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Heating water to boiling brings it to the same pressure as the atmosphere; it then changes from liquid to vapor, which bubbles up and breaks the surface. Boiling it harder or longer makes it no hotter; only atmospheric pres sure alters the boiling point. At sea level, water boils at 212oF At higher altitudes, where the atmospheric pressure is lower, water boils at a lower point and also evaporates faster.

Elevation Boiling Point
2,000' 208oF
5,000' 203oF
7,500' 198oF
10,000' 194oF

A lower boiling point may require adjustments in time, temperature, or amounts of ingredients when cooking foods in water and when canning foods at high altitudes.