Reference: How to Book - Canning Freezing Drying
Canning Altitude Chart
[ Boiling Water Bath | Pressure Canner ]
At sea level water boils at 212 degrees F. As the altitude increases, the temperature at which water boils gradually decreases. The following table gives the number of minutes that should be added to the time given in the directions for processing in a boiling-water bath.
|Water Boiling Bath|
| ||Increase Water-Bath Processing Time|
if Time Recommended is:
|Altitude||20 minutes or less||More than 20 minutes|
|1,000 feet||1 minute||2 minutes|
|2,000 feet||2 minutes||4 minutes|
|3,000 feet||3 minutes||6 minutes|
|4,000 feet||4 minutes||8 minutes|
|5,000 feet||5 minutes||10 minutes|
|6,000 feet||6 minutes||12 minutes|
|7,000 feet||7 minutes||14 minutes|
|8,000 feet||8 minutes||16 minutes|
|9,000 feet||9 minutes||18 minutes|
|10,000 feet||10 minutes||20 minutes|
|2,000 - 3,000 feet||11 1/2 pounds|
|3,000 - 4,000 feet||12 pounds|
|4,000 - 5,000 feet||12 1/2 pounds|
|5,000 - 6,000 feet||13 pounds|
|6,000 - 7,000 feet||13 1/2 pounds|
|7,000 - 8,000 feet||14 pounds|
|8,000 - 9,000 feet||14 1/2 pounds|
|9,000 - 10,000 feet||15 pounds|
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Fruit to be used for making pie or sauce, can be prepared without the addition of sugar. Sugar is not needed to prevent spoilage. Fruit can be preserved in water, extracted juices, or in its own juice. Processing times are the same for unsweetened and sweetened fruit.
However fruit does have better flavor and color when preserved in a sugar-water syrup. Syrups vary in strength from very light to heavy. The choice of syrup depends on type and acidity of the fruit to be preserved, the eventual use of the fruit and personal taste.
|Type of Syrup||Sugar||Water||Yield|
|Very light||1 cup||4 cup||About 4 1/2 cups|
|Light||1 cup||3 cup||About 3 1/2 cups|
|Medium||1 cup||2 cup||About 2 1/4 cups|
|Heavy||1 cup||1 cup||About 1 1/2 cups|
- To make syrup
- Mix sugar and water in a saucepan; bring to a boil over medium heat, stirring occasionally to dissolve sugar. Boil five minutes, skim if necessary. Cover to prevent evaporation and keep hot until used.
- Quantity of Syrup to Make
- Allow approximately 1 1/2 cups prepared syrup for each quart jar.
- Honey and Corn Syrup
- Honey or corn syrup can be used to replace up to one-fourth of the sugar in syrup preparation. Honey has a definite flavor of it's own, a factor which must be considered when it is used for preserving. A light flavored corn syrup is recommended for preserving light-colored fruit. The addition of 1 teaspoon of lemon juice, or a few grains of salt, to each quart jar of fruit improves the flavor when corn syrup is used.
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