Altitude Adjustments for Canning

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 canning at higher elevations, you must process food longer in a boiling-water canner or process foods at a 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 above 1,000 feet, and altitudes can vary within a community. Check your altitude online or with your county extension office before you begin your home canning projects. Then adjust processing times for boiling-water canning or pressure for pressure canning as indicated in this article.

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Add these timings to your home canning recipes:

Blanching: Add 1 minute if you live 5,000 feet or more above sea level.

Sterilizing Jars: Boil jars an additional 1 minute for each additional 1,000 feet above sea level.

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.

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

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

When home canning 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 to 4,000 feet above sea level, use 12 pounds of pressure.
• At 4,001 to 6,000 feet above sea level, use 13 pounds of pressure.
• At 6,001 to 8,000 feet above sea level, use 14 pounds of pressure
• At 8,001 to 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 above 1,000 feet above sea level, use 15 pounds of pressure.

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

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