Quick Answer
The maximum altitude for safe pressure canning is 2,000 feet. At higher altitudes, the boiling point of water decreases, and pressure canners may not reach the required temperature to kill off bacteria and other pathogens. This can lead to spoilage and potentially life-threatening foodborne illnesses.
Altitude Considerations
When selecting a pressure canner, it’s essential to consider the altitude at which you will be using it. The USDA recommends the following altitude guidelines for pressure canners:
- Sea level to 2,000 feet: Use a standard pressure canner with a gauge that measures pressure in pounds per square inch (psi).
- 2,001 to 4,000 feet: Use a pressure canner specifically designed for high-altitude use, with a gauge that measures pressure in pounds per square inch (psi) and has a lower pressure setting.
- Above 4,000 feet: Use a pressure canner with a pressure gauge that measures pressure in pounds per square inch (psi) and a lower pressure setting, specifically designed for extreme high-altitude use.
Choosing the Right Pressure Canner
When selecting a pressure canner for high-altitude use, look for the following features:
- A gauge that measures pressure in pounds per square inch (psi)
- A lower pressure setting to compensate for the lower boiling point of water
- A specific design for high-altitude use
- A robust and durable construction to withstand the rigors of high-altitude canning
Additional Tips
When pressure canning at high altitude, it’s also essential to:
- Use a pressure canner with a large enough cooking chamber to allow for proper heat circulation and pressure buildup
- Follow tested recipes and guidelines for high-altitude canning
- Monitor pressure and temperature closely to ensure safe and successful canning outcomes
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