Canning
Times for Fruits and Vegetables
|
| Fruit/Vegetable |
Method |
Time
for pints |
Time
for Quarts |
| Apples |
Boiling
water bath |
15
min hot packed |
20
min hot packed |
| Apricots |
Boiling
water bath |
20 min
hot packed
25 min raw packed |
25 min
hot packed
30 min raw packed |
| Asparagus |
Pressure
canning |
25
min |
30
min |
| Beets |
Pressure
canning |
30 min |
35 min |
| Berries |
Boiling
water bath |
10
min hot or raw packed |
15
min hot or raw packed |
| Carrots |
Pressure
canning |
25 min |
30 min |
| Cherries |
Boiling
water bath |
10
min hot packed
20 min raw packed |
15
min hot packed
25 min raw packed |
| Corn |
Pressure
canning |
55 min |
55 min |
| Peaches |
Boiling
water bath |
20
min hot packed
25 min raw packed |
25
min hot packed
30 min raw packed |
| Pears |
Boiling
water bath |
20 min
hot packed
25 min raw packed |
25 min
hot packed
30 min raw packed |
| Plums |
Boiling
water bath |
20
min hot or raw packed |
25
min hot or raw packed |
| Potatoes |
Pressure
canning |
35 min |
40 min |
| Pumpkin |
Pressure
canning |
55
min |
90
min |
| Rhubarb |
Boiling
water bath |
10 min
hot packed |
10 min
hot packed |
| Snap
Beans |
Pressure
canning |
20
min |
25
min |
| Squash |
Pressure
canning |
55 min |
90 min |
| Tomatoes |
Boiling
water bath |
35
min hot packed
40 min raw packed |
45
min hot packed
50 min raw packed |
| From Back to Basics, Reader's
Digest, 1981 |
|
Return
to Canning Basics
|
