Over the past few years, I’ve done several talks about food safety in regards to canning and preserving. When you live at high altitude as I do, you need to make adjustments to processing time when using a boiling water or steam canner. Because it’s a question that pops up many times, I’ve finally created a chart for the province of Alberta so that I can pass it along when anyone asks. If you don’t live in Alberta, I’m not leaving you out by any means – let me know in the comments or via my Contact Me form where you’re at and I’ll let you know the extra time you need to add for processing in your region. Remember – this is not for pressure canning!