USDA Complete Guide to Home Canning, 2009 revision
There is no Scientific Data on canning Retorts in a home Canner from the USDA or FDA. The suggested times for canning retorts is from our experience not from any official scientific research. Can at your own risk! We take no responsibility for failures. Be safe with all home canning in cans, jars or retorts. Reheat before You Eat!We extend the time of the canner by 30% to insure the entire canner is up to the proper temp and time.
We have had several requests for a chart to Modern Canning times and temperatures used for pressure canning all types of products. This content was taken from the National Pressure Cooker Company. The booklet was called:
The following headers are:
Meat Pare Cooked Time Tables:
Product: // Pressure Pounds 1/2 pt< = (2 or 4oz Retort) // Pint =(8oz Retort) Quart=(16oz Retort)
Beef Loaf 10lbs 65 min 75 min 90 min We Retort Can 20-30% longer time!
Beef Roll 10lbs 65 min 75 min 90 min
Chili Con Carne 15lbs 70 min 70 min 90 min
Corned Beef 10lbs 65 min 75 min 90 min
Lamb or Veal 10lbs 65min 75min 90 min
Bologna Sausage 10lbs 65min 75min 90 min
Chopped Meat 10lbs 65 min 75 min 90 min
Goulash 10lbs 65 min 75 min 90 min
Heart 10lbs 65 min 75 min 90 min
(Beef, Calf, Lamb,
Pork, Plain or Fried) 10lbs 65 min 75 min 90 min
Meat Balls 10lbs 65 min 75 min 90 min
Meat Loaf 10lbs 65 min 75 min 90 min
(Beef, Lamb, Pork,
Veal, or Mutton) 10lbs 65 min 75 min 90 min
Steaks or Chops 10lbs 65 min 75 min 90 min
(Beef, Veal, Mutton,
Lamb or Venison) 10lbs 65 min 75 min 90 min
Hot Tamales 10lbs 65 min 75 min 90 min
Boiled Tongue 10lbs 65 min 75 min 90 min
Spiced Tongue 10lbs 65 min 75 min 90 min
Jellied Pigs Feet 10lbs 65 min 75 min 90 min
Pork Sausage 10lbs 65 min 75 min 90 min
Spareribs 10lbs 65 min 75 min 90 min
Pork Tenderloin 10lbs 65 min 75 min 90 min
With Bones 10lbs 55 min 65 min 75min
Without Bones 10 lbs 65 min 75 min 90 min
and Other Game Birds 10lbs 65min 75 min 90 min
Venison 10lbs 65 min 75 min 90 min
The following foods are raw pack meats: Recommend only small packages:
Head Cheese 15lbs 75 min 75 min ------
Clams and Oysters 10lbs 70 min 70 min ------
Crab Meat 10lbs 80 min 80 min ------
Fish _ General 10lbs 80 min 80 min ------
Lobster 10lbs 90 min 90 min ------
Salmon 10lbs 100 min 100 min ------
Wet Pack 10lbs 45 min 45 min ------
Dry Pack 10 lbs 90 min 90 min ------
Tuna Fish 10 lbs 100 min 100 min ------
Use 2 quarts water in Cooker for all processing.
Time and pressure given in this chart apply only to altitudes 2,000 feet or less. If altitude is over 2,000 feet,
add 1 pound pressure for each additional 2,000 feet. Do not increase processing time.
Raw products should have salt added for preserving. Some like salt added directly in the packet others like a soak of 1 to 2 hours in salted water 1/2 cup salt to 1 gallon water.
Many families are able to cann considerable quantities of meat at butchering time or when sales provide the best prices. Those who are near enough to the source of supply are able to buy meat and poultry at reasonable pries during seasons of plenty, and are able to cann for seasons when supply is scarce or prices are high. Culling time is a good time to cann poultry. Only meat from healthy animals and birds should be used.
All meats and poultry should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should be correctly slaughtered, canned promptly or kept under refrigeration until processed, but not frozen for best quality. It is possible to cann frozen meats, but they do not usually make as high quality products as when they are canned fresh. Then, too it is well to remember that all body heat should be out of the animal carcass before meat is canned or vacuum sealed. Do not vacuum seal warm meats!
Most meats need only be wiped with a damp cloth. However, certain strong flavored fish and game may be soaked in salt water before canning if desired. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones.
Cut into pieces convenient for canning, not more than 21/2 to 3 inches in diameter. Steaks can be cut about 1 inch think. Other meat may be cut into cubes.
Precook meat until red color changes to brown, it can be either broiled, fried, or roasted. Meat should not be browned with flour nor should flour be used in the gravy of meat used for canning. It is desirable to use a little gravy or broth with hot packed meats. Make the broth from bones and scrapes not used for canning. Meat may be pare-cooked in the broth. Use 1 teaspoon salt to each quart of meat. More may be used to suit individual taste or may be added at serving time.
Fish should be canned only when fresh. Since all fish are not canned the same way, it is advisable to write the United States Department of Interior, Fish and Wildlife Service for their Conservation Bulletin No. 28 "Home Canning of Fishery Products," for detailed information on processing fish.
When fish is canned, use only very fresh fish that has been thoroughly cleaned. Wash in fresh water. Remove back bone from larger fish; leave it in smaller ones to help hold piece together. Precook slightly by frying, baking or boiling. When frying, use a minimum amount of fat. Chill product completely before vacuum packing.
Never hot pack in retort pouches. All product must be cooled completely before vacuum sealing. Then remain in a cold environment until placed directly into the pressure canner for processing.
The next processing time table is Fruits: Raw
Apples 5lbs 10 min
Apples Sauce 5lbs 8 min
Crab apples 5lbs 10 min
Apricots 5lbs 10 min
(Except Strawberries) 5lbs 10 min
Cherries 5lbs 10 min
Cranberries 5lbs 10 min
Figs 5lbs 10 min
Grapes 5lbs 8 min
Peaches 5lbs 10 min
Pears 5lbs 10 min
Persimmons 5lbs 10 min
Plums 5lbs 10 min
Prunes 5lbs 10 min
Quinces 5lbs 15 min
Red Raspberries 5lbs 8 min
Rhubarb 5lbs 5lbs
Strawberries 5lbs 5lbs
Use 2 Quarts minimum water in Cooker for all processing
Time and pressure given in this chart apply only to altitudes 2,000 feet or less. If altitude is over 2,000 feet, add 1 pound pressure for each additional 2,000 feet. Do not increase processing time.
Processing Time Table for Vegetables
Asparagus 10lbs 20 min 25 min 55 min
Beans, Baked 10lbs 75 min 85 min 90 min
Beans, Lima 10lbs 40 min 45 min 60 min
Beans, Snap or Wax 10lbs 25 min 30 min 35 min
(whole or sliced) 10lbs 30 min 35 min 55 min
Carrots, Young 10lbs 20 min 25 min 30 min
Corn, Whole Kernel 10lbs 60 min 65 min 85 min
Corn on Cob 10lbs 60 min 65 min 75 min
Eggplant 10lbs 35 min 40 min 45 min
Greens, All Kinds 10lbs 60 min 60 min 70 min
Kohlrabi 10lbs 30 min 35 min 40 min
Mushrooms 10lbs 25 min 35 min 40 min
Okra 10lbs 25 min 30 min 45 min
Okra Tomatoes 10lbs 25 min 30 min 40 min
Okra, Tomatoes, Corn 10lbs 60 min 65min 85 min
Parsnips 10lbs 30 min 30 min 35 min
Peas, Green 10lbs 30 min 30 min -------
Peas, Black-eyed 10lbs 30 min 30 min -------
Peppers, Pimento 10lbs 10 min 10 min -------
Pumpkin, Mashed 10lbs 75min 75 min 90 min
Sliced or Diced 10lbs 30 min 35 min 35min
Crookneck, and Zucchini 10lbs 20min 35min 40min
Squash, Winter Hubbard,
Banana, Cubed 10lbs 50min 55min 90min
Succotash 10lbs 60min 75 min 90 min
Sweet Potatoes 10lbs 75 min 90 min 90min
Tomatoes 5lbs 10min 10min 10min
Turnips 10lbs 30 min 35min 35min
The guidelines you see here on this post are just that "guidelines". If you are an inexperienced canner please contact your local extension office for full canning instructions. This chart is a guideline for canning foods and used to translate into canning with retort pouches.
Pitfalls to Avoid:
Do your canning as directed.... via a reliable source such as put out by the National Pressure Cooker Company or other leading pressure canning sources and you need not worry about the "don'ts" list here. But to help you acquire a greater knowledge of correct canning practices-- and know just what to avoid... these are the "never-never" rules of canning.
- NEVER let the cooker boil dry. Be sure to use sufficient water
- NEVER set retort pouches on the bottom of the Cooker --Use basket
- NEVER crowd in more retort pouches than the canner can easily hold. Do not pack tightly leave space between bags to allow for steam to move freely as it would with a jar.
- NEVER try to raise pressure until cover is securely locked in place according to your pressure canner directions.
- NEVER try to raise the pressure until all the air has been driven out of the cooker by the steam escaping through the petcock.
- NEVER let pressure fluctuate during processing of food any more than can possibly be avoided. Abrupt changes in pressure may burst the seams in the retort bag.
- NEVER open petcock during the processing period while canning.
- NEVER open petcock before the pressure falls to zero-- at that point, petcock must be open slowly.
- NEVER lay wet cloths on cover or place Cooker in water to attempt to speed cooling of cooker. This reduces pressure in cooker more rapidly than pressure in retorts bags and will cause them to burst.
- NEVER force cover off cooker. Be sure petcock is completely open and there is no pressure in cooker.
- NEVER NEVER NEVER!! Process food that has been standing to long, or has become warm at room temperature or more! The shortest period from vacuum sealing to canner possible. To extend the time place all vacuum sealed products in refrigerator and keep very cold until placing directly into canner for processing.
- NEVER begin to count processing time until required pressure is reached.
- NEVER forget to read and follow directions closely as how to use your canner.
- NEVER reuse retort pouches.
- NEVER pack food to tightly in retort pouches do not over fill capacity.
- NEVER eat food from a retort that has inflated with air.
- Check all seams and seals on each bag. Any open bags should be refrigerated and used with in 24 hours. After storage check all seals and seams do not use open bags.
This guide is for your information only. PMG is not responsible for any miss use or abuse, any damage one may cause themselves via reading this information. PMG is void of all liability. This is information only, a guideline only, it is your responsibility to further educate yourself on the pros and cons of home canning.
NEW INFORMATION, WE NOW CAN 30% LONGER TIME THAN WHAT WE DO FOR JARS OR CANS. THIS IS DUE TO THE TIGHTLY PACKED CANNER. NEVER SKIMP ON TIME OR HEAT AND ALWAYS REHEAT BEFORE YOU EAT!
Retort Canning of has NO Scientific data from the FDA or USDA for home canners. The concerns come from non acid foods such as meats! We are expressing our experiences, but by no way are these experiences authorized data. Can at your own risk!
As they say, "Re-Heat before you Eat" on any home canned product in glass, cans or retort for best safety practices.
All home canning is AT YOUR OWN RISK!