Trail Cooking

Something not always thought about is how the elevation you are at plays into what temperature your water will boil at. The higher you go up, the less it takes to produce a boil. Of course that means the water is not as hot though.

From Cooks Recipes:

"At high altitudes, the atmospheric pressure is less and the boiling point of the liquid will reached at a lower temperature. To check the temperature of the boiling point of water in your altitude, place a thermometer in boiling water (suspend it in the water so that it does not touch the pan bottom). Leave the thermometer in water of a few minutes after the water is boiling to allow the thermometer to reach it's maximum temperature. This lowered boiling point amounts to 1.9 degrees F. for each 1,000 feet increase in altitude."

This table I prepared shows it:

In most cases this won't affect your meals - if boiling water just let your water continue to boil for a minute more to reach a higher temperature. Most dehydrated foods do not need boiling water, only hot water.

Where it can affect people is if cooking a traditional meal with pots - you will want to watch your pasta, rice, etc that it is getting cooked. You may find you need longer cook times.

I was recently asked if food would stay warm enough if boiled at a lower temperature. It will - if you recognize how higher altitudes need a bit longer on boiling water and that you insulate your food once the water is added. Be it FBC style in a bag or one pot style, once you pull it off the stove, make sure it is in a cozy for 15 minutes if above 10K. Your food will be nice and hot when you come to eat it (I have wandered off myself at 7K+, come back 30 minutes later and had a hot meal in my cozy waiting.)