Siphoning can be a common problems for those not used to using a pressure canner and it takes practice to get it right. ;) Unfortunately it looks like most of our discussions on siphoning have fallen off the forum so I'll try to hit the highlights. Everytime you adjust the heat under the canner the pressure inside is affected and siphoning occurs so you need to avoid changing the level of heat. If the pressure goes a bit highr than the 11 lbs required that's fine. It also helps to bring the canner up to pressure at a lower stove setting than max. You also need to let it steam well for a full 10 mins before placing on the weight. And when time is finished, let it return to zero all on its own. When it reaches zero, remove the weight but DO NOT open the lid. Wait an additional 10 mins before opening the lid. If you are going to be using your pressure canner then you need to do several practice runs with it first to get use to controlling it and how your stove controls it. Put some sealed jars inside filled with colored water and process them as the recipe calls for. If at the end the water in the canner is colored then siphoning happened, refill and try again. If you are using an electric stove try to avoid making any changes in the heat setting during processing. For future reference please note that canned roasted peppers that are not pickled require the addition of acid - 1 T per pint bottled lemon juice usually - so if your recipe did not include that instruction then it is likely an outdated/unsafe book/recipe. See link below for more details or review the guidelines at NCHFP. Hope this helps. Dave Here is a link that might be useful: Processing Peppers

You can cook in a pressure canner. Many of the bigger ones are made of aluminum, though, which is reactive, and you might not want to cook a highly acidic recipe in it. If you think you might be doing pressure canning a lot, you might want to consider WAFCO's All American line. They are built like a tank and will outlast you--your great grandkids will fight over it. Sorta pricey, though, but absolutely top quality. I had the 921, and gave it to a relative and bought the 930. The 921 was fine, but it could only process 7 quart jars at once; the 930 can process 14 quart jars at once, so it nearly doubled my efficiency. They are available at different internet outlets, with some (but not much) discounting. Here is a link that might be useful: wafco all american canners

I've used a pressure cooker for over 35 years, and am so dependent on it that I always had one in my travel trailer as well as my own kitchen. My daughters both own one; one daughter uses hers as often as I do. Believe it or not, she requested one for a birthday present while she was still in college! The other one reluctantly took the one from her grandma's RV (after they sold their RV), and now really likes using it. Roasts -- chili -- spaghetti sauce -- sirloin tip steaks -- are just a few of the things I make in mine. It's used at least once a week. I currently have a Presto stainless steel whose handle has loosened too much to use, so I am using the Mirror aluminum model that used to be in my travel trailer. Donna

I think I'd prefer ones that are clad only on the bottom, not up the sides. So far, the ones I've looked at say the aluminum layer is on the bottom. When using triply pots with cladding up the side, sometimes food that splashes above the water line gets kind of cooked on because the side is so hot and there isn't water there. For a pressure cooker, I'd rather have the bottom heat the liquid and the liquid or steam do the cooking without a very hot side interfering. That page you linked says that the difference between their fast and super fast is the pressure. So it isn't talking about how fast they heat. It's about how fast they cook once they get up to pressure. "Fast" is 55 - 60 kPa (kilo Pascals). That's about 8 PSI. "Super Fast" is 72-80 kPa, or ~ 11.5 PSI which is still below the "standard" 15 PSI. Then they have 2 pressure models that they say are between 60 and 100 kPa. 100 kPa is 14.5 PSI, pretty equivalent to the 15 PSI "standard". 14.5 and 15 PSI are 249 or 250 degrees F at sea level so no significant difference. The "fast" ones would be about 237 degrees F, so not a huge difference, but cooking times may need to be lengthened.