All - I went through the USDA Primer and if they are as conservative there as they are when giving standard cooking times, I feel certain anything close will be safe. All that aside, if the USDA specified pressure is 10psi (boiling point at 193F), wouldn't taking the canned goods to 15psi (boiling point at roughly 213F) - as indicated by the home pressure cooker - for the same amount of time be a safe approach? My thought is this: even if the pressure cooker is off a bit (11, 12, 13 or 14 psi when it indicates 15 psi), is it likely to be off 5psi (a full 33% of its indicated pressure)? Aren't good quality pressure cookers better than that? NOT trying to start an argument here, just typing out loud.