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Calcimator

Pressure Canning Calculator

Look up the NCHFP-published PSI and processing time for pressure canning a specific low-acid food, by jar size, canner gauge type, and altitude.

About this calculator

Under-processing low-acid home-canned food is a real botulism risk (*Clostridium botulinum*), so this calculator does not average or interpolate anything: each food in the list carries the process time published on its own National Center for Home Food Preservation (NCHFP) page, and the altitude tables are NCHFP's published step tables. It is scoped to low-acid foods pressure-canned in a standard home canner, and is NOT for high-acid foods like fruits, tomatoes, jams, or pickles, which use boiling-water canning at different times entirely. Required PSI depends on which Gauge Type you select, because the two canner types behave completely differently: a Weighted-Gauge canner has only fixed weights, so it stays at 10 PSI for any altitude at or below 1,000 ft and then jumps straight to 15 PSI above that -- there is no in-between setting. A Dial-Gauge canner reads continuously, starting at 11 PSI for 0-2,000 ft and stepping up by 1 PSI for every additional 2,000 ft of elevation.

Processing Time comes from the food's own published pint and quart figures, which is why the quart step is not a fixed delta: shelled peas take 40 minutes in either size, whole-kernel corn goes from 55 to 85, and cubed pumpkin from 55 to 90. Half-pint jars take the PINT time, not a shorter one -- NCHFP states that process times for half-pint and pint jars are the same, as are times for 1-1/2-pint and quart jars. You may fill a smaller jar and keep the larger jar's time; you may never shorten it. Always process at the full Required PSI for the entire Processing Time -- reducing either one because "it looks done" does not reliably reach the temperature needed to destroy Clostridium botulinum spores.

Inputs

ft

Results

Processing Time

20 min

Required PSI

10 PSI

Base PSI (at this gauge's low-altitude threshold)10 PSI
PSI Altitude Adjustment0 PSI
FoodBeans, snap and Italian (green and wax)
Jar SizePint
Gauge TypeWeighted-Gauge

Figures current as of 2026. Source: National Center for Home Food Preservation (University of Georgia), "How Do I? Can Vegetables" per-food process-time pages and "Selecting the Correct Processing Time"

How to Use This Calculator
  1. Pick the exact Food you are canning — each entry carries its own NCHFP-published time, and no entry stands in for another.
  2. Choose Jar Size. Half-Pint and Pint return the same published time; only Quart takes the longer one.
  3. Choose Gauge Type to match your actual canner — weighted-gauge or dial-gauge.
  4. Enter your Altitude in feet above sea level (0-10,000 ft, the range NCHFP publishes tables for).
  5. Process every jar at the full Required PSI for the entire Processing Time — never shorten either one, and if your food is not in the list use its own tested NCHFP, USDA, or Cooperative Extension recipe instead.

What each input means

Food
Each entry carries its own NCHFP-published process time — vegetable times alone span 20 to 70 minutes, so there is no single "vegetables" number. If your food is not listed, use its own tested NCHFP, USDA, or Cooperative Extension recipe.
Jar Size
NCHFP: process times for half-pint and pint jars are the SAME. Only quart jars take the longer published time.
Gauge Type
Weighted-gauge canners only offer fixed weights, so they jump straight from 10 lb to 15 lb above 1,000 ft. Dial-gauge canners read continuously and step up by 1 lb per 2,000 ft.
Altitude
Your elevation in feet above sea level. NCHFP's published altitude-adjustment tables cover 0-10,000 ft; above that, consult your local Cooperative Extension office rather than extrapolating.

What each result means

Processing Time
The NCHFP-published time for this exact food and jar size. Never shorten it.
Required PSI
Canner gauge setting in pounds. Canner gauges are not marked in kPa, so this value is not unit-converted.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    4 parameters
    Food = Beans, snap and Italian (green and wax), Jar Size = Pint, Altitude = 500 ft, Gauge Type = Weighted-Gauge = 4 input(s) provided
  2. Look Up Published Process Time
    Processing Time = NCHFP published time for this food at this jar size (half-pint uses the pint time)
    Beans, snap and Italian (green and wax): pint 20 min, quart 25 min -> Pint = 20 min
  3. Determine Base PSI for This Canner
    Base PSI = 10 (weighted-gauge) or 11 (dial-gauge)
    Weighted-Gauge = 10 PSI
  4. Apply the NCHFP Altitude Adjustment
    Required PSI = 10 at or below 1,000 ft, otherwise 15
    500 ft = 10 PSI
  5. Report the Altitude Adjustment
    PSI Altitude Adjustment = Required PSI - Base PSI
    10 - 10 = 0 PSI

Figures and sources

Engine last updated . Checked against 5 independently-derived tests — how we verify calculators. Built by Paul Gunder, a software engineer, not a licensed financial, medical, or legal professional.

Frequently Asked Questions

Why does selecting a different Gauge Type change Required PSI so much?

Weighted-gauge and dial-gauge pressure canners are read completely differently. A weighted-gauge canner only has a small set of fixed weights, so NCHFP guidance has it step directly from 10 PSI (at or below 1,000 ft) to 15 PSI (above 1,000 ft) with nothing in between. A dial-gauge canner has a continuous needle reading, so its guidance starts at 11 PSI for 0-2,000 ft and rises by 1 PSI for every additional 2,000 ft of elevation. Using the wrong gauge type's PSI on your actual canner risks under-processing.

My recipe makes half-pints — can I shorten the time for the smaller jar?

No. NCHFP's "Selecting the Correct Processing Time" states that process times for half-pint and pint jars are the same, as are times for 1-1/2-pint and quart jars, so this calculator returns the pint time for both Half-Pint and Pint. The rule only runs one way: you may put food in a smaller jar and process it for the larger jar's time, but you may never shorten a published time because the jar is smaller. Heat penetration to the cold spot at the jar's center is not proportional to jar volume, so a shorter time on a half-pint is not a safe substitution.

Where do the Processing Time figures come from, and what if my food isn't listed?

Each entry in the Food list carries the pint and quart times published on that food's own page at the National Center for Home Food Preservation. They are not category averages -- published vegetable times alone run from 20 minutes for snap beans to 70 minutes for spinach and other greens, which is why a single "vegetables" figure cannot be safe. If the food you are canning is not in the list, do not substitute the nearest entry: look up its own tested NCHFP, USDA, or Cooperative Extension recipe, since pack style, piece size, and whether the meat is bone-in all change the correct time.

What happens if I can above 10,000 feet, past this calculator's altitude range?

This calculator intentionally stops at 10,000 ft because that is the top of NCHFP's published altitude-adjustment tables for standard pressure canners -- there is no reliable published PSI figure to extrapolate beyond it. If you can at a higher elevation, contact your local Cooperative Extension office for guidance specific to your equipment and altitude rather than assuming the trend shown here continues linearly upward.

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