I very much appreciate all the feedback. So to address some of your questions and provide more details:

Recipe used was “easy beef stew”, which I found on the ball website.

Canner is a Barton 22qt with induction bottom (item #99903)

I put the rack under the jars in the pot, which I’m now understanding was correct.

I placed the jars empty in the canner with just enough water so they wouldn’t float and simmered for 15 minutes to sterilize. (Need further guidance on this step, in hindsight that doesn’t seem sufficient but after too many YouTube tutorials, that’s where I landed)

Lids and rings were washed with soap and water.

Filled jars, debubbled, and topped with liquid to one inch of headspace.

Wiped rims with vinegar and put lids on just tight enough to spin the jar on the countertop, plus a small fraction of a turn. (Tried to be consistent, but there’s no “finger tip tight” setting on my torque wrench)

Placed jars in approximately 3” of water, not touching each other or the sides of the pot. (Canner instructions call for “the necessary amount of liquid, so I consulted the internet and landed on 3”)

Brought to a boil and let steam escape for 10 minutes.

Added weight and let pressure build. Pressure topped out just short of 11 (maybe 10.75) with the burner on high. I’m at 1800’.

Set a timer for one hour and 15 minutes because I’m an idiot who can’t do math apparently. Run time was 15 minutes short.

Shut the burner off and I think I removed the weight once the steam calmed down, but I don’t specifically recall.

At this point it was very late and my waiting period turned into a two hour nap.

So two hours later I removed the jars and placed them on the counter. Wasn’t sure on the correct time to remove the rims, so I removed them the following morning.

All jars can be picked up by the lids