[coronabarb]

Worth, you are right and the quality of Ball, etc keeps declining too. I use weights and use the gauge as you describe, as a guideline on when pressure has dropped sufficiently to crack open the lid. As Master Food Preservers, we test pressure gauges at our local Farmers Market all summer long as a service. It is true that the gauges can be off more than 2# right from the box. (two pounds is the cut-off for use...anything more and we advise to replace the gauge)