Processing Times and Pressures

To ensure the safety of food processed in the pressure canner, use processing times listed for scientifically-tested recipes (dated 1988 or later) and adjust for altitude using the chart below. Keep in mind that failing to follow proper processing times and pressure recommendations may result in spoiled food (mold, bacteria, and other microorganisms) and possibly fatal food poisoning.

STEAM-PRESSURE CANNER ALTITUDE CHART
The steam-pressure method is used for low-acid foods. Normally, the pressure given for low acid foods in canning guides is for weighted-gauge canners at altitudes at or below 1,000 feet above sea level.

For weighted gauge canners- Altitude 0-1000 ft. set to 10. Above 1000 ft, set to 15

For dial gauge canners- Altitude 0-2000, set to 11; Altitude 2000-4000, set to 12; Altitude 4000-6000, set to 13; Altitude 6000-8000, set to 14; Altitude 8000-10000, set to 15.