We live at 4600' and most of our food gets shipped from central California. People who are new to town think most of the food at the store has spoiled because the containers are bulging when they get here. You learn quickly to poke a tiny hole in the middle of the yogurt seal and let the air out before peeling back the edge. I also have to be careful opening brand-new mason jars because the lids will stick just long enough to get the rings off then they shoot across the room with a loud pop.