We're at 2500 feet and my pressure cooker seems to like 12 pounds pressure.
As a side note, I've discovered the joy of raw canning meat!! YIKES is it EASY!! We're a household of 2 so I use half-pint jars. I cut the raw meat (tenderloin from a local processing house
). Sometimes I just cut a round slab that perfectly fits the jar, sometimes chunks and press out the air pockets. Don't make it too tight, though. I cracked several jars doing that. Leave the 1" at top. NO WATER, SALT, OR OTHER LIQUID. Process 12 pounds for 70 minutes. 95 minutes for quarts. The meat makes it's own juice. We've been doing this 2 years and no problems. The meat is absolutely delicious, moist, and tender.