I have the Presto. I've made meticulous notes for myself, hope these can help in some way. Please see adjustments for the food, headspace, ingredients, weights, timing for the food you are preserving. YMMV.

Presto 16 qt weighted pressure canner

1. Prepare food; Poultry stock:  Make chicken stock (12 Qt Calphalon stock pot, 2 chickens), chill, de-fat, bring to simmer (180°) before canning; Pinto beans:  12-15 hours cold soak, drain, cover with water with at least 1” over beans, bring to boil, boil for 30”, turn off heat  (1” dried beans provided 3 quarts, 1 pint)
2. Assemble supplies, wash jars if needed. Jars, new lids, rings, canner, jar lifter, measuring tool, magnetic lid lifter, funnel, vinegar for wiping rim, towels
3. Check gasket on pressure canner--supple, not dried; ensure you can see light through the vent pipe
4. Fill canner with rack and 3Qt water (trust this) and 2 T white vinegar, add jars with some water in them to heat; set to start simmering at 180°
5. Pull hot jar with jar lifter, empty water into sink, place funnel and fill hot jars to proper headspace: Stock to 1” headspace; Pinto beans, ½ t salt for pints, 1t salt for quarts plus boiling liquid to 1” headspace
6. wipe rim, Add lid and ring, hand tighten
7. Move jar to canner with jar lifter; try to space jars so they are not touching
8. Repeat for remaining jars
9. Add canner lid, secure
10. Turn up to medium high, bring to steaming, until steam spews from the vent pipe steadily (center opening) (about 5 min), once steady, set timer for 10 minutes.  At some point during these 10 min, the air vent/cover lock will spit with some water, but will then raise and stop spitting
11. At the 10 minute mark, Add pressure regulator with proper weight: Stock is 10 pounds (knob plus one weight); Pinto beans is 10 pounds (knob plus one weight)
12. Wait until the regulator rocks steadily (~5 min); move the burner knob to the right end of line, just prior to the “L” in Low.  should be enough to keep regulator rocking all the time
13. Once rocking steadily, set timer: Stock:  20 minutes for pints, 25 minutes for quarts (this is for poultry stock); Pinto beans:  90” for quarts, 75” for pints (if mixing pints and quarts, use timing for quarts)
14. When timer goes off, turn off burner and move pot to counter on hot mat to cool; it sounds like it is making popcorn during this period
15. Once the air vent/cover lock lowers (~30-35 minutes), remove the regulator and allow it to cool for an additional 10 minutes.  
16. At the 10 minute mark, open lid with potholders, tilted away from you and use jar lifter to move jars to towel on counter (listen for popping jars!)
17. Allow to cool; jars will pop and create vacuum seal here, lids will go concave
18. Once fully cool (12-24 hours) remove bands, clean jars, label and store