Fagor America 918010053, 918010052, 918010051 user manual Reason

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.

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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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