Canning and baking at a high altitude- what changes?

[NancyDz]

I just moved from 1500 feet to 4000 feet up in the mountains. Is there a
basic formula for baking and canning at a higher altitude?

I am going to be canning some pear butter and am wondering what I should
do different?

Thanks

Nancy

 

[silkiechicken]

Not sure what you need to change, but since there is less atmospheric pressure, that would mean water boils at a lower temperature and things will rise faster as there is less atmosphere to work against. So my guess is an increase in cooking times and a decrease in rising times.

 

[The Chicken Lady]

http://www.ext.colostate.edu/pubs/foodnut/p41.html This may help.

 

[NancyDz]

Excellent website! Thank you .. that is just what I needed.

Wow two moderators answered my question

Thank you again..


Nancy

 

[ScoobyRoo]

I know I'm late, but me being the non-moderator, call the extension office. I think the BBB has info too. Chicken Lady gave you a good site too. Let us know how your butter turns out.