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11 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings
to allow the pressure to build to 11 pounds.
Step 12 -
Process the jars in the pressure canner (NOT a standard water bath
Once the gauge hits 10 pounds, start your timer going - for the time in
the charts below, generally 60 or 75 minutes. Adjust the heat, as
needed, to maintain 10 - 14 pounds of pressure, again, as appropriate for
your type of canner
Note: the charts below will help you determine the right processing time
and pressure, if you have a different type of canner, or are above sea
Adjust lids and process following the recommendations below according
to the method of pressure canner you have.