"Michael Horowitz" > wrote in message
...
> I know that if I go below the target psi I need to start from the
> beginning with my timing, so I'm jumping up every :05 to see what's
> up.
> How do you handle the temp. adjustment business? - Mike

Agree with the other posters; don't leave the stove.

What I've found when canning pheasant, deer, etc, (raw pack) that until the
food has been thouroughly cooked we tend to run the stove med hi or a bit
above, once it's cooked (about half the cycle) then the pressure starts it's
climb, so we start backing down the heat. Usually end up with med lo to
maintain pressure, but it's in the kitchen and check every few minutes. I
never worry if I overshoot the pressure a bit, if it calls for 11, and is
hanging at 12-13, I just leave it. Like you stated, never want to drop
under.

Have fun.
Mark

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