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| Canning Vegetables | Canning
Fruit | Freezing
| Drying | Additional Info.
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 Canning
Canning, freezing and drying have long been used as safe methods
for food preservation. Using correct techniques ensures the quality
and safety of the food. Approximately 10 years ago, the United
States Department of Agriculture (USDA) revised the processing
times for home-canned foods using altitude as one of the factors.
Those processing times have changed somewhat from earlier recommendations.
To ensure safety, use only sources of information published after
1988. Below are recommended times for areas of the country with
an altitude of 0 to 2000 feet.
National Center for Home Food Preservation
http://www.uga.edu/nchfp
CANNING TIME REFERENCE FOR STEAM PRESSURE
CANNER
Phoenix Area 0 - 2000 feet Altitude)
| Low-Acid Vegetables |
Type of Pack |
1/2 Pints & Pints
- 11 pounds pressure with dial gauge
- 10 pounds pressure with weighted gauge
|
1 1/2 Pints & Quarts
- 11 pounds pressure with dial gauge
- 10 pounds pressure with weighted gauge
|
| Asparagus |
Raw or Hot |
30 |
40 |
| Beans,
Green |
Raw or Hot |
20 |
25 |
| Beans,
Lima |
Raw or Hot |
40 |
50 |
| Beets |
Hot |
30 |
35 |
| Carrots |
Raw or Hot |
25 |
30 |
Corn,
Whole-kernel |
Raw or Hot |
55 |
85 |
| Corn,
Cream-style |
Hot |
85 |
95 |
| Greens
(all kinds) |
Hot |
70 |
90 |
| Hominy |
Hot |
60 |
70 |
| Okra |
Hot |
25 |
40 |
| Peas,
Black eye |
Raw or Hot |
35 |
40 |
| Peas,
Green |
Raw or Hot |
40 |
40 |
| Peppers,
Green |
Hot |
35 |
Not
recommended |
| Potatoes,
White |
Hot |
35 |
40 |
| Potatoes,
Sweet |
Hot & Wet |
65 |
90 |
| Pumpkin,
Winter Squash, Cubed |
Hot |
55 |
90 |
| Rutabagas |
Hot |
30 |
35 |
| Spinach |
Hot (see greens) |
70 |
90 |
| Squash,
Summer |
Not
Recommended |
Not
Recommended |
Not
Recommended |
| Tomatoes,
Stewed |
Hot |
15 |
20 |
| Turnips |
Hot |
30 |
35 |
| Vegetables,
Mixed |
Hot |
30 |
35 |
CANNING TIME REFERENCE FOR BOILING WATER-BATH
CANNER
| Fruits |
Pack |
Pints |
Quarts |
| Apples |
Hot |
20 |
20 |
| Applesauce |
Hot |
20 |
20 |
| Apricots |
Raw |
25 |
30 |
| Apricots |
Hot |
20 |
25 |
| Berries |
Raw |
15 |
20 |
| Berries |
Hot |
15 |
15 |
| Cherries |
Raw |
25 |
25 |
| Cherries |
Hot |
15 |
20 |
| Grapes |
Raw |
15 |
20 |
| Grapefruit |
Raw |
10 |
10 |
| Mixed
Fruit |
Raw |
20 |
20 |
| Nectarines |
Raw |
25 |
30 |
| Peaches |
Raw |
25 |
30 |
| Peaches |
Hot |
20 |
25 |
| Pears |
Hot |
20 |
25 |
| Pineapple |
Hot |
15 |
20 |
| Plums |
Hot |
20 |
25 |
| Acid
Vegetables |
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| Rhubarb |
Hot |
15 |
15 |
| Sauerkraut |
Hot |
15 |
20 |
| Tomatoes,
Whole * |
Hot |
40 |
45 |
| Tomato
Juice* |
Hot |
40 |
45 |
*Add 1 T bottled lemon juice or 1/4 tsp citric acid per pint
of tomato product.
Drying
Call the Master Consumer Advisors at 602-470-8086 Ext. 341 for
more information
Freezing
Additional
Info.
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