With the gardens being in full swing now that we reach the beginning of August, it is a very, very busy place here in the Rice household. Nothing and I do mean NOTHING goes to waste. God is truly blessing us this year with a bounty of fruits, berries and vegetables!
I have been receiving a lot of questions about times and what can be water bath canned and what has to be pressure canned. So, I decided to lay it out simply here. My two tried and true resources are my Grandma and Mom of course and my absolutely favorite resource book. The Encyclopedia of Country Living by Carla Emery. When my husband and I first started to become close, we discovered we had the exact same book. We truly are two peas in a pod. But anyway, here are the outlines for Canning.
Water Bath Canning (think fruits and pickles) The times and sizes are for after reaching a full boil in your canner.
- Apples Pints 20 min. Quarts 20 min.
- Applesauce Pints 20 min. Quarts 20 min.
- Apricots Pints 25 min. Quarts 30 min.
- Berries Pints 15 min. Quarts 20 min.
- Cherries (pitted) Pints 25 min. Quarts 25 min.
- Cranberries Pints 15 min. Quarts 15 min.
- Currants Pints 15 min. Quarts 15 min.
- Figs Pints 45 min. Quarts 50 Min.
- Fruit Juices Pints 5 min. Quarts 10 min.
- Peaches Pints 25 min. Quarts 30 min.
- Pears Pints 25 min. Quarts 30 min.
- Plums Pints 10 min. Quarts 10 min.
- Preserves Pints 20 min. Quarts 20 min.
- Rhubarb Pints 10 min. Quarts 10 min.
- Strawberries Pints 15 min . Quarts 15 min. (Better frozen)
- Tomatoes (yes tomatoes are a fruit) (you must add citric acid or lemon juice! To water bath tomatoes!!!!! More to come) Pints 35 min. Quarts 45 min.
- Tomato Juice Pints 35 min. Quarts 40 Minutes.
These are the times for Ohio, if you live in a higher altitude location it can range from 5 – 15 minutes additional. Check your local agriculture site.
Now comes the fun one! PRESSURE CANNING.
Please learn how to use a Pressure Canner and maintenance and check it well before you use. They can be dangerous. You will be canning at 11 lbs of pressure but you want to check for the altitude adjustments for you area.The vegetables listed here are for NON PICKLED. Canning pickles is another category for another time.
- Meats Pints 75 min Quarts 90 min
- Fish Pints 100 min Quarts 100 min
- Asparagus Pints 30 min Quarts 40 min
- Beans (snap, wax, green, yellow, purple) Pints 20 min Quarts 25 min
- Beans, Lima Pints 40 min Quarts 50 minutes
- Beets Pints 30 min Quarts 35 minutes
- Broccoli Pints 25 min Quarts 40 min (better frozen)
- Brussels Sprouts Pints 45 min Quarts 55 min (better frozen)
- Cabbage Pints 45 min Quarts 55 min
- Carrots Pints 25 min Quarts 30 min
- Cauliflower Pints 25 min Quarts 40 min
- Corn Pints 55 min. Quarts 85 min
- Greens Pints 70 min Quarts 90 min
- Hominy Pints 60 min Quarts 70 min
- Mushrooms Pints 45 min QUARTS NO NO NO!
- Okra Pints 25 min Quarts 40 min (Better frozen)
- Onions Pints 40 min Quarts 40 min
- Parsnips Pints 20 min Quarts 25 min
- Peas Pints 40 min Quarts 40 min (much better frozen)
- Peppers, green Pints 35 min Quarts 35 min
- Peppers, hot Pints 35 min Quarts 35 min
- Potatoes NO NO NO NO NO NO NO
- Pumpkin (in chunks not pureed) Pints 55 min Quarts 90 min.
- Rutabagas Pints 35 min Quarts 35 min.
- Squash, winter (in chunks not pureed) Pints 55 min Quarts 90 minutes.
- Turnips Pints 20 min. Quarts 25 min.
So those are the times for the sizes of what I do most. If you have any questions please feel free to send me an email and I will get back to you.
Until Next Time,
Mrs. Kay L. Rice