Cooking and baking in the mountains have their quirks, but in our experience, there is practically nothing you cannot do at a mile high that you can do on the flats. In the kitchen, you must compensate for the effects of thinner, drier air; crackers and cookies stay crisp forever, but cakes and breads dry out quickly.
At high altitudes, liquids boil at a lower temperature than at sea levelΓÇöthe greater the elevation, the lower they boil.
ADJUSTMENTS FOR HIGH ALTITUDE CANNING,
TEMPERATURES AT WHICH WATER BOILS AT VARIOUS ELEVATIONS
To compensate for the lower boiling temperaturesΓÇöwhich affect roasts as much as a pot of simmering beansΓÇöapply a little more heat or cook food longer. It is usual to add 15 to 20 degrees to a recipeΓÇÖs oven temperature or, for food cooked over a burner of a standard stove, a few more minutes than the recipeΓÇÖs suggested cooking time.
Here are guidelines for the typical changes you will need to make when cooking at around 5,000 feet. For higher altitudes, increase changes proportionately. When something is not mentionedΓÇöyeast breads, for exampleΓÇöyou may notice things that behave a bit differently, but not enough to make alterations necessary.
If you do not know the altitude of your kitchen, consult the nearest county or state Cooperative Extension Service or Soil Conservation Service. Their information will prove useful for understanding any cooking alterations and will be especially essential for safe canning.
BAKING AT HIGH ALTITUDES
Higher baking temperatures are generally necessary. Do observe the general rule for stiffly beaten egg whites: Beat them only to soft peaksΓÇötoo much air in the batter can cause a baked structure to fall. Flours will be drier at higher altitudes, so often a little extra liquid is needed; also, less baking powder or baking soda and, occasionally, less sugar are required. The only way to discover exact quantities for each change is through experimentationΓÇöor applying quantities from well-proven recipes to similar new ones.
BEANS AND LEGUMES, DRIED
At 7,000 feet, beans will take about double the sea-level time. Above 8,000 feet, a pressure cooker may be the only way to cook them through.
DEEP-FRYING AT HIGH ALTITUDES
If the exterior gets very brown while the interior is underdone, reduce the oil temperature 3┬░F for every 1,000 feet above sea level.
FROSTINGS, COOKED
Above 2,500 feet, these may be ready faster than the recipe indicates.
PASTAS
These need lots of furiously boiling salted water and more cooking time.
PRESSURE COOKING AT HIGH ALTITUDES
Follow the manufacturerΓÇÖs directions. General rules: If the gauge is adjustable, increase pressure 1 pound for every 2,000 feet above sea level; if not, cook at full pressure. Above 2,000 feet, increase cooking time 5 percent for every 1,000 feet. Because times are increased, use proportionately more liquid in recipes.
ROASTING
Use a slightly higher temperature.
SLOW COOKING (STEWS, BRAISES)
For every 1,000 feet above 4,000 feet, allow 1 more hour on low and another 30 minutes on high.
