Fagor Home Canning Kit Review

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(More customer reviews)I have been canning for over 30 years and have canned several thousand jars of vegetables and fruit. We fed our family primarily from the garden and orchard of our 2.5 Ac. farmette. I have used Mirro, Presto, All American and Fagor equipment. All have their pros and cons. You can use pressure cookers to can. The problem is that at 15lbs psi (at sea level) your string beans will be better for the local nursing home residents than 3 bean salad. Of course if you live in the Pyrennees (Fagor is made in Spain) or an altitude calling for 15lbs to get 240 deg. that's what you want. The 10 qt duo pressure has a fixed choice of 8lbs (not 10) or 15. 8lbs only gets you to 234.4 degrees (unless you live in Death Valley or the Dead Sea area). The bacterium which secretes the botulin toxin is killed at 240 according to the USDA. You also need the high temp to kill certain enzymes in certain foods like creamed corn which everybody with a freezer freezes today instead. But I have not had a problem with the string beans at 8 lbs. As for the tomato/onions/bell pepper/garlic/basil mix, my wife starts cooking this in the afternoon so all the bacteria is dead by the time I come home. I can it by boiling water bath (have canned over 1,000 qts.) to kill the airborne yeast in the headspace. Fagor makes quality products, even though the people writing the instructions have never canned in their life. This kit fits the 10 qt. unit. If canning is new, ask around at church or a retirement group for help. It's more fun and easier to learn that way. -Canner from Lancaster Co., PA

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Now all you need is the canning jars, the pressure canner, and the harvest bounty! This kit comes with those "extras" that will make canning easier, and safer. The book is chockablock full of yummy and simple recipes too. Salsas, soups, jams and more await! Canning is a satisfying endeavor that will reward you during the chilly months with nutritious and tasty foods that recall long summer afternoons.

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