Canning is a method of preserving food by sealing it in an airtight container. The process involves heating the sealed container to kill microorganisms that could cause spoilage or illness. Pressure canners are used for low-acid foods, such as vegetables and meats, because they require higher temperatures than boiling water to achieve sterilization.
The pressure needed in a canner increases with altitude due to the decrease in atmospheric pressure. This affects both the temperature at which water boils and the time required for sterilization. The formula to calculate the additional pressure needed is:
h = Altitude in feet
The sterilization time is typically adjusted based on the type of food and the pressure achieved. Higher pressures require less time to achieve sterilization.
Results are for informational purposes only and do not constitute professional advice.