I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce?
What's difficult about this is the weight would eventually jiggle ( a lot!! Several times a second) on some bathes but not others. The temp was set the same - max. I dropped it as suggested to 9 once I put the weight on but didn't hear the click of the burner register the drop so it possibly remained on full.
There was also a fair bit of steam escaping the gasket seal from start to finish.
I'm past the 24 hour mark now and would be sad to throw it away.
Because of the High temp and eventual high pressure ( say half way thru) are they safe to eat