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Home Canning Fruit & Vegetables: Processing Times

Guest Author - Sandy Moyer

Home Canning Fruit & Vegetables:

Recommended Processing Times

Fruit or Vegetable
Canning Method
For Pint Jars
For Quart Jars
ApplesBoiling water bath15 minutes - hot packed20 minutes - hot packed
ApricotsBoiling water bath20 minutes - hot packed
25 minutes - raw packed
25 minutes - hot packed
30 minutes - raw packed
AsparagusPressure canning25 minutes - hot or raw packed30 minutes - hot or raw packed
BeetsPressure canning30 minutes - hot packed35 minutes - hot packed
BerriesBoiling water bath10 minutes - hot or raw packed15 minutes - hot or raw packed
Carrots, slicedPressure canning25 minutes - hot or raw packed30 minutes - hot or raw packed
CherriesBoiling water bath10 minutes - hot packed
20 minutes - raw packed
15 minutes - hot packed
25 minutes - raw packed
CornPressure canning55 minutes - hot or raw packed55 minutes - hot or raw packed
Green BeansPressure canning20 minutes - hot or raw packed25 minutes - hot or raw packed
Lima BeansPressure canning40 minutes - hot or raw packed50 minutes - hot or raw packed
PeachesBoiling water bath20 minutes - hot packed
25 minutes - raw packed
25 minutes - hot packed
30 minutes - raw packed
PearsBoiling water bath20 minutes - hot packed
25 minutes - raw packed
25 minutes - hot packed
30 minutes - raw packed
PeasPressure canning40 minutes - hot or raw packed40 minutes - hot or raw packed
PlumsBoiling water bath20 minutes - hot or raw packed25 minutes - hot or raw packed
PotatoesPressure canning35 minutes - hot packed40 minutes - hot packed
PumpkinPressure canning55 minutes - hot packed90 minutes - hot packed
RhubarbBoiling water bath10 minutes - hot packed10 minutes - hot packed
SquashPressure canning55 minutes - hot or raw acked90 minutpes
Sweet PotatoesPressure canning65 minutes - hot packed90 minutes - hot packed
TomatoesBoiling water bath35 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.

See Successful Home Canning - for the basics you need to know for successful home canning.


Granite Ware 21.5-qt. Covered Canner
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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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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