Pressure Canning Process Time Lookup

Choose your food, jar size, pack style, canner type, and elevation - get the exact USDA-tested processing time and pressure in seconds. Everything runs in your browser, nothing uploaded.

USDA-tested times Altitude adjustment ? Dial & weighted gauge ? Pack style matters ? Step-by-step process
Safety notice These times come from the USDA Complete Guide to Home Canning. Always follow tested recipes exactly. Never reduce processing times, change ingredients, or substitute jar sizes from what is listed.

Altitude affects the required pressure. Use 0 if you are at or near sea level.

20 minutes

Minimum safe processing time (USDA-tested).

11 PSI

Step-by-step process

  1. Add 2-3 inches of hot water to the canner bottom. Heat jars and lids in hot (not boiling) water to prevent thermal shock.
  2. Pack food using the selected pack style. Leave 1 inch of headspace at the top of each jar.
  3. Remove air bubbles with a thin spatula. Wipe jar rims clean with a damp cloth before placing lids.
  4. Lock the canner lid and heat on high. Let steam vent steadily (without the weight or gauge rising) for 10 minutes to purge air.
  5. Bring canner to 11 PSI and process for 20 minutes at steady pressure. Do not let pressure drop during processing.