Mirro 22 quart weighted pressure canner questions
IÃ¯Â¿Â½m new to pressure canning and recently purchased a Mirro 22 quart weighted pressure canner. I followed the directions and did a couple of dry runs but didnÃ¯Â¿Â½t get a Ã¯Â¿Â½jiggleÃ¯Â¿Â½ as per the instructions.
I phoned customer support and they said it really doesnÃ¯Â¿Â½t jiggle, Ã¯Â¿Â½it hissesÃ¯Â¿Â½. I was also advised that on an electric stove the dial should be between 3 to MIN to keep it hissing. If the weight keeps popping up the pressure is too high so it should not continue to pop up during processing, just hiss.
I had the water heated to ~180 degrees when I placed my pints of very thick spaghetti sauce (with one inch headspace) into the canner filled with about 3 inches water. I had a dozen jars so I used the double rack. When all jars were in I put the lid on and dial temperature at high (as per instructions).
It took about 5 minutes before a steady stream of steam occurred and I continued to vent for 10 minutes still on high heat. After 10 minutes I added the weight.
With weight added, it took about 5-6 minutes before the weight popped up, spun and vented steam for a few seconds. At this point I slowly started to lower the heat and started timing. I took about 3 minutes to slowly lower the heat to about 4.5 on the dial.
About 3-4 minutes after this (6 minutes into a 20 min. processing time), the weight popped up, released steam for a few seconds. At this point I turned the heat down a little bit more over the next 2-3 minutes to about 2.5. I could still hear the same amount of boiling noise and the hissing continued so I left it at this temperature for the remaining time. The weight did not pop up again during the remaining time.
I turned the heat off after 20 minutes and just left the canner to cool on the element (instructions did not say to remove it from the element).
It took about 25-30 minutes for the pressure indicator button to drop down at which time I removed the weight and waited 10 minutes before removing the lid. I waited another 10 minutes before removing the jars.
I had some definite siphoning Ã¯Â¿Â½ coloured water but no solids at all.
All jars popped and sealed within 5 minutes of removal. Each jar is about one-half to three-quarter inch lower than when filled although this is consistent with every bottle.
If anybody has recently purchased a Mirro I would appreciate your suggestions since the manual seems to contradict what customer support told me and I have had siphoning in 2 batches but no seal failures (yet).
What dial temperature is appropriate during the processing time?
Should the weight pop up regularly and spin and vent during processing time?
How long should I take when reducing the temperature after starting the processing timing?
I found a few suggestions such as heating up the canner a little more slowly...not HIGH heat?
Removing canner from element after processing time is up?