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!
