Selecting the correct processing time (part 2 of 2)

3 tables

Ingredients

Quantity Ingredient
1,001 - 3,000 ft: 25 min
3,001 - 6,000 ft: 30 min
Above 6000 ft: 35 min
1,001 - 3,000 ft: 30 min
3,001 - 6,000 ft: 35 min
Above 6000 ft: 40 min
1,001 - 3,000 ft: 30 min
3,001 - 6,000 ft: 35 min
Above 6000 ft: 40 min
1,001 - 3,000 ft: 35 min
3,001 - 6,000 ft: 40 min
Above 6000 ft: 45 min
2,001 - 4,000 ft: 7 lb
4,001 - 6,000 ft: 8 lb
6,001 - 8,000 ft: 9 lb
Above 1,000 ft: 10 lb

Directions

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 Style of Pack: Hot. Jar Size: Quarts.

Process Time at Altitudes of 0 - 1,000 ft: 25 min Style of Pack: Raw. Jar Size: Pints.

Process Time at Altitudes of 0 - 1,000 ft: 25 min Style of Pack: Raw. Jar Size: Quarts.

Process Time at Altitudes of 0 - 1,000 ft: 30 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 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 =========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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