Selecting The Correct Processing Time (part 2 of 2)

---------- Recipe via Meal-Master (tm) v8.02

Title: Selecting The Correct Processing Time (part 2 of 2)
Categories: Canning, Information
Yield: 3 tables


USING TABLE FOR DETERMINING PROPER PROCESSING TIME

Table 1.
Recommended process time for Peaches in a boiling water canner

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 20 min
1,001 - 3,000 ft: 25 min
3,001 - 6,000 ft: 30 min
Above 6000 ft: 35 min

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 25 min
1,001 - 3,000 ft: 30 min
3,001 - 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 25 min
1,001 - 3,000 ft: 30 min
3,001 - 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 30 min
1,001 - 3,000 ft: 35 min
3,001 - 6,000 ft: 40 min
Above 6000 ft: 45 min

Table 2.
Recommended process time for Peaches in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb
2,001 - 4,000 ft: 7 lb
4,001 - 6,000 ft: 8 lb
6,001 - 8,000 ft: 9 lb

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb
Above 1,000 ft: 10 lb

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

-----