Canning Recipe Scaler
Safely scale your canning recipes for larger or smaller batches. Maintains proper acid levels, headspace, and processing times.
Scale Your Recipe
Scaled Recipe
Scaled Ingredient Quantities
| Ingredient | Original | Scaled | Notes |
|---|
How It Works
Canning recipe scaling isn't as simple as multiplying everything by a factor. Some ingredients and parameters must remain constant regardless of batch size to ensure food safety.
Safety Rules for Scaling
- Acid ingredients (vinegar, lemon juice, citric acid): MUST scale proportionally. Never reduce the acid content, as it's critical for preventing botulism in water bath canning.
- Sugar: In jams and jellies, sugar can be reduced up to 50% of the original amount when using low-sugar pectin. In standard recipes, maintain at least 50% for safe gelling.
- Spices and herbs: Scale proportionally, but small adjustments to taste are safe.
- Headspace: Never changes with batch size. Always use the headspace specified in the original recipe.
- Processing time: Never changes based on batch size. Only altitude affects processing time.
Water Bath vs. Pressure Canning
- Water Bath (212°F): Safe only for high-acid foods (pH < 4.6) such as fruits, pickles, jams, and acidified tomatoes.
- Pressure Canner (240°F): Required for low-acid foods (pH > 4.6) such as vegetables, meats, and stocks.
Altitude Adjustments
Water boils at lower temperatures at higher elevations, so processing times must be increased:
- 1,000 - 3,000 ft: +5 minutes
- 3,000 - 6,000 ft: +10 minutes
- 6,000 - 8,000 ft: +15 minutes
- 8,000 - 10,000 ft: +20 minutes
For pressure canning, increase pressure instead. Dial gauge: 11 PSI at 1,000–2,000 ft, 12 PSI at 2,000–4,000 ft, 13 PSI at 4,000–6,000 ft, 14 PSI at 6,000–8,000 ft, 15 PSI above 8,000 ft. Weighted gauge: 10 PSI at sea level (≤1,000 ft), 15 PSI at any altitude above 1,000 ft. Always use the gauge type your canner is equipped with — when in doubt, consult your canner's manual and USDA Complete Guide to Home Canning.