I think your question would best be answered by the manufacturer of your pressure canner.

Pressure Cookers and Pressure canners are different, and the paperwork on your pressure cooker, (if its the same as mine, will not recommend using it for pressure canning) on the other hand, you can do both with your pressure canner, but I don't recommend it, I prefer to keep my canners as clean as possable.

The pressure is not a big issue, as most pressure canners (depending on what you are canning and or your height that you are canning at) can go from a five pd weight to a ten pd weight to a 15 pd weight. You can check your own pots regs, but I have yet to have bought a pressure cooker that recommends it.

Pressure Cookers and Pressure canners are different, and the paperwork on your pressure cooker, (if its the same as mine, will not recommend using it for pressure canning) on the other hand, you can do both with your pressure canner, but I don't recommend it, I prefer to keep my canners as clean as possable.

The pressure is not a big issue, as most pressure canners (depending on what you are canning and or your height that you are canning at) can go from a five pd weight to a ten pd weight to a 15 pd weight. You can check your own pots regs, but I have yet to have bought a pressure cooker that recommends it.

For those of us at higher altitudes, 15 lbs pressure is normal for pressure canning--it's not the pressure rating that precludes canning in a cooker.

The reason it's not recommended is that cookers don't maintain the pressure for as long as canners once you've turned off the heat due to their relative size in comparison to one another. Cookers are smaller than canners.

I used to cook in my canner all the time, till I got a cooker with Christmas gift certificates a few years ago. Never had a problem, not sure what you mean by "as clean as possible"? You wash your cooking pots after use, right? I've pressure cooked roasts, beans, stews and stocks/soups for years in my canner, and just a few days ago pulled 8 pints of canned hamburger out--no seal failures, no issues whatsoever.

from: http://www.livingoffgrid.org/pressure-canning-chart-foods-processing-times-psi-and-elevation/
-2000 ft= 11 lbs
2001-4000 ft(That is mine in southern Alberta)= 12 lbs
4001-6000 ft = 13 lbs
60001-8000 ft = 14 lbs

from: http://www.livingoffgrid.org/pressure-canning-chart-foods-processing-times-psi-and-elevation/
-2000 ft= 11 lbs
2001-4000 ft(That is mine in southern Alberta)= 12 lbs
4001-6000 ft = 13 lbs
60001-8000 ft = 14 lbs

Ditto (I'm also in southern Alberta) but I have the type of pressure canner that doesn't have a dial, I can only choose the 5 lb weight, the 10 lb weight, or the 15 lb weight.

So yes, I'm canning at a higher pressure than is required, but that's how I have to do it.

And again, it's not the pressure rating that counts when choosing a canner over a cooker, it's the size of the vessel and how long it takes for the pressure to drop.

Yes, I wash the pot, but its a personal choice, to not use the Pressure Canners for anything other then canning, I am not short on space and I have both, I have helped a girlfriend a time or two to get their clean after they have done things like cook beans and the cleanout for the vents from the bean bits was not fun to get those pressure canners up to par.

I used to cook in my canner all the time, till I got a cooker with Christmas gift certificates a few years ago. Never had a problem, not sure what you mean by "as clean as possible"? You wash your cooking pots after use, right? I've pressure cooked roasts, beans, stews and stocks/soups for years in my canner, and just a few days ago pulled 8 pints of canned hamburger out--no seal failures, no issues whatsoever.

"As clean as possible" relates to gunking up the pressure valves with gunky food gunk. Gotta keep them clean! Or POP goes your emergency pressure release valve.

I wonder if lactofermentation would work well for you?

Here are a couple canning questions...
1 - I have a number of odd sized jars from garage sales. They are pint and a half. Does anyone have any experience with these sized jars? Especially in regards to processing time.
2 - I have had some liquid loss when canning veggies. The jars seem to seal, but I'm wondering if this will affect the quality and how to help prevent this.

My canner seems to run at about 13-14lbs on a weighted guage.

Thanks for any insight.

Denob - some of the older jars are odd sized (and very cool). If the jar is larger than the pint by far then use the times for the quart instead. If it's close to the same size don't worry about it. I process half pints the same as pints because often there are no times listed for half pints - just to be safe. Longer processing won't hurt.

The loss of liquid usually comes from a quick change of pressure. For example when the time is up for the boiling water bath let the jars sit in the water with the lid off for 10 minutes before removing them. In a pressure canner do not push the release valve to "hurry up" the process or try to cool the canner by artificial means (cool cloths etc.) because it can cause the leaking. Also double check the head space required as that can sometimes be an issue. If the jars are sealed they are still ok but who wants to loose half the product! If neither of those is an issue then all I can say is sometimes it happens for apparently no reason.

Thanks Anita,
The liquid loss only happens with the pressure canner...perhaps I am opening it too soon. Although I wait for the pressure lock to pop down on it's own, maybe I should let them sit a while before opening the canner. Sometimes I can hear the jars begin to re boil after opening the canner and have had pasta sauce boil for over 4 hours in the jars after removing them.

It's be a good idea to let the pressure drop - wait 10 minutes - take the lid off - wait 10 minutes - then take them out. They do boil forever don't they??

Thanks Anita,
The liquid loss only happens with the pressure canner...perhaps I am opening it too soon. Although I wait for the pressure lock to pop down on it's own, maybe I should let them sit a while before opening the canner. Sometimes I can hear the jars begin to re boil after opening the canner and have had pasta sauce boil for over 4 hours in the jars after removing them.

Never had that happen for that long unless I let the pressure get too high when canning. Maybe your pressure gauge is not working well.

Thanks Anita,
The liquid loss only happens with the pressure canner...perhaps I am opening it too soon. Although I wait for the pressure lock to pop down on it's own, maybe I should let them sit a while before opening the canner. Sometimes I can hear the jars begin to re boil after opening the canner and have had pasta sauce boil for over 4 hours in the jars after removing them.

Never had that happen for that long unless I let the pressure get too high when canning. Maybe your pressure gauge is not working well.

I have thought of that...as my canner was bought used, I am not sure I have the original weight. The weight only starts to rock at about 13lbs.