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Canning question - altitude effect
Wed 13-Nov-13
5:55 pm
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Danny
Scarborough, England
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Can some helpful person please respond to the canning query here.

I think I know the answer but rather be certain than just guess.

Thanks.

Never knowingly underfed

Sat 16-Nov-13
7:42 pm
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renee

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Sat 2-Nov-13
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Now is the original poster using the American terminology where we would say bottling? If so, my mother has preserved fruit by bottling for 60 years in the Vale of York which can't be so much above sea level. There one can assume that boiling point is 100 degrees C.

 I live at about 1500 feet above sea level but still reckon the same temperatures with no problems though I realize the officially boiling point is slightly lower. Whe on earth should the O.P be under sea level in North England (Tyne Tees Tunnel?)

I apologize if I have misunderstood somethingembarassed

Sun 17-Nov-13
7:30 am
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cactus jack
Tortosa Catalunya

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At an altitude of 1500 feet the boiling point of water is 98.3c  Anerobic bacteria are killed at 74c. So you can see that there is nothing to worry about. 

I would be more concerned about if my cup of tea tasted oktea

If I agree with you, then we would both be wrong. 

my blog. http://www.stevel100.wordpress.com

Sun 17-Nov-13
10:10 am
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mike.
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cactus jack said
 
I would be more concerned about if my cup of tea tasted oktea

There are some days when I wished this forum had a 'like' button for posts laugh

Visit my blog for food, drink, photography and hamsters.

Sun 17-Nov-13
10:33 am
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renee

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And an agreeok

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