Canning & Preserving Altitude Calculator
Adjust boiling-water processing time or pressure canner PSI for your elevation — using USDA/National Center for Home Food Preservation figures.
How this calculator works
Boiling-water bath: add time to your recipe's sea-level processing time based on altitude — +5 minutes (1,001–3,000 ft), +10 minutes (3,001–6,000 ft), +15 minutes (6,001–8,000 ft), or +20 minutes (8,001–10,000 ft). Below 1,000 ft, no adjustment is needed.
Pressure canning: the processing time in your recipe doesn't change — you increase the pressure (PSI) instead. Weighted-gauge canners only have two settings: 10 PSI up to 1,000 ft, 15 PSI above that. Dial-gauge canners step up more gradually: 11 PSI up to 2,000 ft, 12 PSI to 4,000 ft, 13 PSI to 6,000 ft, 14 PSI to 8,000 ft, 15 PSI to 10,000 ft.
Where these numbers come from
- Boiling-water altitude time adjustments: USDA Complete Guide to Home Canning, as summarized by the National Center for Home Food Preservation
- Pressure canner PSI-by-altitude tables (weighted and dial gauge): USDA/NCHFP canning references, cross-checked against Colorado State University Extension
Always process time never decreases for altitude, in either method — when in doubt, round up to the next altitude bracket rather than down.
Frequently asked questions
Why does elevation change canning times or pressure?
Water boils at a lower temperature as elevation increases, so processing at the same time you'd use at sea level can leave food under-processed at altitude — the adjustment compensates for that lower boiling point to reach a safe temperature.
Does this apply to both water-bath and pressure canning?
Yes, though the adjustment works differently for each — water-bath canning needs longer processing time at altitude, while pressure canning needs a higher PSI rather than a longer time, which is why the calculator handles both methods separately.
Where do these adjustment figures actually come from?
They're based on USDA and National Center for Home Food Preservation guidance, the standard, tested source for safe home-canning practices in the US, rather than an informal rule of thumb.
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