Pressure Canning Helps

Amount of salt needed for canning vegetables and meats:
Pints 1/2 tsp
Quarts 1 tsp

Amount of water needed in canner and canner capacities:
Canner Size	Water Amount	Number of jars the canner with hold:
		Half pint	Reg pint	Wide mouth pint	Quart
4 qt canner	1 qt	5	4	3
6 qt canner	1 ½ qt	8	7	5
8 qt canner	1 ½ qt	8	7	5	4
12 qt canner	2 qt	13	10	8	7
22 qt canner	2 qt	36	20	16	7

Pressure Canning Times for Common Foods:
Minutes to cook after control jiggles and which weight gauge to use
Food	Pint Jars	Quart Jars	Pounds Pressure (Gilbert)
Chicken	75	90	15
Beef, veal, lamb, or pork	75	90	15
Pinto beans	75	90	15
Potatoes	35	40	15
Carrots	25	30	15
String beans	20	25	15
Beets	30	35	15
Corn	55	85	15