No drama! Everything worked out fine. I found a couple of sites that had good explanations of how to use the old canner with the petcock and it worked fine.
Honestly, I was pretty nervous about it. I wouldn’t fix my dinner til it was done because I didn’t want to be standing that close to the canner if it blew! I kept thinking .. all these years I’ve told people how safe modern day canning is and now I’ll have to go back and tell them I blew up a canner and ruined my entire house! 🙂
Glad that is not the news I’m reporting. Everything was fine. The stove seemed to keep the pressure pretty steady around 10 psi on the 2.4 setting. Chicken has to be under pressure for 90 minutes and I think at least every other minute, I went back in there to check on it. At least with the weighted thing, you can hear it jiggling. There’s no sound with the petcock so I had no idea if the pressure had dropped too low or gone up too high til I looked at the gauge. When we lived in MO and I had the glass top stove, I’d bring a chair in the kitchen and sit there and read while watching the stove. This evening, I was just back and forth; back and forth a million times.
I’ll feel better tomorrow about canning the second batch now that I know how to use the petcock.