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Adjustments for Altitude

  As altitude increases, water boils at lower temperatures. Because the lower temperatures are less effective for killing bacteria, the processing time must be increased for boiling water bath canning. For pressure canning, the pressure is increased.

The directions for canning foods in the main text of this book are for an altitude of 0 to 1000 feet. Be sure you are canning safely! Ask your county Extension agent to help you determine your altitude. Many areas in North Georgia are at altitudes of 1000 to 3000 feet. If you are canning at an altitude over 1000 feet, follow the altitude adjustments given for canning each type of food.

Note :
For each 1000 feet above sea level, add 1 minute per 1000 feet for a boiling water bath ( eg: at 6000 feet add 6 minutes to the recipe ). For a dial gauge pressure canner add 1 lb pressure per extra 1000 feet. For a weighted gauge canner, over 1000 feet go to 15 lbs pressure.

Boiling Water Bath Processing Times for Fruits at Altitudes Over 1000 Feet

 
  Process Time (Minutes)
at Altitudes of:

Fruit Style of Pack Jar Size 1001-3000 ft. 3001-6000 ft. over 6000 ft.

Apple Juice Hot Pints or Quarts
Half-Gallons
10
15
10
15
15
20

Apples Hot Pints or Quarts 25 30 35

Applesauce Hot Pints
Quarts
20
25
20
30
25
35

Baby Food Hot Half-Pints
or Pints
25 30 35

Berries Hot
Raw
Pints or Quarts
Pints
Quarts
20
20
25
20
20
30
25
25
35

Cherries Hot

Raw

Pints
Quarts
Pints or Quarts
20
25
30
20
30
35
25
35
40

Cranberries Hot Pints or Quarts 20 20 25

Cranberry Sauce Hot Pints or Quarts 20 20 25

Figs Hot Pints
Quarts
50
55
55
60
60
65

Fruit Puree Hot Pints or Quarts 20 20 25

Grapefruit or Oranges Raw Pints or Quarts 15 15 20

Grapes Hot
Raw
Pints or Quarts
Pints
Quarts
15
20
25
15
20
30
20
25
35

Grape Juice Hot Pints or Quarts
Half-Gallon
10
15
10
15
15
20

Mangos Raw Pints
Quarts
20
25
20
30
25
35

Mixed Fruit Cocktail Raw Half-Pints
or Pints
25 30 35

Papayas Hot Pints
Quarts
20
25
20
30
25
35

Peaches
Apricots or
Nectarines
Hot

Raw

Pints
Quarts
Pints
Quarts
25
30
30
35
30
35
35
40
35
40
40
45

Pears Hot Pints
Quarts
25
30
30
35
35
40

Pineapple Hot Pints
Quarts
20
25
20
30
25
35

Plums Raw or
Hot
Pints
Quarts
25
30
30
35
35
40

Rhubarb Hot Pints
Quarts
20 20 25

Zuchinni-Pineapple Hot Half-Pints
or Pints
20 20 25

 

Processing Times and Pressures for Some Fruits in a Pressure Canner

 

Caution: As altitude increases, the processing times for each food listed below stays the same, but the canner pressure must be increased! In a Dial Gauge Pressure Canner

  • At altitudes of 0-2000 feet, process at 6 pounds pressure.
  • At altitudes of 2001-4000 feet, process at 7 pounds pressure.
  • At altitudes of 4001-6000 feet, process at 8 pounds pressure.
  • At altitudes of 6001-8000 feet, process at 9 pounds pressure.
In a Weighted Gauge Pressure Canner
  • At altitudes of 0-1000 feet, process at 5 pounds pressure.
  • At altitudes above 1000 feet, process at 10 pounds pressure.

 
Fruit Style of Pack Jar Size Processing Time (Minutes)
at a Given Pressure

Applesauce Hot Pints
Quarts
8
10

Apples Hot Pints or Quarts 8

Berries Hot
Raw
Pints or Quarts
Pints
Quarts
8
10
10

Cherries Hot

Raw

Pints
Quarts
Pints or Quarts
8
10
10

Fruit Purees Hot Pints or Quarts 8

Grapefruit or Oranges Hot
Raw
Pints or Quarts
Pints
Quarts
8
8
10

Peaches, Apricots, or Nectarines Hot or Raw Pints or Quarts 10

Pears Hot Pints or Quarts 10

Plums Hot or Raw Pints or Quarts 10

Rhubarb Hot Pints or Quarts 8

For Further details see individual recipes.

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.