Canning Times for Fruits and Vegetables

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