Dial Gauge and Weighted Gauge Charts
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Dial Gauge and Weighted Gauge Charts

   

Dial Gauge and Weighted Gauge Charts1

United States Department Of Agriculture, Extension Service2

Table 1 provides the process times for some acid foods in a dial-guage presure canner. Table 2 provides process times for some acid foods in a weighted-gauge pressure canner.

Tables

Table 1.

Table 1. Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner.

Canner Pressure (PSI) at Altitudes of
Type of Fruit
Style of Pack
Jar Size
Process Time (Min)
0 - 2,000 ft
2,001 - 4,000 ft
4,001 - 6,000 ft
6,001 - 8,000 ft
Applesauce
Hot
Pints
8
6 lb
7 lb
8 lb
9 lb
Hot
Quarts
10
6
7
8
9
Apples, sliced
Hot
Pints or Quarts
8
6
7
8
9
Berries, whole
Hot
Pints or Quarts
8
6
7
8
9
Raw
Pints
8
6
7
8
9
Raw
Quarts
10
6
7
8
9
Cherries, sour or sweet
Hot
Pints
8
6
7
8
9
Hot
Quarts
10
6
7
8
9
Raw
Pints or Quarts
10
6
7
8
9
Fruit Purees
Hot
Pints or Quarts
8
6
7
8
9
Grapefruit and Orange Sections
Hot
Pints or Quarts
8
6
7
8
9
Raw
Pints
8
6
7
8
9
Raw
Quarts
10
6
7
8
9
Peaches, Apricots, and Nectarines
Hot and Raw
 Pints or Quarts
10
6
7
8
9
Pears
Hot
Pints or Quarts
10
6
7
8
9
Plums
Hot and Raw
Pints or Quarts
10
6
7
8
9
Rhubarb
Hot
Pints or Quarts
8
6
7
8
9

Table 2.

Table 2. Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner.

Canner Pressure (PSI) at Altitudes of
Type of Fruit
Style of Pack
Jar Size
Process Time (Min)
0 - 1,000 ft
Above 1,000 ft
Applesauce
Hot
Pints
8
5 lb
10 lb
Hot
Quarts
10
5
10
Apples, sliced
Hot
Pints or Quarts
8
5
10
Berries, whole
Hot
Pints or Quarts
8
5
10
Raw
Pints
8
5
10
Raw
Quarts
10
5
10
Cherries, sour or sweet
Hot
Pints
8
5
10
Hot
Quarts
10
5
10
Raw
Pints or Quarts
10
5
10
Fruit Purees
Hot
Pints or Quarts
8
5
10
Grapefruit and Orange Sections
Hot
Pints or Quarts
8
5
10
Raw
Pints
8
5
10
Raw
Quarts
10
5
10
Peaches, Apricots, and Nectarines
Hot and Raw
Pints or Quarts
10
5
10
Pears
Hot
Pints or Quarts
10
5
10
Plums
Hot and Raw
Pints or Quarts
10
5
10
Rhubarb
Hot
Pintsor Quarts
 8
5
10

Footnotes

1. This document is Fact Sheet FCS 8300, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: February 1993. Revised: July 2005. Reviewed: May 2005. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu

2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.


Copyright Information

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