High Altitude Jam

I live in southern Indiana - the highest part of the state - topping out at a lofty 800 ft above sea level!

Stop rolling your eyes.

For those of you who live in actual mountains, here's a little guide for the temperature you need to achieve jell in your jelly.



Jelling temps at different altitudes

• Sea level: 220 degrees
• 1000 ft above: 218 degrees
• 2000 ft above: 216
• 3000 ft above: 214
• 4000 ft above: 212

For more general info on High Altitude canning, here are two good sites.

• http://nchfp.uga.edu/how/general/selecting_correct_process_time.html
• http://foodpreservation.about.com/od/Canning/a/High-Altitude-Canning.htm 

Also, if you haven't checked out my new Jam page, then take a sec to check out the tab at the top of the blog.  The Jam page has a bunch of basic information about making jam and includes all of the info I've posted lately to help get you going on making great jam!

Happy Preserving!

Acidity in Jam

I've seen a lot of stuff on the web lately where some people are very worried about the acidity level of jam and other food that is being canned for long tern storage.   There's a lot of unnecessary drama and hysteria.

Here is the FDA document that discusses acidity: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/default.htm

Shoot for a pH of lower than 4.6.

How do you measure pH? Canning Across America recommends against using pH strips to gauge pH. Use a meter like one of these: pH meters. You'll see a wide variety of prices and reviews, so do your research before you buy.

For more information on acidity, check out the sources at the bottom of the post. 

Here are lists of high acid and low acid fruits. High acid fruit can usually be made into jam without adding extra lemon juice. Low acid fruits need the lemon juice or can be mixed with high acid fruit to lower the pH.

High Acid Fruits

• crabapples
• green apples, tart apples
• cranberries
• currants
• gooseberries
• tart plums
• grapes
• strawberries
• cherries
• rhubarb
• pineapple
• raspberries

Low Acid Fruits should be canned with extra acid added for shelf stability and food safety, according to the FDA.

• sweet apples
• quince
• peaches
• pears
• blueberries

Here's another site with a lot of great info on fruit acidity: http://foodpreservation.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=foodpreservation&cdn=food&tm=211&f=10&su=p284.13.342.ip_&tt=2&bt=1&bts=1&zu=http%3A//www.ext.nodak.edu/extnews/askext/jamjelly/4341.htm

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Other sources: 

• http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/default.htm
• http://www.kraftcanada.com/en/cooking-tips/tipstechniques/jammaking/roleofpectinandacid.aspx
• http://foodpreservation.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=foodpreservation&cdn=food&tm=211&f=10&su=p284.13.342.ip_&tt=2&bt=1&bts=1&zu=http%3A//www.ext.nodak.edu/extnews/askext/jamjelly/4341.htm
• http://www.livestrong.com/article/497197-list-of-foods-low-in-pectin-and-white-flour/
• http://nchfp.uga.edu/how/can_07/prep_jam_jelly.html
• http://www.engineeringtoolbox.com/food-ph-d_403.html
• http://www.herbstreith-fox.de/fileadmin/tmpl/pdf/broschueren/Konfituere_englisch.pdf
• http://www.thenibble.com/reviews/main/jams/jam2/best-strawberry-preserves2.asp
• http://www.canningacrossamerica.com/canning-faqs/