Use a smartphone app such as My Elevation.Visit a web page about your town or city.It is quite easy to find your elevation using one of these sources: Before beginning the canning process, it should be a priority to find and know your elevation.

Įlevation does matter in all aspects of food preparation, but especially so in home canning. See Testing dial pressure canner gauges for more information. Gauge testing is available at some county extension offices contact your local extension office for testing availability. If it is less than two pounds off in accuracy, adjustments can be made to be sure you have the required pressure in your canner. If the gauge reads high or low by more than two pounds at 5, 10 or 15 pounds pressure, it should be replaced. If a dial-gauge canner is used, the gauge needs to be checked each year for accuracy. Weighted gauges are designed to “jiggle” several times a minute or to rock gently when they are maintaining the correct pressure. (To be considered a pressure canner, the USDA recommends that a canner be large enough to hold at least 4 quart jars.) Pressure canners have either a dial gauge to indicate the pressure or a weighted gauge to indicate and regulate the pressure. While time is adjusted for water-bath canning, pressure regulation differs by the type of pressure canning equipment used- dial- or weighted-gauge canner as noted in the chart. (Crushed Tomatoes is one example a food that can be processed by either boiling-water bath or pressure.) In this example for Crushed Tomatoes from the U SDA Compete Guide to Home Canning, 2015 edition, note that time is increased in 5 minute increments as altitude increases for boiling water canning and pounds of pressure is increased for pressure canning. Both adjustments are needed to get to their respective safe processing temperatures for high acid and low acid foods.Įach USDA process has an altitude table with it. For food processed in a pressure canner, extra pressure is added. When elevations are above 1000 ft, extra time is added for food processed in a water-bath canner. Processing times for most recipes are based on elevations of 0-1000 ft unless stated otherwise. The amount of time that jars are held at a certain temperature during canning is important to producing a safe product. For those that find themselves at higher elevations, Colorado State University and New Mexico State University have excellent tips and guidelines for successful baking and cooking.īecause water boils at 212☏ at sea level and decreases about 1☏ for each 500-ft increase in altitude, adjustments must be made when canning foods at home to ensure home-canned foods are processed safely. At altitudes above 3,000 feet, preparation of food may require changes in time, temperature or recipe. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. At higher altitudes, leavened products using yeast, baking powder/soda, egg whites, or steam rise more rapidly, may collapse, and may not be fully cooked. Higher altitudes present several challenges when preparing some foods. When it comes to everyday cooking and baking, there are few noticeable effects of elevation until one reaches 3000 ft.

Elevation outreach