Process Time
45 min
Batches
2
Total Time
2 hr 30 min
Above 1,000 ft processing time increases
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Result
Twelve pints of salsa at 500 ft elevation need 15 minutes processing. A standard canner holds 9 pints, so 2 batches are needed. Including 30 minutes heat-up per batch, total time is about 90 minutes.
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Result
Jam base time is 10 minutes, plus 10 minutes for 4,000 ft altitude = 20 minutes per batch. Twenty-four half-pints fit in 2 batches of 12 in a standard canner.
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Result
Pickle base time is 10 minutes plus 5 for 2,500 ft altitude = 15 minutes. Seven quart jars fit in one batch of a standard canner, requiring about 14 lbs of cucumbers.
Water boils at a lower temperature at higher elevations, so you must increase processing time to ensure food safety. At sea level water boils at 212°F, but at 5,000 feet it boils at only 203°F. The USDA recommends adding 5 minutes for 1,001–3,000 ft, 10 minutes for 3,001–6,000 ft, 15 minutes for 6,001–8,000 ft, and 20 minutes above 8,000 ft.
| Altitude (ft) | Boiling Point | Time Adjustment | Example: Pickles |
|---|---|---|---|
| 0–1,000 | 212°F | +0 min | 10 min |
| 1,001–3,000 | 208°F | +5 min | 15 min |
| 3,001–6,000 | 203°F | +10 min | 20 min |
| 6,001–10,000 | 194°F | +15–20 min | 25–30 min |
A standard 21-quart canner holds 7 quart jars, 9 pint jars, or 12 half-pint jars per batch. A large 33-quart canner holds 9 quart jars, 12 pints, or 16 half-pints. Jars must not touch each other or the canner sides — use a jar rack to maintain spacing and allow water circulation.
| Canner Size | Quart Jars | Pint Jars | Half-Pint Jars |
|---|---|---|---|
| 21 qt (Standard) | 7 | 9 | 12 |
| 33 qt (Large) | 9 | 12 | 16 |
Water bath canning is safe ONLY for high-acid foods with a pH below 4.6. This includes fruits, pickles (vinegar-acidified), jams and jellies, tomatoes (with added acid), salsas, relishes, and fruit butters. Low-acid foods like vegetables, meats, and soups require pressure canning at 240°F to prevent botulism.
| Food | pH Range | Method | Base Time (pints) |
|---|---|---|---|
| Pickles | 2.5–3.5 | Water Bath | 10 min |
| Jams | 3.0–3.5 | Water Bath | 10 min |
| Tomatoes | 4.0–4.6 | Water Bath + acid | 40 min |
| Green Beans | 5.0–6.0 | Pressure ONLY | 20 min @ 10 PSI |
Raw produce yields vary by food type and packing method. For tomatoes, plan 3 pounds per quart jar (1.5 lbs per pint). For pickles, about 2 pounds of cucumbers per quart. For jams, roughly 3 pounds of fruit per quart of finished jam. Hot packing reduces air pockets and fits more food per jar than raw packing.
| Food | Lbs per Quart | Lbs per Pint | Pack Method |
|---|---|---|---|
| Tomatoes | 3.0 lbs | 1.5 lbs | Hot pack, crushed |
| Cucumbers (pickles) | 2.0 lbs | 1.0 lbs | Raw pack |
| Peaches/Pears | 2.0 lbs | 1.0 lbs | Hot pack, halved |
| Fruit for Jam | 3.0 lbs | 1.5 lbs | Cooked |
Headspace is the air gap between the food and the jar lid. Most water bath canning requires 1/2 inch (0.5") headspace. Jams and jellies need only 1/4 inch (0.25"). Too little headspace can prevent proper sealing; too much can leave excess air that causes discoloration. Use a headspace measuring tool or ruler.
| Food Type | Headspace | Too Little | Too Much |
|---|---|---|---|
| Jams & Jellies | 1/4 inch | Prevents seal | Discoloration |
| Fruits & Pickles | 1/2 inch | Prevents seal | Weak seal |
| Tomatoes & Salsa | 1/2 inch | Food expands out | Excess air |
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Last Updated: Mar 16, 2026
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