I was provided with a complimentary Fagor canning kit to facilitate this review. The opinions in this post are 100% mine. You can read my full disclosure policy here.
I only started canning my own food a couple of years ago when my garden nearly took over the yard, bursting with tomatoes. I was completely intimidated by it and if you’re not a canner you might feel the same way. The truth of the matter is, canning is a process. You need to allow yourself some time to do it and plan ahead. Other than that, it truly is easy to do. And once you do it for the first time, you’ll be hooked!
You know I’m participating in this monthly recipe challenge with some of by blogging buddies. This month we’re doing canned recipes, either something you can make with a canned good or something you can. Fagor was kind enough to sponsor the month of April and sent us these Fagor Duo Pressure Canning Kits to try out. Whoa. Hold up. I’ve canned before using the water bath method but never a pressure canner. I thought for sure I was going to blow up my kitchen. Guess what? I didn’t! It’s so easy to use and the major bonus of pressure canning versus water bath canning is that you can can low acid foods, like green beans, soups, and meats, which are unsafe to can using the water bath method. So this opens all kinds of new doors! (Plus it’s also a pressure cooker, which you’ll see me review in an upcoming recipe!)
That’s quite a kit, right? Here’s everything that’s included:
- Duo 10 quart 18/10 Stainless Steel Pressure Cooker/Canner (Can be used for both pressure cooking & pressure canning)
- Home Canning Cookbook with recipes
- Canning Rack
- Stainless Steel Funnel
- Stainless Steel Ladle
- Jar Lifter
- Jar Wrench
- Bubble Freer
- Magnetic Lid Lifter
- Instructional DVD
- User’s Manual
- Pressure Cooking Booklet with Recipes
I’ll admit I was a little intimidated by all of this, even as someone who’s canned before. But the instructional booklets are fantastic and include great directions and lots of easy recipes to get you started. I would definitely take the time to read through all of this before starting and do a little online research about canning in general. I’m going to try to give you my tips and directions in the recipe section below, but overall I really liked using this Fagor Pressure Canner! The kid includes everything you could possibly need, great instructions, and if you’ve never canned before, you should definitely try it. It’s especially handy if you grow a veggie garden in the summer and want to preserve your veggies.
Here is my very, very, VERY favorite salsa recipe! Seriously, this stuff is addicting. You don’t so much eat the chips as you use them as a vehicle to get the salsa into ya bellah. It would be amazing served with chicken or fish too. MAKE THIS! You’ll love it!
- 2 peaches, peeled, pitted and chopped
- 2 pears, peeled, cored, and chopped
- 1 mango, peeled and chopped
- 5 tomatoes, chopped
- 2 onions, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 1 cup of sugar
- 1 1/2 teaspoons of salt
- 1/4 cup of distilled white vinegar
Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for about 1 1/2 hours or until the volume is reduced by about half.
At this point you can chill it and eat as is! It should stay good for about 5 days.
If you want to can it using the water bath method, process your pint-size jars for 15 minutes.
Pressure Canning Your Salsa:
- This recipe makes 4 pints of salsa so you’ll need 4 pint jars, 4 bands and 4 lids.
- Sterilize your jars, bands and lids either using the dishwasher or what I like to do is keep a large pot of simmering water on the stove and keep them in there until I’m ready to use them.
- Once your jars are sterilized you can fill them. Place the funnel on top of the jars and use the ladle to fill it with salsa, leaving about 1 inch of headspace at the top. I try to fill it to just where the neck of the jar starts.
- Once filled, remove funnel and use the plastic air bubble freer tool to get any extra air out. Just gently push it up and down along the sides of the jar. As you push it down, the air will come up. Do this all the way around the jar.
- Use a paper towel to wipe clean the rims of the jars before you put the lids on.
- Use your magnet tool to remove the lids from the simmering water (if you sterilized this way) and place them on top of the jars.
- Use the magnetic lid lifter tool to remove the bands from the simmering water and place them over the lids. Screw them onto the jars tight enough so that they’ll stay put but not as tight as you can possibly get them!
- Time to process! Place the rack in the bottom of the canner and arrange the jars inside. I did three at once and just stuck the other can in the refrigerated because it will be eaten in no time!
- Pour 2-3 inches of hot water into the canner, taking care to pour it between the jars and not on top of them. Close the lid and lock it. Turn the dial to high pressure. On the Fagor canner that’s setting #2.
- Turn the burner on to about medium high heat. When the canner reaches pressure the yellow indicator button will raise and steam will come out of the dial. Adjust the heat until you get a slow, steady stream of steam. I turned mine down just a bit to reach this level. Then start your timer. You process the salsa for 15 minutes.
- Once the timer goes off, remove the canner from the heat. Just turn the stove off! Then you need to let the pressure release before you can open it. DO NOT attempt to open the canner until you do this.
- Turn the dial on the Fagor all the way to the left, the ‘Off’ setting, and be prepared for a blast of steam to come out! Just keep your fingers away from the front of it. The steam will continue to release and the yellow pressure indicator will drop when it’s done.
- At this point (maybe 10 minutes later), it’s safe to remove the lid. When you take the lid off do it facing away from your face because more steam will come out.
- You can now use the jar lifter tool to grab your jars and take them out. Let them sit in a cool dry place free from drafts for 12-24 hours. All of mine sealed in the canner but if yours don’t you should hear popping or pinging sounds when they seal!
I have made this salsa before, with a few extra tweaks this time, and it really is a delicious recipe. I’ve canned it using the water bath method in the past but never used a pressure canner before Fagor sent me this Pressure Canning Kit to review. I admit I was a bit nervous to try it and though, like any canning project, it’s a process to get the whole thing done from start to finish, it’s not hard to use at all. Do not fear the canner! I’m looking forward to trying some new recipes in here, things that are low acid that you can’t can using the water bath method. But first I’m going to test it out as a pressure cooker, so stay tuned for that!
I’d love to hear if you give this salsa recipe a try. It’s a keeper and perfect when your garden is bursting with tomatoes this summer!
I am participating in a Canning Challenge this month with a group of other bloggers. We’ll each be posting 10 recipes in the month of April either made with something canned, or something we’ve canned!