Cool beans, nice to have a reference.
On edit, I actually do have a question. I have both weighted and dial gauge canners. I live a sea level, do I use 11lb in the dial gauge or less as the chart is listed for 1000ft?
The book for my weighted says to use 15lb for all meat but it is also probably set for 1000ft.
The chart in my Ball Blue Book starts at below 2000ft with 10lbs for meat. So I assume 10lbs would be the minimum and 11lb would be better.
Just to clarify.
On edit, I actually do have a question. I have both weighted and dial gauge canners. I live a sea level, do I use 11lb in the dial gauge or less as the chart is listed for 1000ft?
The book for my weighted says to use 15lb for all meat but it is also probably set for 1000ft.
The chart in my Ball Blue Book starts at below 2000ft with 10lbs for meat. So I assume 10lbs would be the minimum and 11lb would be better.
Just to clarify.
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