Pressure canning -- did I do it right?
Today I used my new pressure canner (12-qt Mirro) for the first time to can some broth made from the remains of Thanksgiving's turkey. I didn't have a recipe for turkey stock, but according to BBB's recipes for beef and chicken stock, I should be fine. But I'm wondering if I'm using my new canner right.
When I put the pint jars in the canner, the maximum fill line is below the tops of the jars. So the water isn't supposed to cover the jars like it would in a boiling-water canner?
Also, the thing seemed to be spitting a lot of steam and hissing the entire time it was boiling. Is that normal? I've only been around a pressure cooker once, and it just didn't seem nearly as noisy (and didn't sound like it was going to explode at any moment!)
The jars appear to be sealed, but they're still cooling, so I haven't tested them yet.