canning

I missed the middle of this thread with the picture request. I happened to take some tonight as I was emailing Fagor. My unit was made in 2/1993 according to the date on the bottom.
https://lh6.googleusercontent.com/-S...28HDR%2529.jpg
https://lh5.googleusercontent.com/-f...28HDR%2529.jpg

There are two settings, pushed on all the way to build pressure, and pulled up to the groove to relieve pressure without taking all the way off.
https://lh3.googleusercontent.com/-_...28HDR%2529.jpg
https://lh3.googleusercontent.com/-0...28HDR%2529.jpg
https://lh5.googleusercontent.com/-B...28HDR%2529.jpg

Prehaps the other side is adjustable? I believe that is the safety release though. It has four evenly spaced holes.
https://lh6.googleusercontent.com/-K...28HDR%2529.jpg

Bump for day crew.

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Originally Posted by Irving

Bump for day crew.

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Looks like the other side is the safety blow out or it could be the indicator for pressure, some cookers have an indicator that pops up or does something when it is at cooking pressure. I haven't used one of those before, looks like it may just have one pressure setting.

Looks like it may be part of the classic model.
http://www.fagor.com/web/internation...njunto/11206#3

You can download the instruction manual there. The pictures look like what you got.

Thanks, I'll look when I get home. That safety valve defonitely doesn't do anything.

It looks like that may be a pressure cooker mainly created for cooking. Without knowing at what pressure that regulator of sorts releases pressure (I looked at the manual and it doesn't say) to maintain a certain pressure I probably would not use it for canning.

The safety valve (what I think it is) probably blows out at 20 psi or something kinda like mine. Except I have just a rubber plug that is in the lid of mine. (And when it goes, it got my attention!)

The manual I was looking at, has some recipes in the back. Of course the englisgh version of the instructions are in back as well.

It is advertised as a Super Cooker pressure fryer. I have the cook book and it just lists longer cook times for altitudes and says the recipe book is only for that cooker. I know I can cook white rice in 8 minutes though.

That makes sense it looks like a small version of a pressure fryer at a grocery store I worked at when I was a teen.

Just opened my first batch of chicken from October. Tastes just like something you'd get at grocery store in the can, ie like tuna. Was tasty, moist, and broke apart nicely.

Zaycon chicken sale is next month so I just ordered 40 pounds to can up when it arrives. 74 bucks for 40lbs of awesome chicken breasts, can't beat it.

Quote:

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Originally Posted by Rooskibar03

Just opened my first batch of chicken from October. Tastes just like something you'd get at grocery store in the can, ie like tuna. Was tasty, moist, and broke apart nicely.

Zaycon chicken sale is next month so I just ordered 40 pounds to can up when it arrives. 74 bucks for 40lbs of awesome chicken breasts, can't beat it.

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YUM! and that is a real good price

Quote:

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Originally Posted by Rooskibar03

Just opened my first batch of chicken from October. Tastes just like something you'd get at grocery store in the can, ie like tuna. Was tasty, moist, and broke apart nicely.

Zaycon chicken sale is next month so I just ordered 40 pounds to can up when it arrives. 74 bucks for 40lbs of awesome chicken breasts, can't beat it.

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Me too!

I also got in on the pineapple sale at King Soopers, so I'll have 10 pineapples to chop up and can. I'm going to have to scour yard sales in the spring for more canning jars.
Sprouts has roma tomatoes for .48/lb.