bec, and White bushel (50 lbs) = quart 40 min
Rose 20 quarts

Ground Meat
pint 75 min
Any lean ground Hot pack
meat cans well 1 lb = 1 pint 1 1/2 pint 90 min
quart 90 min

Chunk Chicken
Use 1 inch cubes Varies Cold pack pint 75 min

Salmon, Trout,
& Whitefish Use fresh fish 7 lbs (fillets) = 9 Cold pack pint 100 min
pints

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