Using A Weighted Presto Regulator

Presto 50332 Canner Pressure Regulator can be found here
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[@lyndabuchholz1216]

My extension service said if I needed a weight over 10 pounds I had to go up to the next 5 pound weight. I think my weight for my elevation is 12 pounds.

[@SuttonsDaze]

Then yes, 15lbs would be what you need

[@MFaith777]

So if you need to do 11lbs of pressure, you just do 15 instead with these weights? Doesn’t matter going higher?

[@lyndabuchholz1216]

@@MFaith777 Right!

[@MFaith777]

@@lyndabuchholz1216 oh thank you, that part confused me. :)

[@tomw503]

@@MFaith777 How do I figure out the pounds I need? I am so confused, I have read so much and keep finding different answers

[@sarinabudge3861]

You rock......this just took away the anxiety and has made me less fearful as a newby, I'm less stressed and my confidence is restored. And it's on a slow hula. Thank you

[@rolandpinette9946]

Both regulators shown in this video are weighted regulators. The first is a non-adjustable, fixed, 15 pound regulator. The second is an adjustable regulator which can be used to maintain 5, 10, or 15 pounds of steam pressure.

[@lindafoster8182]

Thank you for the info. Someone tried to convince me that because I got a 15 pound juggler I need to use only that with my pressure canner. I kept saying doesn’t make sense if you move to a different area you don’t buy a different canner you buy a different Jiggler.

[@Susan.I]

I live very close to the ocean and I thought the pressure gage that came with the Presto would be fine. But in checking over recipes I found that the pressure needs to change. So I will buy the adjustable gage!

[@rolandpinette9946]

@@Susan.I I think you'll like it, Linda. Best wishes with your canning!

[@CCisRight]

I've been having the worst time with pressure and gauge. I live over 2000 above sea level. Canned some beef broth yesterday and was to be done at 12 lb for 25 minutes. Glass stove with digital buttons so no in between temps, along with the 15 lb presto gauge. Husband sat there 25 minutes pushing buttons up and down to try to keep it at 12 or slightly over. All went well except 1 jar lid popped right off in during the depressurizing period. We refilled the jar to 1 in head space and tried again with new lid and ring.... popped off again! Finally replaced lid, ring and jar and he decided to let the pressure go to 15 lbs (that gauge does rock slightly at this stage). We finally were successful.

[@rolandpinette9946]

@@CCisRight Congratulations on your perseverance. I can see where a digital glass top can add a layer of complexity. You managed it well. I've never had a lid blow off, so I can't offer a solution. However, I have had great success by turning the stove off at completion and not even moving it off the burner. It may take a bit longer for the pressure to come down, but the less those jars are disturbed, the better my results.

[@camillabarnes6678]

Thanks so much. This was making my head hurt. I held my phone close and you and I were in sync. So happy. Electric stoves are challenging.

[@jenniferfoster8692]

I did not know that I could use my weighted gauge on my 23 quart!! That's wonderful. Thanks so much. I would much rather be able to listen and know by the sound than to watch the gauge like a hawk. You always have the best Videos and I love that if you don't know you research until you do. I can never thank you enough for the wealth of knowledge you share.

[@krislange1186]

I often wondered why my Presto didn't have a gauge - now I know that I'm really not missing anything. The explanation on rocking helps a lot also.

[@jennifermack5804]

Thank you, thank you, I cannot thank you enough.....I am so new to all of this and I had mine rockin and a rollin and thank God never ran it dry. Now I know exactly how it should look and sound, so for me that is more precious than gold....so again from the bottom of my heart, thank you!

[@josephdavis8586]

I absolutely love this weight set! Makes a long canning session so much easier. Once I figured out where my stove would be dialed in at 10lbs pressure with a steady rock of the weight, now I can just set my burner at 3.5 and almost never have to adjust. Thank you for sharing, everyone should get these! Take care!

[@nikkitobin8356]

Where have u been all my life ... I'm so GRATEFUL YOU MADE THIS VIDEO.... From THE BOTTOM OF MY HEART THANKKKKKKKKJKK YOUUUUUUUUUU 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰💃💃💃💃💃💃💃💃💃💃💃

[@MouseToes]

I am ALL about that weighted one with rings. Changed my canning to an easy to keep the pressure steady.

[@mimiof4crazykidspaige539]

You convinced me after my first canning experience to switch to the jiggler. I feel much more confident now with my pressure canner.

[@cathygainge3033]

I'm in Australia and got my Presto 23 qt from a supplier who is the distributor for Australia. It comes with the three piece regulator. I used it for the first time a couple days ago and it rocked like you've explained. Wasn't sure if it was supposed to do that. Thanks for explaining how it works.

[@ButtercupAndFernHomestead]

Even though this is an older video this showed up in search at exactly the time I needed it. Evergreen content for the win.

[@tarantulady8565]

Just got one of these. I’m testing it out on chicken bone broth. 25 mins…so I don’t run dry. lol Thanks for the tutorial! It’s intimidating running a canner with a new kind of weight & without being able to trust the gauge - like flying blind. So I really appreciate seeing it in action before trying it.👍

[@dianek1263]

Received the jiggler today so I practiced without any jars in the canner to find the sweet spot. Up until now I have been using the gauge and tired of sitting at the stove to baby sit it. Now I can clean up the kitchen and hear the jiggler. Thank you for your great and informative videos.

[@susanvance2585]

Leisa, this is the BEST video. I I learned more in the last 7 minutes than all my searching for information on the regulator. I have the standard which came with my canner. I am ordering the jiggler right now... Thanks from me and my hubby!

[@MaggieValera]

I should have figured you'd have a video on this! I was flipping out because I bought a Presto pressure canner and it didn't have a gauge, and then I couldn't find one for this model. My mom had a pressure cooker when I was young, and it had this same "wobbler" only it was one piece and didn't come apart. She would put it on from the beginning and once it started moving was when she knew it was cooking. Hers those wobbled so much that would actually spin. Thank you SO SO much for teaching me yet another thing so that I can get going with this. {{{hugs}}}

[@gretaresendiz3836]

I’ve been looking for this kind of information video after video and. I appreciate the time you have put in it, it was very very helpful ☺️

[@libertyforme4336]

Me Too !!

[@stevenscott3435]

I just purchased a Presto 23 at canner and it came with a 15 pound weight. I knew that where I live required a 10 pound weight. Presto said to hear until the quage registered 11 psi. I would rather have a 10 pound weight. Have ordered one from amazon. I agree that Linda's Pantry is a good channel. Have watched her for awhile.

[@sisterteena1120]

Thank you, just got one today, this helped more than the written directions...lol Life Simplified ...Thanks

[@dawnjenney5519]

Thank you for telling us that the regular regulator that comes with the Presto does not really jiggle!!!!!!! Now I am confident that my first canning project is correct! My chicken looks great, good seal and stayed perfectly at 11 lbs the entire time. Thank you !!

[@oceanbluewaves4918]

Did you cook the chicken? I'm so nervous to start all this.

[@g-whiz286]

What we are trying to do here is kill pathogens that can hurt us. The toughest one being botulism. Botulism dies very quickly at 250°F. It dies slowly if it is exposed to 240°F. That being said, how we get there depends on many factors, altitude being a major one because our pressure canners are based on relative pressure (where it is) rather than absolute pressure (sea level or 14.7 psi). The reason we use 11 psi at sea level for 75 minutes (for pints) is because 14.7 psi + 11 psi forces water to boil at 241.8°F and 75 minutes if enough time to get that temperature into the center of the pint jar where botulism will die a slow death. At a higher altitude, such as Denver, the base pressure is only 12.2 psi, or 2.5 psi less than sea level. 12.2 psi + 11 psi forces water to boil at only @235°F which would take a very long time (like in several hours) to kill botulism. However, 12.2 psi + 15 psi forces water to boil at @245°F which is plenty hot as long as you observe the soak time to get the little critters in the center of the jar.

[@louisianacooker321]

Thanks a BUNCH for showing what the weighted regulator should be doing. I think I may have ended up with mine rocking too slowly. I finally got my canner in and my husband is supposed to be building me a table for my back porch. I may can inside after I am sure I will not blow food all over the house😜

[@rachelok3474]

This is one of the best weighted explanations i have seen or heard. Thank you so much!

[@marybrimhall1461]

Thank you so much for this video. Because of this video I used my pressure canner for the 1st time. I canned carrots

[@SuttonsDaze]

Congrats!!!!

[@ms.anonymousinformer242]

Me too! Carrots and after clicking on a few other videos, I settled on this one! I finally found (err stumbled on) a pressure. Anner while in the canning isle at walmart. By accident! I had already been wanting a presto. But they were sold out everywhere. Was showing my daughter how empty the shelves were, how all the jars were sold out. Decided to turn around go back and look again, just in awe even though I didn't know why... and there it was. That bpx sitting all by itself at the bottom shelf as if they had just gotten a shipment of them but sold out all but that last one. I snatched that up lol . Had a bag of carrots waiting for me in the fridge Was almost enough. I used one jar for purified water, because I wasn't sure if it was OK to do less than 10 jars, per what the book said mine can fit ,for pints. So now I will have 1 jar of purified ,canned water,plus my 9 jars of organic carrots. I was a bit confused on the timing for everything. So decided to let the canner tell me. Concentrated on making sure the weight matched the jiggle that yours had. Even added 10 more minutes once or twice, just to be sure (for the full 25mkn plus extra 10 or 20). If they turn out too soft, oh well. Food is food and I don't wsnt to waste it. I could put it in some soup, if I later discover its too soft. I have 5 min left now. Im going to turn off the burner and go to bed,letting it cool overnight. Be ause Im exaughsted as its 137am and I over did myself today on everything I had to do ..and am soon tired don't wanna wait any longer 😴. I know it will be ok in the canner till morning,after everything gets turned off.

[@bethdavis6863]

Be cautious about allowing jars to sit in canner overnight! There is something called flat sour that can occur.

[@C2yourself]

Thank God for you Leisa. I'm using my new 16 qt Presto canner for the first time with 10 pints of chicken. I was expecting the hula dance but now see that's not the deal with the weight that came with this Presto💕

[@m.c.1933]

I bought the same weight to check my gauges on my large presto canners and a small presto I bought at the thrift store. I remember growing up my mom and aunt had the weight only canners and I used to hear that jiggle sound in my sleep I heard it so much. My aunt recently gave me 2 of the smaller presto canners that are weight only and I am ordering 2 more of those weights. The ones from presto that came with the canners are 15 lb only. Stay safe everyone! God bless!

[@LindasPantry]

Great info for everybody

[@Tangleddogs]

Hi Linda , Hey everyone check out this nice lady also , I have followed her for years . She dont know it but we have spent the last two days canning together . LOL love ya linda

[@christopherdecoteau1175]

I just got my new Presto Pressure Canner and Cooker with the weight regulator. I have been doing my research before trying it out. This video provided exactly what I was looking for. Thank you so much.🙂

[@cpierce6253]

Got a jiggler and it has changed my life! I don't have to constantly adjust the heat trying to find the sweetspot on the gauge. Just watch the jiggle. So much easier. Thank you.

[@eviletts3]

Every time i need information on something... there you are at the top of my search! Thank goodness your so good at knowing what we need to know and thank God your willing to teach us.

[@CCisRight]

For those of us who are over 2000 ft. above sea level, you most likely have absolutely no need to get the 3 piece jiggler. The weight that came with the canner (the 1st one shown) is a 15 lb. weight that DOES jiggle at that pressure. Now the problem come at the point where we must decide between convenience and texture. Some things such as vegetables are much better in flavor and texture when canned at the recommended pressure.... 12lbs or whatever is recommended for our altitude. Although there's no issue using 15 lbs safety-wise, they may be mushier and more discolored. This would probably be the time when watching the dial gauge and regulating the stove would come in handy for us higher elevated canners.

[@victoriamartin1032]

Thank u so much for this video. I have water bath canned always and never had a problem. This year I waterbath canned 18 quarts of green beans, and every single one has expired and did not sealed properly… I’ve always been very intimidated by using a pressure canner because my ex mother-in-law put the fear of God in me over pressure canners. My husband went out and bought me a pressure canner this week and I’ve been reading everything I can to try to understand exactly how to work one and all I had to do was watch your video. Thank you so much for explaining this I couldn’t understand why my pressure canner did not have a actual gauge to tell me where the pressure was. I didn’t understand the Weight thing, but she explained it beautifully. Thank you!!!!

[@TheMsLady4Real]

Thank you!!!!!!!!! Finally I found a video with what I should be looking for on my Presto 16 quart canner /cooker! I'm so nervous when pressure canning!

[@michelleperkins9886]

Just saw this video and I’m so excited. I’ve always used a presto with a jiggler and my canning one has a 15 lb weight. I’m not a fan so using the dial since I have an electric stove, so imagine my joy when you showed this one you have! I’ve already ordered one so I can watch it do the little hula dance at 10 lb pressure!!!

[@louidaiv2387]

I'm a newborn in this Field 😅. Never done pressure canning but videos like this helps achieve the goal. Thank you

[@6996katmom]

I finally got me a weighted regulator and it is awesome. It rocks every so slowly. I love it.

[@monazuniga6499]

Thank you soooo much for explaining about the difference in a jiggler verses a regulator. I appreciate you and all you do for us canners...its soo fun.

[@leazzel7]

Used my hula gauge for the first time yesterday. Total game changer. Thank you for the demonstration.

[@lemoncrinckles]

Thank you, Leisa. A very timely topic to clear up the difference between the weighted gauge and the dial gauge.

[@joannethorburn3145]

Thank you so much for showing how it should look. I feel I can attempt this now.

[@sharonleclair925]

Thank you. This is the clearest tutorial I have seen.:) Very helpful.

[@shirleytaylor7680]

I love my weighted gauge Presto! Thanks Leisa!

[@itzzbarb]

Thank you so much for this video and explanation. My weighted gauge came in the mail today and I had no idea how to take the weights off. And thank you for showing us what to look for when things are working properly. I appreciate you.

[@junebug48]

Very helpful. I just started canning last year in my 16qt Presto and having trouble regulating the weight movement on my propane stove. I have moved the canner from the large burner to the medium but still have to sit and watch the jiggler so next time I will try the small burner.

[@janpetersen750]

Hmmm...I use the “sit there and do nothing” regulator and the pressure gauge. I like this because if the regulator starts rocking (and it does rock just above 15 lbs) I know I’ve gotta turn it down a bit. It works for me. I guess if the SHTF and I can’t get my gauge checked, I’d better have a weighted regulator on hand. Thanks!

[@lindasuemarkham883]

Thank You So Much! Just using my new Presto 16 qt today, your video answered so many questions... ThanX!

[@tintin5038]

Great video. I just purchased a Presto 16 quart “jiggler” canner at my local Walmart. I really wanted to see what a, “ gentle rocking “ motion would be and this video answers my question, thank you.

[@dressedanddepressed2301]

I just got the 16 quart presto canner/cooker also, from my old child hood hometown Walmart (about 35 mins away) after everywhere being out of stock locally,and too eager to wait any longer,I decided to just go get it and hit that trail down memory lane. I showed my babies and fiancé everything I remembered and told stories after stories. Went to the Walmart and had it already pre ordered on my phone for pick up and all I had to do is pull in the reserved pick up parking spots,check in,pop the trunk,and they brought it straight out to me and loaded it up. Off I went! The perks of covid I guess (trying to remain optimistic) lol!

[@csnobbe]

So very helpful to see this, as I am trying out my weighted regulator on my Presto for the first time today. Thanks and God bless!

[@romainejayne1811]

I got my canner on 8/3/22. I'm still doing my homework! Just love this video and ordered my Jiggler, today. You are such a great source of information and an excellent presenter and educator! I canned once in my life in junior high in a home economics class. However, I don't remember much except for you BETTER follow directions!!!! Here's the kicker! As soon as you presented this jiggler thing, it was like "Oh, yeah I know that sound VERY WELL! Although my mother never canned food in jars she was constantly using the pressure cooker to cook our dinners! And your demonstration completely opened up long forgotten knowledge!!!!!! 👍 ❤ I hadn't heard that sound since I was a kid. So, so familiar sound! My mom would even say I'm going to leave the room for a couple minutes but if you hear that noise get real loud you tell me!!!! Only now I feel comfortable to use my canner! Good grief life is all about the simple things! You jogged my memory and I cannot thank you enough!! I know now and feel confident! Thank you!

[@katherinewaity-fontanetta992]

First time use with the jiggler and it's made canning life so much better. Thank you for this video. Hula onward!

[@hurakane213]

I just recently started using a pressure canner. I just bought one with this type of weight situation. Thank you! it helped sooooo much!!!!

[@chloejasper6852]

UNBELIEVABLY HELPFUL!!!!!!

[@SuttonsDaze]

Glad you think so!

[@stephaniemichelledavis1617]

I'M CANNING FOR THE 1ST TIME NOW....FINGERS CROSSED...VERY HELPFUL, THANK YOU SO MUCH 😊

[@stephaniemichelledavis1617]

IT WORKED!!!!! OMG I CANNED MY 1ST BATCH LAST NIGHT, HOT DAMN🥰🥰🥰

[@jinglesh1398]

I couldn't have said it any better. Great video especially with everything happening in the world. And I'm sure a bunch of newbies will be canning now. They need this onfo

[@laurieheimann9598]

I am using my regulator for the first time. This is very helpful

[@Username-es1iy]

The gauge will still read accurate, if it’s 10 psi or 15psi the only thing this helps with is not having to constantly adjust your flame source to be right where you need it to be. You would still take the same precautions as you normally would. Start with a high flame than lower as you reach your desired psi it’ll wiggle out more steam than the original one and keep it there. Combine this fancy tool with a wifi camera and you can check it without having to leave your couch 👍🏽🥃

[@carolestout8779]

Yes you can absolutely rely on the gauge if you have that regular gently rocking! You gauge should hold steady at 10-11#. You just don't have to rely on the gauge. That is the whole point.

[@tessaj8832]

LOL thank goodness for this video. I have flat one and didn't know what the hang with no jiggle !!! the P gage thank goodness worked fine so I said a prayer and went with it 😊

[@celestemartin8404]

I want to thank you so much for this video. I'm new to pressure canning and I've been running myself ragged back and forth to the stove trying to regulate the pressure. Watched this video and ordered the weighted regulator. Used it for the 1st time tonight and once pressure was reached and temp set on stove.....and did not have to step back to the stove one time!!! It was so nice to be able to do other things in the kitchen and not have to constantly watch the pressure dial. I am so thankful I came across your channel.

[@montanamama]

Thank you thank you! I just took canning classes from the local extension agency, but I have a weighted canner a just pulled it out to can turkey broth!

[@sandylowry6741]

New to canning and so glad you did this. I worry the whole time it's not right. Thanks so much!

[@bc24roxy4]

Thank you so much for this. Just started canning and my Presto has just the weighted regulator and wasn't quite sure exactly how much it was supposed to rock. This helped me so much

[@theresaglass1831]

Thank you so very very very much for this video! I just switched over and haven’t used it yet so this was very timely. Thank you

[@robbielynnhowlethehomestea8761]

Sooooo thankful I found this video! It answered so many questions for me. Thank you 😇😇😇

[@Jowdee]

This video is really useful for me, thanks! I’m in Scotland so we can’t get the dial gauge tested every year like you’re supposed to since canning is not a thing here! I bought the jiggler but I was worried coz my hob (I have induction hob and canner) only goes in increments of 20 and at 100c it stopped jiggling but at 120c I wasn’t sure if it was jiggling too much. I know you’re not supposed to look at the gauge when using the jiggler but at 120c it was sitting at around 11lb of pressure which I can see is the same on your gauge and it seems to be rocking about the same as well 😄 Thanks Lisa 🏴󠁧󠁢󠁳󠁣󠁴󠁿 🇺🇸

[@karenrisen1381]

Thankyou for this info!! So far I have been using the dial but thinking about switching to the weight. So helpful!!

[@SuperMamaLeer]

Thank you for showing this! I'm canning for the first time today and I realized I had no clue how fast or slow it should rock and what it should look like.

[@christybateman3]

Thank you for sharing this because I have a presto canner and have been wanting to switch just didn’t know if I should or not but this really helps give me a better understanding.

[@kcombs9715]

VERY HELPFUL as a visual!! Thank you!!

[@milirodz]

Thank you!! I got one and didn't knew how to use it besides for regular cooking, and I can't afford to buy a canning one!! Very thankful!!

[@mrs.dankfire1132]

Thank you so much for this demo I just scored my first canner and want to learn all this stuff …you are awesome!

[@notfoolediknowthetruth3101]

Needed that....first time using...thank you for simple straight demonstration...

[@deirdrecollins3987]

Me too! Thank you!

[@dontcare3430]

Perfect video. Gave me the courage to get it going. Thanks

[@lenisorensen9259]

so helpful - I put on this video to make sure mine is rocking at the right tempo!!

[@wendys1404]

OH I am SO GRATEFUL to have found you and this video! I have a 16 qt Presto on layaway. My 23 qt that I have right now is made by Barton and I am very unhappy with it. Now I know what to look for with the weights when I get my Presto.... Thank you so much! I love all of your helpful videos and advice!

[@tammyardoin-Bithiah]

Thank you! I just bought a presto and had a hard time getting my RV propane stove to maintain 11 psi and now I just ordered a weighted gauge for it. Have a wonderful day

[@SuttonsDaze]

You can do it!

[@tammyardoin-Bithiah]

@@SuttonsDaze thank you. I don't give up easily, so I keep trying LOL I had a stroke 2 years ago and it has been a challenge learning to can with my affected arm but I keep going and don't let things beat me. We learn every time something fails and we can turn it into a win 😁 Thank you for all your wonderful and helpful videos 🙏 Have a blessed Sunday my dear!

[@lindarobb3868]

Looking forward to a little bit of freedom while I'm canning! Thanks for the lesson!

[@christineleiker5727]

Thank you so much for this wonderful, clear tutorial!!

[@valerietyree2039]

currently pressure canning for the first time as I type this and I found your video SUPER helpful. I will update with how things went as soon as i turn the heat off and wait for the canner to de-pressurize

[@sandybachar6975]

you are the best!! i bought my pressure canner and had no idea that i had to have it calibrated ! (who knew) ! When I was told about it I called the extension office but of course during covid-19 no one is in! Another kind soul filled me in on the regulator which i ordered but was honestly terrified to use it! Your video came just in the nick of time!! It was very clear and informative. Can't wait to can!! thanks so much! Signed, One New Happy Canner ;)

[@annedmonson4486]

Thank you so much for sharing.The new canner I have only has the weighted regulator. Now I understand how it supposed to work.

[@cherismith5707]

Mine, too, and I thought I had shorted myself by not buying a fancier model with the gauge. Now I am more than happy with the one I got!

[@dawncatalano7443]

Thank you! I needed a refresher.

[@scottneely5602]

The dial pressure gauge is still accurate.... when your weighted regulator was going crazy.... your dial guage was showing around 13-14... that's exactly what the pressure was inside the canner. Just because you have a weighted regulator sitting on the vent... doesn't make the dial guage void... lol

[@debbiemiller8018]

Thank you so much for your answers with a pressure regulator I'm at 4300 sheet so I would be doing mine at 15 thanks for answering me preciate it you're a blessing thank you

[@kristiletzig5804]

So after coming across Canuary, I finally committed myself to digging out grandma’s 1970’s presto canner. Ordering parts had been a little confusing, like weighted gauge. I did pick the 3 part weighted regulator thankfully. Thank you so much for putting this out. Almost all of the Canuary videos jump pass the actual canner going so I couldn’t see, hear the goal and what weight they used. Your awesome!

[@anthonykenny2631]

Thank you for the great explanation it was very helpful as I am just ordering the weight gauge.

[@Marie-tk5nt]

Thank you, thank you, thank you! You saved my friend's canner!

[@deborahlopez7147]

This was very helpful. Thank you I am in the process of buying a canner and doing my research now

[@beccabledsoe9444]

I am SOSOO glad I googled this question and even more glad that they sent me to you to answer it! Perfect explanation of what I was needing to know. Just used my dial gauge canner for the first time and wasn't impressed. lol Ok, so I forgot to check the dang vent lock before starting it and had to complete redo my batch, but it turned out fine. I really think I'll be using my jiggler weight instead though in the future. I'm much more comfortable with it.

[@rbontrup]

Thank you so much! I have been canning at too high apparently. Thank goodness I haven't run out of water. Was always nervous to turn it down too low. I'll be practicing when I do the baked beans tomorrow

[@marilynjohnson1432]

Thank you for this info. I was so confused when I started pressure canning.

[@janicerowberry9115]

Thank You. I bought a weighted gauge but was afraid to use it. thanks so much

[@katherineshort7103]

Thank you so much for the demo on regulator, .

[@karensiler5053]

I needed to see this.... thank you very much.

[@debbieanklam2099]

Thank you so much. I have been so confused. This is just what I needed!!!!!!!!

[@Lookupandtrust]

THANK YOU! Best and simplest instruction much appreciated

[@StephanieDavisUSA]

This video is super helpful! Thank you for this information-much appreciated

[@lindarinner9482]

Thanks Leisa! I didn't know I could change to a weighted regulator, And thanks for the link.

[@joycecook9841]

What an EXCELLENT video!!