Canning and baking at a high altitude- what changes?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by NancyDz, Sep 5, 2009.

  1. NancyDz

    NancyDz Chillin' With My Peeps

    Oct 9, 2008
    Dutch Flat, CA
    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
     
  2. silkiechicken

    silkiechicken Staff PhD Premium Member

    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.
     
  3. The Chicken Lady

    The Chicken Lady Moderator Staff Member

    16,153
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    Apr 21, 2008
    West Michigan
  4. NancyDz

    NancyDz Chillin' With My Peeps

    Oct 9, 2008
    Dutch Flat, CA
    Excellent website! Thank you .. that is just what I needed.

    Wow two moderators answered my question [​IMG]


    Thank you again..


    Nancy
     
  5. ScoobyRoo

    ScoobyRoo Chillin' With My Peeps

    Aug 21, 2008
    Land of OZ
    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.
     

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