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I think that the most affordable and best pressure cooker (for the money) is the Fagor. It's about half hte cost of the Kuhn Rikon and works well. The better models are the Duo or Futuro, which has sleeker styling and the steam comes out the top. You can expect to pay between $75 and $150...

You cannot do a lot of cans in the Fagor 10 Quart. I believe that you can only do 4 1 quart jars at a time. You can, though, with the Duo can at either 10 or 15 psi with the flip of the switch. You can also cook just a cup of rice in the 10 quart but it's not especially efficient. So, it's good...

It's always a good idea to follow the instructions that come with your cooker, and to check with your local cooperative extension who has the latest canning recommendations.

I don't doubt you. One big issue is that you cannot put that many cans in a 10 quart pressure cooker so it's not the same issue as with a 24 quart canner. As I said, I don't do non-acid foods and maybe Illine won't be either. Then it's a non-issue. It's a great pot for water bath canning...

Fagor says that you can use the 10 quart pressure cooker as a pressure canner as the jars fit in there. With most pressure canning you have the items in there for a long time anyway. mcnerd I am not sure what you mean about a cooker being designed to heat up fast and cool down fast -- when you...

I am a pressure cooker expert and a good size to get is around 6 quarts or larger. I just returned from teaching a cooking class where I made beans for a bean salad (4 minutes at pressure and a natural pressure release), Sicilian cauliflower (3 minutes, quick release), Harvest Vegetable soup (3...

I am not sure that the pressure cooking part has been addressed but you can make very fast and delicious stock in the pressure cooker in less than 30 minutes, adding whatever ingredients you want. I usually make vegetable stock but you can make chicken stock or beef stock with bones, herbs...

I believe that contrary to what you say about pressure cooking being too fast and not practical, I use my pressure cooker for cooking everything from summer to winter squash. The former takes 30 seconds or so with a quick-pressure release, with the latter taking 3 minutes with a quick pressure...

I'm Also Afraid of the Older Cookers While I love my stove top cooker and will consider getting an electric cooker although I really don't have the kitchen space for one, I would not use an older jiggle-top cooker. I know people who do, and I applaud them for doing so. But I am scared and did...

Do you have to add any liquid at all? Can you please post the procedure to do that. I am not so interested in the chicken but the potatoes intrigue me. What makes it come to pressure? So curious, now.

I can't comment on fried chicken specifically, or that electric pressure cooker, but as far as I know, and I am something of an expert, you need liquid to truly make a pressure cooker work. It's based on steam and that's what builds pressure. I do know that the Swiss manufacturer makes...

I use my pressure cooker the most, followed by my food processor and then my stick blender which also has a small food processor attachment. Anyone who shuns appliances much have much more time to spend in the kitchen than I do. But I suspect that the appliance that I really use most is my...

The first pressure cooking cookbook that I bought was Lorna Sass's Great Vegetarian Cooking Under Pressure. (She also wrote Cooking Under Pressure.) I still use it the most out of any pc books that I have, probably even more than my own recipes. I wrote an article for Cooking Light magazine...