[coronabarb]

<<The bacterium Clostridium botulinum is completely annihilated at a temperature of 250F or 121C. This is achieved at a presure of 15 PSI. Any pressure lower does not achieve the necessary temperature. All pressure canning should be done at 15 PSI.

Pressure canning at lower pressures are decidedly wrong and put the public at risk.>>

Durgan, you seriously do not know what you are talking about. The Univ of Georgia does extensive testing using a biomarker for botulism in the jars and thermocouplers to measure things such as temp and fluid circulation. They most certainly do know what is going on inside the jars and have most certainly determined at what point (time and/or pressure) that C. bot spores are destroyed. Your advice, otoh, puts the public at risk.

Worth, you are correct...if one wants to use the weights for canning with a Presto, you have to buy the weights. But really, they aren't that expensive...by far less than the difference in price of a Presto vs an All American.

Now, to read the rest of this thread.