HIGH ALTITUDE ADJUSTMENTS
Favorite recipes with a twist. Lower boiling points, faster evaporation rates and more gaseous expanison may sound like a freshman chemistry class, but they are all factors that effect cooking in high altitudes.
Here are some tips on adjusting recipes for the altitude. Try making changes in recipes gradually, one element at a time; for instance, try decreasing baking soda or powder first or increasing flour a little at a time, before tampering with the amounts of sugar or liquids in a recipe. Be sure to note any changes made and their results for the next time you use that recipe.
Since dough rises more rapidly, care must be taken to prevent overrissing. Allow the dough to rise for a shorter period of time or decrease the amount of yeast called for in the recipe.
Other things to know about cooking in high altitudes, are that fried foods need to be cooked at a lower temperature to prevent over browning. Frosting and candies also need to use a lower temperature to prevent excessive evaporation.
And for those of you that like to can at home!
Canning also needs to be adjusted following this formula; if the processing time is 20 minutes or less, add one minute for each 1000 feet above sea level. If the processing time is more than 20 minutes, add two minutes for each 1000 feet above sea level. Fruits, tomatoes and pickled vegetables fall under these formulas. Other vegetables, meats, and poultry need a steam pressure canner. Increase the pressure one-half pound for each 1000 feet above sea level.