Canning Processing Time Calculator
Water Bath Canning
Processing times for high-acid foods
Pressure Canning
Processing times for low-acid foods
Formula
Water Bath: Base time + altitude adjustment (5 min per 3000 ft above 1000 ft). Pressure Canning: Adjust pressure (not time) for altitude. At 0-1000 ft: 10 PSI, add 1 PSI per 2000 ft for dial gauges, or use 15 PSI weighted gauge above 1000 ft.
Frequently Asked Questions
What foods can be water bath canned?
Water bath canning is safe for high-acid foods: most fruits, jams, jellies, pickles (vinegar-based), tomatoes (with added acid), salsas, and fruit butters. The pH must be 4.6 or below.
Why does altitude affect canning times?
Water boils at a lower temperature at higher altitudes. At sea level, water boils at 212°F. At 5,000 feet, it boils at about 203°F. Longer processing times or higher pressure compensates for this lower temperature.
Can I use a pressure cooker for canning?
No. Instant Pots and electric pressure cookers are NOT safe for pressure canning. They don't reach or maintain the required temperature and pressure consistently. You need a dedicated stovetop pressure canner.
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