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Why is it necessary to adjust for altitude when processing foods at home in a boiling-water canner or pressure canner?
Last Updated: January 22, 2007
Tested, recommended processing times are based on the boiling water temperature at sea level (212 degrees F). However, using the processing time for canning food at sea level may result in spoilage if you live at altitudes of 1,000 feet or more. Water boils at lower temperatures as the altitude increases—as the elevation increases, air pressure decreases and water boils at a lower temperature. At 4,000 feet elevation, water boils at 204 degrees F; at 8,000 feet, the boiling point is 197 degrees F. Lower boiling temperatures are less effective for killing bacteria. To ensure safety of food that is canned at higher elevations, and prevent under processing, canning processes must be adjusted. In a boiling-water canner, additional processing time is required. When using a pressure canner, an increase in the pounds pressure is needed.
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