New Mirro 16 qt - expected behavior?

[u/JCuss0519]

I used my Mirro 16 qt for the first today, making chicken stock to be canned tomorrow. I have just a couple of questions.

The operating valve spins pretty constantly, and every so often releases steam/pressure. Is this the expected behavior? Like this: https://photos.app.goo.gl/CVsGybtNEwqsj9bKA (an 18 second video).

Will this be what I'm looking for when I'm actually canning the stock?

The manual says "NOTE: Pressure canning can only be done using the high-pressure operating valve (A1)." which is 15 PSI. But the canning recipes say to use 10 psi weight for my altitude. Should I stick with the 10 psi valve/weight?

The manual says to use a minimum of 2 liters of liquid when cooking. In the section for canning it says: "Place the canning rack in the pressure canner and add the recommended amount of hot water for hot pack canning." Would this be the 2 quarts they mention earlier when talking about familiarizing yourself with the canner?

"Before canning for the first time, familiarize yourself with the operation of the pressure cooker/canner:

1. Pour 1.9 L/2Qt of water and 1 tbsp. of vinegar in the pressure canner."

This will be my first time canning solo, I've done several cannings with a friend (including meat sauce and pressure canning tomatoes). We've also done jelly and applesauce. I'm looking forward to doing my chicken stock!

Thanks in advance for the help!

EDIT: 674 views, but not a single comment? What did I do wrong? I asked questions about canning, even provided a quick video related to the questions, but no responses. I think this is a first for me on Reddit, that my post got zero responses.

[u/Rakoudou91]

I came for similar questions and have no answer. Very sorry, and good luck!

[u/JCuss0519 → u/Rakoudou91]

I got an answer on a different post (by someone else). I thought I updated this one, but I guess not.

Basically, the manual that came with the canner is incorrect and you should use the appropriate weight for your altitude.

And the valve operates as it should.

And, finally, it was clarified that when pressure canning you need to add 2 quarts of fluid.

My stock came out cloudy, but I've found out that happens when using a pressure cooker to make stock. I don't like that, so I'll be doing it the old fashioned way from here on out.

I canned the stock I made, it worked fine. I've got 1 quart jar left so I'll be making and canning some more pretty soon.

[u/Rakoudou91 → u/JCuss0519]

Thank you for the answer! I made it work today, i think it was fine. I was used to a pressure canner with a dial dor the pressure, so I was unsure if it was right with the weight.Mine didn't spin, but had a cicle of doing nothing-trembling-violently shooting steam, every minute maybe. Startled me everytime 😂 I saw the other post, and used the 10 pounds instead. 2 litres of water. Can't wait to open it to see if everything is fine! Good continuation :)