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.
Altitude affects the required pressure. Use 0 if you are at or near sea level.
Minimum safe processing time (USDA-tested).
Step-by-step process
- Add 2-3 inches of hot water to the canner bottom. Heat jars and lids in hot (not boiling) water to prevent thermal shock.
- Pack food using the selected pack style. Leave 1 inch of headspace at the top of each jar.
- Remove air bubbles with a thin spatula. Wipe jar rims clean with a damp cloth before placing lids.
- Lock the canner lid and heat on high. Let steam vent steadily (without the weight or gauge rising) for 10 minutes to purge air.
- Bring canner to 11 PSI and process for 20 minutes at steady pressure. Do not let pressure drop during processing.
Pressure canning safety and processing times
Why pressure canning is essential for low-acid foods
Water bath canning (boiling at 212°F / 100°C) is safe only for high-acid foods like jams and pickles. Low-acid foods like vegetables, meats, and soups must reach 240°F (116°C) to destroy Clostridium botulinum spores, which can cause botulism. Pressure canning heats the contents under pressure, allowing the temperature to exceed boiling point. The USDA determines safe processing times through rigorous testing - these times account for the size of the jar, the density of the food, the pack method (hot vs. raw), and your altitude. This calculator displays the exact USDA-tested times so you can follow them precisely.
Altitude adjustment and pressure settings
At higher altitudes, atmospheric pressure is lower, which means water boils at a lower temperature. To achieve the safe 240°F internal temperature, you must increase the canner pressure. Dial-gauge canners require pressure adjustments in increments (11 PSI at sea level through 2000 feet, then 12, 13, 14 PSI for higher altitudes). Weighted-gauge canners use either a 10 lb weight (for altitudes up to 1000 feet) or a 15 lb weight (above 1000 feet). Always check your altitude and the canner type in the table - using the wrong PSI is the most common cause of under-processing, which risks botulism.
FAQ
What is the difference between hot pack and raw pack?
Hot pack means you pre-cook the food briefly before packing into jars. Raw pack (also called cold pack) means you fill jars with fresh, uncooked food. Hot pack generally produces better quality and allows more food per jar but requires extra prep time. Processing times are often the same for both, but always check the USDA table for your specific food - some items require different times depending on pack method.
Can I can meat without a pressure canner?
No. Meat is low-acid and requires pressure canning to reach a safe temperature. Water bath canning alone will not destroy botulism spores. A pressure canner is essential - they are affordable and available online or at farm supply stores. Never substitute a water bath canner or pressure cooker not rated for canning.
What if my processing time runs out before I can seal all jars?
Process all jars at the same time for consistency. If some jars are not yet ready when the time is up, remove the canner from heat and let pressure return to zero naturally (don't force cool it). Jars that weren't processed for the full time should not be kept - repack them and re-process. Always follow USDA tested recipes exactly.