If you use a pressure cooker, you need to reduce the cooking
time...15-20 minutes is a plenty. Any more than that and you'll
probably overcook it.

zxcvbob wrote:
> Vox Humana wrote:
> > I can see how the contents of the can might
>
>> not cook evenly if isn't fully covered, but that is the opposite of
>> having
>> the can explode.
>>
>
> Making sure the can is fully submerged doesn't do anything except give
> you more water in the pot so it takes longer to boil dry while you're
> not watching it.
>
> It's a harmless but needless precaution. Just like sterilizing your
> jars before you fill them when you're gonna pressure-can them anyway.
>
> I think pressure cooking several unopened cans at once for an hour at 15
> pounds makes sense; the extra cans can be stored on the shelf ready-to-use.
>
> Best regards,
> Bob
>
>