Process Times for Water Bath or Steam Canning

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.

For Higher altitudes increase processing times as follows:
1000 to 3000 feet add 5 minutes.
3000 to 6000 feet add 10 minutes
6000 to 8000 feet add 15 minutes
8000 to 10000 feet add 20 minutes
Not all agree on processing times. Some states recommend different times. You use the time you are comfortable with. Not all agree about steam canners. We always use a steam canner. It saves water, water heating time and sore backs lifting heavy water bath pots. With a water bath you must not put the cool jars in boiling water so it needs to be emptied each time. Heating the water takes time and heats up a hot kitchen that is already too hot.