Pressure method · Low-acid foods
Pressure canning recipes.
Low-acid foods require pressure canning. A boiling water bath cannot reach the temperature needed to destroy Clostridium botulinum spores. Pressure canning reaches 240 degrees F, which does the job. Every recipe below uses USDA-tested processing times.
Botulism
Clostridium botulinum spores survive boiling water. They thrive in sealed jars with low acid. Only pressure canning reaches 240 degrees F, which is required to destroy the spores in low-acid foods. This is why water bath canning vegetables is not safe.
USDA processing times
Recipe · Pints · Quarts.
Times are sea level (0 to 1,000 ft). Above 1,000 ft, use 15 lb pressure with a weighted gauge or consult the dial-gauge table below.
Recipe
Pressure
Pints
Quarts
Green beans
Vegetable
10 lb weighted / 11 lb dial
20 min
25 min
Pack method: Hot or raw pack
Green beans are the most commonly home-canned vegetable. Raw pack: pack tightly into jars and cover with boiling water. Hot pack: boil 5 minutes, pack loosely. Leave 1 inch headspace either way.
Corn (whole kernel)
Vegetable
10 lb weighted / 11 lb dial
55 min
85 min
Pack method: Hot or raw pack
Corn is low-acid and dense. The long processing times reflect that density. Do not reduce processing time. Use only tested recipes with the exact ratios of water to corn.
Chicken pieces
Meat
10 lb weighted / 11 lb dial
75 min
90 min
Pack method: Raw or hot pack
Raw pack chicken often produces better texture. Remove skin to prevent fat from interfering with the seal. Do not add water for raw pack. Chicken releases its own liquid during processing.
Ground beef
Meat
10 lb weighted / 11 lb dial
75 min
90 min
Pack method: Hot pack (browned)
Brown ground beef and drain fat before packing. Fat remaining in the jar can prevent a proper seal. Pack loosely into jars with boiling broth or water. Leave 1 inch headspace.
Bean soup (mixed)
Soup
10 lb weighted / 11 lb dial
75 min
90 min
Pack method: Hot pack
Bean soup must be pressure canned because it contains low-acid ingredients. Fill jars only half full of solids. Top with liquid, leaving 1 inch headspace. Do not thicken soup before canning.
Altitude adjustments
Above 1,000 ft, raise pressure.
Water boils at a lower temperature at higher elevation. Increase pressure to compensate.
Weighted gauge
0 to 1,000 ft
10 lb
Above 1,000 ft
15 lb
Dial gauge
0 to 2,000 ft
11 lb
2,001 to 4,000 ft
12 lb
4,001 to 6,000 ft
13 lb
6,001 to 8,000 ft
14 lb
Source: USDA National Center for Home Food Preservation. Have dial gauge canners tested for accuracy annually.
How to use the canner
Nine steps. Do not skip the vent.
Add 2 to 3 inches of hot water to the pressure canner before loading jars.
Load filled jars on the rack using a jar lifter.
Lock the lid and heat on medium-high with the vent open.
Let steam vent steadily for 10 full minutes before closing the vent or adding the weight.
Bring to the required pressure. Start your timer when the correct pressure is reached.
Maintain steady pressure for the full processing time. Adjust heat as needed.
When time is up, turn off heat. Let the canner depressurize naturally. Do not rush it.
Wait 10 minutes after pressure drops to zero. Open the lid away from your face.
Remove jars and let cool undisturbed for 12 to 24 hours.
Safety checklist
Six checks before you start.
Gasket and sealing ring are in good condition. Replace every 2 to 3 years or when cracked.
Vent and safety valves are clear of debris.
Dial gauge has been tested within the last year (county extension offices test these for free).
Using a tested recipe with the exact headspace, pack method, and processing time specified.
Not opening the canner until pressure has fully dropped to zero on its own.
Letting jars cool undisturbed for 12 to 24 hours before checking seals.
Get the app
Log your pressure batches.
CanningLog records pressure, time, jar count, and seal results for every batch. Knowing your exact records matters most for pressure-canned foods.