11
Feb
So lets say you want to pressure can pints of ground meat their recommendation is to process for 75 minutes at 11psi. Canning food safely requires your filled jars to be processed at a specified temperature or pressure level for a specified amount of time.
For more complete canning instructions refer to the National Center for Home Food Preservation.
Pressure canning above 2000 feet. The processing times and methods are adjusted for Minnesota altitudes of 1001-2000 feet. Time assumes a full 10-minute exhausting of the pressure canner. Once pressure is raised to the required pressure and stabilized timing begins according to chart.
For more complete canning instructions refer to the National Center for Home Food Preservation. As altitude increases the temperature in a pressure canner at 10 pounds of pressure is less than 240F 115 C. This difference is enough to affect the safety of canned products at altitudes above 2000 feet Finding your altitude for canning.
The rule of thumb for dial pres-sure gauge. Below 2000 feet use 11 pounds pressure meats and veggies or 5 pounds pres-sure fruits. For altitudes over 2000 feet add 1 pound pressure for each additional 2000 feet.
Do not increase processing time. Pressure canners come in two varieties a weighted gauge and a dial gauge. If using the weighted gauges above 1000 feet use the 15-pound gauge.
Using a dial gauge pressure you can set a more exact measurement of pounds of pressure. Either way works simply great. When home canning using pressure canning the timings are the same.
However different pressures must be used at higher altitudes. Here are guidelines for dial-gauge pressure canners. At up to 2000 feet above sea level use 11 pounds of pressure.
At 2001 to 4000 feet above sea level use 12 pounds of pressure. If you live above 1000 feet elevation you need to figure your altitude adjustments for both water bath and pressure canning. As your altitude goes above 1000 feet above sea level the atmospheric pressure is reduced.
This causes water to boil. Pressure Canning Altitude Chart. For those of you who live at altitudes over 1000 feet above sea level you should be aware that general cooking baking times and temperatures are based on altitudes of 1000 feet and below.
The same rule applies to the pounds of pressure given in pressure canning. Pressure Canning Altitude Chart If you are canning at an altitude higher than 1000 feet above sea level adjust pressure canner pounds as indicated below. You dont need to increase the processing time only the amount of pressure used.
Altitude Feet Weighted Gauge Dial Gauge. Canning food safely requires your filled jars to be processed at a specified temperature or pressure level for a specified amount of time. If you live at altitudes higher than 1000 or 2000 feet above sea level adjust your canning recipes for food safety.
8001 to 10000 feet add 20 minutes If you live above 1000 feet you also have to adjust the amount of pressure you apply during pressure canning. The rule of thumb is that you need an additional 12 pound of pressure for every 1000 feet you are above sea level. When the pressure cooker is used at an altitude of 2000 feet or more the pressure must be increased by 1 pound for each 2000 feet altitude.
All Vegetables except tomatoes also all meats poultry and fish canned at home must be boiled in an open vessel ten to fifteen minutes before tasting or using. Altitude Pressure 0000-2000 feet 11 lbs. 2001-4000 feet 12 lbs.
4001-6000 feet 6001-8000 feet 13 lbs. For example use 13 lbs. Of pressure PSI when processing in Red Lodge at an altitude of 5562 feet.
I assume by power you mean an electric pressure cookercanner. If so increase the amount of pressure in pounds by 12 pound for every thousand feet above 2000 feet. Water bath canning requires that for foods that require 20 minutes or less processing time you add 1 one additional minute for every 1000 foot increment above 2000 feet.
To compensate for lower temperatures at high altitudes the USDA requires an increase of processing pressure by 1 psi for every 2000 feet of altitude. So lets say you want to pressure can pints of ground meat their recommendation is to process for 75 minutes at 11psi. Suppose you are canning peaches as a hot-pack in quarts at 2500 ft above sea level using a weighted-gauge pressure canner.
First select the process time for weighted-gauge pressure canner. The example for peaches is given in Table for Example C below. From that table select the process pressure.
ALTITUDE CHART For Pressure Canning. If you are preserving at an altitude higher than 1000 feet above sea level adjust pressure pounds as indicated. Cooking time under pressure should be increased by 5 percent for every 1000 feet after 2000 feet above sea level Anderson B.
New High Altitude Cookbook. In addition to altitude the types of meat and the maturity and size of vegetables must be taken into consideration when determining cooking times under pressure. The canning method being used.
Pressure canning will be faster. The altitude in your area. See at the bottom of each chart for instructions on how much to adjust the processing time for altitudes above sea level.
All of these factors determine the canning method processing time and PSI pounds per square inch of pressure to be used.