Process Times for Water Bath or Steam Canning - Page 1

Fruit Method Pints Quarts
Apples, sliced hot-pack 15 min. 20 min.
Applesauce hot-pack 20 min. 20 min.
Apricots cold-pack 25 min. 30 min.
Apricots hot-pack 20 min. 25 min.
Berries cold-pack 15 min. 20 min.
Cherries cold-pack 25 min. 25 min.
Cherries hot-pack 15 min. 20 min.
All Fruit Purees hot-pack 10 min. 10 min.
Grapes cold-pack 15 min. 20 min.
Grapes hot-pack 15 min. 15 min.
Pear/Peach Nectar hot-pack 15 min. 15 min.
Fruit Method Pints Quarts
Pineapple hot-pack 15 min. 20 min.
Peaches cold-pack 25 min. 30 min.
Peaches hot-pack 20 min. 25 min.
Pears cold-pack 25 min. 30 min.
Pears hot-pack 20 min. 25 min.
Plums cold-pack 25 min. 25 min.
Plums, prunes hot-pack 20 min. 25 min.
Rhubarb hot-pack 15 min. 15 min.
Tomatoes, Whole or half cold-pack 40 min. 45 min.
Tomatoes, Whole or half hot-pack 40 min. 45 min.
Tomatoes, juice or Puree hot-pack 35 min. 40 min.
  You CANNOT SAFELY process green beans with either Water Bath or Steam Canner -- You MUST use a Pressure Canner.