One thing I always mention in my recipes is the necessity to adjust cooking and processing times if you live more than 1,000 feet above sea level. For safe home canning, it’s important to know your altitude (or elevation), since altitude affects processing times and pressures.
When canning in altitudes 1,000 feet or more above sea level, the boiling temperature is lowered because air is thinner at higher altitudes. Instead of boiling at 212° Fahrenheit, the temperature which water normally boils at, it may boil at 200° Fahrenheit. As a result of this, the time you need to process increases more the higher your altitude. This needs to be done to ensure safe canning because increasing processing time will ensure pathogens are killed.
Here's the things to keep in mind:
BOILING WATER BATH CANNERS
- 1,001 to 3,000 feet, add 5 minutes
- 3,001 to 6,000 feet, add 10 minutes
- 6,001 to 8,000 feet, add 15 minutes
- 8,001 to 10,000 feet, add 20 minutes
PRESSURE CANNERS (weighted gauge)
- 1,001 to 3,000 feet, add 5 pounds
- 3,001 to 6,000 feet, add 5 pounds
- 6,001 to 8,000 feet, add 5 pounds
- 8,001 to 10,000 feet, add 5 pounds
PRESSURE CANNERS (Dial gauge)
- 1,001 to 3,000 feet, add 1 pound
- 3,001 to 6,000 feet, add 2 pounds
- 6,001 to 8,000 feet, add 3 pounds
- 8,001 to 10,000 feet, add 4 pounds
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