Ask a Question
Notify Me On Question Update
Email this Question
Information for Canning at High Altitudes.
Rate This FAQ
The USDA guide is the best resource for current recommendations on canning…but make sure you are using an updated version. You can find the complete guide on the internet site National Center For Home Food Preservation: http://www.uga.edu/nchfp/how/can_home.html
The altitude adjustments are included with each “recipe” or canned product. Salt Lake City is at 4500 feet. Use the tables provided in the guide to determine the correct processing time--the time depends not only upon altitude, but size of jar and whether or not the produce was packed raw or hot. For example, if you were to can peaches in quart jars with a raw pack at SLC altitude, you would process them in a boiling water bath for 35 minutes. Using a pressure canner instead of the boiling water bath, which is an option, would decrease the time to 10 minutes at 8 lbs of pressure.
The USDA guide provided at the site above has lots of great info in Chapter 1 if you feel you need or want to brush up on your canning techniques and safety before you get going.
Submit Your Suggestion
Other Questions In This Topic
- When canning dry beans is it necessary to rehydrate by soaking them before you can them?
- I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?
- I used the approved recipe for canning apple pie filling, including leaving a 1 inch headspace. However, after taking out the jars I noticed that filling had bubbled up out of the jars during processing. The lids seem sealed, but how can I be sure they are safe? Should I have left a larger headspace than 1 inch???
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
- How much water should I store?
- What can I store water in?
- I just prepared pesto today containing basil, pine nuts, garlic, italian cheeses, and lemon juice, pretty much in that order from largest quantity to smallest. For how long could I keep this in my freezer before the oil will go rancid or the pesto will otherwise be inedible. Seems to me that I kept some a while back for 6 months, and after eating it I got sick, though this could be coincidental.
- Can I get my pressure cooker tested? When and where? Thanks for a great service! jh