Steam Pressure Processing Times at Sea Level (10 Pounds Pressure) (Low-acid Vegetables)

Low-Acid Vegetable Type Pack Pints Quarts
Asparagus Raw or Hot 25 min. 30 min.
Beans - Green, Wax Raw or Hot 20 min. 25 min.
Beans - Lima, Butter Raw or Hot 40 min. 50 min.
Beets Hot 30 min. 35 min.
Broccoli Hot 30 min. 35 min.
Brussel Sprouts Hot 30 min. 35 min.
Cabbage Hot 30 min. 35 min.
Carrots Raw or Hot 25 min. 30 min.
Cauliflower Hot 30 min. 35 min.
Celery Hot 30 min. 35 min.
Corn, Whole Kernel Raw or Hot 55 min. 85 min.
Corn, Creamed Hot 85 min. Not Recommended
Eggplant Hot 30 min. 40 min.
Greens (all kinds) Hot 70 min. 90 min.
Hominy Hot 60 min. 70 min.
Mixed Vegetables Hot *Note 1 *Note 1
Low-Acid Vegetable Type Pack Pints Quarts
Mushrooms Hot 30 min. Not Recommended
Okra Hot 25 min. 40 min.
Parsnips Hot 30 min. 35 min.
Peas - Black-eyed Raw or Hot 35 min. 40 min.
Peas - Green Raw or Hot 40 min. 40 min.
Peppers, Green Hot 35 min. Not Recommended
Pimientos Hot 15 min. Not Recommended
Potatoes Hot 30 min. 40 min.
Potatoes, Sweet Hot 55 min. 90 min.
Pumpkin Hot 65 min. 80 min.
Rutabagas Hot 30 min. 35 min.
Spinach Hot 70 min. 90 min.
Squash, Summer Hot 30 min. 40 min.
Squash, Winter Hot 65 min. 80 min.
Tomatoes, Stewed Hot 15 min. 20 min.
Turnips Hot 30 min. 35 min.

For altitudes higher than sea level the pressure must be adjusted.

Note 1 -- For length of processing time use the highest time for the vegetable or meat used. You might not want to can all of these vegetables but times are given so you can determine time, for example. of vegetable soup, or any combination of vegetables. If you use meat then you will need to look up timing for the meat used. Timing for meats most often exceeds the times required for vegetables.

Not all agree on processing times. Some states recommend different times. You use the time you are comfortable with.