Timetable & pressure guide
Pressure canning processing times and pressure guidance for common foods
Processing times depend on the food, jar size, altitude and the type of gauge you use. Always follow a reliable, tested recipe and these guidelines to can safely
Cooking times
Vegetables
Pints in minutes
(+- 500 ml)
Quarts in minutes
(+- 1000 ml)
Potatoes (pre-cook for 10min)
Asperagus
Beets (pre- cook for 15-20 min)
Beans in tomato sauce
Mushrooms
Green peas
Dried beans (soak for 12-18 hrs)
Corn kernels
Okra
Peppers & bell peppers
Pumpkin (cubed)
Green beans
Spinach
Carrots
Sweet potatoes
35
30
30
65
Half pint 45*
40
75
55
25
half pint 35*
55
20
70
25
65
40
40
35
75
pint 45*
40
90
85
40
pint 35*
90
25
90
30
90
* Only use these quantities and times. Do not pressure can mushrooms or peppers & bell peppers in larger jars unless a tested recipe allows it.
Meat & Fish
Pints in minutes
(+- 500 ml)
Quarts in minutes
(+- 1000 ml)
Ground meat & meat chunks
Chicken or rabbit with bones
Chicken or rabbit boneless
Smoked fish
Fish
Meat broth
Chili con carne
Vegetable soup
Vegetable soup with meat
Soup with fish & shellfish
Spaghetti sauce with meat
Spaghetti sauce without meat
75
65
75
110
100
20
75
60
60
100
60
20
90
75
90
x*
160
25
90
75
75
100
70
25
* It is not safe to pressure can smoked fish in quarts.
Pressure guide by altitude
Use the pressure that matches your altitude and gauge type
Meter above sea level
​
Weighted gauge
​
Dial gauge
2501-3000m
8001-10.000ft​
​
15 PSI
​​​
15 PSI
601-900m
2001-3000ft​
​
15 PSI
​​​
12 PSI
901-1800m
3001-6000ft​
​
15 PSI
​​​
13 PSI
1801-2500m
6001-8000ft​
​
15 PSI
​​​
14 PSI
301-600m
1001-2000ft​
​
15 PSI
​​​
11 PSI
0-300m
0-1000ft​
​
10 PSI
​​​
11 PSI
At higher altitudes, water boils at a lower temperature. To reach the safe temperatur needed to destroy harmful bacteria, you must increase the pressure.
​
When using a weighted-gauge adjust the weight to vibrate (jiggle) at the PSI listed. When using a dial gauge, heat to the PSI listed and maintain for the full processing time.
​
Always use the correct pressure for your altitude.
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​​​Weighted qauge​​​​​​
The weigted gauge is your primary guide. When the correct pressure is reached, the weight will jiggle or vibrate gently
​
Keep the vent clear during pressurizing. Do not increase the heat excessively, just enough for a steady jiggle
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Dial gauge​​
The dial gauge shows the pressure visually. It is more fragile and needs to be recalibrated every year.
​
Follow the PSI listed for your altitude and maintain for the full processing time.
Frequently asked questions about pressure canning
Why can’t I use water-bath canning for vegetables and meat?
Vegetables, meat, fish, poultry, beans and most soups are low-acid foods. They require higher processing temperatures than a boiling-water bath can provide.
What foods can I pressure can?
Common pressure-canned foods include vegetables, beans, meat, poultry, fish, stocks, soups, sauces and some complete meals, as long as reliable processing guidance is followed.
What pressure do I need?
The required pressure depends on the recipe, your altitude and the type of pressure canner. Many processes use 10 PSI at lower altitudes and 15 PSI at higher altitudes, but always follow the specific guidance for your situation.
Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
​
This depends on the pressure canner model. The CanMate 22QT and 11QT are designed for use on common European heat sources, like gas, electric, induction and ceramic stoves, but always check the product page and manual for the exact model. The CanMate PRO 50QT is only suitable for gas and electric stoves.