Last summer I moved to my new location. Before when I canned, I always had to use 15 lbs of pressure. Now in my new home, I use 10 lbs of pressure. I do remember that when I first started canning, I was told that canning at a high elevation (old location) was different from canning at a lower elevation (new location).
Here in my new location, the weight just spins, steams and hisses constantly (without stopping the whole time). Until last night, this did not bother me because as I said above, I was told that canning at different elevations was different. Then last night on another board, I read, “the weight jiggles and lets off steam only a few times a minute, not constantly.”
Now I’m super worried. I’ve done quite a bit of canning meat since I’ve been here. The weight spins, steams and hisses constantly, not just jiggles and lets off steam only a few times a minute. Almost everything has sealed, and I’ve eaten some of my food with no ill effects. I’m concerned about the safety of my food. Is it OK? Should I be doing something different?