Cooking time at altitude
Water boils cooler up high, so anything cooked in it takes longer. Choose a food and your altitude to see the boiling point and the adjustments the USDA and university extension services publish.
Plan on
13–15 min
- Add 3 to 5 minutes, or cook until soft, and add more water if it boils dry.
- Liquid evaporates faster at altitude, so start with a little extra water.
Source: University of Wyoming Extension; USDA FSIS.
Home canning at this altitude
Low-acid foods need 240 °F (116 °C) in a pressure canner. With a dial gauge, use 14 lb (USDA). A weighted gauge needs the 15 lb weight above 1,000 ft. If you are unsure a low-acid jar was processed correctly, boil the food for 16 minutes at this altitude before eating it (20 minutes for spinach and corn). Always follow a tested recipe's own altitude chart.
| Altitude | Dial gauge |
|---|---|
| Sea level to 2,000 ft | 11 lb |
| 2,001 to 4,000 ft | 12 lb |
| 4,001 to 6,000 ft | 13 lb |
| 6,001 to 8,000 ft | 14 lb |
| 8,001 to 10,000 ft | 15 lb |
Safe minimum internal temperatures
| Food | Cook to |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145 °F, then rest at least 3 minutes |
| Ground beef, pork, lamb and veal | 160 °F |
| Egg dishes and casseroles | 160 °F |
| Poultry: whole, pieces and ground | 165 °F |
| Stuffing, alone or in the bird | 165 °F |
| Leftovers, reheated | 165 °F |
Measured with a food thermometer (USDA FSIS). Altitude does not change these.
Why food takes longer
At 7,500 feet water boils at about 198 °F instead of 212 °F, so pasta, beans and stews simmer cooler and need more time. Turning up the burner does not help: the water just boils away faster. Oven temperatures are not affected by altitude, so roasts keep their sea-level times, although baking needs its own recipe adjustments.
Only published adjustments
We show adjustments that extension services and the USDA publish, not guesses. The University of Wyoming notes that range-top times rise by 4 to 10% per 1,000 feet, depending on the food, its size and ripeness, and that pasta and rice need 3 to 5 extra minutes. Simmered meat may need a quarter more time at 5,000 feet. Pressure cookers raise the boiling point, which is why they are so useful up high, but they still need a little more time; Colorado State's tests found this mattered most for dry beans and rice.
Food safety comes first
Times are only a guide: use a food thermometer for meat, poultry and egg dishes. At altitude a slow cooker simmers cooler, so the USDA advises a setting that holds food at 200 °F or above, or high for the first hour. For home canning, follow a tested recipe; if a low-acid jar may not have been processed correctly, the USDA advises boiling the food 10 minutes before eating, plus 1 minute per 1,000 feet above 1,000 feet.
Sources
- USDA Food Safety and Inspection Service. High altitude cooking.
- Colorado State University Extension. High altitude food preparation. Revised 2013.
- Colorado State University Extension. Adjusting for elevation when preparing foods in an electric pressure cooker.
- New Mexico State University. High-altitude cooking, Guide E-215. Revised 2015.
- University of Wyoming Extension. Cooking and baking it up! Altitude adjusters, B-1310. 2018.
Questions
Why are my beans still hard?
Beans need a long simmer, and at altitude the water is cooler. Give them more time and liquid, or use a pressure cooker with the extra liquid and natural release Colorado State suggests.
Do microwave times change?
Liquids evaporate faster up high, so microwave times can differ. Follow the directions, use a thermometer, and cook longer if needed.
Is it safe to eat soft-boiled eggs at altitude?
The USDA advises cooking eggs until the yolks are firm. Longer cooking at a lower boiling point is fine; just do not turn up the heat.