canning

[Irving]

The gauge is measuring the pressure of the internal not external. You have 0 at rest and pressure climbs as time/temp increase. 20 lbs of pressure / PSI is 20lbs of pressure.

In the book they recommend slightly longer cook times for our altitude. Should I be able to follow that and be good to go?

[jerrymrc]

In the book they recommend slightly longer cook times for our altitude. Should I be able to follow that and be good to go?

For pressure canning it is more pressure. For water bath it is more time. Your type of canner with the wiggler should have 10-15 lbs on it. Use the 15lb setting for up here.