Asked April 10, 2020, 1:21 PM EDT
I process at 10# here is oregon. I've been told i cannot move to Wyoming with my home canned food as they process there at 15# is that so???
Marion County Oregon
Thanks for contacting Ask an Expert!
Foods processed properly at 10# pressure at altitudes of 1000 and below have reached temperatures of 240 to 250 degrees F. This kills the Clostridium botulinum spores that could turn into deadly toxins at lower processing temperatures.
At any altitude above 1000 feet, 15# pressure is required to get the internal temperature to reach 240 to 250 degrees F.
You foods will be safe from botulism when you transport your canned foods to Wyoming because the spores that may have been present are already inactivated.
Your friend(s) may be worried about the vacuum seal on your jars. Weak vacuums may become unsealed when conditions vary. The vacuum seal in your canned foods may be affected by too much headspace compared to the recipe recommendation, extra air in your canned foods that has escaped from the cells to the top of the jar during canning or siphoning (often due to too little head space) that may have occurred. Vacuums on foods canned for more than one year may also be somewhat weaker. To help protect your seals as you drive at higher altitudes or over passes (over 1000 feet) you might want to secure the lids with canning jar rings. Protecting your jars from extreme temperatures (freezing or over 95 degress F) and light can also help preserve the vacuum seal. When you arrive, remove each jar ring and carefully check the jar and seal before storing.
Have a nice trip!