You are right. 10 lbs is for weighted canners and equals 11 pounds for gauge canners. It is a 1 lb. safety margin they came up with to compensate for gauge problems.

So if I understand correctly you would need 12 lbs. to cover the gauge adjustment required for your gauge. But I wouldn't worry about the sauce done at 11 (10) lbs. Just use 12 in the future.

Are you planning to convert your canner to weights?

Dave

Thanks, Dave. I'm so glad. I actually processed this batch twice, because my dh didn't process the full 20 minutes the first time. New lids, etc. Then I started the count at 11 pounds, but was mainly at 12 or above for most of the time.
Just learned about the conversion. That's what got me thinking about this question when I was reading some old threads. That certainly will be easier than finding a way to get my gauge tested each year. Now I just have to find where to get the weighted guages from and how to use them.
So glad you are here to hold my hand.

The weight isn't actually 10 pounds, it's 10 1/2 pounds, and 11 on the gauge is the nearest reliable number.

I agree with Dave that when using the gauge 12psi is what you would aim for. Another argument in favor of the weight. You will find many threads discussing the Presto three-piece weight, if Presto is what you have.

Carol

Now I just have to find where to get the weighted guages from and how to use them.

Part # 50332 is a 3 piece weight set (not weighted gauges). Some have ordered it from Ace hardware and it is available online from several sources including amazon.

Dave