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This pressure canning altitude chart gives the exact USDA pressures by elevation. For low-acid foods such as vegetables, meat, poultry and fish, a dial-gauge canner runs at 11 psi from 0 to 2,000 feet, then 12, 13 and 14 psi in each higher 2,000-foot band up to 8,000 feet. A weighted-gauge canner runs at 10 psi from 0 to 1,000 feet and 15 psi above 1,000 feet. The processing time doesn't change with elevation. Only the pressure does.
Water boils at a lower temperature as you go up, and the canner's internal temperature drops with it. The USDA Complete Guide to Home Canning says lower temperatures are less effective at killing bacteria, and that using sea-level settings at 1,000 feet or more "may result in spoilage." Higher pressure brings the temperature back up.
Use the calculator, then double-check against the tables below and the recipe you're following.
Pressure canning altitude calculator
Enter your elevation to get the USDA canner pressure for a dial-gauge or weighted-gauge canner.
Use only tested recipes. The processing time always comes from your recipe (USDA, NCHFP, your state extension service or your canner maker), never from this calculator. This tool only gives the canner pressure for your elevation.
- Vent every pressure canner for 10 minutes before pressurizing, at any elevation.
- Have a dial gauge checked for accuracy every year. Many county extension offices test gauges.
- If the pressure drops below the target, bring it back up and restart the processing time from the beginning.
Source: USDA Complete Guide to Home Canning and the National Center for Home Food Preservation (NCHFP) pressure canner tables.
Pressure Canning Altitude Chart for Low-Acid Foods
This is the table you'll use for almost everything in a pressure canner. It's identical across the USDA recipes for vegetables, meats, poultry, seafood and soups.
Dial-gauge pressure canner
| Elevation | Canner pressure |
|---|---|
| 0–2,000 ft | 11 psi |
| 2,001–4,000 ft | 12 psi |
| 4,001–6,000 ft | 13 psi |
| 6,001–8,000 ft | 14 psi |
Weighted-gauge pressure canner
| Elevation | Canner pressure |
|---|---|
| 0–1,000 ft | 10 psi |
| Above 1,000 ft | 15 psi |
Both gauges, side by side
| Elevation | Dial gauge | Weighted gauge |
|---|---|---|
| 0–1,000 ft | 11 psi | 10 psi |
| 1,001–2,000 ft | 11 psi | 15 psi |
| 2,001–4,000 ft | 12 psi | 15 psi |
| 4,001–6,000 ft | 13 psi | 15 psi |
| 6,001–8,000 ft | 14 psi | 15 psi |
| Above 8,000 ft | No USDA value; contact your extension office | 15 psi (the USDA "above 1,000 ft" setting) |
Two things stand out. Between 1,001 and 8,000 feet, a dial gauge lets you run at a lower pressure than a weighted gauge, because it can be set in 1-pound steps. And the USDA dial-gauge tables simply stop at 8,000 feet.
Pressure Canning Altitude Chart for Acid Foods (Tomatoes, Some Fruits)
Some USDA recipes for acid foods, mostly tomatoes, also give pressure canner options. These use lower pressures and shorter times, and you choose one row. The pressures follow a different pattern.
Dial-gauge pressure canner
| Option | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|
| Lower-pressure option | 6 psi | 7 psi | 8 psi | 9 psi |
| Higher-pressure option | 11 psi | 12 psi | 13 psi | 14 psi |
Weighted-gauge pressure canner
| Option | 0–1,000 ft | Above 1,000 ft |
|---|---|---|
| Lowest-pressure option | 5 psi | 10 psi |
| Middle option | 10 psi | 15 psi |
| Highest-pressure option (some recipes) | 15 psi | Not recommended |
Each option has its own processing time, which is listed with the recipe. For example, the NCHFP crushed tomato recipe takes 20 minutes at the lower-pressure option or 15 minutes at the higher one, in either gauge type. Never mix a pressure from one row with the time from another. See our pressure canning tomatoes guide for every tomato option.
The USDA also says tomatoes still need added lemon juice or citric acid when you use these pressure options.
How to Read a USDA Processing Table
The NCHFP walks through the same steps for any recipe:
- Pick the right table for your canner: boiling water, dial gauge or weighted gauge.
- Find your pack style (hot or raw) and jar size. The USDA says half-pints and pints share times, as do 1½-pints and quarts.
- Read the process time for that row.
- Read across to your elevation to get the pressure.
Example from the NCHFP: hot-packed peaches in quarts at 2,500 feet, in a dial-gauge canner, take 10 minutes at 7 psi. In a weighted-gauge canner at the same elevation, it's 10 minutes at 10 psi.
Why the Two Gauge Types Differ
Dial gauges show the exact pressure, so you can match each 2,000-foot band. The trade-off is accuracy over time. The USDA says to check dial gauges every year. A gauge that reads high causes under-processing and may lead to unsafe food. Adjustments can be made if a gauge reads up to 2 pounds high or low, but a gauge that's off by more than 2 pounds should be replaced. Many county extension offices test gauges. Our Presto pressure canner parts guide covers replacement gauges.
Weighted gauges rock or jiggle at a set pressure and never need accuracy testing, per the USDA. Their "single disadvantage," in the USDA's words, is that they can't correct precisely for altitude. Above 1,000 feet, they must run at 10 instead of 5 psi, or 15 instead of 10 psi.
Temperature: Why Pressure Fixes Altitude
Water's boiling point by elevation (USDA, via NCHFP)
| Elevation | Water boils at |
|---|---|
| 0 ft (sea level) | 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) |
| 10,000 ft | 194°F (90°C) |
The USDA says a pressure canner at 10.5 psi reaches 240°F (116°C) at sea level, in pure steam with no trapped air. Low-acid foods need 240 to 250°F (116 to 121°C), which is why every process starts at 10 or 11 psi and climbs with elevation.
Trapped air lowers the temperature too. The USDA says all pressure canners must be vented for 10 minutes before pressurizing, at any elevation.
Boiling Water Canning at Altitude
Water bath canning handles altitude the other way: the time goes up and there's no pressure to adjust. The bands vary by recipe, so always read the table that comes with it. A common USDA pattern, from the NCHFP crushed tomato recipe:
| Jar | 0–1,000 ft | 1,001–3,000 ft | 3,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|---|
| Pints | 35 min | 40 min | 45 min | 50 min |
| Quarts | 45 min | 50 min | 55 min | 60 min |
Sterilizing empty jars (needed only for foods processed less than 10 minutes in a water bath): the USDA says to boil them 10 minutes below 1,000 feet, plus 1 minute for each additional 1,000 feet.
How to Find Your Elevation
The NCHFP suggests these sources:
- Your local planning commission or zoning office
- A web page about your town or city
- Your local Cooperative Extension office
- An online tool such as the USGS National Map, which shows a spot elevation for an address
Use feet, since the USDA tables are in feet. If your home sits near a band boundary, check your exact address rather than your town's average elevation.
Common Altitude Mistakes
- Using the sea-level pressure "because it's close." At 1,001 feet, a weighted-gauge canner already needs 15 psi for low-acid foods.
- Adding time instead of pressure. In the USDA pressure tables, time is fixed. Change the pressure.
- Mixing up the two charts. The 6–9 psi dial settings are only for acid foods with a tested low-pressure option, never for vegetables or meat.
- Running an untested dial gauge. A gauge reading 2 pounds high at 6,000 feet could leave you at 11 psi when you think you're at 13.
- Going above 15 psi. The USDA says not to apply pressures above 15 psi with new pressure canning equipment.
- Guessing above 8,000 feet. There's no USDA dial-gauge value there. Ask your extension office.
Putting It Into Practice
Every recipe on this site lists its pressure table, so you can cross-check this chart. Start with pressure canning green beans or the full canning vegetables chart. If you're new to running a canner, our beginner's guide to using a pressure canner shows where venting and pressure fit in. Still choosing a canner? If you live above 2,000 feet, a dial gauge lets you hit each USDA band exactly. Our best pressure canner guide compares both gauge types.
FAQ
What PSI should I use for pressure canning at my altitude?
For low-acid foods such as vegetables and meat, the USDA uses 11 psi in a dial-gauge canner at 0 to 2,000 feet, 12 psi at 2,001 to 4,000, 13 psi at 4,001 to 6,000 and 14 psi at 6,001 to 8,000 feet. A weighted-gauge canner uses 10 psi at 0 to 1,000 feet and 15 psi above 1,000 feet.
Do processing times change with altitude when pressure canning?
No. In the USDA pressure canner tables, the time stays the same and the pressure goes up with elevation. Boiling water canning is the opposite: the time goes up with elevation.
What if I live above 8,000 feet?
The USDA dial-gauge tables stop at 8,000 feet, so there's no published dial-gauge pressure above that. Contact your county Cooperative Extension office before canning. The USDA also says not to apply pressures above 15 psi with new pressure canning equipment.
Why does a weighted-gauge canner jump to 15 psi above 1,000 feet?
A weighted gauge only offers 5, 10 or 15 psi. The USDA says it cannot correct precisely for higher altitudes, so above 1,000 feet it must run at 10 instead of 5, or 15 instead of 10 psi.
How do I find my elevation for canning?
The NCHFP suggests your local planning or zoning office, your town's website, your county extension office, or an online tool such as the USGS National Map, which shows a spot elevation for an address. Use feet, since the USDA tables are in feet.