Canning Elevation Question

tortoise

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I knew I am near the 1,000 ft elevation cut-off for water bath processing times and weights for pressure canning. I used a smartphone app to measure the elevation in my kitchen.

It's 1, 012 feet elevation.

Would you use the processing times/weights for 0 - 1,000 feet or 1,001 - 3,000 ft?

(I've been using 1,001 - 3,000 ft, but DH says I'm being silly and wasting energy.)

Table 1. Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 3,000 ft3,001 - 6,000 ftAbove 6,000 ft
Hot &
Raw
Pints40 min455055
Quarts45505560

Table 3. Recommended process time for water-packed Whole or Halved Tomatoes in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
Hot &
Raw​
Pints or
Quarts​
15 min5 lb10 lb
101015
115Not Recommended

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.
 

frustratedearthmother

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That's a darn good question. I'm at roughly 20-25 ft above sea level so it's not a hard decision for me. I tend to agree with you. I think it's better safe than sorry. (but its so close.. I wonder...)
 

tortoise

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I'm leaning toward using the lower elevation for water bath but the higher elevation for pressure canning. Botulism scares me! But I still wonder if that's necessary and what others would do.
 

Fixit

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We sit at 990 and use the 0 - 1000 scale . So you would probably/maybe be fine . Now understand that the reason for higher pressure and processing is because the higher the elevation the lower the temp that water boils .
Eh knowing they built safety margins in to make it idiot proof and that you are that close to the edge I would proably build a better idiot and go with the lower elevation chart .
I am going to recommend you go to MEWE and pose this question to Rebel Canner group there .
 

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