A canning processing time guide helps home canners find the correct processing time, pressure, and jar size for any food. Processing times are based on USDA guidelines tested for safety. High-acid foods (fruits, pickles, tomatoes) use water bath canning; low-acid foods (vegetables, meats) require pressure canning.
| Food | Method | Pint (min) |
|---|
No foods match your search.
How to Use the Canning Processing Time Guide
Home canning preserves food for up to 2 years when done correctly. The key to safe canning is using USDA-tested processing times — these are not estimates, they are the minimum times required to destroy pathogens at sea level. Never reduce processing times or use untested recipes.
Step 1: Identify Your Canning Method
High-acid foods (pH 4.6 or below) — fruits, jams, jellies, pickles, and properly acidified tomatoes — can be water bath canned at 212°F (100°C). Low-acid foods — plain vegetables, meats, beans, and seafood — must be pressure canned at 240°F (116°C) to destroy Clostridium botulinum spores. When in doubt, use pressure canning.
Step 2: Find Your Food and Jar Size
Search by food name or browse using the method filter. Processing times differ by jar size — quarts take longer than pints because the heat must penetrate to the center of a larger jar. Using the correct jar size from the tested recipe is important for safety.
Step 3: Adjust for Altitude
At higher elevations, water boils below 212°F, reducing the effectiveness of water bath canning. Enter your altitude in the guide to see the adjusted processing time. For pressure canning, increase the PSI as shown — higher pressure compensates for the lower atmospheric pressure at altitude.
After Processing: Checking the Seal
Let jars cool undisturbed for 12-24 hours. Test the seal by pressing the center of each lid — a properly sealed lid won't flex. Any jar that doesn't seal should be refrigerated and used within a week. Store sealed jars in a cool, dark place. Before opening, check for signs of spoilage: spurting liquid, off odors, mold, or unusual color. If in doubt, throw it out — never taste-test suspect canned food.
FAQ
What is the difference between water bath canning and pressure canning?
Water bath canning uses boiling water (212°F / 100°C) and works only for high-acid foods like fruits, jams, jellies, pickles, and tomatoes. Pressure canning reaches 240°F (116°C) and is required for low-acid foods like vegetables, meats, and beans. Using water bath canning for low-acid foods is dangerous and can cause botulism.
Why can't I use water bath canning for vegetables and meats?
Clostridium botulinum bacteria can survive in boiling water (212°F) but are destroyed at 240°F, which only a pressure canner can reach. Low-acid foods (pH above 4.6) like green beans, corn, and meats support botulism growth if not processed at high enough temperatures. Botulism toxin is odorless and tasteless — you can't tell if food is contaminated.
How do I adjust canning times for altitude?
At higher altitudes, water boils at lower temperatures, so canning needs more time. For water bath canning: add 5 minutes for every 1,000 feet above 1,000 feet elevation. For pressure canning: increase PSI by 1 pound per 2,000 feet (or follow your canner's manual). This guide shows the base sea-level times — use the altitude adjustment tool to correct.
How do I know when a jar is properly sealed?
After canning and cooling for 12-24 hours, check the seal by pressing the center of the lid. If it doesn't flex up and down, it's sealed. You can also tap the lid — a high-pitched ring indicates a seal; a dull thud means it may not be sealed. Remove the band and try lifting the lid — properly sealed lids stay firm.
How long can I store home-canned food?
Properly sealed and stored home-canned food is safe indefinitely, but quality peaks within 1-2 years. Store in a cool (50-70°F), dark, dry place. Never use canned food that shows signs of spoilage: leaking, spurting liquid, strange odor, mold, or unusual color. Always check the seal before opening.
Is this canning guide free to use?
Yes, the canning processing time guide is completely free with no signup required. Search by food name or filter by canning method to find the times and settings you need.