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Old 10-22-2008, 07:02 PM   #11
Assistant Cook
Join Date: Oct 2008
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Thanks so much to all of you! I did purchase the Ball Blue Book today and gave them a call. The gal with whom I spoke did not have an answer for me so she spoke with her supervisor. The supervisor said it would not make much difference (the Fagor with 15# pressure will be 10 degrees hotter than the normal 10# pressure for canning which is 240 degrees) however, she would go ahead and use the longest processing time. For instance if the processing time for quart jars was 50 minutes and the processing time for pint jars was 40 minutes... use the longest time. That confused me even more since the temperature would be hotter anyway... Maybe I should just use the Fagor for cooking and forget about the canning for now... : ( I know VeggieQueen is a pro on the cooking end of this!

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Old 10-23-2008, 09:11 AM   #12
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Yep, if you are doing a mixed batch of quarts and pints, use the time specified for quarts.

I pressure can my tomatoes, too, and my salsa, even though it has vinegar and could be water-bath'ed.

Don't worry about overcooking by using the higher pressure--10 degrees higher won't make any difference in the finished product.

Also, I don't know where you are, but if your elevation is more than 1000 feet, you should use the higher pressure anyhow.

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Old 10-23-2008, 10:12 PM   #13
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Thanks, Sparrowgrass! I appreciate the support. Do you have a favorite recipe you'd like to share?
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Old 10-24-2008, 03:53 PM   #14
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While the general rule is that you can not pressure can in a pressure cooker, for the reasons that have already been mentioned, it appears that Fagor does certify their 10-qt Splendid cooker for double duty as both a cooker and canner - however you will need the canning rack found in the Home Canning Kit accessory which is sold seperately and not included with the pot, according to the manual (information and instructions begin on page 21). There is a Home Canning manual that comes in the kit that gives you more canning instructions and 30 pages of recipes.

DO NOT decrease processing times just because you are using 15-psi!!!

DO pay close attention to the warning about how to release pressure when canning - both because the time to release pressure is part of the cooking time and also because if you don't you will be back wanting to know why your jars are half empty!

Now, if you think that some of us are obsessed with the National Center for Home Food Preservation ... look in the Fagor manual on page 25 - they also suggest the NCFHP for more information. Not only are there instructions they also have recipes and processing times.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-02-2008, 06:39 PM   #15
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I have a mirror pressure cooker, along with a couple pressure canners. The cooker does say you can can in it and I had a small batch and was going to do just that.

Then I remembered how much better the process went when I waited longer to lift the lid (I had some chili bubble out of the jars a little bit one time) and decided that the cooker would heat up and cool down to fast and make my jars boil over so I didn't use it.

I still wonder though, sometimes if I am making something like beans or pea soup and only have a few pints left over, it would be simpler to use the smaller pot.

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canner, pressure cooker

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