Maintaining PSI in the Canner?
 

This is my first time canning, and I have seven jars of soup pressuring away in my canner. I'm really excited :giggle but I can't seem to maintain the required 11 pounds pressure. I had it at 11 and 1/2 for a while, but it dropped just below ten. My book says to get it back to 11 and then re-start my timer for how long it needs to stay in there. So I did that, and I am now able to maintain the pressure at 12. It's been at 12 for the last 5 minutes, so I'm thinking it's stuck there. I don't really want to risk it again by dropping my heat. Is it bad to just can it at 12 when it's supposed to be 11? As long as it isn't UNDER the required pressure... ? I just don't want it all to turn to mush.

Re: Maintaining PSI in the Canner?
 

It's probably too late already, but afaik that should be fine...
Posted via Mobile Device

Re: Maintaining PSI in the Canner?
 

Thanks! Ya, I finished it out at 12, and everything looks okay. We'll see when we go to eat it, haha.