Enter your altitude, choose your food type, and select your gauge type (weighted or dial) to get the correct pressure canner PSI for safe home canning. The calculator returns the recommended pressure in PSI and kPa, so you can confidently adjust your canner at any elevation.
Recommended Pressure
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Pressure in kPa
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Altitude Band
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Sea-Level Base Pressure
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At higher altitudes, atmospheric pressure is lower, which means water boils at a lower temperature. Inside a pressure canner, you need to compensate by increasing the processing pressure to reach the same internal temperature (240°F / 116°C) required to destroy harmful bacteria like Clostridium botulinum.
A weighted gauge canner uses pre-set weights (typically 10 lb or 15 lb) that rock or jiggle to regulate pressure — you simply switch from the 10 lb weight to the 15 lb weight at higher altitudes. A dial gauge canner has a pressure indicator needle, allowing you to set precise intermediate pressures such as 11, 12, 13, or 14 PSI depending on your elevation.
For most low-acid foods (meat, vegetables, fish, seafood, and soup), the base pressure at 0–1,000 feet elevation is 10 PSI on a weighted gauge and 11 PSI on a dial gauge. For fruits, the base is typically 10 PSI on weighted gauge and 11 PSI on a dial gauge as well, though some recipes may specify lower pressures.
You can find your local altitude using a free online tool like Google Maps (right-click a location and select 'What's here'), USGS topographic maps, or a smartphone altimeter app. Your city's elevation is often listed on Wikipedia or your local government website. Use your home's specific elevation rather than a city average if you live in hilly terrain.
USDA guidelines recommend adjusting pressure for altitudes above 1,000 feet above sea level. Below 1,000 feet, standard sea-level pressures apply. Once you exceed 1,000 feet, dial gauge users begin increasing pressure in 1 PSI increments with each 2,000-foot elevation band, while weighted gauge users switch to 15 PSI at 1,001 feet and above.
No. Low-acid foods such as meat, vegetables, fish, and seafood require higher processing pressures than high-acid fruits. Always follow the specific pressure and time recommendations in tested recipes from trusted sources like the USDA Complete Guide, the Ball Blue Book, or the National Center for Home Food Preservation (NCHFP).
It is not safe to guess. Under-processing at altitude can leave dangerous pathogens alive in your jars, including the bacteria responsible for botulism, which is odorless and tasteless. Always confirm your elevation and apply the correct pressure adjustment before every canning session.
Yes. Dial gauges should be tested for accuracy at your local Cooperative Extension Service office before each canning season and replaced if they read more than 2 PSI off. An inaccurate dial gauge can lead to dangerously under-processed food even when you think you are using the right pressure.