Processing Times - Back to Basics WATER BATH CANNER Instruction Manual

For Steam Canning and Water Bath Canning at SEA LEVEL.
PRODUCE
Apples, sliced
Applesauce
Apricots
Berries (except
strawberries)
Cherries
All fruit purees
Fruit Juices
Grapes
Peaches
Pears
Pineapple
Plums
Rhubarb
Tomatoes
(packed in water)
Tomatoes, juice
and puree
For higher altitudes, increase the processing time as follows:
Add 1 minute for each 1,000 ft. above sea level to processing times of 20 minutes or
less.
Add 2 minutes for each 1,000 ft. above sea level to processing times of 20 minutes
or more.
Note: Steam Canners and Water Bath Canners are not recommended for canning
low-acid vegetables and meats. Low-acid foods should be processed in a pressure
canner. The produce list found in the chart above is not all inclusive. For additional
information, consult a reliable guide or your local county extension service.
P
ROCESSING
See altitude adjustments below.
METHOD
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Cold Pack
Cold Pack
Hot Pack
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Cold Pack
Hot Pack
Cold Pack
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Hot Pack
T
IMES
PINTS
20 Min.
20 Min.
25 Min.
20 Min.
15 Min.
25 Min.
15 Min.
15 Min.
10 Min.
15 Min.
15 Min.
25 Min.
20 Min.
25 Min.
20 Min.
25 Min.
25 Min.
20 Min.
15 Min.
40 Min.
40 Min.
35 Min.
4
QUARTS
20 Min.
20 Min.
30 Min
25 Min.
20 Min.
25 Min.
20 Min.
20 Min.
10 Min.
20 Min.
15 Min.
30 Min.
25 Min.
30 Min.
25 Min.
30 Min.
25 Min.
20 Min.
15 Min.
45 Min.
45 Min.
40 Min.