Interactive tool

Canning Altitude Adjustment Calculator

By PantryGear Lab Editorial Team

In short

Water boils at a lower temperature as you climb, so canning above 1,000 feet needs longer processing (water bath) or higher pressure (pressure canner). Enter your altitude and method below for the exact adjustment.

Altitude changes canning safety, and skipping the adjustment is a real risk: at elevation, water boils cooler, so the standard process no longer reaches a safe temperature. Use the calculator for your altitude, then follow a tested recipe from the start. It works for both water-bath canning and pressure canning.

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Always follow a tested recipe. Altitude adjustment is essential because water boils at a lower temperature as elevation rises, so processes must run longer or at higher pressure to stay safe. These are the standard adjustments from the National Center for Home Food Preservation. Never skip them, and use a recipe validated for home canning.

Your altitude feet Canning method Recipe process time (sea level) min

Enter your altitude to see the adjustment.

Water-bath canner: added processing time

For a boiling-water (water-bath) canner, increase the total processing time by these amounts:

Altitude	Increase processing time
0–1,000 ft	No change
1,001–3,000 ft	+5 minutes
3,001–6,000 ft	+10 minutes
6,001–8,000 ft	+15 minutes
8,001–10,000 ft	+20 minutes

Pressure canner: adjusted pressure

For a pressure canner, keep the recipe time but raise the pressure. A dial gauge allows precise settings; a weighted gauge uses 10 or 15 psi only.

Altitude	Dial gauge	Weighted gauge
0–1,000 ft	11 psi	10 psi
1,001–2,000 ft	11 psi	15 psi
2,001–4,000 ft	12 psi	15 psi
4,001–6,000 ft	13 psi	15 psi
6,001–8,000 ft	14 psi	15 psi
8,001–10,000 ft	15 psi	15 psi

Values assume a recipe calling for 11 psi (dial) or 10 psi (weighted) at sea level, the most common case. If your recipe specifies a different base pressure, follow its own altitude chart.

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How to read this. These are general, research-based guidance ranges for quality and safety, not guarantees. Times vary with your appliance, packaging and storage temperature. For authoritative food-safety guidance, see FoodSafety.gov, the USDA FSIS, and the National Center for Home Food Preservation.

Frequently asked questions

Why do you adjust canning for altitude?

Water boils at a lower temperature as altitude rises, so the standard process no longer gets hot enough to be safe. Adding time or pressure compensates and keeps canned food safe from botulism.

At what altitude do I need to adjust canning?

Above 1,000 feet. Water-bath recipes need extra processing time, and pressure-canning recipes need higher pressure. Below 1,000 feet, use the recipe as written.

How do I know my altitude for canning?

Search your town or address in a mapping tool, or ask your local extension office. Use your actual elevation, and when between ranges, round up to the higher adjustment to stay safe.