Pressure canner vs water bath at altitude
OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what are the pros and cons for each method as it pertains to those of us at altitude. I personally am at about 4000 feet (1200 meters).
My personal goals are to remain safe in preserving foods while when appropriate to retain the freshest possible taste and character. My initial thoughts have been that needing to increase time to compensate for lower boiling point in a water bath will over process some items losing more of the fresh character than I would prefer. Pressure canning just needs pressure up a notch to get then same temp as sea level, but, as someone who has always water bath canned, does the higher temps used in pressure canning really keep items as crisp and fresh tasting as water bath?
Thoughts and experiences appreciated as my freezer space will be limited and nee to make the call before my hard work in the garden starts coming to harvest.
Best Answer
Nothing opinion-based about it. If you are canning anything that's "low-acid" you need a pressure canner, regardless of altitude.
That's "higher pressure than at sea level."
Boiling water bath does not kill botulism spores, so you either need an acidic environment or you need to process under pressure to get sufficient temperature to kill the spores.
For "acid" products you can go either way, but you'll definitely see an advantage at altitude with a pressure canner.
Example for an acid food: 30-40 minutes .vs. 10 minutes http://nchfp.uga.edu/how/general/selecting_correct_process_time.html
Temperature ranges:
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Quick Answer about "Pressure canner vs water bath at altitude"
Before you roll up your sleeves on your home canning recipes, take note: At higher altitudes, water boils at a lower temperature. This means that when canning at higher elevations, you must process food longer in a boiling-water canner or process foods at a higher pressure in a pressure canner.How does altitude affect pressure canning?
A canning session can take longer at higher altitudes. Because water takes longer to boil, this means it will take your boiling water bath or pressure canner longer to reach readiness.What is my altitude for water bath canning?
Boiling Water Bath CannersFeet Above Sea LevelIncrease in Processing Time1,001-3,0005 minutes3,001-6,00010 minutes6,001-8,00015 minutes8,001-10,00020 minutes1 more row•Apr 11, 2022How do you adjust altitude for canning?
If you are boiling at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated....For Pressure Canning.Altitude FeetWeighted GaugeDial Gauge0- 1,000 1,001- 2,000 2,001- 4,000 4,001- 6,000 6,001-8,000 8,001-10,00010 15 15 15 15 1511 11 12 13 14 15Why pressure can instead of water bath?
The reason pressure canning exists, and is recommended for some home canned products, is because of botulism spores. Botulism spores require super duper heat to kill off, much hotter than you can get with boiling water. The thing is, though, that those spores won't germinate and grow in acidic food products.How to Adapt Canning Recipes Based on Your Altitude | Waterbath \u0026 Pressure Canning in High Altitudes
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