I use these small pressure cookers/canners a lot. The nice large ones have pressure gauges, but you have a vent jiggler which serves the same purpose.
If you have the single position jiggler (one hole) it releases steam at 10 PSI above your current sealevel pressure.
If you have the 3 hole variety - it does 5, 10 and 15 PSI above current sealeve pressure.
Make sure the jars a atleast 1/2 submerged in hot water and not sitting directly on the bottom ( use a rack), heat on high until steam vents, attach jiggler, when jiggler "dances" reduce heat to moderate to moderately low and time from this point. Remove from heat at the suggested time and allow to cool slowly out of drafts. I get near 100% success this way.
I process very low acid items (green beans) at 20PSI (250F) in a big canner. My grandmother does beans in a waterbath and she always loses some, and some just don't taste right. Using the pressure canner I don't lose any.
You can not heat water in a open vessel above the local boiling point. At sealevel water boils at 212F/100C. Bacteria spores can survive this temperature. Many algae and sulfur eating bacteria can live at 205F/96C ( boiling point of water in YellowStone National Park. You need a pressure canner/cooker in the park just to reach the sealevel boiling point.
You get about 1.8F ( 1.0C ) increase in boiling temperature for every pound of pressure you increase for small increases in pressure. (less than 30PSI)
15 PSI is a boiling temperature of about 240F/115C if you are near sealevel.
I only use a waterbath for jelly - everything else ( including tomatoes ) goes in the pressure canner.
I have seen instructions to can vegetables using your dishwasher, but I wouldn't recommend it.
From: Chile Head Mailing List
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602