Ahh that it explains it - the manufacturer manual. In general it is advised that those should not be used for canning guidelines. Great for cooking instructions but not current or accurate for canning. The manufacturer assumes you are using the gauge - thus the 11 lb. rule. But when using the weights, the rule is 10 lbs. I have linked the current approved instructions for you below. Note it gives 2 sets of instructions - Table 1 for the gauge use and Table 2 for using the weights. So once you get your weights you will be fine with the 10 lb. weight and at your altitude you'll get lots of use for other things out of the 15 lb. weight too. If you need more clarification, just let us know. Dave NCHFP - Is your best online source for current home canning rules and guidelines. Here is a link that might be useful: NCHFP - Pressure canning meats

Got a great deal Linda Lou - at least I think so. $40 and it is only 3 years old. $195 plus shipping if new. Boiled out the hard water stains with cream of tartar. Yeah I know about the propane burner potential problems but you are right that it takes some practice and care. Have used my heavy duty burner for 2 years now with my Prestos and my Mirro and unlike some of those turkey fryer burners and gas grill burners, it is easy to do fine adjustments on. It has 3 separate rings of burners so infinite settings and slow control is possible with it. Got all 3 knobs marked for ideal settings. ;) Dave Here is a link that might be useful: Heavy duty propane burner

I have two All American pressure canners that are identical to the one that was pictured. In my opinion they are the finest pressure canners ever made. I have never had one problem of any kind with them. The gauges are accurate, and I have them tested at irregular intervals. As much as I use them, I have NO problem maintaining whatever pressure I want. (yes, I confirm that the guage is at the correct pressure by looking) When I am canning, that is the only thing I do except clean in the kitchen and stuff like that. Listening to jiggling or bouncing weights is just not my bag. :) Incidentally, they can be used for canning using a hot water bath, as well. Just don't put the lid on them. Have fun.

I think I've found the actual research article that the recommendation change was based on--the one linked below was done by the same authors and published around the same time as the one cited above, and it seems to be the research that their recommendations article was based on. I wonder how much research has been done on the "cube" method, or if it has just been assumed that the cubes will result in more even heating? The abstract, and the article is linked below (I hope) ABSTRACT Possible processing errors in home canning are considered in two categories. Variation that occurs during the development of the recommended processing times for home canning are caused primarily by incorrect measurements and faulty assumptions. Specific sources of variation considered in this category include temperature measurement error, faulty location of thermocouples, inadequate venting, errors in the D and z value, variability in the z value over the temperature range of interest and within-product variation, Errors that occur in the home may be attributed to mistakes or equipment variation. Inaccurate pressure control and timing of the canning process are the major sources of equipment variation. Each source of error is analyzed in terms of the increased risk of food poisoning or spoilage because of insufficient processing or the additional loss of thiamine, chlorophyll and overall quality due to over processing. The most significant sources of variation (within-product, pressure regulation, and timing accuracy in the home) are combined to form a standard deviation which can be utilized to recommend processing times for canning selected products at 68 or 103 kPa (10 or 15 psi). Who did the research in the 90"s? Here is a link that might be useful: research -- Zotolla et. al This post was edited by elisa_Z5 on Fri, Dec 20, 13 at 14:46