Thank you Brooke. I'm glad that you found it helpful.

You are so welcome! I would love it if you could let me know how it turns out for you.

I'm so excited about using my pot. I've learned how to pressure cook so much. that i been buying so much stuff to can. I've done chicken wings, jarred baby ribs, collard, kales, sweet potatoes, cabbage, etc. I had to stop myself, but still so excited to tell others what I did. Blessings to you and household!

Me too!

That's a great idea. I did that last year, and I still have some left. And you are so right about it being better than store bought. I know you'll enjoy that amazing chicken soup this winter.

Thank you so much for joining us, and welcome.

I'm so happy to hear that. I was intimidated by mine at first too. Let me know how it works out for you.

Thank you for your kind words. I hope it helps.

I've never heard of that!!! If you could share some information on that, I would absolutely love it.

😆Well, hopefully YOU outlive it. I'm not crazy about replaceable seals either. I'm considering ordering a couple of replacement seals now while I can find them, just in case they're not available in a few years when I'll probably need them. I'm glad you found this helpful.

It was my pleasure. I hope you found it helpful.

I just used hot tap water.

Hello Tammy. Thank you for your questions, and congratulations on your new purchase. I hope you love it as much as I do. Hopefully this helps to clarify things a bit: 1. That may be true for your altitude. Like several others, I found the TFal directions unclear, so I used other sources for clarification. According to the Ball Complete Book of Home Preserving, when pressure canning raw meat, you should pressurize to 10lbs (unless you live in a high altitude above 1,000 feet, and then you should increase to 15 lbs), and process pint jars of bone-in pultry (meat) for 65 minutes, and boneless for 75 minutes. If using quart size jars, then 75 minutes for bone-in, or 90 minutes for boneless. I have a second video on canning meat that you may find helpful kzfaq.info/get/bejne/f-CZf8WavcrSh30.html 2. Even though I had presoaked my beans, they were still not cooked, and absorbed a lot of water during the pressure canning process. I was afraid that if I didn't use enough water, they would be too dry. I was very pleased with how these turned out, so I plan to do the same in the future, but if you don't want any liquid to cover your beans, you could probably reduce that a little.

It will when it first starts to pressurize. There is a little red button on that handle that will pop up once it reaches a little bit of pressure. You want to make sure that nothing is jamming that from popping up.

no

If it's not flat at bottom it may be damaged if it pivots/rocks back and forth

It does, until the little red button on the other handle pops up. Make sure that it can move freely and it isn't jammed, so that when it starts pressurizing, it can pop up. Hope that makes sense 😁

@@southcountyhomestead hmm ok. I'm going to try again. Everything moves. But once I set the PSI level steam was coming out of the pressure indicator. Thank you!

It worked! Thank you!

@@nicolebada4297 Woohoo!!!🥳

Hello Diana. Yes, those are spice jars. There's no rack. I cut some quarter round cabinet trim to the right length and used gorilla brand double sided sticky tape to adhere them directly onto the refrigerator, and then I have magnets on the spice jars. Next time I shoot a video in my kitchen, I'll give a quick show and tell 😉

@@southcountyhomestead Envy when I saw those!

@@jessicaf8307 Super easy. I'm thinking I may have to do a video on it.

I have used the same process with pinto beans, and they turned out great. I haven't tried chick peas, but I don't see why that wouldn't work just as well. Let me know how they turn out if you try them. Can you imagine home made hummus with your own chick peas?!?!

@@southcountyhomestead thank you, I'll let ya know:)

Great question. I have never had a problem with it, and I have used it several times.

I noticed that on mine as well. It will do that until the little red button pops up. Then it starts building pressure, and it starts releasing steam. Try to not stop it, and just let it go a while. If it just keeps releasing steam all throughout the process and it's not building pressure, then you may need to replace the seal. Most likely, it just does that until that little button pops up. Hope this helps.

Great question. I would definitely use more than 2" of water. You want to make sure that the water does not completely evaporate during the pressure canning process. If you're not comfortable covering the lid, I'm sure that's fine, but I would still bring the water level higher. My pressure canner has two lines inside. The first is about 1/3 of the way from the bottom, and the second is 1/3 of the way down from the top. Your water level should be between those two lines. I hope this helps. Happy canning 🙂

Thank you for your reply, happy canning😊​@@southcountyhomestead

I had the same question because the instruction manual says 64oz of water

Good question. I have never had a problem with it. You certainly don't have to use that much water. As long as your water level is somewhere between the bottom and top line, you should get great results.

@@southcountyhomestead thanks 😊

My interpretation of the instructions are that the lines on the pot indicate 1/3 and 2/3 full, and are only observed when using it as a pressure cooker. Never fill it above the top line, or 2/3 full. When cooking dry goods that expand like rice or beans, do not fill it above the bottom line, or 1/3 full. When pressure canning, it says to make sure there is at least 2 to 3" of water from the bottom of the pot, unless the particular recipe says otherwise.

I just checked, and mine does not have a flat bottom, but I've never had any trouble with it on my glass stove top. Good question though.

That's a great question. I only mentioned this very briefly in the video, but there are two lines inside the canner. Your water level needs to be somewhere between those two lines. If you can't see the lines, I would say fill it to the half full line after the jars are already in. I hope this makes sense :)

@@southcountyhomestead Thank you!

@@southcountyhomestead Thank you so much!!

If your pressure canner/cooker came with a User's manual - on page 11 "Canning meat and fish" says quantity of water in the canner : 3 1/2 pints (2L). I admit the manual is poorly written. For example, pressure settings #1, 2, 3 correspond to 5, 10, and 15 psi, respectively, and you find this written on the outside of the box that came with the canner but you will be hard pressed to find it in the manual. On page 37, a table for high altitude indirectly tells you "0-4,000ft 10 psi" use setting 2 and you have to figure setting 2 is 10 psi.

@@nn-lw7hv Thank you for your contribution to this chat. You are so right. The instructions are not very clear. I had to do a lot of outside research, and pull bits and pieces to get a clear picture of what to do. I'm hoping this video helps others.

Christine, I did a little bit of research, and it looks like canning at 5 pounds of pressure is risky. Pounds of pressure and temperature go hand in hand, and it's possible that the temperature inside the jars didn't get high enough to kill all the bacteria. I can't tell you what to do, but I don't know that I would risk it. If you canned something acidic, like tomatoes, you have a better chance, but I don't know that I would chance it. Before you throw everything away, you may want to do a little research of your own. Please tell me if I'm wrong. Also, if anyone else in our community can add some wisdom here, it would be greatly appreciated.

Christine, this is still me, but I’m accessing this through my personal account. I’m away from home right now, but don’t throw anything away yet. Let me do a little more research and make sure I’m not wrong about #2 equaling 10 pounds of pressure. I would just be sick if I made you waste food.

Christine, this is still me, but I’m accessing this through my personal account. I’m away from home right now, but don’t throw anything away yet. Let me do a little more research and make sure I’m not wrong about #2 equaling 10 pounds of pressure. I would just be sick if I made you waste food.

Okay; hopefully this helps. I've looked up other T-Fal pressure canners which have a pressure gauge that shows the pressure in pounds. According to their user manual, there are three different pressure settings: 5, 10, or 15 pounds, indicated by positions 1, 2, or 3. According to the user's manual for this specific model, under Cooking Operations, we should use position 2 for meats and starchy foods. I took the information from both of those sources, and played it safe: setting 2=10 psi. It's possible that you may have achieved 10 psi on setting 1, but then again, you may not have. It's confusing, I know.

My stove doesn't show temperature, the knob is just numbered 1-10. I set it to 4. Basically, Medium-Low. You'll want to keep an eye on your Pressure Gauge. If it starts moving too high, lower your temperature; if it starts dropping, then raise the temperature a bit. You'll find the sweet spot 😉