26 27
extend cooking time by approx.
1 to 2 minutes and cook under
pressure, or simmer without lid
until desired texture is achieved.
2. Use natural release method so
that food has benefit of additional
cooking time as pressure drops.
PROBLEM: Food is over-cooked.
REASON:
1. Cooking time is too long.
2. The natural release method
was inadequately used
to release pressure.
SOLUTION:
1. Always check the cooking
times in your recipe. If food is
overcooked, shorten the cooking
time by at least 1 to 2 minutes.
2. Use the automatic or cold
water release method so that
pressure drops immediately.
PROBLEM: The pressure
gauge is not rising correctly
REASON: The pressure gauge could
be clogged with food and debris.
SOLUTION: Remove the pressure
cooker off of the stove and allow it
to cool naturally. When it has cooled
down, you will need to remove the
lid off the pressure cooker and clean
underneath the pressure. Push your
finger under the pressure gauge,
located under the pressure cooker
lid. When the pressure gauge begins
to move with your manual cleaning
process, the gauge should be fixed.
Home Canning with your
Pressure Cooker
(APPLIES TO 10 QT MODEL
ONLY, ITEM # 918010053)
HOME CANNING OVERVIEW:
Home canning is a method of
preserving food that provides a
gratifying method for producing
and storing some of our favorite
recipes. Canning enables us to
store recipes and enjoy them later
or give as gifts to friends & loved
ones. Understanding the basic
steps for preparation and right
equipment are all you need to
create a fabulous array of provisions
to stock in your pantry. Once the
method has been mastered, most
people find that canning is one of
the most simple and rewarding
ways to ensure having your favorite
fruits, vegetables, and even meats
year-round. Canning food at home
has increased in popularity. Families
are educating themselves on the
methods of canning. These basic
guidelines will teach you how to
can your most favorite recipes in
your Fagor Pressure Cooker.
Why Can Foods? Canning can
be a safe and cost-effective way
to preserve quality food at home.
It is an important, safe method
of food preservation if practiced
properly. The canning process
involves placing foods in jars and
heating them to a temperature
which destroys microorganisms
that could be a health hazard or
cause the food to spoil. Air is driven
from the jar during heating, and as
it cools, a vacuum seal is formed.
The vacuum seal prevents air from
getting back into the product,
protecting it from microorganisms
that could re-contaminate the food.
Before You Begin:
Recommended tools for Canning
1. Wire Rack to safely maneuver
the hot jars in and out of
the pressure cooker.
2. Jar Lifter to safely
grab the hot jars.
3. Ladle to scoop food into the jars.
4. Bubble freer to prevent bubbles of
air from remaining trapped in the
jar and causing contamination.
5. Jar Wrench to close the lids safely.
6. Magnetic Lid wand to safely lift
the sterilized lids out of the hot
water in the pressure cooker
7. Wide mouth funnel to make sure
all the food goes into the jar!
8. Glass jars: Use only
standard home canning jars.
Also commonly referred
as “Mason Jars”
9. Canning Lids: These flat metal
lids with sealing compound and
a metal screw band are the most
popular and recommended type
of lid for home canned products.
NOTE: Fagor includes among its
variety of accessories for pressure
cookers a 7-piece Home Canning
Kit with Bonus Cookbook that
includes the 7 recommended tools
mentioned above (except the glass
jars and canning lids). The wire rack
included in the kit holds four half-
pint jars. The Fagor Home Canning
kit is sold separately from the 10 qt
Pressure Cooker/ Canner. For more
information on this kit, please call 1-
800-207-0806 M-F 9-5 pm EST or
visit the Accessories section on our
website: www.fagoramerica.com.
1. Jar selection, preparation and
use: Examine jars and discard
those with nicks, cracks and
rough edges. These defects will
not permit an airtight seal on
the jar, and food spoilage will
result. All canning jars should be
washed in soapy water, rinsed
well and then kept hot before
use. This could be done in the
dishwasher or by placing the
jars in the water that is heating
in your canner. The jars need to
be kept hot to prevent breakage
when they’re filled with a hot
product and placed in the canner
for processing. Jars processed
in a boiling water bath canner
for 10 minutes or more or in a
pressure cooker will be sterilized
during processing. Jars that will
be filled with food and processed
for less than 10 minutes in a
boiling water bath canner need
to be sterilized by boiling them
for 10 minutes. NOTE: If you
are at an altitude of 1000 feet or
more, boil an additional minute
for each 1000 feet of additional
altitude. See below for canning
methods and recipe timing.
2. Lid selection, preparation &
use: The common self-sealing
lid consists of a flat metal lid held
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