Canning Times Chart
Safe processing times for water bath and pressure canning — pints and quarts, with automatic altitude adjustments. From the USDA Complete Guide to Home Canning.
Your elevation
Processing times
| Food | Method | Pints | Quarts | Pressure |
|---|
Why processing times are not optional
The time and pressure on this chart are not suggestions — they are the minimums that make canned food safe to eat. Foods are processed for long enough to destroy Clostridium botulinum spores and other pathogens at the center of the jar. Under-processing by even a few minutes can leave deadly bacteria alive, especially in low-acid foods (vegetables, meats, soups).
The rule is simple and absolute: high-acid foods (fruit, tomatoes with added acid, pickles) can be safely processed in a water bath. Low-acid foods (all vegetables, meats, poultry, fish, soups) must use a pressure canner at 10-11 PSI. No exceptions, no shortcuts — a water bath cannot get hot enough to kill botulism spores.
Altitude changes the times (and pressures)
Water boils at lower temperatures at higher elevations, so processing takes longer. Above 1,000 feet, add 5 minutes to water bath times per 1,000-foot increase. For pressure canning, the pressure (not the time) increases at higher elevations to keep the temperature high enough. This calculator applies both rules automatically when you enter your altitude.
Pressure canner basics
- Use 11 PSI at sea level to 2,000 ft; 12 PSI at 2,001-4,000 ft; 13 PSI at 4,001-6,000 ft; 14 PSI above 6,000 ft.
- Let the canner vent steam for 10 minutes before closing the weight or gauge.
- Start timing only once the canner reaches the target pressure.
- Let the canner cool naturally — never run cold water over a pressurized canner.
- Check your gauge yearly (or use a weighted-gauge canner, which does not need calibration).
Frequently asked questions
Why do I need a pressure canner for vegetables but not fruit?
Botulism spores survive boiling water (212 °F / 100 °C). High-acid foods (fruit, pickles, acidified tomatoes) prevent the spores from growing, so water bath processing is safe. Low-acid foods (vegetables, meat) allow spores to grow, so they must reach 240-250 °F inside the jar — only possible under pressure.
Can I double the time to be safer?
Over-processing hurts quality (mushy vegetables, loss of flavor) but is generally safe. What is NOT safe is under-processing or skipping the pressure canner for low-acid foods. Use the chart times as the minimum.
Do I need to add acid to tomatoes?
Yes. Modern tomato varieties can be borderline in acidity. The USDA recommends adding 2 tablespoons of bottled lemon juice (or 1/2 teaspoon citric acid) per quart before processing.
What if I live above 8,000 feet?
The USDA guidance covers up to 8,000 feet. Above that, consult your local extension office — pressure adjustments continue but are best confirmed with a calibrated gauge and local guidance.
How do I know if a jar sealed?
After cooling 12-24 hours, press the center of each lid. A sealed lid is concave and does not pop when pressed. Refrigerate any jar whose lid flexes, and use it within a few days.
Methodology & sources
All times and pressures from the USDA Complete Guide to Home Canning (NCHFP, nchfp.uga.edu),2026 edition (data stable since 2015 revision). Altitude adjustments per the USDA guidelines for water bath (+5 min per 1,000 ft above 1,000 ft) and pressure canning (PSI increases above 2,000 ft).
Food safety matters: always follow a current, tested recipe from the USDA or a university extension. This chart is a reference, not a substitute for the complete guide.