Quick Pressure Canning Tomatoes Question
I have checked the NCFHP site for hot pack canning crushed tomatoes. I live at 3,000 ft above sea level and what I am reading for using a weighted pressure canner and the processing time is: 15 minutes process time at 10 lb of pressure, for pints. That seems awfully short compared to my 55 minutes in the BWB last year. Am I reading that right? I have no reason to mistrust it but it's a "too good to be true" time for me.