Question about Pressure Canning.
First time pressure canning today, some chicken meat in fresh made broth.
Got everything in the jars and lids/ ring on and in the canner OK. Got the canner up to 15 PSI and started backing off on the flame to reduce the pressure to 11 PSI. Got it to just below ~ 12.5 PSI and bumped the flame down just a Red C$%^ Hair and looked at the gauge about 5 minutes later and the pressure was around 10 PSI.
How important is it to get it right at 11 PSI? Is it a close enough thing? Better a bit high rather than low?
I just bumped the flame up a touch and the pressure is now at 11 3/4 PSI so I'm going to leave it alone for now but I would like to know.
Thanks a lot.
ETA: If it wasn't obvious, I'm using a gas range for heat.
Technically they say if you go below the recommended pressure then you have to start the whole process over. However the scientist in me thinks that in nearly all pressure canning recipes you cook the bejeebus out of everything and the small deviation would not matter. But you need to decide what is safe for you and yours. Listing the brand and model of the canner may help too.