I have been busy working up my oranges today so I don’t have to much to post but I have been wanting to post this.
Hope every one has a great week-end
When canning with water bath or pressure canning you have to base your pressure and timing on your altitude. If you are unsure as to what your altitude is you can call your local extension office and they will be able to tell you. Most canning recipes are for sea level to 1000 ft. You will need to make the adjustments according to your altitude.
For water bath canning
At 1,001-3,000 ft add 5 minutes
At 3,001-6,000 ft add 10 minutes
At 6,001-8,000 ft add 15 minutes
At 8,001- 10,000 ft add 20 minutes
For Pressure Canning
At 0-1,000 ft 11 lbs
At 1,001-2,000 ft 11 lbs
At 2,001-4,000 ft 12 lbs
At 4,001-6,000 ft 13 lbs
At 6,001-8,000 ft 14 lbs
At 8,001-10,000 ft 15 lbs
You should take your lid in once a year to test the pressure of your canner. Your local extension office will test them for free. It is very important to use the correct pressure and times for your altitude or you may have food spoilage.