Canning 101: Altitude Adjustment
My canning friends, sometimes we have to look at our situations and say to ourselves, “I need an altitude adjustment.”
|
Altitude |
Temperature at which Water Boils |
|
10,000 |
194°F |
|
8,000 |
197°F |
|
6,000 |
201°F |
|
4,000 |
204°F |
|
2,000 |
208°F |
|
0 |
212°F |
For water bath canning, food safety requirements mean that the goodies inside your jars should reach 212F, and if it doesn’t you have to add to your processing time in order to make your preserved food safe.
For water bath canning, add 2 minutes of processing time for each 1000 feet about 1000 feet that you are. To use the following chart, take the basic processing time and add to it based on your local elevation.
|
Altitude Adjustments for Water Bath Canning |
|
|
Elevation |
+ time |
|
1000-2999 |
5 minutes |
|
3000-5999 |
10 minutes |
|
6000-7999 |
15 minutes |
|
8000-10,000 |
20 minutes |
Pressure canning requires that your food reach 240 degrees Fahrenheit. Additional pressure is needed in this case, as opposed to additional time. The standard rule is to add 1 pound of pressure for each 1000 feet above sea level you are. However, you will rarely ever adjust more than 5 pounds, regardless of your elevation.
For safety reasons, pressure canners should never be used above 17 pounds of pressure.
|
Adjustments for Pressure Canning |
||
|
Altitude |
|
Additional Pressure |
|
|
|
|
|
1001-2000 |
|
+ 1 |
|
2001-4000 |
|
+ 3 |
|
4001-6000 |
|
+5 |
|
6001-8000 |
|
+5 |
|
8000-10,000 |
|
+5 |
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Daisy Luther is a freelance writer and editor. Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca
Excellent Information Daisy!!!
Things being what they are I have begun to cast my net far and wide as to food preservation techniques. I’ve recently purchased a unit from the American Aluminum Co. Thier next to largest version and frankly I know enough about pressure canning to fill a THIMBLE…not much indeed. I expect to be HERE a lot ove rhe next few weeks!!!