Does anyone know who established the times for pressure canning and is there a safety factor built in? My timer failed last night while pressure canning pints of meat. I stayed at or above 11 psi for 72 minutes. Guidelines say 75 minutes.... Thanks.
I'm going to assume you know, not to start canning time until it reaches pressure. Also, at the end, after the time has elapsed that you do not relieve the pressure manually, you turn it off and let it cool until the pressure is gone naturally.
I don't know the answer to your question about whether there is a safety factor built into it. Sorry. You can write to the people that make the standards to ask that question. They are good about writing back within a few days.