Now that all the meat has been cut up and cooked, it is simmering in the stainless kettle on the back of the range. The oven holds the jars at 215 degrees. Now it is time to add water to the pressure canner and start bringing it up toward operating temperatures. This is the style which uses a calibrated weight not yet on the top to control pressure instead of having a gauge. I use both types. You must follow the directions which came with YOUR canner EXACTLY when operating it. Most manufacturers will mail you the manual if you write and ask. You can usually download it from the makers website too. I watch the canner throughout processing to make certain it never falls below the pressure you need to insure a safe product. Be certain you have enough fuel when using propane or kerosene. When canning on a wood fired range the same is true. Quickly add small dry wood regularly. A large log will cool the fire.