Yes you should have your pressure canner gauge tested each year.

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Presto 01781 23-Quart Pressure Canner and Cooker

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  • TAG : 2. Process all low-acid foods using a pressure canner.
  • Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish. The easy to read dial gauge automatically registers a complete range of processing pressures. Air vent/cover lock allows pressure to build only when the cover is closed properly and prevents the cover from opening until the pressure is safely reduced. Presto pressure canners also double as water bath canners for preserving fruits, jams, pickles and salsas. Canners are constructed of extra strong, warp-resistant aluminum and are suitable for use on regular and smooth-top ranges. Includes cooking/canning rack and complete instruction and recipe book. Capacity: 24 half-pints, 20 pints and 7 Qt. jars. 23 Qt. liquid capacity.

    If you want to can unpickled vegetables, , beans, or any , you’ve got to use a special piece of equipment called a pressure canner. Seriously, this is the one rule about canning that you’ve really got to get right for .

  • Each brand of pressure canner is slightly different, and you definitely want to read through the manufacturer’s instructions carefully before using a new pressure canner for the first time.

    This is usually about $80 PLUS SHIPPING. (which is a GREAT price for a pressure canner). There is also a 16 quart version for about $69. Click on the links at left or above for more info and current pricing. It is also available from Amazon .com (click on the box link at left) (and below from Target)

    All American Pressure Canner Chefs Design Pressure Cooker Home Canning Supplies All American Sterilizer Chefs Design Cookware

  •    1.   Internal canner temperatures are lower at higher altitudes. To correct this error, canners must be operated at the increased pressures specified in this publication (USDA's Complete Guide to Home Canning) for appropriate altitude ranges.

       2. Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of pressure and results in under processing. The highest volume of air trapped in a canner occurs in processing raw-packed foods in dial-gauge canners. These canners do not vent air during processing. To be safe, all types of pressure canners must be vented 10 minutes before they are pressurized.

    Pressure canners come with a removable rack. Make sure the rack is in the canner before you add water and load the jars. Add the amount of water specified in the manufacturer’s instructions. If no amount is specified, go for a 3-inch depth of water. Add even more water if the food will be processed for longer than 40 minutes.

The CANner 9.5 Quart Pressure Canner and Cooker

Whether you are canning low acid foods like green beans, corn and other vegetables for your first time or in your 50th year of canning; all the supplies you need are here, and at the best prices you'll find anywhere! Scroll down this page for photos, descriptions, prices and ordering information. Just scroll down this page to see the selection of pressure canners.