Announcement

Collapse
No announcement yet.

What if I failed to make the altitude adjustment when pressure canning?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • What if I failed to make the altitude adjustment when pressure canning?

    Q: “What if I failed to make the altitude adjustment when pressure canning?”
    A: As with any under-processed or questionable processed canned food you should immediately reprocess for the full research-based time at the correct pressure. In the case of failure to adjust pressure for altitude increases, you should reprocess immediately or within 1 day (if the jars were left at room temperature).

    The technical answer: All canning processes are based on over-killing 1,000,000,000,000 spores of botulism in a container of food. This requires 2.4 minutes at 250F or 24 minutes at 232F. At sea level the temperature of steam in a pressure canner set at 10 lbs is 240F (5 lbs = 228F and 15 lbs = 250F). So the technical answer to the original question is it all boils down (pun intended) to the temperature of the steam inside the canner and ultimately the temperature the food reaches.
    Dr. Brian Nummer, PhD
    USU Extension Food Safety Specialist
Working...
X