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| Apples | Boiling water bath | 15 minutes - hot packed | 20 minutes - hot packed | |||
| Apricots | Boiling water bath | 20 minutes - hot packed 25 minutes - raw packed | 25 minutes - hot packed 30 minutes - raw packed | |||
| Asparagus | Pressure canning | 25 minutes - hot or raw packed | 30 minutes - hot or raw packed | |||
| Beets | Pressure canning | 30 minutes - hot packed | 35 minutes - hot packed | |||
| Berries | Boiling water bath | 10 minutes - hot or raw packed | 15 minutes - hot or raw packed | |||
| Carrots, sliced | Pressure canning | 25 minutes - hot or raw packed | 30 minutes - hot or raw packed | |||
| Cherries | Boiling water bath | 10 minutes - hot packed 20 minutes - raw packed | 15 minutes - hot packed 25 minutes - raw packed | |||
| Corn | Pressure canning | 55 minutes - hot or raw packed | 55 minutes - hot or raw packed | |||
| Green Beans | Pressure canning | 20 minutes - hot or raw packed | 25 minutes - hot or raw packed | |||
| Lima Beans | Pressure canning | 40 minutes - hot or raw packed | 50 minutes - hot or raw packed | |||
| Peaches | Boiling water bath | 20 minutes - hot packed 25 minutes - raw packed | 25 minutes - hot packed 30 minutes - raw packed | |||
| Pears | Boiling water bath | 20 minutes - hot packed 25 minutes - raw packed | 25 minutes - hot packed 30 minutes - raw packed | |||
| Peas | Pressure canning | 40 minutes - hot or raw packed | 40 minutes - hot or raw packed | |||
| Plums | Boiling water bath | 20 minutes - hot or raw packed | 25 minutes - hot or raw packed | |||
| Potatoes | Pressure canning | 35 minutes - hot packed | 40 minutes - hot packed | |||
| Pumpkin | Pressure canning | 55 minutes - hot packed | 90 minutes - hot packed | |||
| Rhubarb | Boiling water bath | 10 minutes - hot packed | 10 minutes - hot packed | |||
| Squash | Pressure canning | 55 minutes - hot or raw acked | 90 minutpes | |||
| Sweet Potatoes | Pressure canning | 65 minutes - hot packed | 90 minutes - hot packed | |||
| Tomatoes | Boiling water bath | 35 minutes - hot packed 40 minutes - raw packed | 45 minutes - hot packed 50 minutes - raw packed | |||
Bring the water to a full rolling boil... start timing, then continue to boil for the recommended time. Hot Pack or Raw Pack (cold pack)? - The term "hot pack" means the food is first cooked in a syrup or other liquid. Foods that have been pre-cooked are already hot when they go into the canner, "Raw packed" means the food is raw when it's packed in the jars. Pickles and other foods that easily become soft or soggy go into the canner uncooked.
Granite Ware 21.5-qt. Covered Canner
This large, 21½-quart enameled steel pot with lid and a wire rack is 14" in diameter and 12½" high. This great old-fashioned canner is the traditional favorite for making jams, jellies, preserves, and marmalades. It has a jar capacity of 7 quarts, 7 pints, 7-12oz jelly jars, 7 half pints or 7-4oz jelly jars. Without the rack it becomes the perfect preserving kettle for large recipes.
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