Necessary Canning Adjustments for High Altitudes

Before you roll up your sleeves on your home canning recipes, take note: At higher altitudes, water boils at a lower temperature. This means that when you're canning at higher elevations, you must process food longer in a boiling-water canner or at higher pressure in a pressure canner.

What's the elevation where you live? It might be higher than you think. Much of the so-called "flat" Midwest, for example, is actually more than 1,000 feet above sea level, and altitudes can vary within a community. Check your altitude online or with your county extension office before you begin your canning projects. Then adjust your processing times as indicated in this article.

Home Canning Altitude Adjustments for Blanching Foods and Sterilizing Jars

For blanching, add one minute if you live 5,000 feet or more above sea level. For sterilizingars, boil them an additional minute for each 1,000 feet above sea level.

High-Altitude Home Canning for Jellies and Jams

When processing jellies and jams at high altitudes, process half-pints and pints for 10 minutes at 1,000 to 6,000 feet, and for 15 minutes at altitudes above 6,000 feet.

Get the Caramel Apple Jam recipe

Home Canning Altitude Adjustments for Boiling-Water Canners

When you're using a boiling water canner, call your county extension service for specific instructions, but use the following as a guideline:

• At 1,001–3,000 feet above sea level, increase processing time by 5 minutes.
• At 3,001–6,000 feet above sea level, increase processing time by 10 minutes.
• At 6,001–8,000 feet above sea level, increase processing time by 15 minutes.
• At 8,001–10,000 feet above sea level, increase processing time by 20 minutes.

Home Canning Altitude Adjustments for Dial-Gauge Pressure Canners and Weighted-Gauge Canners

When you're using pressure canning, the timings are the same—however, different pressures must be used at higher altitudes. Here are guidelines for dial-gauge pressure canners:

• At up to 2,000 feet above sea level, use 11 pounds of pressure.
• At 2,001–4,000 feet above sea level, use 12 pounds of pressure.
• At 4,001–6,000 feet above sea level, use 13 pounds of pressure.
• At 6,001–8,000 feet above sea level, use 14 pounds of pressure
• At 8,001–10,000 feet above sea level, use 15 pounds of pressure.

Here are the guidelines for weighted-gauge canners:

• At up to 1,000 feet above sea level, use 10 pounds of pressure.
• At over 1,000 feet above sea level, use 15 pounds of pressure.

Great Home Canning Recipes

If home canning is your favorite food preservative, you'll love these recipes:

How to Can Tomatoes

Home Canning Recipes for Pickles, Beets, Sauerkraut, Barbecue Sauce, and More

Strawberry Preserves Recipes

Charts for Canning Blueberries, Melons, Apples, and Other Fruits