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