"George Shirley" > wrote in message
...
> dave > wrote:
> > Hello everyone. I just bought my first pressure canner, tested it
> > tonight with just water in it to see how it works, It is a presto 16 Qt.
> >
> > 4. Most canning I plan to do calls for 10 psi. it seems a lot easer to
> > control the canner at 15 psi. would there be any harmful effects from
> > canning at a higher pressure, and the same processing time as the lower
> > pressure?
>
> Negative, if the canner's manual or BBB or one of the other well-known
> preserving books calls for 10 psig that's what you need to use. 15 psig
> would be to high and would probably turn your peppers into mush.

It won't cause the food to go bad but it will bleed a lot of the flavor
out of them besides turning them into mush. And it's a lot harder
to get it to and maintain it at the hotter temp.

Ted