| |
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. |
