My awesome father in law gave me a pressure canner for Christmas. Wait… before you roll your eyes and jump to the Betty Crocker comments, you have to hear me out. Cooking with a pressure canner is great because it keeps so much of the nutrients in the food, forces moisture to remain in the foods and is fast (relative to oven cooking times- not in comparison to nuking the food). I was excited to get the pressure cooker for Christmas, but other than canning small batches in it, I wasn't too familiar with how to use it. I found some great ideas on pinterest but most of them came with such strong warnings of explosions, ruining the cooker, third degree burns and other science-lab type accidents, which caused me to just sit back and not use this thing for it's full purposes. But then I was sent the mother-load of all pressure cooker side-kicks . I flipped through and was so shocked to see the variety of things that could be made in my kickin', nutrient-retaining, kitchen g...