That canner is probably pretty heavy when it's loaded. I know mine is. Once it is up to pressure it takes very little heat (low setting) to maintain it. Start measuring your cooking time from the time it reaches the proper pressure. I usually turn off the burner about 5 minutes before the timer is up and then just leave it sit for about 45 minutes. Don't try to rush the depressurization as it will cause the jars to boil over. Make sure the pressure gauge is at zero before removing the weight. You may need to use a screwdriver to gently loosen the lid after undoing the knobs holding it down as it sometimes gets stuck on. Don't be surprised if the jars are still boiling after you remove them from the canner.
That canner will probably last a lifetime and more. Mine is 10 years old and still looks new except for the bottom aluminum rack which is a bit discolored
Good advice. I might add to be careful about handling jars when you take them out of the canner. If the contents are still boiling do NOT set them on a cold surface. Our neighbor did that this summer, and a can of beans exploded in her face. She had to go to the emergency room for cuts and burns.
I have been using pressure canners for almost 40 years, and the only problem I have had has been finding an occasional broken jar when I open the canner. That doesn’t happen often.
If you smear a think coat of vaseline both on the rim of the lid and the lip of the canner it won’t stick any more.