There are much more experienced people than me here, who will help you. But I brought you some information:

http://nchfp.uga.edu

https://www.gopresto.com/products/manuals.php

Thank you, Lucille, I found the manual for my 23 quart pressure canner with the link you gave. :-)

The small black plug goes into the empty hole in your lid. The 3 piece weight set (far left in your photo) is the one you use not the one in the center of the 3 in your photo (it is what came with the canner). But you only use parts of it depending on the amount of weight you need 5-10-15 pounds.

You do not pressure can jams as it can prevent it from setting, from jelling and can scorch the fruit giving it a bad taste. Jams and jellies are normally boiling water bath canned, NOT pressure canned.

With such limited experience with pressure canning I'd strongly encourage you to do some practice runs and some more reading before jumping into it. It normally has a fairly steep learning curve.

Dave

Dave, now that you mention it, I think I did not pressure can the jam, only water bath canned. However, I did can some pickled green beans, and if memory serves, I pressure canned those. As far as the little black plug goes, which hole? And which one does this thing go in?

The pop up valve in your hand screws on to the hole on the right. The black over-pressure plug goes in the smaller hole on the left very carefully as it is a safety mechanism so make sure it is inserted all the way in.

Not sure why you are replacing all these parts as they normally never require removal of replacement.

Dave

PS; dilled green beans do not require pressure canning either, no pickled product does.

dave, not replacing any of them, I had apparently washed the parts prior to packing the canning unit away three years ago and did not reassemble. Now can't remember what goes where, etc. I think the reason I pressure canned the pickled beans is because of what my ball book says above, and being a novice, didn't know any different for pickled items.