Processing Times - Back to Basics Steam Canner Instruction Manual

For Steam Canning and Water Bath Canning at SEA LEVEL.
PRODUCE
Apples, sliced
Applesauce
Apricots
Berries
(except
strawberries)
Cherries
All fruit purees
Fruit Juices
Grapes
Peaches
Pears
Pineapple
Plums
Rhubarb
Tomatoes
Tomatoes
(packed in water)
Tomatoes,
juice and puree
* For higher altitudes, increase the processing time as follows:
• Add 1 minute for each 1,000 ft. above sea level to processing times of 20
minutes or less.
• Add 2 minutes for each 1,000 ft. above sea level to processing times of 20
minutes or more.
Note: Steam Canners and Water Bath Canners are not recommended for
canning low-acid vegetables and meats. Low-acid foods should be processed
in a pressure canner. The produce list found in the chart above is not all
inclusive, for additional information, consult a reliable guide or your local
county extension service.
P
ROCESSING
METHOD
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Cold Pack
Cold Pack
Hot Pack
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Cold Pack
Hot Pack
Cold Pack
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Hot Pack
Cold Pack
Hot Pack
Hot Pack
5
T
IMES
*See altitude adjustments below.
PINTS
20 Min.
20 Min.
25 Min.
20 Min.
15 Min.
25 Min.
15 Min.
15 Min.
10 Min.
15 Min.
15 Min.
25 Min.
20 Min.
25 Min.
20 Min.
25 Min.
25 Min.
20 Min.
15 Min.
40 Min.
40 Min.
35 Min.
QUARTS
20 Min.
20 Min.
30 Min
25 Min.
20 Min.
25 Min.
20 Min.
20 Min.
10 Min.
20 Min.
15 Min.
30 Min.
25 Min.
30 Min.
25 Min.
30 Min.
25 Min.
20 Min.
15 Min.
45 Min.
45 Min.
40 Min.