Processing Time
25 min
Pressure
10 PSI
Altitude Adj
None
Headspace
1"
Weighted gauges only support 10 or 15 PSI. Dial gauges allow finer adjustments.
Always follow USDA-tested recipes. Never reduce processing time or pressure. Start timing only after the canner reaches full pressure. Vent the canner for 10 minutes before pressurizing.
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Result
Green beans in quart jars at 500 ft require 25 minutes at 10 PSI with no altitude adjustment needed (below 2,000 ft for dial gauge).
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Result
At 5,280 ft with a dial gauge, pressure increases from 10 to 12 PSI. Bone-in chicken in quarts requires 75 minutes. The extra 2 PSI compensates for the lower boiling point at altitude.
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Result
At 3,000 ft a weighted gauge canner must use 15 PSI (since altitude exceeds 1,000 ft). Soup in pints processes for 60 minutes with hot pack.
Higher altitude means lower atmospheric pressure, which lowers the boiling point of water. To reach the 240°F needed to kill botulism spores, you must increase the canner pressure to compensate. The USDA provides specific adjustments for both dial and weighted gauge canners.
| Altitude | Dial Gauge PSI | Weighted Gauge PSI |
|---|---|---|
| 0–1,000 ft | 10 | 10 |
| 1,001–2,000 ft | 10 | 15 |
| 2,001–3,000 ft | 10.5 | 15 |
| 4,001–5,000 ft | 11.5 | 15 |
| 6,001–8,000 ft | 12.5–13 | 15 |
Raw pack (cold pack) means placing uncooked food directly into jars before processing. Hot pack means partially cooking the food first, then packing it hot into jars. Hot pack is generally preferred because it removes air from food, allows tighter packing, and requires slightly less processing time for some items.
Bone-in chicken requires 65 minutes for pints and 75 minutes for quarts at 10 PSI (sea level). Boneless chicken takes longer: 75 minutes for pints and 90 minutes for quarts. These are USDA minimum times and must not be reduced. Always adjust pressure for your altitude.
| Chicken Type | Pint Time | Quart Time | Headspace |
|---|---|---|---|
| Bone-in | 65 min | 75 min | 1.25" |
| Boneless | 75 min | 90 min | 1.25" |
| Ground Beef | 75 min | 90 min | 1" |
Yes. All low-acid foods (pH above 4.6) must be pressure canned. This includes all vegetables except tomatoes with added acid. A boiling water bath only reaches 212°F, but destroying Clostridium botulinum spores requires 240°F, which only a pressure canner can achieve.
Both types are safe when used correctly. Dial gauges allow precise PSI adjustment in 0.5 PSI increments, which is an advantage at moderate altitudes (2,000–5,000 ft). Weighted gauges are simpler and never need calibration, but only offer 10 or 15 PSI settings.
| Feature | Dial Gauge | Weighted Gauge |
|---|---|---|
| PSI Control | 0.5 PSI increments | 10 or 15 only |
| Calibration | Annual testing required | None needed |
| Altitude Flexibility | Gradual adjustment | Jump from 10 to 15 |
| Audio Feedback | Watch the dial | Rocks at pressure |
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Last Updated: Mar 16, 2026
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