With glass jars, let canner stand until pressure is zero. Never try to rush the cooling by pouring cold water over the canner. When pressure registers zero, wait a minute or two, then slowly open petcock or take off weighted gage. Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from canner.
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To process vegetables, bring pressure in canner up to 10 pounds, then start to count processing time.
With tin cans, release steam in canner as soon as canner is removed from heat by opening petcock or taking off weighted gage. Then take off canner cover and remove cans.
Processing times.—Follow processing times carefully. The times given apply only when a specific food is prepared according to detailed directions.
If you live at an altitude of less than 2,000 feet above sea level, process vegetables at 10 pounds pressure for the times given.
At altitudes above sea level, it takes more than 10 pounds pressure to reach 240° F. If you live at an altitude of 2,000 feet, process vegetables at 11 pounds pressure. At 4,000 feet, use 12 pounds pressure; at 6,000 feet, 13 pounds pressure; at 8,000 feet, 14 pounds pressure; at 10,000 feet, 15 pounds pressure.
A weighted gage may need to be corrected for altitude by the manufacturer.