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Hello! We have looked at our Mirro canner as well and also are unable to find a model number. We recommend reaching out directly to Mirro: 1-800-251-8824 You can also look on their website: www.pressurecooker-outlet.com/Mirro-Pressure-Canner.htm

It may sound silly to repeat but just in case... Have the water at 180° when you start and make sure the heat is turned all the way up when you put the lid on. Also check to make sure the pressure canner is sealed well at the lid with the correct rubber gasket that has no cracks or dry rot (or oil for a canner with no gasket, but I'm not familiar with that type I only saw it on another video). One other thing I can think of to check is that the vent is free of debris particles or grease. Try it with no jars and 3" of water for a half hour or more to see if you get any better results. I've had to learn more patience with this type of canner for sure.

No, do not add more water to the pot. Add jars of plain water. Use an old lid since it doesn't matter if it seals unless you want to can and save water also.

Either you still have pressure inside of the canner because it is still hot and there is steam, or , it is cooled off and there is a vacuum ( less than atmospheric, negative PSIG ) pressure inside of the canner. Is there a vent valve that you can open? Equalize the the atmospheric pressure with the pressure inside of your canner. This will take the contact force off the mating surfaces and eliminate the friction between the two surfaces which will allow them to slide/rotate to the open position. Also some models have a safety mechanical interlock which prevents the lid from being removed until pressure has dropped to zero PSIG. This protects you from being scalded by the hot steam. Let us know what worked for you since it has been two years ago.

canning tool kit. I found mine at Ace Hardware for 10 or $12 and they are on Amazon too, but i didn't get the magnet thing with mine for the lids. beginner here. I have watched a dozen of these videos and still haven't been able to do the actual canning. I like this one because my canner doesn't have the dial on it. So this was very helpful for me

Siphoning into the canner of contents from jar. That could lead to bad seal.

@@elizabethcope1502 Thanks I didn't know why I was getting rid of bubbles just that I had too.

Yes, a pressure canner should be used when canning any meat. Visit extension.sdstate.edu/canning-meats-and-poultry for the best practices for canning chicken.

We have canned for years on our glass top stove. It’s been fine.

Interesting as the stove i bought for our rental said it was not able to be used for canning. The staff at the store specified that too. Though it can be used for oven canning with the convection option.

We have a publication that addresses this as well: extension.sdstate.edu/canning-smooth-stovetop

The combined weight of the pressure canner filled with water, jars and food can get very heavy. This is quite a bit more weight than you would usually have while cooking a normal sized meal. The heavy weight is what may crack the glass top of the stove.

I haven't tried canning on my second-hand flat top yet, I'll be calling the manufacturer about it. However I've been using nothing but cast iron pots and pans on it for a long time with no problems, even my big Dutch oven for soups.

The Ball Blue Book Cookbook will tell you what pounds of pressure to use.

Find your altitude by downloading the Altimeter App (Free!) or visiting: www.whatismyelevation.com. More information is available at extension.sdstate.edu/guide-pressure-canning.