Quick Answer
To pressure can chicken thighs at altitude, you should increase the processing time by 10-15 minutes for every 1,000 feet of altitude. For example, at 3,000 feet, you would add 30-45 minutes to the standard processing time. Consult a trusted canning resource for specific guidelines.
Understanding Altitude and Pressure Canning
Pressure canning is a reliable method for preserving meat at high altitudes, but it requires adjustments to account for lower atmospheric pressure. As altitude increases, the boiling point of water decreases, which affects the sterilization process. To ensure safe canning practices, canners must consider the effects of altitude on processing times.
Recommended Processing Times for Chicken Thighs
The USDA recommends the following processing times for chicken thighs in a pressure canner at various altitudes:
- 0-2,000 feet: 20-25 minutes
- 2,000-3,000 feet: 25-30 minutes
- 3,000-4,000 feet: 30-35 minutes
- 4,000-5,000 feet: 35-40 minutes
- Above 5,000 feet: consult a trusted canning resource for specific guidelines
Best Practices for Canning at High Altitude
When pressure canning at high altitude, it’s essential to use a tested canner and follow a reliable recipe. Always refer to a trusted canning resource, such as the USDA’s Complete Guide to Home Canning, for specific guidelines and recommendations. Additionally, ensure that your pressure canner is in good working order and that you follow safe canning practices to avoid spoilage and foodborne illness.
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