Yes Dave, I agree with "But we each set our own comfort limits." I would have been comfortable canning in the Fagor except for leaving overnight. I grew up eating WBC green beans and we always added some vinegar, so I like the taste. I add about 1/4 cup to a pint, 1/2 to a quart of each pressure canned container, and some salt. I'm not saying that is safe, but it fits my comfort limits. I have canned in the Fagor before with a small batch, when I pull the jars out they are boiling and seal within a minute or so. I'm pretty sure that is hot enough! Disclaimer: Other readers, please don't take this as advice, go by the approved methods!

I have a small (4qt) Cook's Essentials similar to that one. It got me hooked on pressure cooking, and now I have a 6 qt Kuhn Rikon, a 4 and 8 qt Fagor, and a ridiculously huge 30 quart All-American pressure canner which I have used as a pressure cooker on occasion. Lorna recommends (and I agree) that chuck is the best beef to use for most pressure cooking; you do need a little fat content in the meat. Ann, the pressure cooker's forte is comfort foods done quickly. If you like slow-cooked braises you can probably adapt a recipe for pressure cooking that will yield 99% of the goodness in 33% of the time. Indeed, some of the PC versions are preferable. I prefer osso buco made in the PC (in about 50 minutes) to the slow stovetop method, and you can have corned beef & cabbage in about an hour. One recipe that I've become addicted to is Lorna's Curry in a Hurry. Decent curry in about 15 minutes. Takes you longer to cook the rice than to make the curry. But you can also cook really healthy, too. I love steamed artichokes, but I don't like having to wait 45 minutes for them to be done. The PC can do them in about 12 minutes. (Of course, whatever health benefits come from eating artichokes is probably negated by dipping the leaves in hollandaise or melted butter...)

If you love your PC you might want to try my favorite recipe. German Potato Salad (pressure cooker) 6 slices bacon, diced 1/8 tsp. pepper 4 medium potatoes, diced 1 tsp. dry mustard 1 onion, thinly sliced 2 TBL. Water 2 to 3 TBL. Sugar 2 TBL. Parsley 2 TBL. Salt 1/3 cup vinegar Heat pressure cooker and brown bacon, pour off fat. Add potato and onion. Combine remaining ingredients and pour into cooker. Mix well. Cook for 5 minutes in pressure cooker and cool cooker at once. (I all ways double recipe) Enjoy! Kathy G in MI

Nope, you aren't missing anything. They were spouting nonsense. A 6 quart pressure cooker isn't nearly big enough for canning and having to lay the jar on its side is an indication of that. I'd even go so far to say they were being extremely irresponsible by saying it can be used to can food. And it's definitely not in compliance with the USDA recommendations. http://nchfp.uga.edu/publications/uga/using_press_canners.html "The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for the USDA published processes." Rodney