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The Art of High Altitude Cooking

Excerpts from "The Art of High Altitude Cooking."
From: Public Service of Colorado bulletin, circa 1965

The boiling point of water decreases roughly 1 degree Fahrenheit for every 550 feet rise in altitude.

For example, a 3-minute egg at sea level is actually a 5 - 6 minute egg in Boulder, Colorado.

The boiling point of water varies with elevation as follows - Boiling point
Elevation
Sea level 212.0 degrees Fahrenheit
3000 feet 206.4 degrees Fahrenheit
4000 feet 204.6 degrees Fahrenheit
5000 feet 202.8 degrees Fahrenheit
5500 feet 201.9 degrees Fahrenheit
6000 feet 201.0 degrees Fahrenheit
7000 feet 199.2 degrees Fahrenheit
8000 feet 197.5 degrees Fahrenheit
9000 feet 195.7 degrees Fahrenheit
10000 feet 194.0 degrees Fahrenheit

BLANCHING -

Blanch vegetables for freezing the specified number of minutes plus 1/2 minute more for each 1000 feet over 2000 feet above sea level.

CAKES -

There is a wide variation in needs. Cakes with sturdy structure may need no changes; cakes with delicate structure cannot be adapted. In general, for the Boulder, Colorado elevation of 5,500 feet, try reducing sugar 3 tablespoons per cup called for in the recipe.

CANDY -

Reduce the finish temperature of candy by the difference between the temperature of boiling water at sea level and the current elevation. For example, if the finish temperature is 236 degrees, subtract 10 degrees (for Boulder) to get 226 degrees.

CANNING -

For foods processed in a boiling water bath for 20 minutes or less -

For foods processed in a boiling water bath for over 20 minutes -

For foods processed in a pressure canner -

COOKIES -

If the recipe values cause them to be too thin and crisp, add 1 ... 2 tablespoons of flour.

Use flat sheets with shallow sides.

Use only shiny cooking sheets. Dark sheets cause burning.

Pans should be at least 2 inches smaller than the inside of the oven on all sides to allow good circulation.

DEEP FAT FRYING -

In general, deep fat fried foods brown too much before the food is done. Try decreasing the temperature 2 ... 3 degrees for each 1000 feet above sea level.

JELLY -

Cook jellies to a temperature of 8 degrees above the current boiling point of water.

Cook jams to a temperature of 9 degrees above the current boiling point of water.

The 'sheet' test from a metal spoon remains the same at all elevations.


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