Well I did my first batch tonight and all went well. I was a little nervous at first because once it got over 15 PSI I had my stove turned almost all the way down and it stayed at 15 PSI. I was beginning to think the gauge was stuck. One of the videos I saw the guy said he leaves his burner on med-high to maintain pressure (7 out of ten on the dial). Mine was between simmer and the number 1, I could here it boiling inside so I left it alone. Once I turn off the heat it lowered as it should and when it got just above zero I slowly opened the valve and it released a small amount of pressure and then dropped to zero so I know the gauge was OK. Once the pressure was gone to zero I carefully removed the jars to cool and have not touched them. After 5-10 minutes the seals started popping so I think all is good. I ended up filling pint jars, I used 1 beef bouillon cube per jar and added a little beef broth as well. I will let you know tomorrow how the final product turned out.
I put the jars in and added water until the jars were about half way covered. There was plenty of water left in the canner when it was done.