High altitude pressure canning

I have spent the past couple of years reading and researching pressure canning online and in a couple of Facebook groups.  AND found out that pressure canning in high altitude is slightly different then doing it at sea level...   I live at just over 6,000 ft altitude and it really seems like any form of cooking is different here including something supposedly simple like a pot of rice...

I do have a shiny brand new Presto still in the box waiting for me to get the courage to try canning.  What I really would love to find is a good source for information on canning at over a mile high where I am not stuck trying to tease out the information for my altitude from all the sea level information...

I follow the instruction that came with my canner for high altitude.

I am at 3000 feet so I add 5 minutes.

For 6000 it is 10 minutes and 6001 - 8000 feet it would be 15 minutes.

Over 8001 would be 20 minutes.

For pressure canner you also need to adjust the weight gauge, see the chart:

https://extension.sdstate.edu/altitude-adjustments-home-canning

The standard times were developed for 10psi canners at sea-level.  For altitudes up to 6000feet, a 15lb weight will develop the same kill-curve as 10psi will at sea level, so you can use exactly the same times as for sea-level as long as you use a 15psi weight instead of the 10.

I have two canners, a Presto with a 15psi weight, and a Mirror, with the cylindrical selective weight.  At my cabin at 5000feet, I use 15psi exclusively.