Canning Times Quick Reference Guide
What's Inside the Guide
Contains canning times for hundreds of foods using both traditional Amish water-bath methods and modern pressure canning techniques. Also includes dehydration reference charts and food preservation information for everyday kitchen use.
Three Ways To Use This Guide
Choose the format that fits your kitchen. Our Canning Times Quick Guide is available as a free online reference table, an instant digital download, or a handcrafted printed booklet made with waterproof, tear-resistant paper and hand saddle-stitched for long-lasting use. Whether you prefer to view it in your browser, keep it on your device, or have a durable copy beside your stove, you'll have access to the same trusted canning and dehydration information. Every purchase helps support our blog and educational resources, allowing us to continue share traditional homesteading knowledge.
Material
Printed on waterproof, tear-resistant synthetic paper and hand saddle-stitched for years of kitchen use. Designed to be a practical canning reference you can keep right beside your stove.
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How To Use Altitude Table
STEP 1: Find Your Elevation — Search Google for: "What is the altitude in [Your City, State]?" Write down the elevation shown in feet (ft).
STEP 2: Water Bath Canning — Use the Water Bath Table. Find your elevation range and add the listed extra time to your recipe's processing time. Example: Recipe = 20 minutes, chart says add 10 minutes → Process for 30 minutes.
STEP 3: Pressure Canning — Use the Pressure Canning Table.
Weighted Gauge (Jiggler): Above 1,000 ft, use the 15-lb weight instead of the 10-lb weight. Processing time stays the same.
Dial Gauge (Clock): Find your elevation range and increase the pressure (PSI) as shown on the chart. Processing time stays the same.
How To Use The Canning Time Guide
How to Use: Find your food item in the table and use the listed canning or dehydration information, making altitude adjustments as needed. Those new to canning should rely on tested recipes for preparation, packing, and headspace guidance until they become familiar with the process.
When canning foods with multiple ingredients, check the processing time for each ingredient and use the longest recommended time for the entire recipe.
| Water Bath Chart | |
|---|---|
| Altitude Ft | Add This Time |
| 0 - 1,000 | recipe says |
| 1,001 - 3,000 | 5 min |
| 3,001 - 6,000 | 10 min |
| 6,001 - 8,000 | 15 min |
| 8,001 - 10,000 | 20 min |
| Pressure Canning Chart | |
|---|---|
| Altitude Ft | Weighted Gauge |
| 0 - 1,000 | 10 lb |
| 1,001 - 2,000 | 15 lb |
| 2,001 - 4,000 | 15 lb |
| 4,001 - 6,000 | 15 lb |
| 6,001 - 8,000 | 15 lb |
| Name | Parboil | Amish WB Time | PC Pints | PC Quarts | Dehydration |
|---|---|---|---|---|---|
| Acorn (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Adzuki Beans | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Aleppo Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Alligator | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Anaheim Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Anazsazi Beans | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Antelope | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Apple Juice [*5] | — | 20 min | 10 min | 10 min | 135°F | 6-20 hr |
| Apples [*5] | 3 min | 25 min | 10 min | 10 min | 135°F | 6-20 hr |
| Apricots [*5] | 60 secs | 20 min | 30 min | 35 min | 135°F | 6-20 hr |
| Artichokes [*1] | 4 min | 25 min | 10 min | 10 min | 135°F | 6-20 hr |
| Asparagus | 3 min | 2 hr | 30 min | 40 min | 135°F | 6-20 hr |
| Avocado | Freeze / Freeze Dry Only | 135°F | 6-20 hr | |||
| Banana (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Banana (add 1 tsp rum) | — | 15 min | 10 min | 10 min | 135°F | 6-20 hr |
| Bay Leaf | — | — | — | — | 100°F | 3-15 hr |
| Bear [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Beef [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Beef Stock | — | 1 hr | 20 min | 25 min | 135°F | 6-20 hr |
| Beet Greens | Wilt | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Beets | 15 min | 2 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Bell Pepper | 3 min | 2 hr | 35 min | 40 min | 135°F | 6-20 hr |
| Bergamot Orange [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Berries (all kinds) [*5] | — | 20 min | 10 min | 10 min | 135°F | 6-20 hr |
| Bison [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Bitter Orange [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Black Beans | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Black Cobra Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Black Eyed Peas | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Blackberry [*5] | — | 20 min | 10 min | 10 min | 135°F | 6-20 hr |
| Blood Orange [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Blueberry [*5] | — | 20 min | 10 min | 10 min | 135°F | 6-20 hr |
| Bok Choy | Wilt | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Borlotti Beans | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Broccoli | 4 min | 2.5 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Brussels Sprouts | 5 min | 2 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Buddha's Hand [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Butter [*3, *7] | — | 25 min | — | — | — |
| Butter Beans | 15 min | 3 hr | 45 min | 50 min | 125°F | 6-15 hr |
| Butternut (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Cabbage | 5 min | 2 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Calamansi [*5] [*10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Cannellini Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Cantaloupe (best pickled) | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Caribou [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Carnival (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Carolina Reaper Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Carrots | 5 min | 2 hr | 25 min | 30 min | 135°F | 6-20 hr |
| Cauliflower (best pickled) | 4 min | 1.5 hr | 25 min | 30 min | 135°F | 6-20 hr |
| Cayenne Pepper Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Celery | 3 min | 2 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Chayote (s. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Cherio Roxa Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Cherry [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Chicken [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Chicken Stock | — | 1 hr | 20 min | 25 min | 135°F | 6-20 hr |
| Chickpeas | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Chile de Arbol Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Citron [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Citrus Caviar [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Clementines | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Coconut [*5] | — | 2 hr | — | — | 135°F | 8-20 hr |
| Coffee (black only) | — | 20 min | — | — | 135°F | 6-20 hr |
| Collard Greens | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Condensed Milk (pints) [*7] | — | 1 hr | 1 min | 1 min | — |
| Corn | 3 min | 3.5 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Crabapples [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Cranberry [*5] | 3 min | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Cranberry Beans | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Cream Cheese (pints) [*7] | — | 1 hr | 1 min | 1 min | — |
| Cucumber (see pickles) | — | — | — | — | 125°F | 6-15 hr |
| Currants (all kinds) [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Dancy (citrus) [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Deer [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Delicata (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Dilly Beans (pickle/ferment) | 15 min | 10 min | 10 min | 10 min | — |
| Dragon Tongue Beans | 5 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Dragon's Breath Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Duck [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Dundicut Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Eggplant | 5 min | 2 hr | 35 min | 40 min | 135°F | 6-20 hr |
| Eggs (quarts) [*4] | — | 20 min | 10 min | 10 min | — |
| Eight Ball (s. squash) | 3 min | 3 hr | 1 hr | 90 min | 125°F | 6-15 hr |
| Elk [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Espelette Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Evaporated Milk (pints) [*7] | — | 1 hr | 1 min | 1 min | — |
| Fava Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Figs [*5] | 5 min | 50 min | 10 min | 10 min | 135°F | 8-20 hr |
| Finger Lime [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Fish (all kinds) [*2] | — | 4 hr | 100 min | 110 min | 160°F | 4-8 hr |
| Flageolot Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Frog legs [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Fruit Juices [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Garbanzo Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Garlic | — | 2 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Ghost Pepper Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Goat [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Gooseberry [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Grape Juice [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Grapefruit [*5] | — | 15 min | 5 min | 10 min | 135°F | 8-20 hr |
| Grapes (all kinds) [*5] | 30 sec | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Gravy (with meat) | — | 3 hr | 75 min | 90 min | — |
| Gravy (without meat) | — | 1 hr | 20 min | 25 min | — |
| Great Northern Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Green Beans | 3 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Greens (all kinds) | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Guava [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Habanero Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Haricots Verts | 3 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Heavy Cream [*7] | — | 1 hr | — | — | — |
| Herbs | — | — | — | — | 100°F | 3-15 hr |
| Hominy | 3 min | 3.5 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Honeydew (best pickled) | — | 20 min | 10 min | 10 min | 135°F | 6-20 hr |
| Honeydew [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Hungarian Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Italian Flat Green Beans | 5 min | 2 hr | 20 min | 25 min | 135°F | 6-20 hr |
| Jack o Lantern | 3 min | 3 hr | 1 hr | 90 min | 135°F | 8-20 hr |
| Jalapeno Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Jams [*5] | — | 10 min | — | — | — |
| Jellies [*5] | — | 10 min | — | — | — |
| Jicama (root veg) | 15 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Kabocha (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Kale | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Key Lime [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Kidney Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Kishu (citrus) [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Kiwi | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Kohlrabi (the cabbage) | 3 min | 2 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Kumquat [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Lamb [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Leeks | 5 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Legumes (all types) | 3 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Lemons [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Lentils | — | 3 hr | 75 min | 90 min | — |
| Lima Beans | 15 min | 3 hr | 45 min | 50 min | 125°F | 6-15 hr |
| Limes [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Madame Jeanette Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Makrut Lime [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Mandarin Oranges [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Mangoes [*5] | 2 min | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Meyer Lemons [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Milk [*7] | — | 1 hr | 1 min | 1 min | — |
| Moose [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Mulberries | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Mushrooms | 3 min | 3 hr | 75 min | 90 min | 135°F | 8-20 hr |
| Mustard Greens | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Navy Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Nectarines [*5] | — | 30 min | 10 min | 10 min | 135°F | 8-20 hr |
| Okra | 3 min | 2 hr | 25 min | 40 min | 135°F | 8-20 hr |
| Onions | 5 min | 3 hr | 75 min | 90 min | 135°F | 8-20 hr |
| Oranges [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Papaya [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Parsnips | 5 min | 1.5 hr | 30 min | 35 min | 135°F | 8-20 hr |
| Pattypan Scallop (s. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 8-20 hr |
| Poblano Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Peaches [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Peanuts (can in oil) | — | 3 hour | 45 min | 50 min | 135°F | 8-20 hr |
| Pears [*5] | 3 min | 30 min | 10 min | 10 min | 135°F | 8-20 hr |
| Peas | 15 min | 2 hr | 45 min | 50 min | 135°F | 8-20 hr |
| Pepper X Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Peppers (all kinds) | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Persian Lime [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Pickled Veg (not pickles) | — | 30 min | 10 min | 10 min | — |
| Pickles (OK is best) | — | 20 min | 10 min | 10 min | — |
| Pimient Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Pineapple [*5] | 5 min | 30 min | 10 min | 10 min | 135°F | 8-20 hr |
| Pink Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Pinto Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Plantains/Yuca | 5 min | 2 hr | 25 min | 30 min | 135°F | 8-20 hr |
| Plums [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Poke Sallet (salad) | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Pole Beans | 5 min | 2 hr | 20 min | 25 min | 135°F | 8-20 hr |
| Pomelo (citrus) [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Pork [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Pork Stock | — | 1 hr | 20 min | 25 min | 135°F | 6-16 hr |
| Potatoes [*11] | 5 min | 2 hr | 35 min | 40 min | 135°F | 8-20 hr |
| Preserves [*5] | — | 20 min | 10 min | 10 min | — |
| Pumpkin (all types) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 8-20 hr |
| Puya Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Quinces [*5] | 3 min | 35 min | 10 min | 10 min | 135°F | 8-20 hr |
| Rabbit [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Racoon [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Raspberry [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Red Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Red Savina Habanero Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Requin Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Rhubarb [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Roctillo Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Roman Beans | 15 min | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Romano Beans | 5 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Rutabagas | 5 min | 1.5 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Salsa | — | 30 min | 10 min | 10 min | — |
| Satsumas (citrus) [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Sauerkraut | — | 30 min | 10 min | 10 min | — |
| Sausage [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Serrano Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Snap Beans | 3 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Sour Cream (pints only) [*7] | — | 1 hr | 1 min | 1 min | — |
| Sour Oranges [*5] [*10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Soybeans | — | 3 hr | 75 min | 90 min | 125°F | 6-15 hr |
| Spaghetti (w. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Spinach | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Squash-Summer | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Squash-Winter | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Squirrel [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Strawberry [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| String Bean | 5 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Sugar Pumpkin | 3 min | 3 hr | 1 hr | 90 min | 135°F | 8-20 hr |
| Sweet Orange [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Sweet Potatoe | 20 min | 3 hr | 75 min | 90 min | 135°F | 6-20 hr |
| Sweet Condensed Milk [*7] | — | 1 hr | 1 min | 1 min | — |
| Swiss Chard | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Tabasco Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Tangelos [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Tangeries [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Tea | — | 15 min | 10 min | 10 min | 135°F | 6-16 hr |
| Thai Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Tomatoe Juice [*5, *6] | — | 45 min | 15 min | 20 min | 135°F | 8-20 hr |
| Tomatoes (high acid) [*5, *6] | — | 40 min | 15 min | 20 min | 135°F | 8-20 hr |
| Tomatoes (low acid) [*5, *6] | — | 1.5 hr | 25 min | 25 min | 135°F | 8-20 hr |
| Trinidad Chili | 3 min | 2 hr | 35 min | 40 min | 125°F | 6-15 hr |
| Turkey [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Turkey Stock | — | 1 hr | 20 min | 25 min | 135°F | 6-16 hr |
| Turnip Greens [*9] | Wilt | 3 hr | 75 min | 90 min | 100°F | 3-15 hr |
| Turnips | 5 min | 1.5 hr | 30 min | 35 min | 135°F | 6-20 hr |
| Venison [*2] | — | 3 hr | 75 min | 90 min | 160°F | 4-8 hr |
| Venison Stock | — | 1 hr | 20 min | 25 min | 135°F | 6-16 hr |
| Watermelon [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Watermelon Juice [*5] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Wax Beans | 3 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Whey (dairy) [*7] | — | 1 hr | 1 min | 1 min | — |
| White Pumpkin | 3 min | 3 hr | 1 hr | 90 min | 135°F | 8-20 hr |
| Yardlong Beans | 5 min | 2 hr | 20 min | 25 min | 125°F | 6-15 hr |
| Yellow Crookneck Squash | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Yellow Straightneck Squash | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Yuzu (citrus) [*5, *10] | — | 20 min | 10 min | 10 min | 135°F | 8-20 hr |
| Zephyr (s. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
| Zucchini (s. squash) | 3 min | 3 hr | 1 hr | 90 min | 135°F | 6-20 hr |
