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

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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

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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