Just checked on the "internet"....the 10 # for 110, at sea level was what I found and what my canning booklet says same thing.

SZ-----Why air dry????? If you're going to can???? I do take a knife and scape the "fat off" and put in the jars.....no skin in my jars....

I'd rather pressure cook a little longer.....and be safe......just saying!!!!
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"Worse day sport fishing, still better than the best day working"

"I thought growing older, would take longer"