Canning Processing Time Calculator
Find the correct water bath or pressure canning processing time for your jar size, altitude, and food type.
Safe canning starts with the right time.
Why processing time matters in canning:
Canning processing time is not optional or approximate — it is the scientifically tested minimum required to destroy harmful microorganisms, including Clostridium botulinum (the bacterium that causes botulism). Using shorter times or skipping steps creates a genuine health risk.
Two canning methods:
-
Water Bath Canning (BWB): Used only for high-acid foods (pH ≤ 4.6). Boiling water at 212°F (100°C) is sufficient to kill mold, yeast, and most bacteria in acidic environments.
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Pressure Canning: Required for ALL low-acid foods (vegetables, meats, beans, soups). Reaches 240°F (116°C) at 10 PSI, which destroys botulinum spores that survive boiling water.
High-acid foods (water bath only):
| Food | pH | Water Bath OK? |
|---|---|---|
| Jam, jelly, marmalade | 3.0–4.0 | Yes |
| Pickles (properly acidified) | 3.5–4.4 | Yes |
| Tomatoes (with lemon juice added) | 4.0–4.6 | Yes |
| Fruit and fruit juices | 3.5–4.2 | Yes |
| Salsa (tested recipe) | 3.5–4.5 | Yes |
Low-acid foods (pressure canning only):
Vegetables, beans, corn, peas, meats, poultry, fish, soups, stews — ALL require pressure canning.
Altitude adjustment for water bath canning:
Water boils at lower temperatures at higher elevations. Processing times must increase:
| Altitude | Increase |
|---|---|
| 0–1,000 ft | No adjustment |
| 1,001–3,000 ft | Add 5 minutes |
| 3,001–6,000 ft | Add 10 minutes |
| 6,001–8,000 ft | Add 15 minutes |
| 8,001–10,000 ft | Add 20 minutes |
Altitude adjustment for pressure canning:
Instead of increasing time, increase pressure:
- 0–2,000 ft: 10 PSI (dial gauge) or 10 PSI (weighted gauge)
- 2,001–4,000 ft: 11 PSI dial / 15 PSI weighted
- 4,001–6,000 ft: 12 PSI dial / 15 PSI weighted
- 6,001–8,000 ft: 13 PSI dial / 15 PSI weighted
Standard processing times (base, sea level, pint jars):
| Food | Water Bath | Pressure Can |
|---|---|---|
| Jams and jellies | 10 min | N/A |
| Pickles (sliced) | 15 min | N/A |
| Tomatoes (crushed, acidified) | 35 min | 15 min at 10 PSI |
| Green beans | Not safe | 20 min at 10 PSI |
| Corn (whole kernel) | Not safe | 55 min at 10 PSI |
| Chicken (boneless) | Not safe | 75 min at 10 PSI |
Always use tested recipes from the USDA Complete Guide, Ball Blue Book, or the National Center for Home Food Preservation. Homemade recipes are not safe for canning — only tested recipes have verified processing times.