Most pressure canning stuff I've seen has recipes or guides for 10 psi, with adjustments for altitude. But, at sea level, if you can at 15 psi you can achieve higher temperatures, and so shorter processing times. My canner can go up to 15 psi, but I can't find any good information on recipes or a conversion formula for canning. It can be significant, I found one reference mentioning botulism in something might need 40 minutes at 10 psi, but just 3 minutes at 15 psi. I also saw a mention that at higher psi is how you could theoretically do pureed pumpkin like a commercial canner.
So, does anyone have a good source on pressure canning at 15 psi at sea level?