There process is so uncomplicated that those of us with years of experience tend to forget just how many steps must be followed.

Let's try.

The canner has a base pot and lid with a gasket and at least one loose part called the pressure regulator. Mine has three one each for 5, 10, and 15 pounds pressure. If the elevation of the land where you live is less than 1000 feet you will use the 10 pound regulator. It weighs about 2 or3 ounces. Above 1000 feet use the 15 which is quite heavy. I don't have a gauge. I like to heat my jars and canner at the same time so I put a couple of inches of water in the jars and a couple of inches in the canner and heat them until the water is steamy. Pour the water from one of the jars into a pan with the new lids that you will use. Empty the other jars into the canner and fill the jars leaving the proper head space, fit the lid and band into place and tighten the band to just hand tight. Load the jars into the canner, fit the lid with the gasket into place and turn the heat to high, when it starts to blow steam count ten minutes and put the pressure regulator on the vent. My new canner tries to burn my fingers at this effort so I wear a glove. Stay nearby and either monitor the pressure or wait for the regulator to start venting steam. That is when you reduce the heat to about half and the venting should become intermittant with 10-15 second venting and 15 – 20 second pauses. Count time from the first venting at pressure. You  can tweek the burner a litte if you have a gas flame or shift a number up or down with electric. At the end of the processing time simply shut off the heat and wait for the canner to cool. Modern canners have a pressure indicator button that will drop when the pressure is down to zero and it is safe to open the canner. It will still be very hot and you should tilt the lid away from your body.

I think the criteria is that the pot must be able to hold 4 quart jars with the lid closed. Also a canner has the means of controlling the pressure at a fixed KNOWN level.

I canned turkey stock the other night and filled the jars to about 7/8 inch head space and lost some stock. The finished jars were measured at one and an 1/8 inches. I think that we are better off allowing a little to much space instead of crowding it.

Mamawolfe…PLEASE…remember Ross is a man. Let's keep him in his place!

Just teasing Ross, you have given some very good advice to all of us.

My  grandfather was a very short man. He raised 3 girls and a boy by himself after his wife died in the thirties. I never thought he had a feminine side but he must have had in order to raise 4 kids by himself. He could do just about anything except…bake…and sing (he sang to me but it wasn't very pretty). He did play the fiddle.