Quick Answer
Safe pressure canning temperatures for various foods include: 10 pounds of pressure for green beans and peaches, 15 pounds for green peas and corn, 20 pounds for meats and poultry, and 25 pounds for low-acid foods like green beans at a higher altitude.
Pressure Canner Selection Guidelines
When selecting a pressure canner, consider the type of food you plan to can and the altitude at which you live. A pressure canner with a dial gauge is ideal, as it allows for precise pressure control. If using a weighted gauge, ensure it’s calibrated regularly. Look for a canner that meets the USDA’s standards for pressure canning.
Common Food Canning Temperatures and Pressures
Canning temperatures and pressures vary depending on the food. For example, green beans can be canned at 10 pounds of pressure (240°F/115°C), while green peas and corn require 15 pounds (250°F/121°C). Meats and poultry can be canned at 20 pounds (265°F/130°C), and low-acid foods like green beans at a higher altitude may require 25 pounds (275°F/135°C). Be sure to follow tested recipes and guidelines for safe canning practices.
Altitude Adjustments for Pressure Canning
At high altitudes, the pressure canner must be set to a higher pressure to ensure safe canning temperatures. For every 1,000 feet (305 meters) above sea level, the pressure should be increased by 5 pounds (1.3 bar). For example, at 5,000 feet (1,524 meters), a canner would need to be set to 25 pounds (4.2 bar) for low-acid foods. Always consult a reliable source, such as the USDA’s Complete Guide to Home Canning, for specific guidelines on altitude adjustments.
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