![]() If you can't find your town, pick a larger nearby metropolitan area.Īlternatively, you should also be able to find your altitude from local information sources, such as your local planning commission or zoning office. Start by searching “elevation of (your town, your state)” in your favorite online search engine.įor example, searching on “elevation of Green Bay, Wisconsin” gives me an answer of 581′ above sea level. Grab a printable pdf of the altitude adjustment charts for canning here. ![]() The altitude adjustment for canning in a water bath canner simply involves extra processing time. High acid foods like fruits, jams, jellies, and pickles use hot water bath canning. ![]() You don't need to increase the processing time, only the amount of pressure used.įor example, if the instructions said to process at 11 pounds of pressure in a dial gauge canner at sea level, I should increase the pressure to 13 pounds of pressure if I live at 5000 feet. If you are canning at an altitude higher than 1,000 feet above sea level, adjust pressure canner pounds as indicated below. To compensate for this, we add either extra time or extra pressure to kill off the botulism spores and other microbes. Once you go above 1000 feet, water boils at temperatures lower than 212 degrees Fahrenheit. Higher altitudes have less of it because there's less atmosphere pressing down on them. We need altitude adjustments for canning because of atmospheric pressure. Why do we need altitude adjustments for canning?
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