Type your elevation in feet. Pick a pressure canner or a water bath. For pressure, pick dial gauge (needle) or weighted gauge (the weight that jiggles). The page looks up USDA and NCHFP tables and returns PSI or extra minutes. It does not invent a process time for the food in the jar.
Pressure canning keeps the recipe minutes and raises PSI as you go up. Water bath keeps the boil and adds minutes. Take the rings off after jars cool 12 to 24 hours so rust does not hide a failed seal.
On a 10/11 PSI low-acid recipe, a dial gauge stays at 11 PSI through 2,000 ft, then 12, 13, 14, and 15 in 2,000 ft steps. A weighted gauge is 10 PSI through 1,000 ft and 15 PSI above that. Keep the minutes from the tested recipe.
Cool 12 to 24 hours at room temperature. Then unscrew the rings, wash them, dry them, and store them dry. Rings left on rust and hide a lid that later pops. USDA Complete Guide to Home Canning, AIB 539.
NCHFP does not support USDA canning processes in electric multi-cookers, even with a canning button. Use a stovetop pressure canner that holds at least four quart jars upright.
If the recipe only lists a sea-level time, add 5 minutes at 1,001-3,000 ft, 10 at 3,001-6,000, 15 at 6,001-8,000, and 20 at 8,001-10,000. If the recipe already has elevation columns, use those minutes.