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Best Pressure Canner For Beginners

Let us all agree, first and foremost, that having an excellent pressure canner is fantastic. When your garden is producing an abundance of vegetables that you cannot consume quickly enough, step aside and allow your pressure canner to save the day—not possessing one yet? Well, keep reading. 

Pressure canners are essential if you grow a garden and want to preserve some of the harvests for the future. I have compiled a list of the best pressure canner for beginners that are essential for beginners. 

Tomatoes, green beans, beets, carrots, and numerous other vegetables and fruits may be pressure-canned using a pressure canner. You may be surprised by how much your pressure canner can accomplish. And multiple models combine pressure cooking and pressure canning into a single appliance. 

Buying and owning a pressure canner is the ideal way to ensure that none of those garden-fresh vegetables are wasted. Additionally, it can be used for meats and fruits! 

However, when you purchase a pressure canner, you may feel overwhelmed by the number of options available. You may be confused about which option best meets your needs. To help you choose the best pressure canners for home canning, I have compiled this post full of information. First, however, let us consider why you might want a pressure canner in the first place. 

What is the Best Pressure Canner for Beginners? 

Canning is one of the most effective methods for preserving almost any type of food you can buy, hunt, or grow. Meats, stews, jams, jellies, and vegetables are excellent canning candidates. People have been canning for centuries to help Americans endure challenging times. 

It’s nice to be able to (quite literally) share the fruits of your labor with your friends and family, just as our ancestors did. Canning is also a valuable practice to develop if you have a garden. At harvest time, everyone has more tomatoes and chilies than they can use. Canning is still an excellent way to reduce waste. 

Why should I can my food at home? 

Home canning gives you control over what goes into your food and thus your body. The shelves of modern supermarkets are stocked with a wide variety of foods, each containing an extensive list of ingredients. Artificial colorings, flavors, and preservatives are nothing new, but nowadays, every processed food is loaded with salt and high-fructose corn syrup. 

This trend, along with the environmentally damaging monocultural farming practices, is causing concern among many individuals. We all prefer a fresh, varied diet, but food spoilage is a severe problem. What should a busy, health-aware person do? The simplest solution is to visit a farmer’s market, purchase whatever produce is in season, and acquire a canner. 

How do I can my food? 

You may initially balk at home canning, but it’s simple! The canning process consists of placing food in a jar, closing the lid, and cooking it until the microscopic insects inside are dead. 

For three minutes, the center of the food must be heated to 250 degrees Fahrenheit (121 degrees Celsius) to ensure that harmful microorganisms do not reappear after a period of storage. This may not seem problematic, but the boiling point of water is only 212° F (100° C). 

To raise the temperature to safe levels, the pressure must be increased. Canners and pressure cookers come into play here! It is still a simple procedure, and it is challenging to make a mistake if you maintain a clean environment. I like to think of canning as one of those cooking tricks where the final product makes it appear that you did more work than you did. You do not have to tell anyone how simple it was; nod and say that you are just starting. 

Tips On Using Pressure Canner for Beginners 

As a beginner, you may be wondering how to use a pressure canner. Here are some tips to help you get started. 

  1. Read the instructions that come with your pressure canner carefully. This will ensure that you are using the appliance correctly and safely.
  2. Make sure that all the parts of your pressure canner are in good working order before you use it.
  3. Inspect the jars you will use to ensure that they are free of cracks or chips.
  4. Fill your pressure canner with the appropriate amount of water for the type of food you will be preserving.
  5. Place the jars that you will be using into the canner.
  6. Load the canner with the food that you will be preserving.
  7. Close the pressure canner lid and lock it in place.
  8. Follow the instructions with your pressure canner to build up pressure inside the appliance.
  9. Once the desired pressure has been reached, start the timer, and allow the food to process for the recommended amount of time.
  10. Once the processing time is complete, turn off the heat and allow the pressure inside the canner to drop naturally.
  11. Once the pressure has dropped, open the lid of the canner, and remove the jars of preserved food.
  12. Allow the jars to cool completely before storing them in a cool, dark place.

These tips will help you get the most out of your pressure canning experience. If you have any questions about using this appliance, be sure to consult with the manufacturer or an experienced canner. 

Benefits Of Using Pressure Canner For Beginners 

If you are looking for a way to can your food at home, you should consider using a pressure canner. Pressure canning is a process that uses high pressure to kill bacteria and seal in nutrients, making it an ideal way to preserve food. 

There are many benefits of using a pressure canner, but here are just a few:

Pressure canning protects against botulism.

Botulism is a severe illness that can be caused by eating food that has been contaminated with the bacteria Clostridium botulinum. Canning food using a pressure canner destroys these bacteria, preventing them from causing illness.

Pressure canning preserves nutrients.

When food is canned using a pressure canner, the high pressure seals nutrients, allowing the food to retain its nutritional value. This is especially important for fruits and vegetables, which can lose some vitamins and minerals during traditional canning methods.

Pressure canning is fast and convenient.

Pressure canning is a fast and convenient way to preserve food. It is much quicker than other canning methods, such as water-bath canning, and does not require special equipment.

Pressure canning is safe.

When done correctly, pressure canning is a safe way to preserve food. If you follow the directions that come with your pressure canner and adhere to food safety guidelines, you can be confident that your canned foods are safe to eat. 

Pressure canning is an ideal way to preserve food at home and offers many benefits for those who choose to use this method. If you are looking for a safe, convenient, and quick way to can your food, then pressure canning is the way to go. 

5 Best Pressure Canners For Beginners

We’ll start by discussing a pressure canner and why you might need one. We will then review the 5 best pressure canners for beginners on the market today. We will consider factors like price, features, and ease of use to help you choose the right pressure canner for your needs. 

So, without further ado, let’s get started! 

1. Best Overall: Presto 01781 23-Quart Pressure Canner and Cooker

Presto 01781 23-Quart Pressure Canner and Cooker


User reviews

Does the Trick. I bought this pressure cooker because I live in an area where I can grow tons of food and my freezer was overfull and can only can high acid foods with my water-bath canner. I know, terrible problem! I have used the pressure canner to can stock, apple juice and homemade pumpkin curry soup so far. Unfortunately I didn’t decide to get it until after my garden was finished for the year.. I found the instructions very easy to follow, and am confident that so long as I follow the (simple) directions I will enjoy years of canning safely for my family. While the cost seemed high, the quality was as described (great) and I will likely pass this down to my granddaughter one day.
no need to check gauge or buy another regulator. I just received my unit and although I have not used the unit, I have read the book completely and called presto and they say there’s no need to have the gauge checked. If it’s new, it’s ready go to, just follow the cleaning instructions on page 6 and 7 of the book. They also state there’s no reason to buy another 15lb rocker because it comes with one. I ordered the extra rocker for $12 but the unit came last night and has a 15lb rocker in it. Pressure regulator would be the better more proper term, not rocker. I also work in the air pressure industry for a living and we rarely test our gauges unless something obvious is happening and we have variable testing at our facility that goes from 10psi to 300 psi, which that kind of pressure can be dangerous. So I’m not sure why people think they need to get their gauge tested. Even if the gauge is faulty, the rocker is going to rock at 15lbs and never let the pot get higher than this. Additionally, the books states there is a vent pipe (page4) is the “primary pressure relief valve and will release pressure in excess of 15 pounds. The pressure regulator sits loosely on the vent pipe.” That’s a quote. So this unit is designed to be at 15 lbs or below which the pot can handle. I’m not sure why anyone would blow the lid off unless they rolled their rubber ring, their ring was old or not seated properly or the top was not locked. Again, I haven’t used the unit yet, and will follow up soon with a review on that, but from my perspective, I’m going to can tomatoes over the next couple of days and that is 11 lbs of pressure which means I will need my gauge and my rocker should never rock. I have to play with the heat to find where my stove dial holds the pot at 11 lbs and make sure I never see the pressure regulator move or that means the pot has reached 15 lbs. ?? Some of these reviews were confusing and also caused me to buy a 15 lb regulator that came with the unit. It seems unnecessary. ?? Sure seems it’s ready to go out of the box, no need to check or buy another item.Okay, I went home and used it last night. I have updates. First, this is a great unit. I can’t imagine anyone blowing the lid off if you align it and lock it down. I filled it with water, put it on and ran it up to 15 lbs of pressure. On my stove it took 19 minutes to get there but that’s going to vary. I think I understand why people suggest getting the variable weight. In my case, I can a lot of tomatoes. I need this at 10-11 pounds for 15 minutes. I either have to play with the heat setting on my stove to get it to stay at 10-11 pounds, while keeping an eye on it, OR if you buy the rocker weight that is 5-10-15 lbs, you can take it apart, make it a 10 lb rocker and just set it and forget it. I see the logic but don’t think that makes buyin the other part necessary, it just saves a little time. Plus, for tomatoes, they suggest 11 lbs. If you are anal and want 11, the variable weight can’t do that. if you don’t mind 10-11 pounds, no big deal. Either way, I didn’t take my cooker to have the gauge tested, This is ready to go out of the box. Just make sure and put a little oil on the ring to keep it in good shape and you might just want to have a back up ring on hand as the unit ages so that on that weekend you want to can, if the ring splits, you slide the new one in and keep going. Great unit and it’s HUGE! I love it.Another update…this baby is getting a good workout. Canned a bunch of sauce last night, working on more as I type. We bought the additional weight/rocker that you can make 5-10-15 pounds. Put it at 10 pounds and let it pressure for 16 minutes. Gets the tomato sauce in the jars up to 240 degrees killing all that might be present. Great pressure canner. Highly recommend. Again, still don’t understand how anyone could blow the lid off if you align this properly. No blown lids here. Just gotta read the book and use it properly I think.Another update – well, we’ve done 7 gallons of roma tomato sauce, 5 quarts a session and this pressure canner is great. It’s so easy to lock the lid. I’ve also realized it has a special lock that when pressure starts to build, but even before it can be read on the gauge, the lock pops up and there’s no way you can open this canner with pressure so no danger. I will say that when my 16 minutes at 11 lbs for tomato sauce are up, I take a kitchen knife and lean the pressure rocker over to let the steam out quickly. Within 4-5 minutes, all the pressure has bleed out, the lock goes back down and I take the lid off. This is not in the book, but I was just dying to see how the jars looks. As I took them out, they were still boiling and we put a laser temp gauge on them and they were reading 210-215. Given the heat was turned off over 4-5 minutes ago, it’s reasonable to assume it was indeed up to 240 which is what is needed to kill all the stuff for tomato sauce. Keep in mind, this is different for every food, for every size and for every elevation. So read the book for your food and it will tell you what to do. I recommend citric acid as well as the adjustable pressure regulator (rocker) and a canning kit, particularly to get the jars out. Taking them out at 215 degrees is careful business. But it’s cool to see them boiling inside the jars. And within 10 minutes, they are down to 160 which is when the ‘tinning’ or vacuming starts. As you know, the cooling is what causes the air tight seal, not the pressure canning. Pressure canning is to raise the temp up high enough to kill all the germs, when you take them out, they do the tinning sounds and you can hear all the tops going ting, ting…..ting…then you know you are getting a great seal!
Great buy. This is very sturdy and works perfectly!
Love my canner, but… Updated. Does 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.
Great size. Good product. Love this canner. Very quiet. Works perfectly.
Love the product. Easy to use. Instructions guide is well written. Works better than the brand I had before. I recommend this product to people who are starting their canning journey.
Muy buen producto , la calidad es buena, trabaja muy bien. (Solo que el indicador de presión es de plástico)
Ainda não usei.. Quando usar, deixo uma nota sobre o produto.Usei, e é perfeita!Um enlatador de pressão mais que completo !Cozinha com perfeição, e faz o vácuo direitinho.Aprovei o resultado.Recomendo a compra.É uma cultura que deveria ser mais praticada aqui no Brasil, mais falada inclusive.
Perfect … nice and big for sterilising 1 litre jars. The trivet is nice and stable. Works great on my electric stove top
Esta olla de presión yo la uso cada dos días para cocinar frijoles, es la segunda que adquiero en 15 años, además de buena tiene un precio que nunca pensé encontrar. La recomiendo al 100%

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Presto has been producing pressure canners since the early 1900s, and their dial-gauge pressure canner for beginners is of the highest quality. This highly rated product’s 23-quart capacity is the Goldilocks size for a worthwhile canning batch that won’t take over your kitchen. And its dial gauge is easy to operate, allowing for quick pressure adjustments. 

The large pot is constructed of heavy-gauge aluminum that is resistant to warping, and this tall pot can also be used for boiling water canning. The gauge allows for a maximum of 20 PSI, and the canner includes a jar-stacking rack. Its safety features include an air vent with a cover lock that prevents the cover from opening when the container is under pressure. It does a beautiful job. It is more significant than I anticipated. I read that the smaller one was unsuitable for bathing in hot water. This is accurate for quarts but not pints. To save space in my closet, I would choose the smaller option. In addition, I believe the smaller one may reach pressure sooner, saving a little time. I don’t typically work in large quantities. My pantry is of fruit, pie filling, broth, chicken, soups, stews, hamburgers, stew meat, and vegetables. 

Overall, our family is expanding, and this does everything the smaller one does and more, so I am content with it and may appreciate the larger size in the future. Customers have stated that, based on more than 5,000 reviews, they strongly recommend this easy-to-use canner. 

Key Features 
  • Doubles as a boiling-water canner for preserving fruits, jams, jellies, pickles, and salsa 
  • Handy as a large capacity pressure cooker 
  • Constructed of warp-resistant heavy-gauge aluminum for fast, even heating 
  • Works on regular and smooth-top ranges 
  • Extended 12-year limited warranty 
  • Deluxe pressure dial gauge registers the complete range of processing pressures 
  • This precise measurement is especially important at higher altitudes 
  • Extra-large size is great for big canning jobs 
  • Includes canning/cooking rack and complete 76-page instruction and recipe book 
  • Handy as a large capacity pressure cooker. Cooks meats, poultry, soups, desserts, and more. 
  • Durable polished aluminum for long life and fast, even heating. 
  • Regular Mason Jar Capacity: Extra-large size holds up to 7-quart jars, 20-pint jars, or 26 half-pint jars.
  • Large capacity for pressure and water-bath canning
  • Works on almost all cooktops
  • Built to last
  • Lightweight for size
  • Needs regular calibration testing
  • Comes with only one rack

2. Runner-Up: Granite Ware Pressure Canner/Cooker/Steamer

Granite Ware Pressure Canner/Cooker/Steamer, 20-Quart


User reviews

Very nice 20 qt pressure cooker. This is a very nicely made anodized aluminum pot / pressure cooker. All the edges are smoothed, the handles are very sturdy (needed for a 20 qt pot), the anodize finish is very well done and it’s UL approved. Some of the reviews here were not quite accurate so I was somewhat hesitant about pushing the buy button. As far as I know, this is the only pressure cooker made with anodized aluminum, which seals the raw aluminum from contact with food. I have several stainless steel pressure cookers which are great, but at this size they become too heavy and are very expensive. I stay clear of uncoated aluminum pots for health reasons and ease of cleaning.* The enclosed manual is updated (2015) and is written is good English. It gives basic usage instructions and simple canning rules. There are no recipes.* Perfect for glass cooktops. Why? While the pot is 12 inches wide, the base contacting the surface is only 9 inches which is in range of the large burner on cooktops. The rest of the base is lifted by about 1/4 inch. In addition, after reading quite a few contradictory rules about using large canning pressure cookers on glass cooktops, I’ve come to agree with the one that says the pot temperature stays below 250 deg. F and is within the designed temperature of cooktops. Frying or stir frying a large diameter pot on a glass cooktop is probably not a good idea.* Cannot use on induction stove: there is no steel in this pot bottom.* How many bottles can it hold? 7 quarts, 8 pints, 24 half-pints (by stacking 2 layers), or 4 half gallon. I tested it with Ball jars, wide mouth, with lids. The half gallon is a tight fit, but the cover will close with some room to spare.* Safety: there are 2 pressure release valves, a pressured lid lock, and the weighted pressure valve. The lid and pot flanges are pretty robust.* The pressure seal is silicone rubber and should last a long time even though the manual ‘suggests’ replacing it every year. The silicone rubber seals on my other pressure cookers are going on 10 years with no leaks. Of course, I only use them several times a month so your mileage may differ.All in all, a very good buy.
please don’t play salmonella roulette. There are lot of very rudimentary and therefore really scary questions in the “Questions” section for this product. So, I’d like to emphasize in this review that there is a right way to can food and lots of wrong ways that could send whoever consumes your canned goods to the hospital. Please do NOT rely on the questions section for this product to educate yourself on how to properly use the product without killing someone. The US Department of Agriculture has very informative guides on their website with everything you need to know about safely canning food. google “USDA canning guides” I’ll also put the link here: […]I’d give it 5 stars as a pressure CANNER and 3 stars as a pressure COOKER. Overall for the price, and for what I use it for, it earns a solid 5 stars from me.As for this particular model, it is anodized aluminum — this means that:1. It will NOT work on an induction cooktop; and2. It also means that the pot is safer to cook in than just a raw aluminum pot.The aluminum is nice for a pot this large because it’s easier to lift and handle.A couple of tips:When steam starts coming out of the center vent, you might also notice it coming out of a hole by the handle. This hole houses the lid lock and it prevents the lid from being inadvertently opened under pressure. Occasionally this will not pop up on it’s own. If it doesn’t try these things:1. rotate the lid slightly left and right using the handles to give the peg that pops up clear access to pop up. When it locks, you will see it pop up and steam will no longer come out there.2. If that doesn’t work, try putting weight on the center steam vent and let it build up a little pressure in order to pop the lid lock up. You can then also try wiggling the lid a little to help it. Once it pops up, if you are canning, you can take off the center steam vent weight and allow the pressure cooker to vent steam for the required 10 minutes to exhaust all the air out.For the price, this is a very economical canner. And as a pressure CANNER, it’s great and does the job. As a pressure COOKER, I would suggest you be very cautious about burning food to the bottom since it has a relatively thin, lightweight bottom. I use mine for cooking up big pots of chicken stock because there’s so much liquid, there’s just not a concern of burning anything to the bottom. But most other things I pressure cook, I do in a nicer pressure cooker with a thicker bottom disk for more even heat distribution. If you’re looking for a pressure cooker only, you might want to look at other options.Also, one more important point that you might not notice from the description or photos: while the pot is about 12 1/2″ – 13″ the actual base/bottom of the pot that contacts the stove top is only 9″ if that makes sense. In other words the bottom 9″ center of the pot extends down about a quarter inch and this is flat. Outside of that 9″ bottom flat surface, the bottom curves slightly out and up to the edges. I beleive this makes heating the pot more efficient. The average size of a large stove burner is closer to 8″ So having a larger burner than that is not necessary.
Affordable, well made canner. While searching for a pressure canner/cooker I came across this product. After reading the glowing reviews and shopping around for price I decided to make the purchase. This large pressure cooker fits 7 quart jars, 8 pint jars or 24 half-pint jars at a time and is made of anodized aluminum. Aluminum is a non ferrous metal so it will not work on an induction cooktop. I have no issues using it on my gas stove in my apartment and it heats up quickly.The canner comes with a rack to hold jars, a rack for steaming, and a 3 piece rocker pressure valve. The simple weighted pressure valve avoids the ever troublesome pressure gauge (which needs to be calibrated yearly) and means that this canner is actually affordable. The valve allows for the canner to operate at 5, 10, and 15 psi depending on how it is configured. The valve itself will achieve 5 psi and begin rocking back and forth when it reaches pressure. The pressure can be increased by adding one (10 psi) or two (15 psi) of the metal washers that are included.All in all I am very happy with this canner. Has been easy to use and clean and exceeded my expectations.If you found my review helpful, please do me a favor and take a second to click the “Helpful” button below. Thank you!
On my third year of canning with this canner ❤️. Update: Im beginning my third year canning with this canner! Still does an amazing job and has held up nicely. Im currently still using all the original parts including the seal! I do oil my seal after every use. Would recommend to anyone looking for a canner! Original post: I love this canner! No issues at all. I would like to say I see some are having issues with a stain around the top. Put a little crisco or oil on it before canning and it cleans up easily. Super easy to use would recommend to anyone wanting to learn to pressure can!
Used this for the first time today. Never used a pressure canner before, just followed the instructions and worked great.Processed 7 quarts of tomato sauce. Can’t wait to try canning some fish. Looking forward to processing a lot of produce from the garden this year.
We tried this out last night. A great canned so far.
Best product for the money and easy to use. All canners should be this easy to use . Mine gets a lot of use.
I use it for canning and it is perfect
This is exactly what it says it is, and works exactly how it’s supposed to work. We’ve used it to can a *lot* of food this year.

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If you’ve been searching for an entry-level pressure cooker that can serve other purposes, this is the one for you! 

The Granite Ware 20-quart Pressure Canner/Cooker/Steamer is a tool of professional quality, constructed of hard-anodized aluminum with stay-cool handles and a stainless-steel lid that locks. 

The steamer inserts fit into the stepped portion of the vessel about a third up from the bottom to keep foods out of the cooking liquid. It can accommodate all your large capacity steaming needs, including tamales, seafood, pulled pork, pot roast, and ribs. 

A rack that fits into the pot to keep jars off the bottom is included, as are folding handles for easy lifting and lowering. 

Seven one-quart jars, eight one-pint jars, or twenty-four half-pint jars can fit. Model F0730-2 consists of a Canning Jar Rack and a Steamer Trivet (jars not included). 

The USDA recognizes the pressure canner as the only safe method for canning meats, poultry, and vegetables with low acidity. It can also be utilized as a large pressure cooker for any meal that requires rapid preparation.  

This Granite Ware pressure cooker preserves flavor and nutrients, tenderizes tough cuts of meat, cooks a variety of foods in one-third to one-tenth the time compared to conventional cooking methods, and can easily prepare meals for a family. The unit’s pressure indicator pops up, securing the lid in place. It cannot be opened while the canner is under pressure, even if it is only one psi.  

The vent pipe is in the center of the lid, and if it fails or becomes obstructed, an additional safety valve with a black cap will activate. A second safety valve made of metal will release residual pressure while emitting a whistling alarm. The lid gasket sealing ring forms a pressure-tight seal between the body of the canner and the cover when in use, securing the lid in place during canning or cooking. 

Key Features 
  • USDA recommends pressure canning as the only method for canning meats, poultry and low-acid vegetables 
  • Granite Ware Pressure Canner features heavy gauge hard anodized aluminum for strength and will not rust or stain 
  • Adjustable 3- piece pressure regulator system calibrated at 5, 10 and 15 psi 
  • Comes in 2 different sizes
  • Great price that will work for almost any budget
  • Includes canning rack
  • Uses a juggler over-pressure gauge so you can ‘hear’ the pressure
  • Appears to still have gaskets

3. CAREY DPC-9SS Smart Electric Pressure Cooker and Canner

CAREY DPC-9SS Smart Electric Pressure Cooker and Canner, Stainless Steel, 9.5 Qt


User reviews

Simplifies home canning but four quarts is max. I’ve been canning with two stove top canners for a few years and became curious about digital canners after watching ‘that woman with a gadget’ on the Red Rose Homestead YouTube videos as she compared the various models. She said the Carey/Nesco is simple to use so I started looking at them and the Carey I bought was an ‘Amazon Renewed Unit’ so the price was darn reasonable. I was relieved to find that, other than the box not being original, all parts were wrapped in plastic and in ‘like new’ condition. Even the owners manual has no appearance of use. I notice in illustrations of the Carey, they show a detachable power cord and what I have has a permanently wired power cord so maybe this is a first generation unit or something. All I know is that it works just fine. Yesterday I canned four quarts of Yak with Wine Sauce. Ball Blue Book calls for beef but Yak is just a long haired bovine, it’s what I have on hand, and it worked just fine. I followed the instructions and yes, once it has vented for 10 minutes you can walk away and relax. I usually work up a sweat during the prep and clean up so first thing I want is to get in the shower. It is so nice to not have to open the bathroom door, sometimes still wet, and check to make certain pressure is still where it needs to be, yea, a great advancement of civilization has taken place with digitalization of the home canning process. After reading many reviews, I think Carey should have used a V for ‘vent’ rather than an E for ‘exhaust’ in the digital read out, this is confusing some people who instantly think they have an error code. Having said that, my suggestion to eliminate most people’s confusion is, READ THE INSTRUCTIONS, DO WHAT THE INSTRUCTIONS TELL YOU TO DO, WHEN THE INSTRUCTIONS SAY TO DO IT. Yes, it can be a bit intimidating doing something for the first time with steam puffing out and a digital readout zipping around in a circle but the instructions plainly say, be patient, wait for a beep or another signal before doing anything. I felt that everything is very clearly explained in the instructions. I like that the lid is hinged and comes off, again following the instructions, quite easily. Many people do not care for the non-stick coating of the pot, I have no strong feelings about that. I had two jars siphon quite a bit and it cleaned up very easily. I’ll probably continue to use my Instant Pot to pressure cook in anyway. OK, just one use but like so many others, I’m positively impressed and just might be buying another digital canner. The next one could be a Carey or it might be something else, just to try something different. My daughter always wonders what to get ‘the guy who has everything’ for Christmas, I’ll be letting her know how she could ‘surprise me’. Have continued to pressure can and pressure cook, very satisfied with this unit. Update, I have pressure canned five pints of baked beans, worked great. Used as pressure cooker and found that for myself, single person, Carey is larger than necessary, Instant Pot (6 qt) is more appropriate size, families may find Carey very much to their liking. Used slow cooker mode for warming leftovers, again, worked great. Very much like that there is much less heat and humidity released than with stove top canners, don’t have steamed up windows in the winter and while I try to do my canning during winter, if I do fish that I have caught in summer (when air conditioning is on) it is not such a big deal. Used the Carey for water bath canning and not so impressed, a great amount of steam came out of this unit the whole time, pint jars can tip over using the canning rack (checked manual to make sure I was using the right rack), water level was well below, I’d say one and a half inch, the top of the jars when canning (tomatoes in own juice) was done. All jars sealed but also had considerable siphoning in two (out of five) of the jars. I now have a Presto digital canner and for water bath canning, that is definitely my preference over the Carey.
Amazingly simple. This is a game changer! It enables me to can meats, vegetables and meal starters so making dinner after work is a breeze. You can have a hearty real food healthy meal on the table in 30 minutes using food you have canned and is on the shelf. It works very well for both pressure and water bath canning, and is so easy to clean. It does small loads of jars so the prep to get it running does not take very long at all. Not like having to prep 14 quart jars for a huge All American canner. Perfect for a smaller family who cans foods either from a small garden or when it is on sale. Love this canner and would recommend to everyone!
Easy canning. It’s is simple to use. Wonderful, easy & safe way to can soups, meats, Veggies & broth. I enjoy using them. I have 2
Easy to use. So far this pressure cooker has exceeding my expectations. The function controls are very easy to use. It alerts you when desired temperature has been reached and another when it’s done cooking. Very reliable especially when compared to the Emeril Lagasse air fryer and pressure cooker. This one seems safer to use.Just hope it continues working this well.
Excellent Electric Pressure Canner. For small batch canning this unit can’t be beat. It’s not totally a set it and forget it (you do have to intervene after the 10 minute exhaust cycle to move the pressure weight to seal), but it’s as close as it can be. It’s does water bath canning of half pints and pints, pressure canning of pints and quarts, and steam canning of quarts (using the low pressure setting). In addition it can be used as both a slow cooker and a pressure cooker. The canning capacity is 5-6 pints or 4 quarts at at a time. That’s a smaller capacity than traditional stove top water bath and pressure canners, but what the canner saves in time and convenience easily offsets that. Since it’s electric you can use it anywhere you an outlet. For pressure cooking and slow cooking the unit has a 9.5 quart capacity which is large compared to many other electric pressure cookers out there. The pot has a nonstick ceramic coating so cleanup is a breeze. User controls are simple to use. All in all this is a real winner at a nice price point, $110 as I write this. FYI, this unit is identical to the NESCO NPC-9 unit; they come from the company, Nesco. Interestingly, the Nesco is consistently priced slightly higher for reasons I can’t fathom. So check pricing for both and order the cheapest.PS: Some people are worried that the canner is not certified by USDA or FDA. To clear up confusion, neither agency approves any pressure canner whether stove top or electric. What USDA does is provide guidelines for canner capacity, necessary pressure levels and times for pressure canning, and safe venting functions. The Carey and Nesco units have been independently tested and found to meet all USDA guidelines. Do a simple web search if feel the need to allay any concerns.Happy pressure canning.
Works very well so far. I have used this device twice and so far it has worked well. The only reason I gave it 4 stars instead of 5, is that the instructions for it are terrible. I had to call the company to find out how to use the “Low Pressure” setting, but the lady in customer service was very helpful. They need more recipes in the instructions too, to give you examples on how to use it.
I absolutely LOVE this pressure cooker/canner/ steamer/slow cooker! Should have bought it years ago. I am a family doc working solo (manage my clinic operations as well as see patients and make hospital rounds) and my husband teaches high school full time. We have one preteen kid, a boy. He never, ever wants to eat a sandwich for lunches for school. Our family was majorly having problems making quality meals before this. Had a slow cooker but sometimes even that was not enough help. (Couldn’t get organized enough in the morning to get that going after a long, long, late day at work/hospital/palliative care home or whatever). So husband was making 4-5 suppers per week (bless his heart) and resorting to pizza, fried egg sandwiches, Mac n cheese, etc way too often. And those things didn’t make great leftovers for lunches. Have had it for a week and have used it 6 times. Love that it is easy to brown meat first, and most or all cooking (eg stew) can be done entirely in the pot. So fast! I made a whole chicken (pressure cooked in about 30 minutes, not including browning and depressurization time). Honey glazed carrots and squash in 10 minutes (kid and both adults wishing I’d doubled the recipe, we ate every morsel)! Spaghetti meat sauce (browned meat and onion in the pot, then slow cooked all ingredients overnight and refrigerated and froze some in the morning). Slow cooked beef stew w/ carrots, potatoes, onions. Chicken stock from the leftover carcass, bones…My friend makes her pets’ food with hers! I haven’t done that yet but may. She says she makes enough in one pot for 3 weeks of food for her XL dog (part wolf) and a cat, and that it is way cheaper and her dog’s skin condition cleared up (though using high quality dry dog food previously, he was becoming allergic to various things). It is very well made and I noted that, unlike InstaPot or some models, the lid can stay hinged, you don’t have to find a place on your counter for it to rest. But it is easy to remove for cleaning. The manual isn’t extensive but gives enough bare bones info. Carey gives you an alternate pressure release valve to switch out for the attached one for high altitudes. Turns out that where I live in Saskatchewan is a high altitude place and I need to use the alternate valve release. I looked up my altitude online simply enough. I also had to look up HOW to switch them out as I couldn’t see that in the included manual. But it was quite simple…just pull it up and off. And I had to look up myself online that it is normal when cool for the valve release to turn all around easily (doesn’t click or lock in place), and that it is also normal for a very tiny amount of sound and air to escape through the valve when cooking when valve is set to Airtight. I haven’t yet tried the canning function (which is why I chose to buy this instead of InstaPot which doesn’t advise canning with it). I intend to do that this weekend. The size is right for my canning plans (chicken stock, apple sauce, maybe pickles). If someone does a massive amount of canning, I’m not sure that you’d just want one of these. The manual included gives some basic and important info re: canning and food preservation. I like that most important things are noted in red lettering or all caps. The manual includes a couple sample recipes for both slow cooking (beef chilli and chicken w/ dumplings and baked ziti) and pressure cooking (BBQ ribs and chicken stock) and also one for canning after pressure cooking (salsa). Of course you can find about any recipe you want online or there are pressure cooker recipe books. I found easy ones on Pinterest.
there is no one making electric versions for Australia, you can however get stovetop options. It is an American product shipped out of America, it uses 110V, it requires a 1000w or bigger 240v to 120v stepdown transformer, they are around $100. if you plug it in to our mains power you will blow it up.I love this thing, i use it all the time, also as a slow cooker it works really well. its simple to use but takes a couple of practice runs to get the timing figured out.
Decided to get an electric pressure canner and this one had good reviews. The wife wanted the electric and didn’t want the stove top unit, this way we could use it outdoors/set it up anywhere. Used it the first time the other day to can game meat. Very simple to use. Only thing they didn’t have on the instructions unless I missed it several times when looking for it was the time required for pressure canning meat. Going on line found folks were using 70-75 minutes. They have all the other set times for various vegetables etc but not for meat. Will be doing more meat canning especially if hamburger goes on sale. Looking to take the canned meat when we go fishing for the day or even take a day trip on the sidexside.
So easy to use, fill, set, turn weight and done so much nicer to use than a stovetop pressure canner have made hundreds of jars of food with this and will get another when I find it on sale

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The Carey Smart Pressure Canner & Cooker strikes the ideal balance between safety, performance, and adaptability and will quickly become one of your favorite kitchen appliances. 

The Smart Pressure Canner & Cooker provides users uncompromised safety and peace of mind by eliminating the common errors that cause harm or food spoilage during the canning process. Multiple built-in protection features continuously control and regulate the pressure, allowing you to can and cook safely. 

The multi-functional digital display and pre-set programs provide the tools for achieving consistent results when canning fruits, jams, pickles, salsas, and more. The safety lock lid with an automatic float valve ensures proper lid fit and identifies the presence of pressure. The Water Bath and Pressure functions eliminate guesswork and simplify the process of canning your harvest. 

The removable, non-stick 9.5-quart cooking chamber is safe for the dishwasher and can hold and process up to four Quart (Wide-Mouth), five Pint, or sixteen 4-ounce jelly jars simultaneously. 

The durable stainless-steel body is lightweight and has side grips for safe transport. The Carey Smart Pressure Canner & Cooker also expedites the preparation of your favorite slow-cooked recipes and produces healthy, delectable meals at the touch of a button. 

Easy to clean and ideal for pressure/slow cooking, browning, steaming vegetables, and cooking rice quickly and efficiently. Additional accessories include a canning rack, steam rack, and removable condensation catcher for easier cleanup. 

Key Features 
  • Ideal for Pressure Canning, Pressure Cooking, Steam Cooking and Slow Cooking 
  • Multiple Built-in Safety Features – ETL Approved 
  • Multi-Functional Digital Display with Timer 
  • Features a 9.5 qt. Non-Stick Aluminum Inner Pot, Canning Rack and Steam Rack 
  • Includes Standard and High-Altitude Limiting Valves, 10 PSI and 15 PSI 
  • It comes with several automatic modes
  • Boasts a handy timer
  • It has an always-cool handle
  • Features a set of racks
  • It’s only available in 9.5-quart size

4. Instant Pot Max 6 Quart Multi-use Electric Pressure Cooker

Instant Pot Max 6 Quart Multi-use Electric Pressure Cooker with 15psi Pressure Cooking, Sous Vide, Auto Steam Release Control and Touch Screen


User reviews

5 years later and we still use our Instant Pot weekly. We purchased this instant pot back in 2018 and I realized I had not left a review, w love this device so much I had to leave one. We have used it consistently for 5 years making everything from roasts, meats, chicken, wings, eggs, deserts, yogurt and so many other things that I have lost count of and it always performs just as it should.The ease of use, time savings and quality of the items prepared are amazing, its super easy to use and easy to clean. I recommend this to everyone I know and many have purchased one and love theirs just as we do.
Decarb with ease. No smell. Makes good roasts too. Bought 6 quart on recommendations for decarb-ing herb and infusing to oil. 8 quart will work and the little one is too small. Six quart also does about a 2-6 pound roast, three or so just perfect.Do recommend getting an extra set of gaskets and use a dedicated one for each thing you use it for.To decarb and/or infuse into oil: two clean new or fairly new wide mouth pint canning jars with good lids and rings (no rust). Good grade coconut oil, 2 to 4 cups. Jar lifter of some kind. Jar cooling rack. Metal French press.Prepare herb, take out twigs and stems, break up buds. Don’t have to grind but get to small pea sized. Put 15 grams (half ounce) in each jar. Add 1-2 cups oil to each jar. Leave at least an inch of space at the top. Jus barely finger tight the lid and ring. Enough that u I t is closed or just a bit more. Put the wire liner/ lifter piece in pot. Put both jars in. Fill pot to 1/2 line with room or tap temperature water. Blot off top of jar lids. Seal pot. On ‘pressure cook’ set 50 minutes and high. Start pot cycle. Let coast 20 minutes (shorten a little if you want). Depressurize and lift jars to rack. 20-60 minutes or cool enough that you can handle the jars. Open jar and dump into French press. Use spatula to scrape the oil into press. Wipe off and reuse jar or get the amber jars or bottles out. Press the oil and herb and pour into jar. Keep pressing and wait-there’s a lot of drips in there. Return should be at least 7 ounces per cup of oil used. Repeat with other jar.You can use less herb, this gives a nice strong oil that doesn’t need a large dose ( 5 ml or less). Two jars have to be processed at once to prevent floating. Fill second with 3/4 full of water if only doing one jar. To straight decarb herb, add a CLEAN quartz rock (don’t use fancy crystals) smaller than a medium egg or golf ball to add weight to jar so it doesn’t float. Process through cycle, remove jar or jars to cooling rack. Transfer dry decarbed herb to storage. Decarb dry about one ounce per jar.Jars can break. If jar breaks your lose the herb-fine glass shard contamination. With herb going up to $15 a gram it can get expensive to have a jar blow. How to above has worked-it’s basically pressure canning. I’ve lost jars.Can be used to make CBD oil for self use IF one can get legally grown material.Pot also makes great roasts. Self experience for beef is meat setting, high pressure, 15 minutes per pound and depressurize after 5 minutes cooling and remove roast to sit. Let sit 5-10 minutes, slice and serve.Get gasket out of lid as soon as possible and clean, clean vent area inside lid ASAP to keep gunk from building up. (especially with meat)Lovely unit. Easy to use. Easy to clean. Wish cord was about a foot longer or plug cord was at back or left side rather than right side. BEWARE where the exhaust steam vent is pointed. It is a rather long and forceful stream-almost nailed my live spice herb plants in the window with it the first time it was used. Unit gets hot. Do not move unit when full. Inside of metal liner can discolor. ( mine spotted a little in the bottom)
Ultra impressed. I was looking at Instant Pots and was considering getting the mini (3qt) because I live alone but several reviews said (and I confirmed with a few searches) that most of the accessories available only fit the 6qt or 8qt sizes. Since I wanted to maximize the Pot’s utility, that was important. Then, when I saw an Amazon Warehouse deal on a 6 qt Ultra — top of the line! — for less than the regular price of the Mini Duo that had fewer features, I jumped on it. It said it had significant visual flaws on the lid, but I didn’t really care as long as it functioned properly. Well, the flaws are on the inside of the lid and are barely noticeable, so I feel like I got a terrific bargain.It doesn’t take more than a couple minutes to get to full pressure and start the cooktime, and the steam release button works very rapidly.Though i haven’t yet decided on what accessory set[s] to buy, I know at least I want a springform pan: I kluged a form to make a cheesecake in this device, as it is the easiest bain marie, and I was amazed to find it came out really well (it looked pretty wobbly right out of the pot, but it firmed up nicely in the refrigerator). I have cooked 3 pounds of chicken breast on the bone in less than 8 minutes, it was moist and tender, and the bones remained soft enough to give them to my dog – he’s a terrier who gnaws everything to dust and doesn’t gulp his food, but I don’t give him bones from roast chicken, only boiled. Because pressure cooking uses less water than regular boiling, more of the flavor stays in the meat. I also cooked a big pork chop on the bone for 3 minutes after browning it a bit (using the saute setting, then adding water and sealing) and it was nicely tender despite being not a bit pink inside (i used a salty solution rather than plain water). I have yet to make yogurt, but i used the yogurt setting to foster a rapid ferment of fruit wine (found IP instructions on the internet) that turned out great (alternate between venting and not venting the developing CO2); I’m thinking it might also work for other ferments that a low heat promotes, such as kimchi, sauerkraut, tofu misozuke, etc — i’m not into kombucha but maybe it would work for that too. I’m looking forward to using it for water-bath canning (the pressure is not high enough for true pressure canning, you need the Instant Pot Max for that), but it can sterilize empty jars and lids, and then substitute for a canning kettle waterbath for jams and pickles. Maybe the 8qt is a better choice if you do *a lot* of canning jams, fruit, pickles and sauerkraut (high acid foods don’t need pressure canning), but for the amount I do the 6qt will suffice, and it takes up enough room on the counter, I can’t imagine how big the 8qt’s footprint is.I’m also looking forward to doing beans in it in a much shorter timeframe than with a slowcooker (tho there is also a slowcooker setting on this pot), because dry beans are cheaper but previously took a lot of planning to use. Now if I want to make sweet red bean baste steambuns, I can do it all in one day without a pot on the stove to watch. i’m notorious for getting distracted and burning pots with beans or rice on the stove, that’s why I bought a ricecooker and a crockpot — both of which can now be retired, since the Instant Pot also did 2 cups of a wild and brown rice mixture, normally at least a 40-minute project in the rice cooker and inevitably if the wild rice is fully softened, the brown rice kernels have exploded, but if the brown rice is done perfectly the wild rice is still a bit too tough… in the IP they *both* came out perfectly cooked, in just 25 minutes, with only 2 cups of stock to 2 cups of dry rice!This has quickly become my favorite kitchen gadget, especially in the hot summer when I don’t want to turn the oven or even rangetop on. The Instant Pot contains virtually all its heat until you release the pressure, and even then it’s not nearly as warming of the kitchen as traditional cooking, and its easy to just position it right under the ceiling vent so the steam rises up and out of the house!It doesn’t do everything, of course — you’ll never make a pizza, a baguette, or a crackly-skin roast bird in an Instant Pot — but there is so much it does, in such a short time. I doubted I would ever buy one when I first heard about them, but I’m sold now. I might even get a mini to have for smaller meals, just so I use less electricity.
Wide, shallow cooking surface is a huge improvement. I’ve been an Instant Pot user since 2016 and regularly use my 3-, 6,- and 8-quart models (sometimes at the same time!) to cook meals for my family. When I saw the RIO with its wide, shallow base, I knew I didn’t need it, but I also knew it would be super convenient. I received it as a Christmas gift and have been test driving it over the last month. Compared to the regular 8-quart model, it is so much easier to brown large batches of meat for things like chili. This pot has also become my go-to for making hard-boiled eggs, as I can fit in 24+ eggs with minimal stacking. For our family of six, this IP has been a great addition, and I find it to be more versatile than the regular 8-quart pot. The controls are a little different than the DUO models thanks to the digital screen, but I found it to be pretty easy to figure out based on using previous IPs. The cord does seem to be a bit short, so I need to clear a space closer to the outlet when I use it. One of my favorite features is the progress bar that shows when the IP is preheating and cooking. It’s always been a mystery to me what’s happening when the timer’s not counting down, so I like this addition on this model. I can’t speak yet to the longevity of the RIO compared to the DUO, but hopefully it will hold up as well as those over time!
Always intended to buy an instant pot but put it off because I was accustomed to using a stove top one that would obtain a 15psI pressure & cook faster than electric ones which don’t. But I discovered that this Instant Pot Max model does ! The only one in their line that does. Tested it out & indeed it does reach 250 F or 15psi. Very happy about that. The controls are also much easier on this MAX model to navigate & understand. Very simple. The only downside is that the so called silicone sealing ring had a toxic plastic smell to it after completing two 15 min water tests with it. Silicone is supposed to be odourless. So I ordered two different types of sealing rings that claimed to be genuine silicone & tested them out too & found the same thing. Horrible plastic smell. So I researched this problem & found a solution. If you bake your new silicone rings in a 350 degree F oven for 1 hour, it will take away that odour. For the colored off brand rings I bought as a replacement after the warranty is up, I had to bake them for two hrs at that temperature to completely remove the odour. So now I’m happy that I can use my new pressure cooker without any toxic smell to the sealing ring. Hope this solution helps someone else. Very pleased with this MAX model even though it was pricier than other models in the line. But the higher cooking pressure made it worth it & the simpler controls was a bonus.
Ha salido muy buena, funciona como una olla xpress, un poco mas rapido es solo cuestion de acostumbrarse a sus funciones pero esta muy buena, superó mis expectativas, todo lo puedo cocinar aquí y trae instructivo y recetario y tiempos por alimentos
Me parece buena olla, ya he probado otras (phillips, Instant Pot Ultra), asi que mi opinion es que es buena y tiene el plus en particular de poder configurar la forma de liberar la presión al terminar la cocción, tiene tres formas: la tradicional manual o de forma automatica como son en tiempos diferidos o por completo.Tiene pantalla touch agradable y sencilla, asi que me parece buen detalleNo tiene tantas opciones como la ULTRA, asi que se tienen que saber los tiempos o calcularle, la Ultra por ejemplo tiene ya las opciones predefinidas para varios tipos de cocción sin tener que calcular.Esta MAX trae su propia hoja dentro del paquete que indica los tiempos de cocción de diferentes productos los cuales he comprobado algunos y realmente estan fuera de la realidad, un ejemplo son los frijoles negros, los tiene que se cocen en un tiempo de D: 16 a 20 mins o S: 5 a 7 mins y realmente tarda como 50 mins como minimo… asi que solo es cuestion de calculo.Lo negativo si es que se puede considerar asi:- El pitido de final de cocción es muy bajo me gustaria que se pudiera regular el sonido.- No es WifiDe lo demas es una olla excelente.
The media could not be loaded.  I had previously a pressure cooker T-Fal Cook4me, which is absolutely fabulous, but has one big flaw – the pressure release is automatic, and I could not cook soups and broths, for it was releasing liquids together with the steam.Instant Pot Ultra has perfectly answered my needs – it has manual pressure release, customized options and looks beautiful. By the way, the far from being pretty appearance of the previous Instant Pot versions stopped me from buying it.The reasons I have given my choice to Ultra version are:- Fully customizable Ultra program – I choose everything according to my needs: pressure, non-pressure cooking, temperature, “keep warm” on/off, time and delayed start.- Modern and sleek appearance: LCD display and central dial (it’s similar to T-Fal Cook4me pressure cooker).- Pressure release knob – I can control pressure release and safely speed the process up, without covering the countertop with liquids.- On-the-go setting adjustments.- Ultra remembers my last customization.So far I have used Ultra to cook chicken broth, soups, oatmeal, vegetables, cereals, pork, beef and ribs.So far, the best results I have achieved while using customized features (Ultra).The oatmeal program didn’t work for me at all, for it was saying that oatmeal “burns,” and required more water than I’d wish to, so now I’m using customized non-pressure program applied through Ultra option.The given opportunity to prepare a nice, hearty soup in no-time added a variety of dishes to our winter meals rotation.A word about accessories.The steam rack that comes with Ultra is not convenient, so I’m using T-Fal Cook4me steaming basket, that perfectly fits and does a great job.Also, T-Fal Cook4me has an original ceramic coated non-stick pot, and its quality is superb, real-deal non-stick cookware, amazingly easy to clean, durable and proved itself over time.When I purchased Instant Pot Ultra, I wanted to get a similar ceramic-coated pot for IP as well, so I bought it, but was disappointed right out of the box for its cheap quality is so evident. The ceramic-coated pot’s internal surface is somewhat grainy and had a couple of tiny sharp bumps.I have returned the product, for it doesn’t meet the standards of ceramic-coated cookware according to my experience.
I have enjoyed using this Instantpot over the past few years.I have not tried all the settings, the one I did try and did NOT like was the slow cook setting. Totally useless.I mostly use the setting to seer/brown the meat and the pressure cook. Works to perfection.I have been around and used pressure cookers all my life. While personally I do prefer the pot style. There is something nice to setting the timer and walking away.After using for months and not liking the smell of the food I had cooked in the Instantpot permeating the lid. I found out you can immerse the whole lid in water. Game changer.The stainless steel liner I have used for other jobs around the kitchen. It has come in handy.There is a small overflow/steam container on the back. Needs to be washed occasionally.Doing boiled eggs in the Instantpot is the best way and so fast.The whole pot and accessories are so easy to wipe down, wash and keep clean. Everything fits inside for tidy easy storage.While the air fryer is the hot new kitchen appliance right now. The Instantpot is easily right with it. Making a stew one day in the Instantpot then warming it all week in the air fryer. Can’t go wrong.I personally recommend the Instantpot. Except for the slow cooker setting, I have not found any other issues.

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The Instant Pot max is a revolutionary multicooker with sustained 15 psi pressure cooking capability and nutritious technology, further accelerating the cooking process while consuming up to 70% less energy. It produces nutrient-rich, healthy, and delicious food conveniently and consistently.  

They offer the highest sustained working pressure in the industry at 15 psi. Historically, only stovetop pressure cookers could achieve this pressure level. The 15 PSI pressure will not only speed up the cooking process, but it will also allow for home pressure canning.  

They are positioned as the first electric pressure cooker approved by the USDA for home canning. They feature a touch-screen interface. The intuitive interface of the touch screen makes programming effortless. Real-time temperature and cooking display your dish’s cooking status briefly. 

I’ve used the pressure cook, rice, soup, and sous-vide functions and can attest to the quality of the food. Hundreds of recipes are available in the app and online. 

People are concerned that the sous-vide function does not circulate the water, but this is only an issue when the water is not enclosed and heated on all sides, as it is in this machine. Using the sous-vide function, I prepared the best steak I’ve ever made home, a perfectly even medium-rare. 

Notably, this does not always cook food faster than traditional methods, but it automates the cooking process so that you can use the time to clean up or prepare other dishes. 

Key Features 
  • 15psi 
  • Nutriboost technology 
  • Touch Screen 
  • Steam Release 
  • Sous Vide Program 
  • Stainless Steel Cooking Pot, Steam Rack & Lid 
  • Free Recipe App with over 1000+ Recipes & more 
  • 13 Safety Mechanisms 
  • Implements the features that made Instant Pot famous
  • Touchscreen control panel
  • Information about your cooking in real-time
  • Automated steam release valve and lid lock
  • Limitless uses in the kitchen
  • It lets you prepare food in Sous Vide
  • Extra safety mechanisms
  • It can support 15psi
  • More expensive than most pots in the series
  • The touchscreen looks a bit cluttered at first
  • It has a learning curve
  • It only comes in one size (6qt)

5. T-fal Pressure Cooker, Pressure Canner with Pressure Control

T-fal Pressure Cooker, Pressure Canner with Pressure Control, 3 PSI Settings, 22 Quart, Silver – 7114000511


User reviews

Finally, a New Years resolution that saves you time. So, as we start off this New Year, we made eating healthier one of the top priorities (as I’m sure many have). What always seemed to throw a wrench into the plan is the amount of TIME it takes to prepare everything! Well I’m happy to announce that, for once, there is a way to work towards such a goal and actually save time! Its called pressure cooking!For those who know all about pressure cookers and are just looking for the operating pressures, I have good news for you! Unlike the previous version (the one with a red handle), the high pressure is now 14.5 psi and the low pressure is 10 psi per the manual. Previously, the max pressure was only 12 psi (low was 7 psi) and I know of at least one popular website that calls T-Fal out by name for having a lower than ‘standard’ 15 psi. I’d say 14.5 psi is pretty darn close! Theoretically, you should cook for 3.33% longer due to the 0.5 psi difference. That would be 1 minute for every 30 minutes. In reality, there are many other variables that make this negligible. Items that you cook for 30 minutes or more will usually have a larger time range anyway because of variables such as size and weight of the item (like a roast) and anything shorter than 30 minutes (most items) is a difference of literally seconds. I would be more concerned with the higher than ‘standard’ low pressure (as discussed further in my ‘update’ at the bottom).For the rest of you who are new to pressure cooking, I found this model very easy to use. I did not encounter issues that others comment about on other cookers like difficulty of opening and closing or not being able to get up to full pressure. Everything is very well made and seemed to operate very straight forward and smooth. I will say that, being my first pressure cooker, it did take a little getting use to. I did not really know what to expect, but, now that I know a little more about it, I will point out a few things that come to mind to hopefully help demystify it a little:- The manual says that for the first use, you should fill to the max line with water and cook at max pressure for 20 minutes and then do a quick release. I would do this as I think it helps to set up the valve. I say that because when heating up, the valve all of the sudden evacuated steam like a locomotive as if I had done a quick release, but I still had it set on the high setting. I was not expecting that so I immediately took it off the stove and ran cold water over the lid to cool it down. Upon inspection, the valve appeared OK, so I tried again. This time it gradually let some steam off and then maintained a lower stream that I would have expected the first time. I used it 4 times since and its gradual and operates as expected each time, so I think this was to somehow set it up. Either that or the valve was just stuck and some overpressure got it unstuck. Its still a good idea to do this to get familiar with it before actually trying to cook something.- The pressure indication pin is located in the hole on the handle and will not allow the unit to pressurize unless you have the latch locked. When there is pressure, the pin will raise up to be flush with the top of the handle and its red so you can see it easier. Note that this does not mean that you are up to your pressure setting. You must visually/audibly have steam coming out of the top of the valve. All the pin tells you is that the unit is still under pressure and you should not open it.- When you look at cook times, keep in mind that this is not the total time that you will be preparing an item. There is the time to reach full pressure and then the time to let it naturally release (if that’s what the recipe calls for). So, for some black beans that I made, while the cook time was only 4-6 minutes, it took about 15 minutes to heat up and another 15 minutes to cool down. Granted, it would still take over 1 1/2 hours cooking them in an open pot, so I’ve still saved a ton of time and the beans turned out great!For a great list of cooking times for a variety of things, check out the Hip Pressure Cooking web page (google “hip pressure cooking times”) which will give you a great place to start for so many different items. Miss Vickie also has a great site with a lot of information.As part of our resolution, we plan to cook a lot of beans. One side benefit that I discovered is that pressure cooking helps to deactivate the lectins in beans. Google lectins to read more about why you don’t want to be consuming them, but it turns out that stove top cooking may not deactivate all of them and a slow cooker may not deactivate ANY of them! If you are a bean eater, pressure cooking is the way to go!To clarify what you will be getting, the pot and lid is as pictured except my valve knob is orange (the pic at the time of review shows grey). You will also receive a steaming basket and stand. As I learn more about this wonderful new kitchen gadget, I’ll come back to update this review. If anyone has any great knowledge or resources that you want to share about pressure cooking, please leave me a comment. Thanks for reading and happy cooking!UPDATE 1:After using it a bit longer now, I’ve had a chance to try out the low pressure setting. This is best for vegetables and hard boiling eggs. When looking at cooking times for vegetables on ‘low’, they typically refer to a pressure of around 7-8 psi. With this low pressure setting being 10 psi, you should cook for a slightly shorter time (~20% less) so that your vegetables don’t over cook since vegetables are particularly sensitive to cook times or they can become mushy. For doing eggs, I was concerned that 10 psi would be too high (on high setting of 15 psi, I’ve read the eggs could crack), but it turns out to work perfectly! I have never in my life pealed a boiled egg so easily! Just make sure there are no cracks already forming on any of the eggs. One of mine did, but I tried it anyway and it pushed the yolk out through the crack and it cooked to the outside of the shell! It was quite artistic, but not something I would eat…. haha! You should be able to fit a dozen eggs in the included basket, fill with water to below the basket (do not submerge), cook for 5 minutes and do a natural release. Back to more pressure cooking adventures!UPDATE 2:After 2 years of use (average once a week), its still going strong. Every now and then, I’ll have to readjust the lid to get it to start pressurizing, but the gasket hasn’t failed yet. In case you need to eventually replace the gasket, you can find it here:  T-fal X90101 Seal Secure 5 Gasket . If you have a few extra bucks to spend, I’d recommend picking one up in case they no longer offer the gasket in the future. If the gasket goes and you cannot find a replacement, the pressure cooker becomes useless..If you have a favorite pressure cooker dish, please share in the comments! […]
Love it. The T-fal Clipso Stainless Steel Pressure Cooker has transformed my cooking experience. The one-handed opening and closing system is not only convenient but also enhances safety. The stainless steel construction is not just durable but adds a touch of elegance to my kitchen. From quick weeknight dinners to slow-cooked stews, this pressure cooker delivers consistent, flavorful results. It’s a must-have for anyone looking to save time without compromising on quality. Five stars for its efficiency, safety features, and stylish design!
Works well. Works well. Easy to use
Very Well Made But Cumbersome. The fancy cover is heavy. I still don’t know how you are suppose to set the steam valve. I put it on the cooking symbol but it still makes that pssst… sound. The manual does not state what a “murmur” is as the proper sound. This is important because I thought I was following the manual but apparently if you let out too much steam the cooker goes DRY. Lucky no damage occurred. I still don’t know how to test the pressure valve according to the manual. I just make sure it’s springy.There is the confusion of the pressure valve and exactly how it works. Apparently, the dot is for when you want it removed. Don’t EVER do it while cooking. It’s there for removal purposes only. I did not know after awhile the steam symbol and the cooking symbol serve two distinct purposes. I eventually learned to put the pressure valve on the cook symbol and adjust the steam sound by the controls on your stove but don’t know the proper sound it is suppose to make.The fancy steam basket looks good but does not work the way you think. I set it on the holder and when the food was done I tried to grab the handle flopped at 45 angle only for the basket and food to fall into the HOT cooker. The holder is spaced too far apart and rather flimsy base. I learned you should put the SS handle upright and leave it there to pull it straight up. A poor design as the basket looks like it has a position for that but am not sure. The manual does not state whal all the cutouts are for.When you’re finished cooking is another problem. This is heavy and you can’t simply put water over it like the *resto brand and almost kill the pressure. So much more fun and quicker. This one you have to give it a bath – a bath of cold water in a tub and my kitchen sink usually has a lot of stuff in it and around it and did I mention this is heavy? The other method is to open the steam valve all the way (the other symbol) but it takes a long time and shoots out hot air a couple of feet up. A lot of work just to cool it down.OTOH I tried two recipes and they were good. You really need to watch a video on how to use this. It’s much more complicated to use than I expected. The other brand that begins with a P is much more simpler to use and I recommend it for people who don’t like to fuss too much. The only reason I bought this was I thought it would work a lot better but it is confusing to use but is very nice to look at.One thing not mentioned is that every 10 years you must return it to a T-Fal approved service center so they can look it over and re-certify it’s use plus the hard the rubber seal needs to be replaced quite frequently. Once every 1-2 years. I’ll see how long mine last and report back.
Amazing product. Easy to use and easy to clean. Perfect size.
T-fal pressure cooker. After much research we bought this pressure cooker and we are very pleased. Very easy to use, solid construction and built to last. My only concern is wondering if the plastic pressure release valve will last. Having said that they sell replacement parts an affordable price. Highly recommending this product.
Arrive on time. I have not had a chance to use it yet but it seems better than traditional pressure cookers. It came with a cookbook the has some good recipes
Does what it is supposed to. No complaints and good price compared to others.
Found it to be very easy to use unlike traditional cookers. Food cooks quite fast. The feeling of safety knowing the actual pressure through the indicator is commendable. Also even heating and automatic pressurizing on heat buildup ensures it’s long life. The level engraved inside is of great use as well. Would recommend this to all.
my mom loved it it’s very safe
Valió la pena la espera, pues el envío se retrasó 3 días más de lo programado.Es súper rápida y muy práctica.Sin duda alguna, la recomiendo.
All stainless steel construction, easy to set pressure, for 10 psig and 15 psig. Works great. Good quality, no complaints!

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The heavy gauge aluminum construction of the stovetop canner provides rustproof performance for long-lasting use and quick heating. The selective pressure control of the cooker maintains a constant internal pressure, while the vent tube on the lid permits the proper release of steam.  

The cooker’s backup steam release components include a reusable overpressure plug (the red pin in the center pushes out, releasing steam) and, if additional steam release is required, a gasket-release window that goes out from the lid opening. In addition, a spring safety device prevents the cooker from pressurizing before the lid is securely closed, and a sure-locking lid system prevents the lid from being opened while the range is under pressure. 

Their pressure canner hasn’t let them down. Although it is simple to use, I had to familiarize myself with the canning procedure. My son and his wife are both domestically challenged regarding cooking. So, I frequently prepare foods they enjoy.  

Unfortunately, their only storage is the refrigerator’s freezer. Now, I can prepare foods that can be stored in the pantry rather than the freezer. I’m delighted with my T-Fal Pressure Canner. I have purchased numerous items online, particularly during the pandemic, but this is the first review I have ever written for any of them. 

You can rely on this durable, well-constructed pressure canner. When cooking or canning, you have complete control over the applied pressure. If the pressure is too high, the locking mechanism prevents accidental burns from the steam. If you want to maintain that pressure at 15 psi, this is precisely what you will receive. Whether you’re cooking or canning, you’re always in charge. 

Key Features 
  • 22-quart polished aluminum stovetop canner and pressure cooker with a deluxe pressure gauge dial 
  • Selective pressure control with 3 cooking pressure options: 5, 10 or 15 PSI; overpressure steam release safety components 
  • Heavy gauge, rustproof aluminum construction; sure locking lid system; pressure monitoring device built into handle 
  • Includes 2 canning racks to hold 16-pint size jars or 26 half pint size jars when double stacked or 7-quart size jars 
  • Made of ultra-durable polished aluminum.
  • Comes with a capacity of 22 quarts.
  • Features a deluxe pressure gauge dial.
  • Comes with three pressure options.
  • Includes a sure locking lid system.
  • Features a pressure monitoring device built into the handle.
  • The rubber gasket can sometimes bind up and needs correcting to completely seal the lid.
  • Not suitable for small electric burners.
  • The spring in the setting ring is a little under-powered.
  • The manual recipes are very brief and only cover a few varieties of food items.

Factors To Consider When Choosing the best Pressure Canner For Beginners 

Choosing the best pressure canner can be daunting, especially if you are a beginner. There are so many different brands and models on the market that it’s hard to know where to start. But don’t worry, we’re here to help. In this article, we’ll give you a few tips on what to look for when choosing a pressure canner. 


Typical materials for pressure cookers are aluminum or stainless steel. Aluminum canners are ideal for beginners because they are less expensive, lighter, and heat up faster. However, they will not work on induction cooktops. 


First and foremost, you need to decide what size canner you need. The most common sizes are 16-quart and 21-quart. If you’re just starting, we recommend getting a 16-quart canner. It’s large enough to handle most home canning projects but not so large that it’s unwieldy. 


Next, you need to decide what type of canner you want. There are two main types: stovetop and electric. Stovetop models are the most common and less expensive than electric models. However, they require more effort because you must watch them closely to ensure the pressure stays constant. Electric models are more expensive, but they’re easier to use because they automatically maintain continuous pressure. 


Of course, price is always a factor when choosing any product. But with pressure canners, you get what you pay for. Cheap models may not have all the features you want or need and may not be as durable. So, it’s essential to find an affordable model with the features and quality you are looking for. 

Gauge Style 

Low-acid foods, such as vegetables, meat, and soup, must be heated to a higher temperature than boiling water in a pressure canner to be preserved. By maintaining pressure between 10 and 15 PSI, a pressure canner can reach 240 degrees Fahrenheit (which stands for pound-force per square inch). 

The pressure inside canners is typically measured with a dial gauge or a weighted gauge, both of which are effective; which one you choose depends on your personal preference. A dial gauge has a needle resembling a scale, so it’s easy to read, and you can adjust the pressure by turning up or down the heat on your stovetop; this style does require a bit of maintenance in that the gauge must be checked at least once a year to ensure readings remain accurate — and accuracy is crucial for ensuring food safety. 

With a weighted gauge canner, rings for the desired PSI are added, and once they begin to jiggle, you’ll know you’ve reached the proper pressure, so it’s a more straightforward method overall. However, this type of canner is noisier due to the rocking weights, and you are limited to the pressure levels of your importance. 

Any pressure canners listed below will allow you to safely and delectably preserve food. I have also included a set of jars to help you get started with canning. 


When choosing a pressure canner, you also need to consider the features it offers. Some models come with accessories like jar racks and tongs, while others do not. And some models have automatic pressure release valves, while others do not. So, thinking about what features you want and need before making your final decision is essential. 

These are just a few things you need to consider when choosing a pressure canner. By taking the time to do your research, you will be sure to find the perfect model for your needs. 

Pressure Canner For Beginners - FAQs

A pressure canner is a device used to can food at high temperatures and pressures. Pressure canning is the only safe way to can low-acid foods, such as vegetables, meats, and fish. 

A pressure canner creates a seal between the lid and the pot. This seal allows pressure to build up inside the pot, which in turn heats the contents to high temperatures. The high temperatures kill bacteria and other microorganisms that can cause food poisoning. 

There are a few things to consider when choosing a pressure canner. First, you need to decide what size pot you need. Pressure canners come in many sizes, from small (such as the All American 915) to large (such as the Presto 23). Second, you need to decide what type of pressure canner you want. There are two types of pressure canners: stovetop and electric. Stovetop models are less expensive, but they require more vigilance on your part to make sure that the pressure does not build up too high. Electric models are more expensive, but they are easier to use because they automatically regulate the pressure. 

Using a pressure canner is not tricky, but there are a few things you need to know before you start: 

  1. Read the instructions that come with your model of a pressure canner. 
  2. Ensure you have all the necessary supplies, such as jars, lids, and rings. 
  3. Fill the pot with water and then place the jars of food to be canned inside. 
  4. Put the lid on the pot and fasten it in place. 
  5. Turn on the heat and wait for the pressure to build up inside the pot. 
  6. When the desired pressure is reached, start a timer and let the food cook for a specified time. 
  7. Turn off the heat and let the pot cool down before opening it. 
  8. Remove the jars of food and let them cool before storing them. 

Here are some safety tips to keep in mind when using a pressure canner: 

  • Always read the instructions that come with your particular model of a pressure canner.
  • Make sure you have all the necessary supplies, such as jars, lids, and rings.
  • Fill the pot with water and then place the jars of food to be canned inside.
  • Put the lid on the pot and fasten it in place.
  • Turn on the heat and wait for the pressure to build up inside the pot.
  • When the desired pressure is reached, start a timer, and let the food cook for a specified time.
  • Turn off the heat and let the pot cool down before opening it.
  • Remove the jars of food and let them cool before storing them. 


Now that you know how to pressure can, you can start preserving your food at home. Pressure canning is a great way to extend the shelf life of your food and make sure that it stays fresh for longer. With proper care and maintenance, your pressure canner will last for years. So, get out there and start pressure canning your food today! 

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