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Selecting the Correct Processing Time (Part 1

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Category: Canning

 Ingredients List

  • When canning in boiling water, more processing time is needed for most
  • raw-packed foods and for quart jars than is needed for hot-packed foods and
  • pint jars.
  • To destroy microorganisms in acid foods processed in a boiling-water
  • canner, you must:
  • * Process jars for the correct number of minutes in boiling water. * Cool
  • the jars at room temperature.
  • The food may spoil if you fail to add process time for lower boiling-water
  • temperatures at altitudes above 1,000 feet, process for fewer minutes than
  • specified, or cool jars in cold water.
  • To destroy microorganisms in low-acid foods processed with a pressure
  • canner, you must:
  • * Process the jars using the correct time and pressure specified for your
  • altitude.
  • * Allow canner to cool at room temperature until it is completely
  • depressurized.
  • The food may spoil if you fail to select the proper process times for
  • specific altitudes, fail to exhaust canners properly, process at lower
  • pressure than specified, process for fewer minutes than specified, or cool
  • the canner with water.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Selecting the Correct Processing Time (Part 2
Categories: Canning, Information
Yield: 3 Tables


USING TABLE FOR DETERMINING PROPER PROCESSING TIME

Table 1. Recommended process time for Peaches in a boiling water canner

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min
1,001 - 3,000 ft: 25 min
3,001 - 6,000 ft: 30 min
Above 6000 ft: 35 min

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 25 min
1,001 - 3,000 ft: 30 min
3,001 - 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 25 min
1,001 - 3,000 ft: 30 min
3,001 - 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 30 min
1,001 - 3,000 ft: 35 min
3,001 - 6,000 ft: 40 min
Above 6000 ft: 45 min

Table 2. Recommended process time for Peaches in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10
mins. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb
2,001 - 4,000 ft: 7 lb
4,001 - 6,000 ft: 8 lb
6,001 - 8,000 ft: 9 lb

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10
mins. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb
Above 1,000 ft: 10 lb



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