Canning time

I have been in canning mode on the farm.  22# of peaches for salsa and chutney, 28# of blackberries for jams, jellies and pies.  My trees are all overloaded with apples and pears, so that is for sauce, chutney and butters, and drying.  There are new recommended guidelines for hot water bath canning... basically they are all increasing the length of time.  Check the Univ. of Georgia coop extension office website for updated info- or whichever is your favorite canning site.  Here is their link: http://nchfp.uga.edu/how/can_home.html. I am also fond of  http://www.pickyourown.org/ which absolutely covers everything!