Granite Ware F0730 - USDA Food Classifications and Recommended Cooking Times

17
USDA FOOD CLASSIFICATIONS AND RECOMMENDED
COOKING TIMES
High-Acid Foods
Food Type
Pack
Method
Process
Time
(minutes)
PSI (pounds
per square inch
of pressure)
Pint
Jars
Quart
Jars
Under
1,000
ft.
Over
1,000
ft.
Apples
Hot
8
8
5 lb
10 lb
Apricots
Raw
10
10
5 lb
10 lb
Hot
10
10
5 lb
10 lb
Blackberries
Raw
8
10
5 lb
10 lb
Hot
8
8
5 lb
10 lb
Blueberries
Raw
8
10
5 lb
10 lb
Hot
8
8
5 lb
10 lb
Cherries
Raw
10
10
5 lb
10 lb
Hot
8
10
5 lb
10 lb
Grapefruit
Raw
8
10
5 lb
10 lb
Hot
10
10
5 lb
10 lb
Nectarines
Raw
10
10
5 lb
10 lb
Hot
10
10
5 lb
10 lb
Oranges
Raw
8
10
5 lb
10 lb
Hot
10
10
5 lb
10 lb
Peaches
Raw
10
10
5 lb
10 lb
Hot
10
10
5 lb
10 lb
Pears
Hot
10
10
5 lb
10 lb
Plums
Raw
10
10
5 lb
10 lb
Hot
10
10
5 lb
10 lb
Raspberries
Raw
8
10
5 lb
10 lb
Hot
8
8
5 lb
10 lb
Rhubarb
Hot
8
8
5 lb
10 lb
Tomatoes - Juice
(with acid added)
Hot
20
15
10 lb
15 lb
Hot
20
15
10 lb
15 lb
Tomatoes - Whole
or Halved - No
Liquid (with acid
added)
Raw
40
40
10 lb
15 lb
Raw
25
25
10 lb
15 lb
Tomatoes -
Crushed,Quartered
- No Liquid Added
(with acid added)
Hot
20
20
10 lb
15 lb
Hot
15
15
10 lb
15 lb