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Sourdough baker math, altitude baking adjustments, canning processing times, and homebrew ABV.
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Jar quantities, canner loads, and processing times for home canning. Half-pint, pint, and quart jars with altitude adjustment and annual supply planning.
Plain vegetables, meats, seafood, low-acid sauces — these require pressure canning to reach a safe preserving temperature.
Add 5 min processing time per 1,000 ft above 1,000 ft (NCHFP water-bath schedule).
Jars = produce weight (lbs) × USDA/NCHFP yield per lb for the selected jar size. Half-pint yield is derived as pint yield × 2 (same volume, twice the jars). Canner loads = ceil(jars ÷ canner capacity), using standard capacities of 7 quart / 9 pint / 12 half-pint for water-bath and 7 quart / 16 pint / 20 half-pint for pressure canners. Altitude adjustment adds 5 min per 1,000 ft above 1,000 ft for water-bath and 5 PSI per 2,000 ft above 2,000 ft for pressure canning.
At higher elevations water boils at a lower temperature, so food needs longer processing (water-bath) or higher pressure (pressure canner) to reach a safe preserving temperature. Enter your altitude in feet and the calculator adjusts time or PSI automatically using the USDA schedule.
Half-pint (8 oz), pint (16 oz), and quart (32 oz). Half-pints are the standard jar for jams and jellies; quarts are typical for whole fruit and pressure-canned vegetables.
Enter your household size and how many servings of the selected food you eat per person per week. Using a USDA half-cup serving (2 servings per half-pint, 4 per pint, 8 per quart), the planner calculates jars needed for 52 weeks plus the produce weight (lb and kg) required to fill them.
USDA / NCHFP draws the line at pH 4.6. High-acid foods (pH ≤ 4.6, things like jams, jellies, fruit, pickles, acidified salsa, tomatoes with added acid, chutneys, fruit butters) are safe in a water-bath canner because the acidity itself blocks botulism. Low-acid foods (pH > 4.6, including plain vegetables, meats, seafood, soups, stocks, mixed vegetables, cubed pumpkin) must be processed in a pressure canner to reach 240 °F / 116 °C and destroy Clostridium botulinum spores. The "USDA method guide" panel toggles between both methods to show what's safe, what's unsafe, and the altitude rule for each (water-bath: +5 min per 1,000 ft above 1,000 ft; pressure: +5 PSI per 2,000 ft above 2,000 ft). USDA explicitly warns against home-canning puréed pumpkin or squash; process cubed only.
Eighteen foods including tomatoes, peaches, applesauce, apples, pears, plums, green beans, corn, carrots, potatoes, salsa, dill cucumbers, cucumbers, jam, jelly, beets, peas, and cabbage. Each entry carries USDA/NCHFP yield rates, headspace, processing method, base processing time, and pressure (where applicable).
