Pressure Canner - Processing Times

Food Packing ** Head Space ** Pint ** Quart ** Dial (PSI) ** LBS ** Applesauce hot ½ inch 8 10 6 5 Apples, sliced hot ½ inch 8 8 6 5 Apricots (see Peaches) Asparagus hot, raw 1 inch (2.5cm) 30 40 11 10 Beans – Lima (fresh) hot 1 inch40 50 11 10 Beans – Lima (fresh) raw 1 inch(pt), 1½ inches (qt)40 50 11 10 Beans, dryhot 1 inch75 90 11 10 Beans – green and wax hot, raw 1 inch 20 25 11 10 Berries, whole hot ½ inch 8 8 6 5 Berries, whole raw ½ inch 8 10 6 5 Beets hot 1 inch 30 35 11 10 Carrots (sliced or diced)hot, raw 1 inch 25 30 11 10 Cherries, sour or sweet hot ½ inch 8 10 6 5 Cherries, sour or sweet raw ½ inch 10 10 6 5 Corn (cream style) hot 1 inch 85- 11 10 Corn (whole kernel) hot, raw 1 inch 55 85 11 10 Clams (whole or minced) hot1 inch 60 70 11 10 Crab hot1 inch 70 80 11 10 Fish (except tuna) raw 1 inch 100 160 11 10 Fruit Purees hot ¼ inch 8 8 6 5 Grapefruit or Orange Sections hot ½ inch 8 10 6 5 Grapefruit or Orange Sections raw ½ inch 10 10 6 5 Lamb hot1 inch 75 90 11 10 Meat (ground or chopped) hot 1 inch 75 90 11 10 Meat (strips, cubes, or chunks) hot, raw 1 inch 75 90 11 10 Mushrooms (whole or sliced) hot1 inch 45 - 11 10 Nectarines (see Peaches) Okra hot 1 inch 25 40 11 10 Orange (see Grapefruit) Pasta Sauce (no meat) hot 1 inch 20 25 11 10 Pasta Sauce (meat) hot 1 inch 60 75 11 10 Peaches hot, raw ½ inch 10 10 6 5 Pears hot ½ inch 10 10 6 5 Peas (fresh green) hot, raw1 inch 40 40 11 10 Peas (dry)hot 1 inch75 90 11 10 Peppers, hot or swett (bell, chile, jalapeno) hot 1 inch 35 - 11 10 Plums hot, raw ½ inch 10 10 6 5 Potatoes (white, cubed, or whole) hot 1 inch 35 40 11 10 Potatoes (sweet)hot 1 inch 65 90 11 10 Poultry (without bones) hot, raw 1¼ inches 75 90 11 10 Poultry (with bones) hot, raw 1¼ inches 65 75 11 10 Pumpkin and winter squash (cubed) hot 1 inch 55 90 11 10 Rabbit (see Pultry) Rhubarb hot ½ inch 8 8 6 5 Spinach and other greens hot 1 inch 70 90 11 10 Soups (vegetable, dried beans/pea, meat, poultry) hot 1 inch 60 75 11 10 Soups ( seafood) hot 1 inch 60 75 11 10 Stock (beef or chicken) hot 1 inch 20 25 11 10 Stock (vegetable) hot 1 inch 15 15 11 10 Tomato juice hot ½ inch 15 20 11 10 Tomato sauce hot ½ inch 15 15 11 10 Tomatoes (whole or halved) hot, raw ½ inch 10 10 11 10 Tuna (pre-baked) hot 1 inch 100 - 11 10 Vegetables, mixed hot, raw 1 inch 75 90 11 10