How does the altitude affect the making of winter pasteurisation? (Kako nadmorska visina utice na pravljenje zimnice?)

It has an effect, and quite a bit, especially with winter stores (preserves) that are thermally processed in water or in the oven.

The main problem is that water at a higher altitude boils at a lower temperature. At sea level, boiling is about 100 °C (322 °F), but the boiling temperature decreases as the altitude increases.

That's why the altitude can affect:

• the pasteurization time of the jars
• time of cooking or processing vegetables and fruits
• winter stores - preserves safety
• evaporation of water and concentration of syrup or brine
• the time required to reach the appropriate temperature in the jar

For example, if the recipe says to pasteurize the jars for 20 minutes at boiling temperature, at a higher altitude the water has "boiled", but it is actually colder than at sea level. Because of this, the processing time is usually extended.

There is one more thing with jams and marmalades, due to the lower boiling temperature, the water evaporates quickly only apparently "normally", but the temperature of the mixture reaches a lower maximum temperature. That's why recipes for cooking fruit spreads may require adjusting the time or monitoring the temperature, not just the cooking time.

Conclusion:

At higher altitudes, water boils at a lower temperature, so the time of pasteurization and processing can be extended according to a reliable recipe for a specific type of winter stock.

Coming soon pdf - Altitude and winter pasteurization (Water boiling temperature and time correction).

Utice, i to prilicno, posebno kod zimnice koja se termicki obradjuje u vodi ili rerni.

Glavni problem je sto voda na vecoj nadmorskoj visini kljuca na nizoj temperaturi. Na nivou mora kljucanje je oko 100 °C (212 °F) ali se temperatura kljucanja smanjuje kako nadmorska visina raste.

Zato kod zimnice nadmorska visina moze uticati na:

• vreme pasterizacije tegli
• vreme kuvanja ili obrade povrca i voca
• bezbednost zimnice
• isparavanje vode i koncentraciju sirupa ili salamure
• vreme potrebno da se dostigne odgovarajuca temperatura u tegli

Na primer, ako recept kaze da se tegle pasterizuju 20 minuta na temperaturi kljucanja, na vecoj nadmorskoj visini voda jeste "kljucala", ali je zapravo hladnija nego na nivou mora. Zbog toga se vreme obrade obicno produzava.

Kod dzemova i marmelada postoji jos jedna stvar, zbog nize temperature kljucanja voda brze isparava tek naizgled "normalno", ali temperatura smese dostize nizu maksimalnu temperaturu. Zato recepti za kuvanje vocnih namaza mogu zahtevati prilagodjavanje vremena ili pracenje temperature, a ne samo vremena kuvanja.

Zakljucak:

Na vecim nadmorskim visinama voda kljuca na nizoj temperaturi, pa se vreme pasterizacije i obrade moze produziti prema pouzdanom receptu za konkretnu vrstu zimnice.

Uskoro pdf - Nadmorska visina i pasterizacija zimnice (Temperatura kljucanja vode i korekcija vremena)