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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

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