Canning Temperature Guide

Safe home canning depends on reaching the right temperature for the type of food. This guide explains water-bath and pressure-canning temperatures.

Canning methods

Method	Temperature	Use for
Boiling water bath	212 °F (100 °C) at sea level	High-acid foods (pH 4.6 or lower): fruits, jams, pickles, acidified tomatoes
Pressure canning	240 °F (116 °C) (10–15 psi)	Low-acid foods: vegetables, beans, meat, poultry, fish, stocks
Jam set point	220 °F (104 °C) at sea level	Jellies and jams (8 °F above boiling)
Hot-pack filling	180–190 °F (82–88 °C)	Keeping jars and food hot before processing

Water boils lower at altitude

Altitude	Water boils at
0 ft	212 °F (100 °C)
2,000 ft	208 °F (98 °C)
4,000 ft	204 °F (96 °C)
6,000 ft	201 °F (94 °C)
8,000 ft	197 °F (92 °C)

Notes

Clostridium botulinum spores survive boiling water, so low-acid foods must be pressure canned to reach about 240 °F (116 °C). Boiling water baths are safe only for acidic foods, where the acid prevents the spores from growing. At higher altitudes water boils at a lower temperature, so processing times (water bath) or pressures (pressure canner) must be increased. Always follow tested recipes from the USDA Complete Guide to Home Canning or the National Center for Home Food Preservation.

Frequently asked questions

Can I water-bath can green beans?

No — green beans are low-acid and must be pressure canned.

What temperature does a pressure canner reach?

About 240 °F (116 °C) at 10 psi at sea level.

What temperature is the jam set point?

About 220 °F (104 °C) at sea level, or 8 °F above your boiling point.

Do I need to adjust for altitude?

Yes — add processing time for water baths or increase pressure for pressure canners above 1,000 ft.