Owner's Manual

5
P ROCESSING T IMES
For Steam Canning and Water Bath Canning at SEA LEVEL.
*See altitude adjustments below.
PRODUCE METHOD PINTS QUARTS
Apples, sliced Hot Pack 20 Min. 20 Min.
Applesauce Hot Pack 20 Min. 20 Min.
Apricots Cold Pack 25 Min. 30 Min
Hot Pack 20 Min. 25 Min.
Berries
(except
strawberries)
Cold Pack 15 Min. 20 Min.
Cherries Cold Pack 25 Min. 25 Min.
Hot Pack 15 Min. 20 Min.
All fruit purees Hot Pack 15 Min. 20 Min.
Fruit Juices Hot Pack 10 Min. 10 Min.
Grapes Cold Pack 15 Min. 20 Min.
Hot Pack 15 Min. 15 Min.
Peaches Cold Pack 25 Min. 30 Min.
Hot Pack 20 Min. 25 Min.
Pears Cold Pack 25 Min. 30 Min.
Hot Pack 20 Min. 25 Min.
Pineapple Hot Pack 25 Min. 30 Min.
Plums Cold Pack 25 Min. 25 Min.
Hot Pack 20 Min. 20 Min.
Rhubarb Hot Pack 15 Min. 15 Min.
Tomatoes Cold Pack 40 Min. 45 Min.
Tomatoes
(packed in water)
Hot Pack 40 Min. 45 Min.
Tomatoes,
juice and puree
Hot Pack 35 Min. 40 Min.
* 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.