Guidance of Processing Times for Pressure Canning Vegetables

To prevent some problems when processing and preserving vegetables by canning there are some recommendations you should follow. Such as you should use recommended processing methods and times and wipe jar rim before capping. Below is a guidance list of processing times for pressure canning vegetables.

Table 2. Processing Times for Pressure Canning Vegetables

Vegetable	Pack	Jar Size	Minutes Processing Time	Dial gauge	Weighted gauge
				Canner gauge pressure at altitudes of
				0-2,000 ft	0-1,000 ft	Over 1,000 ft
				(pounds)	(pounds)	(pounds)
Asparagus	Raw or Hot	Pints	30	11	10	15
		Quarts	40
Beans, lima	Raw or Hot	Pints	40	11	10	15
		Quarts	50
Beans (snap, green, wax, or Italian)	Raw or Hot	Pints	20	11	10	15
		Quarts	25
Beets	Hot	Pints	30	11	10	15
		Quarts	35
Carrots	Raw or Hot	Pints	25	11	10	15
		Quarts	30
Corn, cream style	Hot	Pints	85	11	10	15
Corn, whole kernel	Hot	Pints	55	11	10	15
		Quarts	85
Greens (beet, Swiss chard, spinach)	Hot	Pints	70	11	10	15
		Quarts	90
Peas, fresh green	Raw or Hot	Pints	40	11	10	15
		Quarts	40
Peppers (hot or sweet)	Hot	Half-Pints	35	11	10	15
		Pints	35
Potatoes, white	Hot	Pints	35	11	10	15
		Quarts	40
Pumpkin	Hot	Pints	55	11	10	15
		Quarts	90
Sweet potatoes	Hot	Pints	65	11	10	15
		Quarts	90
Winter squash (acorn, banana, buttercup, butternut, hubbard)	Hot	Pints	55	11	10	15
		Quarts	90

That is the guidance list of processing times for pressure canning vegetables. I hope you can understand it easily and could practice it in your own agro industry. There is the last table related to pressure canning vegetables you should know, and I will proceed it in the next post. You can find it here.