| Fruit/Vegetable | Method | Time for pints | Time for Quarts |
| Apples | Boiling water bath | 15 min hot packed | 20 min hot packed |
| Apricots | Boiling water bath | 20
min hot packed 25 min raw packed | 25 min hot packed 30 min raw packed |
| Asparagus | Pressure canning | 25 min | 30 min |
| Beets | Pressure canning | 30 min | 35 min |
| Berries | Boiling water bath | 10 min hot or raw packed | 15 min hot or raw packed |
| Carrots | Pressure canning | 25 min | 30 min |
| Cherries | Boiling water bath | 10 min hot packed 20 min raw packed | 15 min hot packed 25 min raw packed |
| Corn | Pressure canning | 55 min | 55 min |
| Peaches | Boiling water bath | 20 min hot packed 25 min raw packed | 25 min hot packed 30 min raw packed |
| Pears | Boiling water bath | 20
min hot packed 25 min raw packed | 25 min hot packed 30 min raw packed |
| Plums | Boiling water bath | 20 min hot or raw packed | 25 min hot or raw packed |
| Potatoes | Pressure canning | 35 min | 40 min |
| Pumpkin | Pressure canning | 55 min | 90 min |
| Rhubarb | Boiling water bath | 10 min hot packed | 10 min hot packed |
| Snap Beans | Pressure canning | 20 min | 25 min |
| Squash | Pressure canning | 55 min | 90 min |
| Tomatoes | Boiling water bath | 35 min hot packed 40 min raw packed | 45 min hot packed 50 min raw packed |
| From Back to Basics, Reader's Digest, 1981 | |||
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