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ISO: Over Processing of Meat ???

Misc.
What i would like to know, is what difference using 15psi makes over 10 psi under 1,000ft?

If 10#=240degrees and #15#=250degrees,

How much difference can that really make on the final product?? What's 10 degrees?? It will be "overprocessed" at 15#, but even it was veggies instead of meat, does it really make that much difference??

I have never tried to run 2 batches to find out! Do you know?? With the same amount of time, of course! thanks, The Kitchen Magician!

MsgID: 208858
Shared by: THE KITCHEN MAGICIAN
In reply to: Recipe: Canning Meats (re: oven canning)
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: oven canning of venison
  mummert---Pa.
2 Recipe: Canning Meats (re: oven canning)
  Linda Lou,WA
3 ISO: Over Processing of Meat ???
  THE KITCHEN MAGICIAN
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