October 10 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 09 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.10-01pr) 1
TIMETABLE FOR CANNING FRUIT Processing Times Using a Boiling Water Bath Canner 3,001-6,000 FT 6,001-8,000 FT 8,001-10,000 FT* PROCESSING TIMES PTS QTS PTS QTS PTS QTS FRUIT PRODUCT APPLES (Hot 30 30 35 35 40 40 APPLESAUCE (Hot 30 25 35 30 40 APRICOTS (Raw 35 40 40 45 45 50 BERRIES (Hot 30 35 35 40 40 45 (Raw 30 25 35 30 35 (Hot 25 25 30 40 CHERRIES (Raw 35 35 40 40 45 45 (Hot 30 25 35 30 40 FRUIT JUICES** (Hot 10 10 FRUIT PUREES (Hot 25 25 30 30 PEACHES (Raw 35 40 40 45 45 50 PEARS (Hot 30 35 35 40 40 45 (Raw 35 40 40 45 45 50 *** (Hot 30 35 35 40 40 45 PLUMS (Raw 30 35 35 40 40 45 (Hot 30 35 35 40 40 45 *Recommendations for altitudes 8,000-10,000 ft are taken from the canning table listed in the 09 edition of Ball Blue Book of Preserving, p. 5. **e: 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. These are approximated times for raw pack that are not endorsed by USDA. Primary Source: 09 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. 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 for use. 3,001-6,000 FT 6,001-8,000 FT 8,001-10,000 FT PROCESSING TIMES PTS QTS PTS QTS PTS QTS PICKLED/FERMENTED PRODUCT DILL PICKLES (Raw 25 25 SAUERKRAUT (Raw 30 35 35 40 35 40 (Hot 25 25 PICKLED DILLED BEANS (Raw 10 PICKLED THREE-BEAN SALAD * (Hot 25 25 PICKLED BEETS (Hot 40 40 45 45 45 45 PICKLED CAULIFLOWER* (Hot PICKLED CORN RELISH* (Hot 25 PICKLED BELL PEPPERS* (Hot 10 PICKLED HOT PEPPERS (Raw BREAD-AND-BUTTER PICKLES (Hot QUICK FRESH-PACK DILL PICKLES (Raw 25 25 SWEET GHERKIN PICKLES (Raw 10 PICKLE RELISH (Hot QUICK SWEET PICKLES (Hot 10 10 (Raw 25 25 PICKLED MIXED VEGETABLES (Hot 10 *Half-pint jars may also be used for these products. Use times listed for pints. 3
TIMETABLE FOR CANNING VEGETABLES Processing Times Using a Dial-type or Weighted Gauge 4,001-6,000 FT 6,001-8,000 FT 8,001-10,000 FT POUNDS : IF USING WEIGHTED GAUGE, ALWAYS USE LB WEIGHT GAUGE-13 LBS* GAUGE-14 LBS GAUGE- LBS PROCESSING TIMES PTS QTS PTS QTS PTS QTS VEGETABLE PRODUCT ASPARAGUS (Hot or Raw 30 40 30 40 30 40 BEANS, GREEN 25 25 25 (Hot or Raw BEETS, whole, cubed, or sliced (Hot or Raw 30 35 30 35 30 35 CARROTS, sliced or diced (Hot or Raw 25 30 25 30 25 30 CORN, whole kernel (Hot or Raw 55 85 55 85 55 85 CORN, cream style (Raw 95 95 95 (Hot 85 85 85 PEAS, green or English shelled (Hot or Raw 40 40 40 40 40 40 POTATOES, white-cubed or whole (Hot Pack only) 35 40 35 40 35 40 PUMPKIN AND WINTER SQUASH-cubed (Hot Pack only) 55 90 55 90 55 90 SPINACH AND OTHER GREENS (Hot Pack only) 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. 4
TIMETABLE FOR CANNING MEATS & POULTRY Processing Times Using a Dial-type or Weighted Gauge 4,001-6,000 FT 6,001-8,000 FT 8,001-10,000 FT POUNDS : IF USING WEIGHTED GAUGE, ALWAYS USE LB WEIGHT GAUGE-13 LBS GAUGE-14 LBS GAUGE- LBS PROCESSING TIMES PTS QTS PTS QTS PTS QTS MEAT PRODUCT CHICKEN without bones 75 90 75 90 75 90 (Hot & Raw CHICKEN with bones 65 75 65 75 65 75 (Hot & Raw GROUND OR CHOPPED 75 90 75 90 75 90 MEAT (Hot & Raw (bear, beef, lamb, pork, sausage, veal, venison) STRIPS, CUBES, OR 75 90 75 90 75 90 CHUNKS OF MEAT (Hot & Raw (bear, beef, lamb, pork, veal, venison) MEAT STOCK (BROTH) 25 25 25 FISH (Pints, only) (blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna) 100 100 100 Primary Source: 09 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 5
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 WATER BATH PROCESSING TIMES MINUTES TOMATO PRODUCT 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 40 45 45 50 50 55 50 55 TOMATO & VEG JUICE BLEND (Hot TOMATOES, CRUSHED/QUARTERED (Hot TOMATO SAUCE (Hot IN WATER (Hot or Raw IN JUICE (Hot or Raw TOMATO, WHOLE OR HALF-NO LIQUID(Raw CHILE SALSA, USDA (Hot GREEN TOMATO/CHILE SALSA (Hot 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 90 90 95 95 100 100 NONE NONE NONE NONE NONE 25 NONE 6
TIMETABLE FOR CANNING TOMATO PRODUCTS Dial-Type Pressure Gauge Canning Times 0-2,000 FT 2,001-4000 FT 4,001-6,000 FT 6,001-8,000 FT CANNER TOMATO PRODUCT TOMATO JUICE (Hot TOMATO VEG. JUICE BLEND (Hot TOMATOES, CRUSHED or QUARTERED (Hot TOMATO SAUCE (Hot IN WATER (Hot or Raw IN TOMATO JUICE (Hot or Raw TOMATO, WHOLE OR HALF-NO LIQUID(Raw SPAGHETTI SAUCE W/O MEAT (Hot SPAGHETTI SAUCE WITH MEAT (Hot JAR SIZE 6 LBS 11 LBS 7 LBS 12 LBS 8 LBS 13 LBS 9 LBS 14 LBS 10 10 10 10 40 25 40 25 40 25 40 25 40 25 40 25 40 25 40 25 Pints 25 25 25 25 Pints 60 60 60 60 70 70 70 70 7
TIMETABLE FOR CANNING TOMATO PRODUCTS Weighted Pressure Gauge Canning Times 0-1,000 FT ABOVE 1,000 FT WEIGHTED-GAUGE CANNER TOMATO PRODUCT TOMATO JUICE (Hot TOMATO VEG. JUICE BLEND (Hot TOMATOES, CRUSHED or QUARTERED (Hot TOMATO SAUCE (Hot IN WATER (Hot or Raw IN TOMATO JUICE (Hot or Raw TOMATO, WHOLE OR HALF-NO LIQUID(Raw SPAGHETTI SAUCE W/O MEAT (Hot SPAGHETTI SAUCE WITH MEAT (Hot JAR SIZE 5 LBS 10 LBS LBS 10 5 LBS 10 LBS LBS 10 10 10 10 1 10 40 25 40 40 25 40 25 40 40 25 Pints 25 25 Pints 60 60 70 70 8