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Bulletin #4382, Canning Vegetables In a Pressure Canner

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Canning & Freezing Quick-Guides

Canning Vegetables In a Pressure Canner

University of New Hampshire Cooperative Extension logo

Prepared by Extension Professor Catherine Violette, PhD, RD, LD, University of New Hampshire; reproduced with permission.

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General directions: Work quickly. Raw-pack or hot-pack foods following the directions below. If desired, add 1/2 teaspoon salt to pints and 1 teaspoon of salt to quart jars. Vegetables may be canned without salt as salt isn’t needed as a preservative.

Hot pack: Fill hot jars with hot vegetables; add boiling-hot cooking liquid or boiling water, leaving 1 inch head space at top of jar. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Raw pack: Cover raw vegetables in hot jars with boiling water, leaving 1 inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Vegetables Preparation Jar Size and
Processing Time
Dial Gauge Canner* Pressure at Altitudes of
0-2,000 ft
Weighted Gauge Canner* Pressure at Altitudes of
0-1,000 ft
Asparagus
Wash, trim scales. Break off tough stems, rewash. Cut into 1-inch pieces or can whole.
Hot pack: Cover with boiling water. Boil 2 to 3 minutes. Fill hot jars. Add boiling water or cooking liquid. Pints: 30 minutes
Quarts: 40 minutes
11 lb
11 lb
10 lb
10 lb
Raw pack: Fill hot jars tightly with raw asparagus. Add boiling water. Pints: 30 minutes
Quarts: 40 minutes
11 lb
11 lb
10 lb
10 lb
Beans, snap, wax, or Italian
Wash, trim ends. Leave whole or cut or snap into 1-inch pieces
Hot pack: Cover with boiling water, boil 5 minutes. Fill hot jars. Add boiling water or cooking liquid. Pints: 20 minutes
Quarts: 25 minutes
11 lb
11 lb
10 lb
10 lb
Raw pack: Fill hot jars tightly with raw beans. Add boiling water. Pints: 20 minutes
Quarts: 25 minutes
11 lb
11 lb
10 lb
10 lb
Beets,whole, cubed, or sliced
Sort for size. Cut off tops, leaving 1 inch stem and root. Wash. Cover with boiling water, boil until skins slip easily. Skin, trim off stem and root and cut into 1/2-inch cubes or slices. Halve or quarter large slices. Leave baby beets whole (1 to 2 inches in diameter).
Hot pack: Fill hot jars with beets and fresh hot water. Pints: 30 minutes
Quarts: 35 minutes
11 lb
11 lb
10 lb
10 lb
Carrots
Wash, peel, rewash. Slice or dice.
Hot pack: Cover with boiling water, bring to a boil, simmer 5 minutes. Fill hot jars. Add boiling water. Pints: 25 minutes
Quarts: 30 minutes
11 lb
11 lb
10 lb
10 lb
Raw pack: Fill jars tightly with raw carrots. Add boiling water. Pints: 25 minutes
Quarts: 30 minutes
11 lb
11 lb
10 lb
10 lb
Corn, cream style
Husk corn, remove silk, wash. Blanch ears 4 minutes in boiling water. Cut corn from cob at center of kernel, then scrape remaining corn from cob with knife.
Hot pack: Add 1 cup of boiling water to each 2 cups of corn. Heat to boiling. Fill hot pint jars with hot mixture. Pints only: 85 minutes 11 lb 10 lb
Corn, whole
Husk corn, remove silk, wash. Blanch 3 minutes in boiling water. Cut corn from cob: cut off about three-quarters of the depth of the kernels. (Do not scrape cob.)
Hot pack: Add 1 cup of boiling water to each 4 cups corn and heat to boiling. Simmer 5 minutes. Fill jars with corn and boiling cooking liquid. Pints: 55 minutes
Quarts: 85 minutes
11 lb
11 lb
10 lb
10 lb
Raw pack: Fill hot jars with raw kernels, add fresh boiling water. Pints: 55 minutes
Quarts: 85 minutes
11 lb
11 lb
10 lb
10 lb
Peas, green
Shell and wash peas.
Hot pack: Cover peas with water in a pan. Bring to a rolling boil and boil 2 minutes. Fill jars loosely, add boiling hot cooking liquid. Pints: 40 minutes
Quarts: 40 minutes
11 lb
11 lb
10 lb
10 lb
Raw pack: Fill jars (don’t shake or press down.) Add boiling water. Pints: 40 minutes
Quarts: 40 minutes
11 lb
11 lb
10 lb
10 lb
Potatoes, white – cubed or whole
Wash and peel. If desired, cut into 1/2-inch cubes. Place in ascorbic acid solution** to prevent darkening. Drain.
Hot pack: Cook cubed potatoes 2 minutes in boiling water. Drain. Cook whole potatoes 10 minutes and drain. Fill hot jars with potatoes, add fresh boiling water. Pints: 35 minutes
Quarts: 40 minutes
11 lb
11 lb
10 lb
10 lb
Pumpkin & winter squash, cubed
Small, stringless pumpkins, such as sugar or pie pumpkins, work best. Wash, remove seeds, cut into 1-inch-wide pieces, peel. Cut flesh into 1-inch cubes.
Hot pack: Boil 2 minutes in water. Do not mash or puree. Fill hot jars with hot cubes and boiling cooking liquid. Pints: 55 minutes
Quarts: 90 minutes
11 lb
11 lb
10 lb
10 lb
Spinach and other greens
Wash freshly harvested leaves until free of grit. Cut out tough stems and midribs.
Hot pack: Steam blanch 1 lb greens 3 to 5 minutes. Fill hot jars loosely; add fresh boiling water. Pints: 70 minutes
Quarts: 90 minutes
11 lb
11 lb
10 lb
10 lb

WARNING: Low-acid vegetables must be processed in a pressure canner to ensure that all spoilage microorganisms are destroyed.

*Canning at higher altitudes: As altitude increases, water boils at lower temperatures. Therefore, the canning pressure must be increased to ensure a safe product.

  • Dial-gauge canner: For altitudes of 2,001 to 4,000 ft, process at 12 lb of pressure for the recommended time.
  • Weighted-gauge canner: For altitudes above 1,000 ft, process at 15 lb of pressure for the recommended time.

**Ascorbic acid mixture: Mix one teaspoon of ascorbic acid (3,000 mg) or six crushed 500-milligram vitamin C tablets in one gallon of water. Commercially prepared mixes of ascorbic and citric acid are also available in supermarkets. Follow the manufacturer’s directions.

Adapted from E. Andress, J. Harrison. So Easy to Preserve. Fifth Edition. University of Georgia Cooperative Extension bulletin 989, 2006.

Brand names are included for educational purposes. No endorsement is implied nor is discrimination intended against similar products.


Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

© 2007, 2009

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