carrying home canning goodies @ 10,000'

[Hank]

Lobsters live deeper than 25' sometimes. Pressure rises much faster underwater than with altitude. Besides, who can say how healthy those lobsters were before they hit the boiling water?

[PMcClure]

Seafood is one of our major markets. So I fly a lot of crab and oysters back home. Underwater creatures have no (or very little) air pockets within them and don't have lungs so pressure changes don't affect them much. Rest assured, your crabs and lobster will be fine, rather on ice or in a can. But please put them in a can so I can pay for some more avgas. 

[Danb]

Joe the bag of chips brings back memories, a few yrs ago I was in New Orleans and my friends like pickle chips of which are hard to find in Delaware, so I went to Walmart and filled up my Bravo with about 20 bags of chips. On the way to FL 180'I started

To hears all these pops ready to land in Alabama due to this strange nose I started to smell pickles, I wonder how you write that up for the FAA after declaring an emergency?

[phecksel]

We do a LOT of pressure canning.  I joke my beautiful bride would can rocks if she could figure out how to tenderize them...

 

If you lose the vaccum seal and allow ambient air and O2 to enter the jar, you're setting yourself up for potential food poisoning... even if it reseals at lower altitude.

 

If the jars are hot bathed, I definitely wouldn't do it... not unless you're carrying them to eat on the trip and they'll be refigerated at the destination.  Pressure canned, too risky, unless same thing as water bath.  If they will be refigerated at destination, put rings on loose with no pressure and maybe put the box in a plastic bag in case of developed leak.

[aviatoreb]

Seafood is one of our major markets. So I fly a lot of crab and oysters back home. Underwater creatures have no (or very little) air pockets within them and don't have lungs so pressure changes don't affect them much. Rest assured, your crabs and lobster will be fine, rather on ice or in a can. But please put them in a can so I can pay for some more avgas. 

 

Phew!

[Hector]

Generally, 10,000' isn't a big deal in terms of presurized items. If you go into the flight levels, you gotta be more careful.

As long as the pressurized item is not a 95 lb black lab after a full meal

[DrBill]

The difference between sea level and 15000 ft is about 6.4 PSI... Normal canning (pressure method) relies on a 10 psi outside pressure.  So this indicates that the jar is aok for at least a 10psi difference.   Now canning at higher altitude is recommended at 15PSI so the jars and seals should be AOK when done at 10PSI and taken up to 15000 ft or even higher. 20,000 ft is about an 8 PSI difference.

 

Like PM said,, should be no problem.

 

Bill

[Marauder]

The difference between sea level and 15000 ft is about 6.4 PSI... Normal canning (pressure method) relies on a 10 psi outside pressure. So this indicates that the jar is aok for at least a 10psi difference. Now canning at higher altitude is recommended at 15PSI so the jars and seals should be AOK when done at 10PSI and taken up to 15000 ft or even higher. 20,000 ft is about an 8 PSI difference.

Like PM said,, should be no problem.

Bill

I hope you guys are right! I would hate to go to Bob's canning... Using either canning technique:

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[Marauder]

All I can remember as a kid about "bad canning" was my mother having me push on the tops of the mason jars looking for the ones that "clicked". Sent from my iPad using Tapatalk

[Bob_Belville]

Bill, a standard pressure canner can be operated at 5, 10, or 15 psi. But what you're going for with the different pressures is temperature.

 

Acidic foods like pickles can be safely preserved in a water bath (212F at sea level, Fruits call for 5 psi which gets the contents to 227F, again at sea level, tomatoes and most other veggies need 10psi which equates to 239F. The 15 psi (250F) capability is for higher altitudes where 10 psi would not be over 235F.

 

The jars seal just as securely in a water bath at zero delta pressureas they do in a pressure canner. (The contents shrinks which pulls the lid in. The dimpled in the lid confirms the seal. I don't believe the pressure (= temperature) has much effect on the seal strength. 

[Bob_Belville]

Marauder, don't feel like your humor is going unappreciated... my "likes" quota for the day was exceeded about dinner time.

[Marauder]

Marauder, don't feel like your humor is going unappreciated... my "likes" quota for the day was exceeded about dinner time.

Mine aren't! BTW Bob, I gotta have you stop over in Delaware on your way up to Maine. I got to meet you and the Mrs. Heck, I may even be able to get Stinky Pants and one of his parrots to come over and visit during your stopover.

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[Bob_Belville]

Mine aren't! BTW Bob, I gotta have you stop over in Delaware on your way up to Maine. I got to meet you and the Mrs. Heck, I may even be able to get Stinky Pants and one of his parrots to come over and visit during your stopover.

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We'll try to do that. Or I'll work it out on my way home. I've been using KMFV or KLNS to get around the Class Airspaces. Melfa VA is a straight shot from here and from there over JFK is pretty direct. Nancy is staying with her parents, in their 90s, in MA for three weeks so I'll come back home after a week and go get her at the end of the month. I know, 25 hours in the Mooney in one month, tough work but someone has to do it.

[Oscar Avalle]

I lived in La Paz, Bolivia, for about three years. The airport is at 13,323 feet and the city at around 12,600 feet. If you read the warning labels on your laptops, PC and Plasma screen, you will see that they are not guaranteed to work...and plasma screens really don't work...

 

You feel really like as if a truck had ridden over you when you arrive and you really understand the meaning of hypoxia.  You realize how hard  it is to think and to work during the first days.

 

Also, interesting things happen to potato chips bags, to cans, to tooth paste containers and other containers. They simply explode if you open them to fast. 

 

It is hard to barbecue and to boil pasta...

 

However, wine tastes as well as at sea level... ron zacapa too...but you get drunk faster.

[carusoam]

So did we cover the quantity of air in the jar?

Fill the jar all the way to the top is better than having air in the jar.

Eliminating Air or oxygen is the reason for canning in the first place.

Remove all the air/oxygen and there will be no gas to over expand (sort of)...

Using a nitrogen blanket will not provide the same benefit.

Vacuum canning would be helpful, but expensive...

(My colleague has a packaging engineering degree! And we both slept in Holiday inns)

Best regards,

-a-

[DrBill]

Bill, a standard pressure canner can be operated at 5, 10, or 15 psi. But what you're going for with the different pressures is temperature.

 

Acidic foods like pickles can be safely preserved in a water bath (212F at sea level, Fruits call for 5 psi which gets the contents to 227F, again at sea level, tomatoes and most other veggies need 10psi which equates to 239F. The 15 psi (250F) capability is for higher altitudes where 10 psi would not be over 235F.

 

The jars seal just as securely in a water bath at zero delta pressureas they do in a pressure canner. (The contents shrinks which pulls the lid in. The dimpled in the lid confirms the seal. I don't believe the pressure (= temperature) has much effect on the seal strength. 

RIGHT... I bring up pressure because during canning we KNOW the jars were good for that much and the question was regarding pressure change.  BILL