Fagor for Canning?
I just bought a Fagor 10 qt. Elite pressure cooker, as it is the largest readily available pressure cooker that's induction compatible. Has anyone used it for pressure canning? The USDA instructions say to "vent" the cooker for 10 minutes before starting the timer. How does one accomplish this? Or, is there something about the spring mechanism that means you don't need to vent it in the same way?