Free resources
Six reference charts you can print and keep. Each one exists because the numbers were scattered across a dozen pages that never quite agreed with each other, and because a chart on the wall beats a tab on a phone when your hands are covered in flour.
Every figure traces to a named source — USDA, the National Center for Home Food Preservation, USA Rice Federation, King Arthur Baking. Where a source does not publish a number, the chart says so rather than estimating. Every file ships as both Letter and A4, needs no sign-up, and has no email gate.
Ten rice types, stovetop and pressure cooker, from the USA Rice Federation chart — with the evaporation explanation that makes 1:1.5 and 2:1 both correct.
USDA processing times for 66 foods, split into pressure canning and boiling water canning — the two schedules whose altitude rules run in opposite directions.
Boiling water, steam and ice bath times for 25 vegetables before freezing, from USDA and NCHFP guidance. Carries an explicit warning that these are freezing times, not canning times.
Bulk time by dough temperature and starter percentage, with the rise target for each temperature — and the reason a chart for 65°F looks nothing like a chart for 80°F.
Eleven pans measured both ways — area and volume — with the batter multiplier between any two, and what to do with the oven time instead of guessing.
The same pans in centimetres and inches, for tins sold in metric sizes — plus the one round-to-square swap that needs no scaling at all.
A few charts we looked at and did not make, because the numbers did not hold up.
If a chart here ever contradicts the source it cites, the source wins. Tell us and we will fix it.
Looking for something you can change numbers in? All kitchen calculators →