For those that can at high altitude, do you ever add time to your *pre-processing* cook/blanch time.
I know NCHFP only talks about processing at higher altitudes, but as force of habit, I adjust cooking time as well. Here’s why:
According to USDA (which NCHFP is part of), “Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook.”
and
“Cooking meat and poultry at high altitudes may require adjustments in both time and moisture. This is especially true for meat cooked by simmering or braising. Depending on the density and size of the pieces, meats and poultry cooked by moist heat may take up to one-fourth more cooking time when cooked at 5,000 feet. “
Source: [https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/high-altitude-cooking#11](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/high-altitude-cooking#11)
Please don’t tell me it’s not necessary unless you have an official source saying that.
by cantkillcoyote