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A great pressure canner, but less than ideal for pressure cookingThis is the less expensive version of the larger Presto pressure canners and is an excellent investment for anyone who does a significant amount of pressure canning. I also use mine for water bath canning without the lid in place and the aluminum body transmits heat beautifully, however I do not use mine for cooking for the same reason; with no heat diffusing plate built into the base, it is really easy to burn food being cooked in the pot. This also means that the canner cannot be used with induction cook tops. With an electric range, I had not considered this, but have been looking at portable elements for taking this outside when the weather improves. Do not use this canner with a burner over 12,000 BTUs, particularly devices like outdoor turkey fryer burners or outdoor stand burners as the heat may soften the aluminum body and allow the pot to rupture under pressure.My only complaint with mine is that it did not include an adjustable pressure relief, however I ordered a adjustable replacement weight and it works perfectly in place of the fixed relief, so I don't have to watch the canner pressure all the time (it is easy to get used to the sound the "jiggler" makes and is much harder to knock out of calibration than the gauge). Even with the extra $12 for the adjustable weight, this one was more than $25 less expensive than the gaugeless version.
4CANNER WOULD NOT SEAL!! EXTREMELY DISAPPOINTED!!So i have been canning for well over a decade,using various brands and models or pressure cookers,from Fagor,to Mirro,to Presto.I own a Presto 16 quart canner,so I am familiar with the controls and function on this model.On my first try,the seal and vent/lock would not activate.I dissembled and reassembled various times...I troubleshoot it with Presto procedures.The vent lock simply would not activate,and the Pressure gauge was incomplete (missing small gasket).This is obviously too late for any kind of return ,so I am just stuck with an overpriced aluminum pot!!I have videos and pictures showing the steam and all water escaping from the vent lock,but never building pressure.This is DANGEROUS and not acceptable at all,pressure cookers are NOT toys,they can be deadly.And before anyone asks,YES I ordered the missing parts and a new 15 pound rocker,NOTHING .
1Very PleasedThis canner will hold:24 regular half pints16 wide mouth half pints20 regular pint sized jars (name brand)16 wide mouth pints18 regular pint sized jars (generic)7 regular or wide mouth quarts4 half gallon jarsDimensions: 15" high x 12" wideIt fits on my stove and clears the hood above it. It does not fit in my cabinets, even with the lid flipped over.It takes up less space on the stove top than my BWB canner so i have more room for other things.It is not necessary to have an extra rack in order to stack jars. Just make sure that the second layer is resting on top of the bands and not on the lids themselves. However, I did purchase the extra rack. The rack also fit into my BWB canner which is great because the old wire rack is completely rusted and needed to be replaced.Canning Rack Link:http://www.amazon.com/gp/product/B000LNY6T2/ref=cm_cr_asin_lnkAlso purchased the Presto Pressure Canner Pressure Regulator (50332) because I don't have any way to have my dial gauge tested. I relied on the regulator to make sure the pressure was constant. The dial gauge read 12 lbs consistently and that was fine by me. Close enough to where i needed it to be so i feel confident the gauge isn't far off but i won't be canning without the regulator. It was really nice to be able to use the dial gauge and the regulator together.Regulator Link:http://www.amazon.com/gp/product/B000HMBVQ8/ref=cm_cr_asin_lnkThe directions say to remove the canner from the burner and this was a little difficult. I have had several abdominal surgeries over the years and at times, it is difficult to lift heavy items. I wouldn't want to lift the canner over and over but there are hours in between loads so it isn't impossible.DO NOT let jars cool in the canner overnight. This causes flat sour and it is disgusting.I am 5'4" so reaching in and out of the canner while it's on the stove isn't difficult. My mother is 5'0" and she would be able to do it too but it would be easier with a small step stool or something as small as a couple of bricks.Because it can be used as a water bath canner, i will probably be getting rid of my really old blue speckled canner.DO NOT stack pint jars when using as a BWB canner. The instructions say that you can't process quarts this way but this pot is taller than my BWB canner. So use your own judgement.The directions are well written and easy to follow. I followed them exactly and i had no siphoning and all of my jars sealed. In the past i had issues with siphoning and this time the only change i made was keeping the kitchen windows closed.For those that are afraid of their canner "exploding", there is an overpressure plug. Should too much pressure build up inside the canner, the rubber plug will pop out and relieve the pressure. No explosions, just an un-processed batch of jars.DO NOT use this canner on an induction stove. For that you need a pot that is either all steel, or has steel insert in the base.Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU's. There is a line of caution about this in the instructions.An additional "Caution" page is included with the directions:Do not use pressure canner on any outdoor heat source such as a gas burner for a turkey fryer. This type of burner will soften the canner causing the bottom to warp. It may also result in property damage and/or personal injury. In addition, the food may not be safely processed.Service and Parts Information:Call 1-800-877-0441 weekdays 8:00 am to 4:30 pm (central time)Email through website at [...]Write: National Presto Industries, Inc.Consumer Service Department3925 M Hastings Way, Eau Claire, WI 54703-3703Your canner model number is inside the canner in case you lose the information.The instructions also include information on where to send canner for repair.I think i answered all of the questions i had before i made my purchase.
5Don't be afraid, the pressure canner is your friend!I bought this YEARS ago and was afraid to use it.There is all this hype and fear-mongering about pressure canners, but if you follow the directions and don't try and open it when it is still under pressure, and maintain it well, a pressure canner is no more dangerous than any other tool in your kitchen.A week ago, I swallowed my fear and canned enchilada sauce and chicken stock in it for the first time ever.And then I bought several ebooks from a canning author on canning chicken, beef, ground beef and beans and tackled pressure canning chicken two days ago. I am so glad I did. I think that canning is yet another step towards self-sufficiency and knowing exactly what is in your food.This pressure canner works very well and I now feel confident in pressure canning even more foods for my family!
5this canner doesn't buckle under pressure...For anyone looking for a pressure canner at a decent price and with a large capacity and versatility look no further. Pros: Since its made from aluminum, its relatively light weight and is able to be used on a glass top stove Large capacity (see con below about rack), but you can stack jars on top of other jars if desired can be used to water bath, as well as pressure can or pressure cook the internal markings are stamped into the aluminum so they will never wear off Cons: as other have said, the handle screws did loosen up after a couple uses, but that was a quick easy fix with a screw driver to retighten them up. only comes with the bottom rack, but you can purchase a second rack to use only comes with the standard 15 pound regulator (can purchase the adjustable one separately)
5Wow- this canner is amazing!! I took my timeWow- this canner is amazing!! I took my time, read the manual, watched user videos on Youtube, and took a shot of my own and it was a home run. I found a few recipes I wanted to try (spaghetti sauce, black beans, and caramelized onions) and every single one of them worked perfectly. I've canned 20 pints in my first week of owning this Presto! I follow recipes exactly and it has helped knowing that there is no guessing. I also much prefer that pressure canning is mostly inactive work while water bath canning takes much more work. I love this canner and the ease of use!
5Very NiceThis is my first pressure canner, and I love it.I live on a farm and have been canning my own food for some time now, but always used water bath method of canning (and had to freeze low-acid foods such as green beans/corn). I like this so much better and it feels safer. I still water-bath my salsa's, as the book doesn't tell you how long to pressure-can tomato products (it suggests to use water bath), but everything else that I couldn't can before, I now can.I've not yet used the pressure-cooker, but I will update this review after I have.Otherwise, using this for canning has been a snap. Very easy to follow instructions on how to use the canner and what/how directions on timing and cleaning.One problem I have noticed is that the rack loses its finish (and, where did that go, in my water?) and the inside of the finish has black marks on it that I cannot scrub out. It worries me that this will get in my food if I use it to pressure cook. I've used a teflon scratcher and baking soda on this, I've also put vinegar in my water to keep from getting buildup from minerals in the water, but it will not come off. I think it's from the rack. I've included photos so you can see what it looks like. The outside also scratches up easily (and I take good care of my things). Aside from cosmetic issues, it functions correctly, is easy to use and directions are easy to follow. I will follow up later with a review on the 'cooker' use of the canner after I try it.
4I decided on this particular one and I'm glad I didWhile I've water bath canned many times before, this was my first time using a pressure canner. After much research of canners available on Amazon, I decided on this particular one and I'm glad I did. All the horror stories (exploding canners, food everywhere, injuries, etc.) had kept me from trying pressure canning in the past. However, since my husband and I grow a very large garden every year and it seemed like it was time to start long term preserving, not just freezing, I decided to give pressure canning a try. I'm so glad I chose this model. Directions in the booklet were very helpful and clear. I had no problem using the canner and would highly recommend it for first timers like myself. I canned 39 quarts of green beans on my first day of using it, and they came out perfect. The canner itself is not overly heavy and I found it easy to set up and begin using. Clean up was minimal. I used this canner on a glass top range with no problems. The disc on the bottom sat completely flat with no warping (per some other reviews). You do need to make sure you pick the canner straight up and not slide it (as you should with any cookware on a glass top stove). All in all, a great purchase. I'm looking forward to canning more beans and potatoes this weekend.
5Comparison with All American canner...There isn't much I can say besides that it does just what you expect it to do. It works, it seals fine, it keeps pressure fine. It works as a water bath canner just fine. Really, it does what it needs to do. I've put up about 300 cans so far and it's doing just fine. (from applesauce to grape juice to green beans to venison)My sister got the All American Canner and we canned side by side a lot so we could compare the two. Here's what we noticed the difference are:All American is a heavier pot. She can make applesauce in hers w/o burning the bottom (I burned mine), but I can use the Presto one on my glass top oven which she can't do with her All American because of how heavy it is.The All american has a bit of a domed lid which means she can fit one more can in hers than I can. Somehow, since the middle is higher, we had an instance where hers was able to fit the combinations of stacked jars and my Presto wasn't.The All American is a weighted gauge canner, while this Presto one is a dial gauge canner. In my estimation, that means the All American needs less babysitting than the Presto. I had to keep adjusting the heat under my Presto to make sure I wasn't getting it too high or letting it fall too low. She could put her weight on the canner and walk away knowing it would stay at 10 lbs w/o much fuss.And finally, the All American has a handle on the top that makes transporting it much easier.All that being said: they canned exactly the same. Every time we canned side by side, the time to bring them up to pressure, the time to can, and the time to bring them back down took exactly the same amount of time.I had to go with the Presto because of my glass top range. I like the details about the All American better, but like I said, this one works perfectly.
4Love my canner, but... UpdatedDoes a wonderful job. It's larger than I had expected. I read that the smaller one was not suitable for hot water bathing. That is true for quarts, but not for pints. I think, for the space savings in my cupboard, I would prefer the smaller one. Also, I feel the smaller one might reach pressure faster, saving a little bit of time. I don't generally do large batches. I have canned fruit, pie filling, broth, chicken, soups, stews, hamburger, stew meat, and veggies.We currently live at a high altitude and I only can at 15lbs. So the weight that comes with the canner is fine for now. When we move to a lower elevation I will invest in a 5-10-15lb weight because I prefer the jiggler to the pressure gauge.Update: We moved, I got the 5-10-15 weight. Works great!Overall, our family is expanding and this will do everything the smaller one will do and more, so I am satisfied with it and may appreciate the larger size later.Update: I decided to purchase the 16 quart. It fits in my cupboard. I know its a bit crazy to buy another one if the old one worked just fine, but I was annoyed and finally got the one I wanted. They both work perfectly and I have since purchased the 6 quart pressure cooker and absolutely love it for cooking. I used the 16 quart canner to reheat a rotisserie chicken and it turned out amazing and did it faster and better than the microwave and more moist than the oven.To sum up the capacity:The 23 Qt will hot water bath 7 quarts or 10 pints (stacking is not recommended for water bathing) and pressure can 7 quarts or 20 pints(double staked)the 16 Qt will hot water bath 10 pints (water bathing quarts is not recommended) and pressure can 7 quarts or 10 pintsThe 6 Qt is not recommended for canning, but makes dinners or sides very quick and easy. Also makes chicken stock in 20 min instead of hours of simmering. Then straight to my canner.
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