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 |
