Home Canning Fruit & Vegetables: Recommended Processing Times
Fruit or Vegetable	Canning Method	For Pint Jars	For Quart Jars
Apples	Boiling water bath	15 minutes - hot packed	20 minutes - hot packed
Apricots	Boiling water bath	20 minutes - hot packed 25 minutes - raw packed	25 minutes - hot packed 30 minutes - raw packed
Asparagus	Pressure canning	25 minutes - hot or raw packed	30 minutes - hot or raw packed
Beets	Pressure canning	30 minutes - hot packed	35 minutes - hot packed
Berries	Boiling water bath	10 minutes - hot or raw packed	15 minutes - hot or raw packed
Carrots, sliced	Pressure canning	25 minutes - hot or raw packed	30 minutes - hot or raw packed
Cherries	Boiling water bath	10 minutes - hot packed 20 minutes - raw packed	15 minutes - hot packed 25 minutes - raw packed
Corn	Pressure canning	55 minutes - hot or raw packed	55 minutes - hot or raw packed
Green Beans	Pressure canning	20 minutes - hot or raw packed	25 minutes - hot or raw packed
Lima Beans	Pressure canning	40 minutes - hot or raw packed	50 minutes - hot or raw packed
Peaches	Boiling water bath	20 minutes - hot packed 25 minutes - raw packed	25 minutes - hot packed 30 minutes - raw packed
Pears	Boiling water bath	20 minutes - hot packed 25 minutes - raw packed	25 minutes - hot packed 30 minutes - raw packed
Peas	Pressure canning	40 minutes - hot or raw packed	40 minutes - hot or raw packed
Plums	Boiling water bath	20 minutes - hot or raw packed	25 minutes - hot or raw packed
Potatoes	Pressure canning	35 minutes - hot packed	40 minutes - hot packed
Pumpkin	Pressure canning	55 minutes - hot packed	90 minutes - hot packed
Rhubarb	Boiling water bath	10 minutes - hot packed	10 minutes - hot packed
Squash	Pressure canning	55 minutes - hot or raw acked	90 minutpes
Sweet Potatoes	Pressure canning	65 minutes - hot packed	90 minutes - hot packed
Tomatoes	Boiling water bath	35 minutes - hot packed 40 minutes - raw packed	45 minutes - hot packed 50 minutes - raw packed

Bring the water to a full rolling boil... start timing, then continue to boil for the recommended time.

Hot Pack or Raw Pack (cold pack)? - The term "hot pack" means the food is first cooked in a syrup or other liquid. Foods that have been pre-cooked are already hot when they go into the canner, "Raw packed" means the food is raw when it's packed in the jars. Pickles and other foods that easily become soft or soggy go into the canner uncooked.

See Successful Home Canning - for the basics you need to know for successful home canning.

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Granite Ware 21.5-qt. Covered Canner This large, 21½-quart enameled steel pot with lid and a wire rack is 14" in diameter and 12½" high. This great old-fashioned canner is the traditional favorite for making jams, jellies, preserves, and marmalades. It has a jar capacity of 7 quarts, 7 pints, 7-12oz jelly jars, 7 half pints or 7-4oz jelly jars. Without the rack it becomes the perfect preserving kettle for large recipes.

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You Should Also Read:
The Home Cooking Cookbook Corner
The Home Cooking Recipe Index and Site Map
Successful Home Canning


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