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.
Try Cinnamon-Spiced Triple-Berry Jam. It's one of our favorite recipes for canning preserves.
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.
When home canning using a boiling water canner, call your county extension service for specific instructions, but use the following as a guideline:
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:
Here are the guidelines for weighted-gauge canners:
If home canning is your favorite food preservative, you'll love these recipes: