Dial Gauge and Weight Gauge Charts for Fruit Table 1 provides the process times for some acid foods in a dial-guage presure canner. Table 2 provides process times for some acid foods in a weighted-gauge pressure canner. Table 1. Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner. Canner Pressure (PSI) at Altitudes of Type of Fruit Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Applesauce Hot Pints Quarts 8 10 6 lb 6 7 lb 7 8 lb 8 9 lb 9 Apples, sliced Hot Pints or Quarts 8 6 7 8 9 Berries, whole Hot Pints or Quarts 8 6 7 8 9 Raw Raw Pints Quarts 8 10 6 6 7 7 8 8 9 9 Cherries, sour or sweet Hot Pints Quarts 8 10 6 6 7 7 8 8 9 9 Raw Pints or Quarts 10 6 7 8 9 Fruit Purees Hot Pints or Quarts 8 6 7 8 9 Grapefruit and Orange Sections Hot Pints or Quarts 8 6 7 8 9 Raw Pints Quarts 8 10 6 6 7 7 8 8 9 9 Peaches, Apricots, and Nectarines Hot and Raw Pints or Quarts 10 6 7 8 9 Pears Hot Pints or Quarts 10 6 7 8 9 Plums Hot and Raw Pints or Quarts 10 6 7 8 9 Rhubarb Hot Pints or Quarts 8 6 7 8 9 Table 2. Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner. Canner Pressure (PSI) at Altitudes of Type of Fruit Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft Applesauce Hot Hot Pints Quarts 8 10 5 lb 5 10 lb 10 Apples, sliced Hot Pints or Quarts 8 5 10 Berries, whole Hot Pints or Quarts 8 5 10 Raw Raw Pints Quarts 8 10 5 5 10 10 Cherries, sour or sweet Hot Hot Pints Quarts 8 10 5 5 10 10 Raw Pints or Quarts 10 5 10 Fruit Purees Hot Pints or Quarts 8 5 10 Grapefruit and Orange Sections Hot Pints or Quarts 8 5 10 Raw Raw Pints Quarts 8 10 5 5 10 10 Peaches, Apricots, and Nectarines Hot and Raw Pints or Quarts 10 5 10 Pears Hot Pints or Quarts 10 5 10 Plums Hot and Raw Pints or Quarts 10 5 10 Rhubarb Hot Pints or Quarts 8 5 10