Home Canning Times & Pressures: USDA/NCHFP Chart (2026)
Canning safety at a glance
Home canning time & pressure chart
Type to filter, or click Food or Method to sort. All times are for hot-pack jars at 0 to 1,000 feet elevation. At higher altitudes you must increase the pressure (or water-bath time), see the altitude table below.
| Food | Method | Pint time | Quart time | Pressure / notes |
|---|---|---|---|---|
| Green beans (snap) | Pressure | 20 min | 25 min | 10 lb weighted / 11 lb dial |
| Corn (whole kernel) | Pressure | 55 min | 85 min | 10 lb weighted / 11 lb dial |
| Carrots (sliced or diced) | Pressure | 25 min | 30 min | 10 lb weighted / 11 lb dial |
| Potatoes (white, cubed) | Pressure | 35 min | 40 min | 10 lb weighted / 11 lb dial |
| Beets (whole, cubed, sliced) | Pressure | 30 min | 35 min | 10 lb weighted / 11 lb dial |
| Green peas (shelled) | Pressure | 40 min | 40 min | 10 lb weighted / 11 lb dial |
| Peaches (hot pack) | Water bath | 20 min | 25 min | Boiling water bath |
| Tomatoes (crushed, acidified) | Water bath | 35 min | 45 min | Boiling water bath + acidify |
Times from the USDA Complete Guide to Home Canning and the National Center for Home Food Preservation (NCHFP). This is a curated selection of common foods; consult NCHFP for any food not listed.
Altitude & gauge adjustments
Processing times stay the same, but the pressure you use rises with elevation. Use your true local altitude.
| Altitude | Weighted gauge | Dial gauge |
|---|---|---|
| 0 to 1,000 ft | 10 lb | 11 lb |
| 1,001 to 2,000 ft | 15 lb | 11 lb |
| 2,001 to 4,000 ft | 15 lb | 12 lb |
| 4,001 to 6,000 ft | 15 lb | 13 lb |
| 6,001 to 8,000 ft | 15 lb | 14 lb |
For boiling-water-bath foods, add processing time at altitude instead (typically 5 minutes per 1,000 to 3,000 ft band, per the tested recipe).
Frequently asked canning questions
How do I choose between water bath and pressure canning?
By acidity. High-acid foods at pH 4.6 or below, including fruits, jams, jellies, pickles, and acidified tomatoes, are safe in a boiling water bath. Low-acid foods above pH 4.6, meaning all plain vegetables, meats, poultry, and seafood, must be pressure canned.
Why can I not just water-bath vegetables?
Boiling water tops out at 212 F. Clostridium botulinum spores survive that temperature in low-acid food. A pressure canner reaches 240 F, which is required to destroy the spores, so low-acid foods must be pressure canned.
Do I really need to add lemon juice to tomatoes?
Yes. Modern tomato varieties can test above pH 4.6. Add 2 tablespoons of bottled lemon juice or one-half teaspoon of citric acid per quart, and 1 tablespoon or one-quarter teaspoon per pint. Use commercially bottled lemon juice, not fresh, because bottled has a consistent, known acidity.
How do I adjust for altitude?
For pressure canning, keep the same time but raise the pressure as elevation increases (a weighted gauge goes from 10 lb to 15 lb above 1,000 feet; a dial gauge steps up 11, 12, 13, then 14 lb). For water-bath canning, keep the pressure the same, meaning a full boil, but add time. Always use your local altitude.
What pressure should a weighted versus dial gauge use?
At 0 to 1,000 feet, a weighted gauge uses 10 lb and a dial gauge uses 11 lb. Above 1,000 feet a weighted gauge jumps to 15 lb, while a dial gauge climbs by altitude band to 12, 13, and 14 lb.
Is a home-canned jar with a bulging lid safe to eat?
No. Discard any jar that is unsealed, leaking, bulging, spurting liquid, or smells off, without tasting it. When in doubt, throw it out. As added protection, the USDA advises boiling home-canned low-acid foods for 10 minutes before serving.
This chart is provided for education and is based on the USDA Complete Guide to Home Canning and the National Center for Home Food Preservation. Home canning carries real food-safety risk, including botulism, if done incorrectly. It is not a substitute for a current, tested recipe; always verify processing time and pressure for your specific food and altitude with NCHFP before canning.