Hmm I need to stand strong on a single weight for the altitude you can at. My house is at 5957 feet and if canning in an area which is over 2,000 feet above sea level, process at 15 pounds of pressure only, no matter what the recipe calls for. And I have been eating Chile Pork Verde that was canned on 8/11/2014. This is my safe point did I misstate my position?