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I was canning chicken enchilada soup in the pressure canner at 10 pounds of pressure. I walked out of the room and went to the restroom and when I came back it was down to 8 pounds of pressure. It literally was five minutes.
I turned the gas back up. Got it back up to 10 pounds of pressure within a minute.
Do I have to start the process all over again?

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See below for an excerpt from the USDA Complete Guide to Home Canning, Part 1: Principles of Home Canning, where they say that if the pressure falls below the required pressure, you must raise the pressure to the proper level and start timing again from the beginning.

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    Sorry...made an edit here, but then realized we have a question on this already. So, I believe it is a duplicate.
    – moscafj
    Nov 23 at 14:14

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