Quick Answer
To adjust processing times for different altitudes, you need to increase the processing time by 1 minute for every 1,000 feet above 1,000 feet. For example, at 3,000 feet, add 3 minutes to the recommended processing time. Consult a reliable pressure canning resource for specific guidelines.
Understanding Altitude Corrections
When canning at high altitudes, it’s essential to account for the lower atmospheric pressure. This is because pressure canning relies on achieving a minimum pressure of 10 pounds per square inch (PSI) to kill off bacteria and other microorganisms. At higher altitudes, the air pressure is lower, requiring longer processing times to ensure safe canning.
Pressure Canning Guidelines by Altitude
Refer to the following table to adjust processing times for different altitudes:
- 1,000-2,000 feet: no adjustment needed
- 2,001-3,000 feet: add 2 minutes to the recommended processing time
- 3,001-4,000 feet: add 3 minutes to the recommended processing time
- 4,001-5,000 feet: add 4 minutes to the recommended processing time
- 5,001 feet and above: add 5 minutes to the recommended processing time
Safety Guidelines and Recommended Jar Sizes
When canning venison, use a pressure canner with a capacity of at least 16 quarts. This will help prevent overloading the canner and ensure even heat distribution. For smaller batches, use a 16-oz or 32-oz jar, and process at a minimum of 10 PSI for 60 minutes. Always follow the guidelines provided by your pressure canner’s manufacturer and consult a reliable resource, such as the USDA’s Complete Guide to Home Canning, for specific processing times and techniques.
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