Canning at High Altitudes
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 192. Vision transcription from the scanned page; needs review.
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Ingredients
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Instructions
- Boiling-Water Canning: Times given in this chapter for boiling-water processing are for altitudes less than 1,000 feet above sea level. If you live at a higher altitude, you must use a longer processing time (call your county extension agent for detailed instructions).
- Pressure Canning: For pressure canning, the processing times remain the same at higher altitudes. Different pressures must be used, however.
- For weighted-gauge canners, use 10 pounds of pressure if you live up to 1,000 feet above sea level. Use 15 pounds of pressure above 1,000 feet.
- For dial-gauge pressure canners, use 11 pounds of pressure if you live up to 2,000 feet above sea level; 12 pounds for 2,001 to 4,000 feet; 13 pounds for 4,001 to 6,000 feet; and 14 pounds for 6,001 to 8,000 feet.
- Before eating a pressure-canned food, boil it for 10 minutes if you live less than 1,000 feet above sea level. If you live at a higher altitude, add one minute for each 1,000 feet of elevation.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Canning jars inside of pressure canner" by Nutrition, Food Safety & Health; license: CC0 (https://creativecommons.org/publicdomain/zero/1.0/); source: https://www.flickr.com/photos/93936679@N05/35451200605. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.