I have been doing mine for 30-40 minutes @ 10psi. Am I doing it wrong?
Not sure if there is an approved National Center for Home Food Preservation method for canning wort, but I can mine at the same time/pressure as canning beef or chicken stock:
20 min @ 11 psi for pint jars, 25 min @ 11 psi for quart jars
The psi required is dependent on your altitude, and the gauge-type of your pressure canner (dial-gauge or weighted-gauge):
Altitude (feet) Weighted Gauge(psi) Dial Gauge(psi)
0-1,000....................10..........................11
1,001-2,000..............15..........................11
2,001-4,000..............15...........................12
4,001-6,000..............15...........................13
6,001-8,000..............15...........................14
8,001-10,000.............15..........................15