Kerr Home Canning: Canning Time Tables |
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Fruits
Fruits
(See footnotes below)
Boiling Water Bath Minutes
Pressure Cooker
Pts. & Qts. (Minutes)
Pounds
Apples
Wash, pare, core, cut in pieces. Drop in slightly salted water. Drain. Boil 3 to 5 minutes in syrup. Pack. Add syrup to water.
25
10
5
Apricots
Wash, halve and pit. Pack. Add syrup or water.
20
10
5
Berries (except Strawberries and Cranberries)
Wash, stem, pack. Add syrup and water.
20
8
5
Cherries
Wash, stem, pit. Pack. Add syrup or water.
20
10
5
Cranberries
Wash, remove stems. Boil 3 minutes in heavy syrup. Pack.
10
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Currants
Wash, stem, pack. Add syrup or water.
20
10
5
Dried Fruits
Soak in cold water overnight. Boil 10 minutes in same water. Pack.
15
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Figs
Cover with fresh water, boil 2 minutes. Drain and use this water to make syrup. Boil 5 minutes in syrup. Pack, add syrup.
30
10
5
Fruit Juices
Crush fruit, heat slowly, strain. Heat juice according to recipe. Pour into jars.
10
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Grapes
Wash, stem, pack. Add syrup or water.
20
8
5
Nut Meats
Pack into jar. Process in oven at 225° for 45 minutes.
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Peaches
Peel, pack, add syrup, or boil 3 minutes in syrup, pack, add syrup.
20
10
5
Pears
Select not overripe pears, pare, halve, boil 3 to 5 minutes in syrup. Pack. Add syrup.
25
10
5
Pineapple
Slice, peel, remove eyes and core. Boil in syrup 5 to 10 minutes. Pack. Add syrup.
30
15
5
Plums
Wash, prick skins. Pack. Add syrup.
20
10
5
Preserves
Prepare as per recipe. Cook until thick. Pack. Process in water bath.
20 (180°—simmering)
Rhubarb
Wash, cut into pieces. Pack. Add syrup. Or bake until tender. Pack. Add syrup.
10
5
5
Strawberries
Wash, stem, boil gently for 3 minutes in syrup. Cover the kettle and let stand for several hours. Pack.
15
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Tomatoes
Scald 1/2 minute, cold dip, peel, core, quarter. Pack.
35
10
5
Tomatoes for Salad
Scald 1/2 minute, cold dip, peel, core. Pack. Cover with tomato juice.
35
10
5
Tomato Juice
Wash, peel, cut in pieces. Simmer until soft, press thru fine sieve. Bring to boil. Pour to within 1/4 inch of top of jar.
10
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Soups
Soups
(See footnotes below)
Boiling Water Bath Minutes
Pressure Cooker
Minutes
Pounds
Asparagus
Use tough part, boil. Press through sieve, pour into jars.
180
40
10
Clam or Fish Chowder
Mix ingredients. Boil ten minutes. Pack into jars.
240
90
10
Pea Soup
Boil peas until soft, press thru sieve. Pack into jars.
180
60
10
Soup Stock
Cover bones and trimming with water. Season. Cook 2 hours. Remove bones. Pour into jars.
180
45
10
Tomato Puree
Cook all ingredients until soft. Press through sieve. Pack.
35
10
5
Tomato Soup
Mix vegetables. Cook tender; sieve. Add flour and butter; bring to boil; pour into jars.
15
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Vegetable Soup Mixtures
Use any vegetable combinations. Boil 5 minutes or pack raw. Pack into jars. Process time necessary for vegetable requiring longest processing.
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Notes
Altitudes Above Sea Level
The time given in the time tables in this book is for the half pint, one-pint or one-quart, (for half gallon gars see following note). For all size jars the time must be increased when boiling water bath is used at an altitude of 1,000 feet or more. For each 1,000 feet above sea level, add 1 minute to processing time if the time called for is 20 minutes or less. If the processing time called for is more than 20 minutes, add 2 minutes for each 1,000 feet. When the pressure cooker is used at an altitude of 2,000 feet or more, the pressure must be increased by 1 pound for each 2,000 feet altitude. All Vegetables except tomatoes, also all meats, poultry and fish canned at home must be boiled in an open vessel ten to fifteen minutes before tasting or using.Time for Different Size Jars—The time in these tables for water bath canning applies to half pint, pin and qart jars. If canning fruit in water with with half gallon jars add 10 minutes to processing time; for pressure cooker add 5 minutes to processing time. When canning vegetables and meats, for half gallons in pressure cooker or water bath, increase time 20% over time for quarts. For half pints, use time for pints. Page 8(See footnotes, page 8) A pressure cooker is recommended for processing low-acid foods as it gives a greater degree of safety. Vegetables Vegetables Raw Pack Hot Pack Pressure Cooker Precook Pressure Cooker Boiling Water Bath Minutes Pounds Minutes Pounds Pts. & Qts. Pints Quarts Pints Quarts Asparagus 25 30 10 3 25 30 10 3 hours Beans, (string or wax) 20 25 10 3 20 25 10 3 hours Beans (Lima) 40 50 10 To boil 40 50 10 3 hours Beets --- --- --- 15 25 40 10 2 hours Brussels Sprouts or Cabbage --- --- --- 5 45 55 10 2 hours Carrots 25 30 10 To boil 25 30 10 2 hours Cauliflower or Broccoli --- --- --- 4 25 40 10 1 1/2 hours Corn (Whole Grain) 55 85 10 To boil 55 85 10 3 1/2 hours Greens (all kinds) --- --- --- Wilt 45 70 10 3 hours Hominy --- --- --- 3 40 40 10 2 hours Mushrooms --- --- --- 3 25 35 10 3 hours Okra --- --- --- 1 25 40 10 3 hours Onions --- --- --- 5 40 40 10 3 hours Parsnips or Turnips 20 25 10 5 20 25 10 1 1/2 hours Peas 40 40 10 To boil 40 40 10 3 hours Peppers (green, sweet) --- --- --- 3 35 35 10 2 hours Peppers (pimiento) --- --- --- 6–15 10 10 5 40 min. Potatoes, Irish 40 40 10 --- 40 40 10 --- Pumpkin 60 80 10 Tender 60 80 10 3 hours Rutabagas 35 35 10 5 35 35 10 1 1/2 hours Sauerkraut --- --- --- --- --- --- --- 15 min. Soybeans 80 80 10 To boil 80 80 10 3 1/2 hours Spinach --- --- --- Wilt 45 70 10 3 hours Squash (Scalloped, Summer or Zucchini) 25 30 10 To boil 25 30 10 3 hours Squash (Acorn, Crookneck, Hubbard) --- --- --- Tender 60 80 10 3 hours Sweet Potatoes (Dry) --- --- --- 20 65 95 10 --- Sweet Potatoes (with liquid) --- --- --- 20 55 90 10 3 hours Tomatoes (SEE UNDER FRUITS) (SEE UNDER FRUITS) Meats Meats Raw Pack Hot Pack Pressure Cooker Precook Pressure Cooker Boiling Water Bath Minutes Pounds Minutes Pounds Pts. & Qts. Pints Quarts Pints Quarts Lamb, Veal, Beef, (all cuts) 75 75 10 * 75 75 10 3 1/2 hours Pork, (all cuts) 75 75 10 * 75 75 10 3 1/2 hours Sausage --- --- --- * 75 75 10 3 1/2 hours Chicken, Rabbit, Duck, Turkey 75 75 10 * 75 75 10 3 1/2 hours Deer, Wild Birds, Geese 75 75 10 * 75 75 10 3 1/2 hours Fish (all kinds) 90 90 10 * 90 90 10 4 hoursNOTE: A pressure cooker is recommended for processing all meats as it gives a greater degree of safety. DO NOT add liquids to meat packed raw. Pack meats loosely and only to within 1 inch of top of jar. (See footnotes, page8.) Page 9 |
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