Usda Food Classifications & Cooking Times - Granite Ware F0730 Instruction Manual And Users Manual

USDA FOOD CLASSIFICATIONS AND RECOMMENDED
High-Acid Foods
Food Type
Method
Apples
Apricots
Blackberries
Blueberries
Cherries
Grapefruit
Nectarines
Oranges
Peaches
Pears
Plums
Raspberries
Rhubarb
Tomatoes - Juice
(with acid added)
Tomatoes - Whole
or Halved - No
Liquid (with acid
added)
Tomatoes -
Crushed,Quartered
- No Liquid Added
(with acid added)
COOKING TIMES
Process
Time
Pack
(minutes)
Pint Quart
Jars Jars
Hot 8 8
Raw 10 10
Hot 10 10
Raw 8 10
Hot 8 8
Raw 8 10
Hot 8 8
Raw 10 10
Hot 8 10
Raw 8 10
Hot 10 10
Raw 10 10
Hot 10 10
Raw 8 10
Hot 10 10
Raw 10 10
Hot 10 10
Hot 10 10
Raw 10 10
Hot 10 10
Raw 8 10
Hot 8 8
Hot 8 8
Hot 20 15
Hot 20 15
Raw 40 40
Raw 25 25
Hot 20 20
Hot 15 15
PSI (pounds
per square inch
of pressure)
Under Over
1,000 1,000
ft. ft.
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
5 lb 10 lb
10 lb 15 lb
10 lb 15 lb
10 lb 15 lb
10 lb 15 lb
10 lb 15 lb
10 lb 15 lb
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