Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 53

Properly processing your home-canned foods destroys microorganisms. Knowing your altitude is important because the boiling point of water and pressure in a pressure canner changes at altitudes over 1,000 feet above sea level. This occurs because the air is thinner at higher elevations. With less air resistance, water boils at a temperature below 212 degrees.

To produce food free from microorganisms at higher elevations, adjust your processing time and pressure to compensate for your altitude. Use the altitude adjustment charts in Chapter 4 (for water-bath canning) and in Chapter 9 (for pressure canning). These adjustments ensure that your food is heated to the correct temperature for destroying microorganisms.

If you don’t know the elevation of your town or city, check with your municipal offices, your public library, or your state or county cooperative extension office. Or go to www.whatismyelevation.com and simply type in your Zip code.