Canning Elevation Question

[tortoise]

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 Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot & Raw	Pints	40 min	45	50	55
Quarts	45	50	55	60

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 Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot & Raw​	Pints or Quarts​	15 min	5 lb	10 lb
10	10	15
1	15	Not Recommended

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

Reviewed February 2018.

National Center for Home Food Preservation | National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for home food preservation methods.

nchfp.uga.edu

 

[frustratedearthmother]

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]

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]

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 .

 

[Trying2keepitReal]

@tortoise I know this is old but where did you land on this? I am at 988 so I think I am good with going with the 0-1000 ft range. What would happen if I canned to the guidance of the next level? Would it hurt anything? (questions for anyone!)

 

[tortoise]

@tortoise I know this is old but where did you land on this? I am at 988 so I think I am good with going with the 0-1000 ft range. What would happen if I canned to the guidance of the next level? Would it hurt anything? (questions for anyone!)

I use the digital electric canner so I don't have to worry about it.

I tend to overprocess water bath stuff anyway. No problems from overprocessing. (yet? IDK)

I like to sleep well at night.

 

[Trying2keepitReal]

I use the digital electric canner so I don't have to worry about it.

I tend to overprocess water bath stuff anyway. No problems from overprocessing. (yet? IDK)

I like to sleep well at night.

Thanks! not sure if you had figured it out for the traditional pressure canner, I will likely have to run both the traditional and electric at some point this summer.

I feel like I overprocess too but not sure it that affects anything.

 

[Britesea]

It just means you've spent a little more than you needed to in fuel costs, I think.