Is it necessary to increase times for blanching vegetables for freezing at altitudes above 1000 feet?
No. The times recommended in current University Extension publications are acceptable for use even at 8000 feet altitude. Note: No area of Missouri is above 2000 feet altitude.
Source: Personal communication with Dr. Gerald Kuhn, Food Scientist, Penn State University, June 1989.
Last update: Tuesday, May 05, 2009