Canning Times for Fruits and Vegetables

Apples
Boiling water bath: 15 min hot packed (pints), 20 min hot packed (quarts)

Apricots
Boiling water bath: 20 minute hot packed (pints), 25 min raw packed (pints), 25 min hot packed (quarts), 30 min raw packed (quarts)


Asparagus
Pressure canning: 25 min (pints), 30 min (quarts)

Beets
Pressure canning: 30 min (pints), 35 min (quarts)

Berries
Boiling water bath: 10 min hot or raw packed (pints), 15 min hot or raw packed (quarts)

Carrots
Pressure canning: 25 min (pints), 30 min (quarts)

Cherries
Boiling water bath: 10 min hot packed (pints), 20 min raw packed (pints), 15 min hot packed (quarts), 25 min raw packed (quarts)

Corn
Pressure canning: 55 min (pints), 55 min (quarts)

Peaches
Boiling water bath: 20 min hot packed (pints), 25 min raw packed (pints), 25 min hot packed (quarts), 30 min raw packed (quarts)

Pears
Boiling water bath: 20 min hot packed (pints), 25 min raw packed (pints), 25 min hot packed (quarts), 30 min raw packed (quarts)

Plums
Boiling water bath: 20 min hot or raw packed (pints), 25 min hot or raw packed (quarts)

Potatoes
Pressure canning: 35 min (pints), 40 min (quarts)

Pumpkin
Pressure canning: 55 min (pints), 90 min (quarts)

Rhubarb
Boiling water bath: 10 min hot packed (pints), 10 min hot packed (quarts)

Snap Beans
Pressure canning: 20 min (pints), 25 min (quarts)

Squash
Pressure canning: 55 min (pints), 90 min (quarts)

Tomatoes
Boiling water bath: 35 min hot packed (pints), 40 min raw packed (pints), 45 min hot packed (quarts), 50 min raw packed (quarts)

From Back to Basics, Reader's Digest, 1981