#canning

Jam and preserve maths as an API, computed locally and deterministically — the sugar, setting-point and yield numbers a jam maker, preserver or recipe app works a batch to. The sugar endpoint sets the sugar from the sugar-to-fruit ratio: a traditional full-sugar jam is 1:1, so 1 kg of fruit takes 1 kg of sugar for a 2 kg batch at 50 % sugar, while lower ratios (0.6–0.75) make a softer, fresher, less-sweet preserve that needs added pectin and keeps less well — the sugar both preserves and helps the gel. The setting-point endpoint gives the gel temperature adjusted for altitude: jam sets at about 4.5 °C (8 °F) above the temperature water boils at — 104.5 °C at sea level — but because water boils lower as you climb (roughly 1 °C per 285 m), the target falls to near 99 °C at 1500 m, so cooking to the sea-level figure up a mountain over-boils the batch. The yield endpoint boils the batch down to a target soluble-solids (Brix): jam keeps at about 65 % Brix, the finished weight = the solids (sugar plus the fruit's own ~10 % dry matter) ÷ the target Brix, and the rest evaporates as water — 1 kg sugar and 1 kg fruit boils down to about 1690 g of jam, losing roughly 310 g of water. Everything is computed locally and deterministically, so it is instant and private. Ideal for preserving and recipe tools, homestead and kitchen apps, and food-production calculators. Pure local computation — no key, no third-party service, instant. Gel chemistry, not canning safety. 3 compute endpoints. For processing-time altitude adjustment use a canning API.

api.oanor.com/jam-api

Home-canning maths as an API, computed locally and deterministically — the altitude adjustments that keep a batch of preserves safe, the numbers a canner, homesteader or recipe app processes a jar by. Because water boils cooler the higher you are, every tested sea-level recipe has to run longer or hotter, and this API does that arithmetic. The waterbath endpoint applies the USDA boiling-water-bath and steam-canner rule: for a base process of 20 minutes or less add 5, 10, 15 or 20 minutes by altitude band, and for more than 20 minutes add 10, 20, 30 or 40 — so a 15-minute pickle recipe at 4,000 feet processes 25 minutes, and a 30-minute one runs 50. The pressure endpoint adjusts the canner: a dial gauge gains 1 psi per 2,000 feet, turning an 11 psi recipe into 12, 13, 14 or 15, while a weighted gauge simply steps from 10 psi up to 1,000 feet to 15 above it, since it only has 5/10/15 settings. The boilingpoint endpoint gives the underlying reason — water boils about 1.84 °F lower per 1,000 feet, so 5,000 feet boils at 202.8 °F instead of 212. Everything is computed locally and deterministically, so it is instant and private. Ideal for canning, food-preservation, homesteading, recipe and kitchen app developers, preserving-calculator and pantry tools, and cooking-class software. Pure local computation — no key, no third-party service, instant. USDA tables — always follow a tested recipe. Live, nothing stored. 3 compute endpoints.

api.oanor.com/canning-api