Did you Goggle it...I did and the very first paragraph has this info...

Here is a link that might be useful: Mirro Aluminum co.

Darn. I'm at work and my manual is at home.
I googled this one and about 3/4 of the way down the page there's a link for Mirro parts. Then there's a $4.99 download for the manual.
Unfortunately, I will be offline until the 30th and that's a long time to wait. Hopefully someone else with a Mirro will have their manual available.

I don't have a glass-top, so no help there.
I don't know that I'd trust what they tell you at Mirro anyway........they are trying to sell canners.
Probably better off getting some "real world" input!

I've got two Mirros and love them! I wouldn't go back to a pressure gauge for anything!!

Deanna

Here is a link that might be useful: canner parts

Have it, use it on my glass to stove. Haven't had any problems with it.

Here's my $0.02 on the matter.

Since a major point of pressure canning is to build up heat over the boiling point I suspect that pressure canners get hotter than most other pots and pans used on the stove. They also tend to remain at higher temps longer than pressure cookers (which I suspect is why pressure cookers may not always come with the same warning).

My gut says that this *could* have a negative effect on the surface of your cooker, especially if there are any imperfections in the material (tiny bubbles, scratches or microcracks). Think about a tiny pit caused by a stone on a windshield that grows into a crack when the glass expands and contracts with the weather.

I suppose it's like using an old recipe that's not passed the USDA guidelines. Some may use it and never have a problem, others may experience a problem the first time they try it.

Again, this is total speculation and not based upon anything other than my imagination. So feel free to return some change from my $0.02 if you'd like.

cheers
:^)

You can get the Presto, and then get their three piece weight and use it instead of the counterweight. I have contacted Presto both by email and phone. That was their answer to me. So, go ahead and get the Preto if you want, and then rely on the weight set if you want.
That, and also Presto sells a weighted gauge canner, new on the market, at Walmart. It is 18 quart, I believe, not the 23 quart size. They also told me that on the phone.

I'm thinking the clean up on my glass top would be too much for me. Though I love the glass top, keeping it in clean shape aint all that easy. Lucky me, I've got a basement canning kitchen with a conventional range that can take the punishment. I find there is better control with a gauge vs the rocker. Again... just my 2 cents worth.
Mary Ann

Hello everyone -

First let me apologize for not getting back to you all - I've been on a deadline for work (finished yesterday) and was just too tired of cranking away on the laptop all day to want to do much recreational computing in the evening :o)

ruthieg: I had googled all over the place which is how I came up with the info that the WI Mirro Aluminumn Co. factory is no longer making Mirro cookware. Apparantly, after the company that bought Mirro divested it, some employees bought the factory back, but they are only making specialty aluminum products, such as aluminum circles for OTHER companies to make into pots. There just doesn't seem to be a web site anywhere that I could find for the company that currently manufactures Mirro cookware. I followed the link to the Cooks Corner store (who were selling Mirro replacement parts) from the link your Google link provided and it's out of business too. How sad.

dgkritch: I had stumbled across that site selling a PDF download of the Mirro manual for $4.99 too... sorry, not interested :o)

laura sue: Thanks - good to know that someone is actually doing this.

whynotmi: I'm wondering if I should just go ahead and buy a canner not recommended for glass-top stoves and just can away with it - might get me that much closer to a gas range that much quicker!!!

linda lou: MANY thanks for that info. I did not know that you could sub a variable-weight pressure indicator for the one-piece one that comes with the Presto. However, after reading some more posts on this forum, it's unclear to me if this is actually recommended or what.

garden2die4: I don't have too much problem cleaning my glass top. Then again, I'm not the most fastidious housekeeper...

RESOLUTION: I've ordered the Mirro 22-quart pressure canner online. My local hardware store had a couple of Prestos and a couple of Mirros, but the boxes had all been opened, and no one could determine if everything that should be in the box was. Should be here within a few days. Wish me luck!

Susan

Hi Susan & Everyone,
Susan here, also originally from Boston! I just bought the Presto 18with weights and I have a glass top Stove, will be using it tomorrow for the first time, I will post then. This will be the first time for me EVER to use a pressure canner, so the whole experience will be an adventure for me.

Susan, are you in Boston or burbs? I now live in NC but all my family is still up there and I lived there for 42 years of my life.

Happy Canning,
Susan

Hi Susan -

We're in Bedford, about 13 miles west of Boston... between Lexington and Concord, deep in the heart of Minuteman country :o) I moved up here from New York City about 25 years ago. Where are you in NC? We visited Asheville and environs several years ago.

I got 2 plots in the Carlisle community gardens this year for the first time - and I'm reveling in the LEVEL, ROCK-FREE soil (used to be corn fields next to the river), unlike the root- and stone-filled stuff I've struggled with in my back yard for years. So I've got green beans all over the place, kale and celery now, and pumpkins, corn, and TONS of tomatoes coming on.

My canner will be here today. First project will be some stew veggies to use up the celery, green beans and parsley - I'll have to purchase some carrots and potatoes to use. Then maybe some Boston baked beans (I'm using the Ball Blue Book as my "Pressure Canning 101" text.)

I've done some BWB-based preserves that didn't set too well several years ago, and a batch of dill pickle spears last year that were great. But I've never used a pressure canner before.

Looking forward to my new hobby. Let me know how things go with your first projects - and if you find any great recipes!

The other Susan

I was a bit surprised to see that Presto had recommended the 3 piece weight since they specifically said to me that they didn't recommend it a few years ago. I bought it anyway, and the one time I used the canner as a pressure canner (instead of an overpriced bwb canner) the weight and the gauge were definitely not in sync. Except that the weight was doing alot more than jiggling before the gauge reached 10 lbs pressure. So at least for that one, the gauge was off, but in a way that meant that it would have been at a higher pressure than it read.

I am catching up on this thread...I have a canner and cannot find the lid...I moved from the Boston area (Chelmsford) to TX a couple of years ago and haven't used the canner and now can't find the top...Husband says just buy a new one...guess I will...Glad to see that you all have solved the issues...

Susan loved the pic's.

Melly, I'm remembering the conversation we had last season about that three-piece weight. I got mine nearly 30 years ago from Presto. At that time they specifically listed it in their canner manual as an accessory. It's intriguing that sometime later they quit recommending it, though as far as I know they've always offered the part, and now they're back saying it's OK again. Strangely enough, my All-American canner came with just that set-up, a gauge and a three-piece weight. They state specifically to go by the weight and that the gauge is just a visual reminder, nothing more.

I've been fortunate. The Presto weight and the gauge have always been in sync, but if they weren't, like you I'd trust the weight since it's been machined for accuracy. I do like having the gauge, though.

Carol

I contacted Presto about using the weights. Yesterday I got an email from Elizabeth Andress after I had emailed her, telling her what Presto said. She said she sees no problem with it an it is a good solution to those who cannot get their gauges tested.
I bought a set because one of my gauges is 2 lb. off, and instead of buying a new gauge I am going to try using it as a weighted gauge canner instead.
I just bought a new Presto on sale, sent to a lady in VA.
(Well, actually a gal I met here about 3 years ago, she was at my HOME last weekend. Long story, but it was great ! Mrs. Justice, if anyone remembers her.)
I seem to be rambling here, but anyway, the box from Presto said right on it for use on flat topped stoves.

Hi Everyone,

Susan, my Dad loved your neck of the woods, he was a driver for Green Freedman bakery for 20 years and his route took him through Lexington/Concord.

I grew up in Braintree and the South Shore.

Well, the canner worked great on my glass top. No problems at all. Making roasted tomato pasta sauce today. I have some nice bell peppers coming so I might leave them on the plants till they turn red and make roasted red pepper sauce. Red peppers in the supermarket here are $2.50 a piece! I go nuts when I see the price of produce, it's crazy! Does my heart good to grow my own. My second crop of green beans is coming nicely and I am going to have a ton of butternut squash.

Off to can somemore,
Susan

I own a 22-quart Mirro canner and the owner's manual.

Mirro Consumer Center 1-800-527-7727

I have a really old mirro or presto canner that has the wright with the three holes in it. I have used it on my glass top stove for going on four years now. I haven't had any problems with the canner or the stove either one. The stove manual says not to use pans that are bigger than the circle that's marked on the stove, but I use it anyway and it's worked so far. I do alternate burners though when canning and use one big burner for one load, and then the other big burner for the next load so that I'm not using the same large burner all the time. Maybe that's why it's working.

Thought I'd let everyone know that I got the Mirro 22-quart canner and have already used it a bunch of times on my glass-top stove, both for pressure canning and as a BWB canner.

I've made Annie's Salsa (big yum), several varieties of tomato sauce, several kinds of peach jam (peach, peach-rosemary, peach-lavender), whole white Elberta peaches from our amazingly prolific little tree out front, whole Roma tomatoes packed in juice, strawberry-raspberry jam, and stew/soup veggies.

It works JUST FINE on the glass-top stove. Love it.

Thanks to everyone who chimed in with their experiences and advice.

Susan

Any thoughts on an induction cooktop and canning? My electric smooth cooktop cracked. I do a fair share of canning and a lot of cooking. The salesman says the canner must have ferrous (iron content). I m researching and see a lot of aluminum content in canners. HELP. Comments appreciated canning friends.

I know of only one advertised as compatible with induction and approved for pressure canning - currently unavailable. No experience with it myself, I have vintage Mirro and older Prestos, purchased a home with a glass cooktop and do my canning outdoors these days. We already had two propane burners for crab cooking and set up in the open garage doorway that works OK - but by no means as convenient as using my kitchen.

Presto induction compatible

we have a glass top samsung and we can on it all the time with a 12 quart we just did 24 wide mouth pints of beans no problem everything looks great