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Best pressure canner for every budget

You can use a pressure canner to preserve late-season corn, zucchini, or extra stock when you don’t have room in the freezer. Vegetables, meats, poultry, seafood, soups, stews, and chili are all examples of low-acid foods that can only be canned using this method. A pressure canner can kill bacteria, including the kind that causes botulism, because of its large pot, tight seal, and ability to heat water above boiling. As well as being a rewarding experience, canning can be used as a teaching tool to introduce young people to the joys of working together as a family while preserving the harvest to maintain flavor and texture. Most fruits require boiling water-bath canning. 

Pressure canners and pressure cookers share some similarities in appearance but perform very different functions. Read the fine print and inspect the features to ensure the pressure cooker you’re considering satisfies safety standards, even if it’s advertised as a dual-purpose pressure canner like our top pick, the Presto Pressure Canner and Cooker. 

You can tell that your pressure canner pot has passed inspection and is safe to use if it has a UL approval symbol stamped on the base of the appliance. Second, check to see if the NCHFP has certified the model, which will ensure that the food stored in the jars has been properly preserved and is safe to eat. Even though the NCHFP does not issue a certification for pressure canners, you can rest assured that your model will function without incident if you check off a few boxes. 

Always refer to the owner’s manual before using a new pressure canner or any other kitchen appliance. Make sure your canned food is safe to eat by following the directions for your pressure canner and the guidelines set forth by the United States Department of Agriculture (USDA). 

Here are some of the best pressure canners, keeping the guidelines in mind. 

Our Top Picks 

 

What Is Pressure Canner? 

A pressure canner is a kitchen appliance that is used to preserve food. The canner creates a sealed environment where the food is cooked under high pressure, killing bacteria and other microorganisms that can cause spoilage. Pressure canning is an effective way to extend the shelf life of foods, and it can be used to preserve both perishable and non-perishable items. 

Pressure canners come in various sizes, from small models that can preserve a few jars of food at a time to large units that can accommodate several cans or even whole meals. Both electric and stovetop models are available, and each has advantages and disadvantages. Electric pressure canners are typically more expensive than stovetop models. Still, they offer several features that make them easier to use, such as automatic pressure release and timers. Stovetop models are generally less expensive but require more careful monitoring during the canning process. 

Whether you choose an electric or stovetop model, selecting a pressure canner is the appropriate size for your needs is important. A small model may be sufficient if you plan to use it only occasionally. But if you want to be able to preserve large quantities of food at one time, or if you anticipate using it frequently, a larger model will be a better investment. 

When pressure canning, it’s essential to follow the manufacturer’s instructions carefully. The process can be dangerous if not done correctly, and it’s essential to ensure that the canner is set up correctly and that the pressure is adequately released before opening the lid. With proper care and attention, a pressure canner can be a safe and effective way to preserve food for an extended period. 

How Does Pressure Canner Work? 

Pressure canning is a method of preserving food in jars at a temperature higher than boiling water. By heating the contents of the jars to a specific temperature and then sealing them, bacteria and microorganisms are killed, preventing spoilage. Pressure canning is the only safe method of preserving low-acid foods, such as vegetables, meats, and fish. 

The process of pressure canning involves placing the jars of food to be preserved into a large pressure canner, which is then sealed. The canner is then filled with water to a level just below the lids of the jars. The canner is placed on a burner and heated until the water boils. At this point, steam begins to build up inside the canner. 

Once the canner reaches the desired pressure, the heat is reduced and maintained at that level for a specific amount of time, depending on the type of food being preserved. After the timed processing is complete, the canner is removed from the heat and allowed to cool. The jars are then removed and placed on a towel to cool completely. The lids are then tightened, and the jars are stored in a cool, dark place. 

Pressure canning is a safe and effective way to preserve food at home. Your pressure canner will last for many years with proper care and use. 

Benefits of using pressure canner 

A pressure canner is an essential equipment for any home canning enthusiast. Pressure canning is the only safe method for canning low-acid foods, such as vegetables, meats, and fish. Low-acid foods must be processed at a higher temperature to destroy harmful bacteria that can cause food poisoning. 

Pressure canning also allows food to be canned in a shorter time than other methods, such as water bath canning. This is because the higher temperature of pressure canning kills bacteria more quickly. Pressure canning also preserves food’s color, texture, and flavor better than other canning methods. 

If you are interested in home canning, you should invest in a pressure canner. Pressure canners are available in both stovetop and electric models. Stovetop models are less expensive, but they require more watchfulness during use. Electric pressure canners are more expensive, but they are easier to use and allow for hands-free operation. 

No matter which type of pressure canner you choose, you will be able to enjoy the many benefits that pressure canning has to offer. Pressure canning is a safe, effective, and convenient way to preserve food. It is also a great way to save money on your food budget. Investing in a pressure canner is an investment that will pay off for years to come. 

How To Use Pressure Canner To Can Food 

A pressure canner is a great option if you’re interested in canning your food. Pressure canning is a safe and effective way to preserve food, and it’s simple. Here’s everything you need to know about using a pressure canner. 

  • First, you’ll need to select the right pressure canner for your needs. Both electric and stovetop models are available, so choose the one that best suits your needs. An electric model may be a better option if you’re canning large quantities of food. 
  • Once you have your pressure canner, you’ll need to familiarize yourself with the process. Start by reading the instruction manual that came with your canner. This will give you a good overview of how the canner works and what you need to do to use it safely. 
  • Next, gather your supplies. You’ll need canning jars, lids, rings, and the food you want to preserve. Make sure to wash all your supplies thoroughly before getting started. 
  • Once you have everything you need, it’s time to start canning. Begin by preheating your canner according to the manufacturer’s instructions. Then, fill your jars with the food you want to preserve, leaving enough headspace for expansion. 
  • After your jars are filled, screw on the lids and rings, and lower them into the canner. Ensure that the jars are not touching each other or the sides of the canner. 
  • Once the jars are in the canner, close the lid and start the pressure-cooking process. Depending on what you’re canning, the process will take anywhere from 5 to 90 minutes. 
  • Once the cooking time is up, turn off the heat and allow the canner to cool down. Once the pressure has been released, carefully remove the jars from the canner and set them on a towel to cool. 

That’s it! You’ve now successfully canned your food. Enjoy your homemade preserves and rest assured that they’ll be safe to eat for up to a year. 

How We Evaluated 

We sent some of the best pressure canners to the homes of our seasoned food writers so that they could test them for weeks. Foods such as soups, jams, produce, stocks, pickles, and even meat and fish were canned using the various models. The canners were evaluated based on their price, safety certifications, versatility, features, and performance, in addition to their usability, cleaning, maintenance, and storage. Canning can be intimidating at first, especially when considering calibration and whether you’re working at sea level or a high elevation, so our testers prioritized usability and dependability. 

10 Best Pressure Canner For Every Budget

1. Best Overall: All-American 25 Quart Non-Electric Sterilizer

All-American 25 Quart Non-Electric Sterilizer

★★★★★
Amazon.com

User reviews

High-altitude pressure cooking — solved. Modernist Cuisine says that the optimum pressure (really, temperature) for making stock is obtained at 1 bar or 15 psi. But that is relative to a sea level ambient pressure. To obtain the same temperature at my altitude (7000 ft., or 2133 m), I would need to run at 18.5 psi (an additional 0.5 psi per 1000 ft.), and no conventional pressure cooker with jiggle weights or spring settings is capable of doing that, at least that I am aware of.So following a suggestion by Douglas Baldwin, I bought the non-electric version (1925X) of the 27 liter All-American Sterilizer made by Wisconsin Aluminum Foundry, which is widely used by dentists, tattoo artists, and first aid stations for sterilizing instruments and dressings. Fortunately, it was just the right size to hold my All-Clad 7qt Pasta Pentola pot, so I could cook stock in a stainless steel pot, instead of using the aluminum container.But controlling the heat/pressure with my gas stove was a bit of a nuisance, and it required too much constant monitoring when I was making some oxtail consommé and trying to get some work done at the same time. (I should note that the manufacturer doesn’t recommend using them on glass or ceramic flattop stoves, as the weight might be too much and cause the glass to crack. And because they are aluminum, they can’t be used on an induction hob.)So the obvious thing to do was to adapt it to PID control, using one of my heavy-duty Sous Vide Magic controllers.I looked around for a hot plate that was big enough to heat up a lobster pot, but I didn’t find anything affordable. But hiding in a bottom drawer, unused, was a large electric griddle made by Oster, which was both big enough and strong enough to hold the sterilizer. And the griddle goes up to 400F, so there was plenty of heat output. Problem solved.So the next task was to modify the unit to get some of the Sous Vide Magic (SVM) probes inside it. I ordered two 1 m probes from Fresh Meals Solutions, and bought a 1/8″ NPT T-adapter and a couple of couplers of the right size to fit the pressure relief valve. At the same time, I removed the air-relief hose that goes inside the aluminum sterilization pan in order to assure that all of the air is replaced by steam, since I wouldn’t be using the pan and I didn’t want the hose to fall into the water.The two probes (one for the water/steam, and one to measure the temperature of the stock) just barely fit through the T-adapter and couplers. If I had it to do over again, I would cut the plugs off of the sensors, and try to fish the sensor wires though the side of the T, rather than through the top, and then solder them back on, but I didn’t think of that in time. So the pressure valve sticks out sideways. Oh, well — it works.In order to make the probes pressure proof, I drilled a hole in a brass cap for the T-adapter coupling, fished the sensors through it, and then applied some epoxy to seal it. The first epoxy I used was some high temperature metal sealing stuff, but it was almost impossible to get out of the tube, and I didn’t think it would be steam tight. I later put some J-B Weld epoxy on it, with decent but not perfect results — there was a little steam leakage. So I put on some more, and that helped, but it still wasn’t perfect, although it was good enough to get up to 20 psi. One final application covered everything nicely, and prevented any steam leakage.The first couple of times I tried the unit there was some steam leakage from the metal-to-metal seal. The solution was to wipe the lip of the container with some olive oil to act as a lubricant, and then be careful to make sure the lid is parallel to the base before tightening the knobs.Once the griddle came up to temperature, I could adjust the SVM set point. I finally determined that 120.0°C was the magic setting for my purpose, and it then held at 18.5 psi for 30 minutes. If you are at a different altitude, you will need a different temperature. Within about five minutes from the water probe coming up the temperature, the second probe that was immersed in a measuring cup full of water had come up to about 119°C, so that worked very nicely.Now, just a word of caution. My modifications surely voided the manufacturers warranty — oh, well. And using the product for food preparation probably violates the FDA’s rules as well, because we consumers are thought to be too stupid to be able to read a gauge — we have to have jiggle weights, or something. Oh, well, squared!
Worth every penny. If you’re a serious canner, the All America pressure cooker is for you. Built to last generations.
Excellent sterilizer, excellent customer service. My first sterilizer shipped very quickly but arrived damaged in transport. I contacted the company and they VERY quickly sent a replacement. Excellent communication. The replacement sterilizer arrived in perfect condition. Very happy with my purchase!
Don’t buy this. Total waste of money. At least now, the discrimination says it is not a canned. I bought this during our move so went beyond the date of return before opening it and realizing, I have been ripped off! This is a lot of money to throw away. I hope the sellers, reap the karma for stealing from people.
Totally worth the expense. Came with broken release valve, Amazon handled it very quickly. I was able to get a replacement valve for about 40 bucks and everything else is great.Ran it for 4 hours last night at 17-20 psi, not a single problem! Held a few psi overnight.Soooo much better than regular pressure cookers (for mycology purposes) I wish I had bought one sooner, totally worth it! Would have saved me hundreds of dollars of grain and spawn bags and days of wasted time on failed sterilization with my old cooker/canner.If you are considering the purchase… Stop, just do it. It’s worth it. Spend the extra now and save more in the long run.
Very happy with my ALL AMERICAN. I’m extremely happy with my STERILIZER. I knew exactly what I was purchasing. I called the manufacturer and ordered a jiggler separately so I could convert it to a pressure canner. Now I can sterilize media and can food.The seller was prompt and very easy to work with. Very professional, they contacted me via email the next day. And later by phone by my request. Its very unfortunate that people leave a negative review for such a high quality product. Especially when its user error.I set it on my big burner for a pressure test . No fiddling around, I just slowly tighted the lid while keeping the edge even. Once all the knobs where tight , I hit the gas. Maybe a tinsy bit on the hot side. I held 17 psi for half an hour. I haven’t installed my jiggler yet.. I been waiting years to buy this. If you don’t know you can buy a pressure gauge or jiggler valve , nevermind.
It works as advised. Works great! Seals are durable
Great for Making Soup. When I was married 45 years ago, we found a canner that was almost exactly like this sterilizer at a yard sale. We used if for forty years and then noticed that metal would come off when it was scrubbed. Regretfully, we had to discard it. I was so pleased when I found this. It is just like what we had all of those years ago. Now we can make big batches of chili and soup so that we can share it with friends and family. My husband has never been happier with a Christmas present. I do wish it had directions for cooking and canning, but it was sold as a sterilizer so I got what I paid for.
The Sterilizer seemed to be in perfect condition, other than the pressure/temperature gauge, which had a warped internal gauge. We sampled the equipment while following all of the instructions given and once it got to a certain pressure/temperature it stopped climbing. After some time at the same pressure the release valve, which was closed, started to vent. The red light then turned off. We decided to vent the sterilizer by opening the steam valve because we knew something was not right and once the steam stopped being released the pressure was still at the same reading. We then tapped the gauge and it fell down to zero. It was at this point that we realized the warped internal gauge was not giving an accurate reading. With a replacement pressure gauge, we have no doubt the machine will operate as specified.
The product was excellent but I bought by mistake. I want a pressure canner fro canning food. I received product quickly customer service responded quickly when I realized my mistake. Overall I would give a 4.8 out of 5 and only because I dont think the item should have come up when I searched for ‘Pressure Canners’…live and learn to read all information provided before ordering…my bad! 😉

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Each All-American canner is crafted with the same design and premium materials. The “metal to metal” seal, which prevents the need for a rubber gasket, is one of their most notable characteristics. The metal seal will last the lifetime of the pot, requiring no maintenance or replacements. It is important to note, however, that the edges of the pot and lid must be treated carefully so as not to disrupt the seal. The edges should not be struck with metal utensils, and users should avoid dropping them. 

All the brand’s canners employ the weighted gauge method for precision. A single weight with three different sides (5, 10, and 15 psi) is included, along with two racks (one for the bottom layer of jars and the other for the second layer) and a recipe book. It consists of a dial pressure gauge but cannot be adjusted. 

Because they are made entirely of aluminum, the All-American collection cannot be used with induction stoves. (This is a common issue with products of this size and quality.) Due to their weight, they are also not recommended for glass-top stoves; this model weighs approximately 18 pounds when empty. 

Lastly, the brand’s warranty is concise at only one year, although you should never need it because All American canners are known for their durability. 

Key Features 
  • Ideal for doctors, dentists, first aid stations, hospitals, and laboratories for dependable sterilization | Product is not a pressure canner 
  • Sterilizer Inside capacity – 25 Quarts | Inner container capacity – 17.5 Quarts | Inside dimensions – 10.25” D x 11.75” Diameter | Overall height – 16.25” | Bottom Height – 12.25” 
  • Pressure gauge conforms to the pressure gauge standard ANSI B40-1-1980 | UL Approved 
  • Metal-To-Metal Seal | No costly gasket to replace | Equipped with dial gauge, control valve, excess pressure relief valve, and overpressure plug 
  • Only a small amount of water is needed to create the dry steam | After achieving a minimum temperature of 250°F, and a pressure of 17psi, the dry steam penetrates the bandages or instruments, making them sterile in 35 minutes and ready for immediate use 
PROS
  • No rubber gasket (which can deteriorate),
  • High-grade cast aluminum
  • Made in the USA.
CONS
  • Very heavy
  • Expensive
  • Not induction compatible

2. Editor’s Pick: Presto 01784 23-Quart Induction Compatible Pressure Canner

Presto 01784 23-Quart Induction Compatible Pressure Canner

★★★★★
Amazon.com

User reviews

A solid standard. Got me a proper canner for my 42nd birthday. This baby means business. Eight pints per level, and two levels possible. I’ve been doing eight at a time. I’ve canned green beans, pinto beans, tomato sauce, pickles and chicken bone broth. Once I got my lid situation sorted (don’t trust off-brand lids!–use Ball), I’ve had no trouble putting up lovely jars for the winter. I am somewhat careful with my glass-top electric stove, as this fully loaded canner weighs in heavily, but so far so good! The pressure gauge is responsive and seemingly accurate; the stout aluminum build will hold up for generations, and the bouncing weight works as designed. The bottom of the canner is clad, so I may opt to get an induction burner so I don’t stress my glass cooktop. Overall, a solid heirloom of a canner, at a fair price. Instructions are good too, though I splurged on a few books with recipes and techniques too.
A Godsend for canning. I LOVED being able to use this on my glass stove top. It did scratch my new stove top but it worked great. I canned almost 100 quarts of green beans so far. It holds 7 quarts at a time and I didn’t can any pints. It’s a VERY WELL MADE CANNER. I strongly recommend this, it’s my first time using a canner and it’s very easy to use. I bought an extrametal plate in case I am going to use pint’s because you can stack them up on top of each other.
First timer, so far so good. The media could not be loaded.  Got this with all the reviews and YT videos out there.My very first time pressure canning. Easily fit 7 quarts in the canner.It’s very big. Not real heavy.Easy to use. Easy manual.Gauge is working, and I see no leaks
Great quality, great instructions included. This is my first pressure canner. Very good quality, heavy duty. I have found myself going over the instructions every time I’ve used it and I’ve used it about 10 separate times. Can use it for pressure canning, boiling water canning, pressure cooking foods. Detailed instructions included on basic canning process and then canning different foods. There is no basket, just a tray the sits above the bottom of the pan and there are no slots to set each bottle so they don’t touch. It doesn’t hold as much as it claims to. I got 6 quart bottles to fit, you may get by with 7. For pints, I’ve done about 8-9 at a time. As with all pressure canners, I don’t like having to wait for the pressure to go back down and then letting the cooker cool for another 10 minutes before you can put in the next batch. It’s still worth it! And good price for what you get!
Very Nice. Bought this to replace similar one I had years ago. I have induction cooktop, and this works perfect.
It does it’s job. Works well. Heats up, builds pressure, hold a steady pressure pretty well at a medium temp on the burner. I used it for pints and quarts to make all kinds of things. It’s 0retty easy to use and comes with a nice instruction booklet. It’s no quicker then any other pressure canner. It doesn’t fit as many jars as it says it will. I did 18 pints at a time and 7 quarts fit nicely as a layer, I only do one layer of quarts at a time.
Works well. Easy to use
So far so good. This canner is of high quality, and it holds the pressure. So far I’ve canned 3 times with it. Each time, every lid “popped”. It holds 4 half gallon jars, to give you an idea of the size. So far I’m very happy with it.
Likes: the quality of the pressure cooker, the ease of use, the instruction booklet excellent and the end result of the finished product.Have bottled moose prior on stove top however, this cuts your time from 4 hours to 90 minuets, no risk of botulism, unbelievable and the end result is excellent! Tender and tasty
Una barbacoa con 10kg de carne y kilo y medio de garbanzo en hora y media! Que más puedo decir excelente!
Product arrived in excellent condition. It was double boxed and it came very quickly all the way to NZ. Thanks Team.
Was a bit leary about using a pressurecanner that wasn’t electric but was never able to can veggies and meat plus whole meals in a jar before! I am thoroughly impressed with presto canner/ cooker.
buena calidad en su material, si la recomiendo

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Even though it manufactures some of the most inexpensive pressure canners on the market, the Presto brand has proven to be more than adequate. Model 01784, which sells for approximately $120, is a prime example. It performs just as well as models that cost twice as much, and its stainless-steel bottom makes it highly versatile. 

Unlike the All American, the remainder of the Presto 01784 is made of aluminum and is sealed with a rubber gasket. This can be viewed as a disadvantage due to the rubber’s tendency to degrade, but customer reviews indicate that it holds up quite well over the years if cared for properly. In addition, not all businesses possess the superior machining required to provide a metal-to-metal seal. 

With a 23-quart capacity and a height of approximately 17 inches, it can accommodate 20 pint-sized jars. However, while double stacking is possible on the Presto 01784, the second rack must be purchased separately. You’ll also need additional weights for 5 and 10 psi because the included weight is 15, which is too high for most foods — it’s safe but can, for instance, result in mushy vegetables. Adding these accessories can bring the total price close to $150, but the initial setup is sufficient for getting started. 

Presto offers a 12-year warranty, which is impressive given that the leading brand, All American, only provides one year. 

Key Features 
  • Extra-large 23-quart induction compatible pressure canner. 
  • Easy, confident home pressure canning—the only safe method recommended by the USDA for canning vegetables, meats, poultry, and seafood. 
  • Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa 
  • Heavy-gauge aluminum with induction compatible stainless steel-clad base. 
  • Works on gas, electric, smooth-top, and induction ranges. 
PROS
  • Induction stove compatible
  • Very affordable
  • Quality seal
CONS
  • Not many accessories included
  • Aluminum can corrode in the long run.

3. Best Budget: McSunley Stainless Steel Prep N Cook Water Bath Canner

McSunley Stainless Steel Prep N Cook Water Bath Canner, 21.5 quart, Silver (620)

★★★★★
Amazon.com

User reviews

Very nice. I have been canning for a very long time and I have to say that this is the best water bath canner I have ever used. It is a little taller than the others which means a lot because no water splashes out while processing. The lid is vented so no water spurting while processing. It has a heavier bottom than the average canner so that means it takes a bit longer for the water to boil, not a problem at all. The pot had a small dent at the bottom on the side when I unboxed it, but my husband looked at it and he said it would be fine to use. I have used it several times now and it is wonderful. In fact I will be ordering another one to have as a back up, just in case.
Worked great for canning. Used for first time canning. Perfect large pot, held 5 Quart size jars at time for me, without touching each other. No problems with my jars sealing. Very happy with my purchase!
Love love it. What’s not to like? It’s perfect to me! Huge size nice clear glass lid, has the rack, and a beautiful finish!! Oh excellent price, Fast shipping!
Looks like a winner. I haven’t used this item yet, but it is nicely made. Very sturdy. I’m excited to use it later this summer to can some vegetables. I was worried about the label after reading reviews, but I decided to sit it on the edge of the sink, spray on GooBeGone, and walk away for a few hours. Voila! The label peeled right off.
I very much like the pot but. So the Stainless 21.5 QT Water Bath Canner is awesome! I have really been enjoying using the POT. I went from several different sizes of Granite-ware Canners to this one. I love stainless steel. But, here’s the thing…the jar rack is impossible. I’m so annoyed with it I am finally writing a review.I burn myself almost every time (weekly) I use this canner with this rack. The rack is flimsy. It’s not the right shape for the pot. The handles themselves are always falling into the boiling water. I scared myself today thinking I was going to drop the whole load when I actually picked up this flimsy rack, loaded with 9 pts of pickles, to move it from the stove to the table. Seriously! I could hardly make that short trip with the jars intact.I would like to purchase another rack unless the company has fixed this problem and would like to send me one for free. If not, I would still like to purchase another rack that would fit. Can anybody help me out with that problem?
Love my WBC. I was in love with the stainless brand name WBC but it was $120. So I bought the classic black speckled canner only to open it and read the instructions saying it’s not for glass stoves. So I went online and found this WBC and it was glass stove safe. Loved it so much we bought a second one. Makes those big canning sessions faster. It’s very sturdy and I love the glass lid to peak inside to see the boil rate.
It didn’t work on my Nu Wave cook flex. Had to return it. Only stainless steel works. It’s nice but didn’t work.
Nice buy. Love it
Excelente producto
It was good canned a lot of stuff very happy with it
Me encantó esta de muy buen tamaño, y creo que le voy a sacar mucho provecho. Gracias
I used it for water bath canning! I bought it instead of the regular blue canners that will eventually rust and get holes. I can also use it for other purposes. Was easy to clean.
This canner is very beautiful and seems to be a good heavy quality. It surpassed my expectations. It was very well packed and arrived quickly. I am so impressed!

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The least expensive model of pressure canners costs approximately $100. On the other hand, water bath canners offer a less expensive canning alternative, which is ideal if you’re starting and unsure if you’ll continue in the long run. 

The boiling water used in water bath canning cannot reach the high temperatures that steam in pressure canners can. Consequently, water bath canners are ideal for acidic foods, such as tomatoes, apples, pickles, and berries that prevent the formation of harmful toxins. No type of meat or fish can be preserved in a water bath canner. 

Given that it costs less than $40, the McSunley water bath canner is an excellent product. It is made entirely of stainless steel, which confers exceptional durability. (Although stainless steel does not conduct heat as well as aluminum, this is less of an issue when water-bath canning because the water helps conduct heat.) It comes with a heavy-duty rack that is simple to remove, even when holding the nine pint-sized jars for which it is designed. 

The McSunley’s size, material, heavy-duty rack, and 10-year warranty make it much simpler to start water bath canning. 

Key Features 
  • Heavy Duty Easy-Lift jar rack holds (7) 1-quart jars, (9) 1-pint jars, or (12) half-pint jars 
  • Encapsulated flat bottom base – perfect for easy temperature control and can be used on gas, electric and glass cooktops 
  • Riveted stay cool stainless-steel handles 
  • Heavy-duty stainless-steel construction: will not ding, dent or chip 
  • Included Components: canner, jar lift rack 
PROS
  • Inexpensive
  • Sturdy stainless-steel construction
  • It can be used for cooking
CONS
  • Not technically a pressure canner
  • Can’t preserve low-acid foods such as meat.

4. Best Digital: 12 Qt Electric Pressure Canner

GoWISE USA 12.5-Quarts 12-in-1 Electric Pressure Cooker + 50 Recipes for your Pressure Cooker Book with Measuring Cup, Stainless Steel Rack and Basket, Spoon (Copper)

★★★★★
Amazon.com

User reviews

I got the larger size and it comes to pressure quickly for large or small batches. Love, love, LOVE this pressure cooker. I had an Instant Pot and compared to the GoWise Pressure Cooker, the Instant Pot can’t hold a candle!
Large unit for large family. When you have 10 people to feed, you need big appliances. This one is perfect! TY for the large capacity and the versatility.
A Bigger Problem. I just received the 12.5 quart pressure cooker yesterday , I never read any of the reviews . I wish I did I never would have bought it . Mostly because of the stories written about customer service . In any case It the cooker looks okay . I just pray it work s and last . I can not afford to send back for them to check out if something goes wrong . I have Two instant pots and have never had a thing go wrong with them. I want a bigger one and after reading reviews feel I only bought a bigger problem . ( if I have good luck I will add to this )
Works great. Works great for its intended purpose. A little heavy, but works well, and easy to use.
It’s fast cooking and tasty. This was a gift and my daughter loves loves this. It’s big enough for her big family and friends!!
M. Looks nice haven’t used it yet
Can be used for canning. We loved it
Not the size ordered or advertised. I have not used it yet. But when ordered it said 12.5 quart. As you can see from the photo, it is clearly only 10 quarts. So I’m a bit disappointed to start.

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Although pressure canning is not difficult, its setup can be somewhat annoying. The Presto Precise was designed to make this significantly less prevalent. 

The Presto Precise is marketed as the first and only digital canner approved by the USDA. It guides you through the canning process, notifying you when it’s time for the next step and automatically regulating temperature and pressure. 

This is likely its most important characteristic. Manually regulating pressure with a dial gauge is tedious, often imprecise, and requires much focus at the outset of the process. This automation also eliminates the need for altitude adjustments. Instead of adding large five psi increments like weighted gauges, the machine sets the pressure to the exact level it should be. 

The electric Presto Precise eliminates the need for a stove and can be used outside the kitchen. It’s considerably larger than the average Instant Pot, so the ability to move it out of the way is a nice bonus. 

Key Features 
  • Automated for simple home canning. 
  • No adjustments needed for pressure canning at high altitudes. 
  • Doubles as a boiling water canner for preserving fruits, jams, jellies, and salsa. 
  • Innovative sensor automatically detects and holds the exact temperature for the required time for safe home canning 
  • Digital interface guides user through each canning method 
  • LED display icons illuminate each step from start to completion. 
  • Includes recipes with standard processing times in accordance with USDA guidelines 
  • Preheats jars and keeps them hot until each jar is filled. 
  • Ten built-in safety features including cover locking system 
  • Includes instruction/recipe book, QuickStart guide, and canning rack. 
PROS
  • Easy to use
  • Simple controls
  • Cycles automatically through processing steps
  • Built-in venting and cooling times
CONS
  • Food safety not yet verified by USDA
  • Hard-to-read labels for positioning

5. Best for Small Kitchen: Granite Ware Pressure Canner 20-Quart

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

★★★★★
Amazon.com

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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Granite Ware is known for its speckled water-bath pots but has branched into hard-anodized aluminum pressure canners. If you have limited storage space and are looking for a single pot that can steam tamales, cook beans, and preserve soups, this 20-quart canner may be ideal. 

The steamer rack sits several inches above the bottom of the weighted-gauge canner. The canning rack has folding handles like those found on water-bath canners. Due to its low sidewalls, it can hold seven quart-sized jars but only eight pint-sized jars. A short pot makes it easier to pull jars into and out of the container. 

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 
PROS
  • Versatile
  • Doesn't need recalibration
CONS
  • Small pint jar capacity

6. Best for big batch: Presto 01755 16-Quart Aluminum canner Pressure Cooker

Presto 01755 16-Quart Aluminum canner Pressure Cooker, One Size, Silver

★★★★★
Amazon.com

User reviews

This pressure cooker is fabulous to use. The quality is great and it seals perfectly. The size of the canner is just right. I have been using it a lot so to me it was a great value and the right price.
Works great. Good quality, nice size, first time pressure canning, everything worked great.
Great Value. I had researched canners that can be used on smooth top stoves and this is the one that came up as the best. With all the abundance of the vegetables coming on in the garden, canning seemed like something I should do. I read the pamphlet that came with the canned a few times so it was embedded in my mind. I washed it in the hot soapy water and dried it and got everything ready to can. Filled the jars and the canned preformed just as the directions said. It is easy to clean and sure is a lot better than the old canner I used 40 years ago. Today, we are planning on canning all day! This is a top rated canner and my biggest concern was my smooth top stove as I read a lot of canner could not be used on my stove. This one is just great all the way around and I would highly recommend it to anyone looking to start canning or even a pro of many years. Made perfect and not too heavy. Read the manual that came with it (it even has recipes). Per the manual, it can also be used as a water bath canner. So, I feel I have two canners in one that take care of all of my needs. Buy it, you won’t be sorry!!!
great value, easy to use, just the right size for soup and roasts. I mostly use this for chicken and beef soup. It’s just the right size for a week’s worth of soup.Easy to use, fast, easy to clean, what else would you need?It replaced my 20 YO 10 Qaurts pressure cooker, and it’s good so far.
Good Intro to pressure canning. Experience & Reason bought:With over 30 years of pressure canning experience, I only bought this because my All American workhorse unit is too tall for the space in a secondary home kitchen. After using this as a canner a few times, I felt it was time to provide a review for the pressure canning characteristics (have not used as a cooker or hot water bath).Pros: Light weight and reasonable price; compact size; portable; readily available replacement  parts; heats surprisingly quick; good primer instruction booklet; dual pressure gauges are a double safety check; the weighted gauge (“rocker”) is comparatively quiet (c/b a con also). A safety  pop-up lock activates when under pressure (should be red color); No locks to tighten, just a twist of the inter locking lid. The etched volume lines inside the pot are somewhat difficult to see, but very practical and helpful. Maintenance is simple, minimal, and fast.Cons: Only one weighted gauge of 15# (a 3- piece set is available for greater utility). Clamping  the top securely can be a bit trying for small or weak hands because the short, slick “handles” require a kind of wide  “lobster claw” pinch to close tightly; plus they  do not provide much surface  area to grip when lifting or  carrying. The lid does not have a handle, so one is tempted to grab the dial gauge (don’t). The “V” indicator on the rim is rather cryptic, and it would behoove the safety and function to be a contrasting color to the shiny aluminum.Based on my experience so far, this is a great beginner’s pressure cooker canner that won’t break the bank; it is easily transportable and designed for “low-volume” production, but with a 7 qt./14 pint capacity, it is plenty for most family canning needs. The  low-profile design and reduced height allows it to fit between a stove and overhead  microwave oven. So far I am pleased to have this kitchen assistant that is actually getting more frequent use. It is easy on the arms and back muscles when carrying or  maneuvering. Unless one prefers to buy a premium canner cooker, I would recommend this product be considered. An inner wire rack (12″ diameter) that can lift/lower the jars is also a great accessory to canning operations.Final note: Buyer beware: most pressure canner descriptions prominently advertise the volume capacity of the POT, not the maximum numbers of jars or food it will hold. Do not be mislead by this advertising that can be confusing.
Perfect for mushroom cooking. Love this thing, big enough and not too big. Perfect for me to pressure cook my “mushrooms food”. Closes easily, doesn’t chatter unnecessarily, all around awesome. 4q and 4p, no problemo….
Great pressure canner. I use this to can green beans and carrots. I really like it especially using a gas stove at the cottage. Used it at home on my flat top and it still worked good just have to watch the pressure guage more closely keeping it on the correct lbs per pressure because the burner doesn’t cool or heat quickly so I had to constantly adjust the heat. I would still buy again.The set up and directions are easy to understand and follow.
Works well. Good price and no problems
It is the right size for my glass top stove, not too heavy. I have done beef stews, chicken stews and kidney beans. Perfect results. I wish l had it years ago.
Bigger than we thought, great value, easy to use, very pleased.
I have never used a pressure canner before had bought another and it didn’t work. So thought I would try this one due to the reviews. It worked great and wasn’t as scary as I thought. Will be pressure canning all kinds of things
I decided on the 16 quart model largely because I have a glass top stove. Although the 23 quart size can also be used on a glass top, lifting it to move it to a cool place on the stove once the cooking was done and I was waiting for it to cool would have been too difficult for me if the 23 quart size was used to its (greater) capacity. Dragging it from one place to the other could damage my stove top. Do keep in mind that the 16 quart is too short to safely water bath can quart/liter jars, so if you have a tall water bath canner, don’t get rid of it!I am very happy with the pressure cooker. The instructions are clear and following them exactly will lead to great and safe home canning. I made 7 pints of BBQ sauce the day it came.I decided to order the weighted regulator separately, which gives me the choice of a rocker at 5, 10, or 15 pounds pressure. Because finding a place to have the pressure gauge checked is next to impossible these days, I trust the regulator far more than the gauge. I ordered it from the US site, where even with the difference in exchange rates and shipping added in, was much, much less expensive.I had also ordered an extra canning rack from the US site. It is a perfect size for my tall stock pot, which is what I use for water bath canning tall quart jars, and is much cheaper than ordering from the Canadian site.If you are new to home canning, and do not want to spend money on a book, I highly recommend you look for the USDA Complete Guide to Home Canning online. There does not seem to be a Canadian equivalent.
This is a wonderful pressure canner. Everything about it works perfectly. I am even considering buying the 23 qt model. The only thing that disappointed me was that it comes with a 15 pound weight only, therefore in order to use the 10 pounds pressure that I require, I had to buy a separate, 3 piece weight. I don’t understand why that isn’t standard with this canner.

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The aluminum 16-quart canner by Presto emerged as the clear winner among all the canners we tested and evaluated. 

Classic Presto canners feature a dial gauge and actual wobbly weight; however, you may need to pay extra for a set of weighted gauge sets, which we strongly recommend to our valued customers. 

This canner is simple to operate and very roomy, and you can even hear the weight swaying from another room. The best feature of the presto canner is that it is simple to determine whether the lid is locked or unlocked. 

With white markings on a black lid, the presto canner was the most user-friendly and intuitive option. When used, the presto canner performed as expected; it heated efficiently, released steam very gently, and gradually reached the required pressure for sealing jars. 

It can be used on gas and electric stoves; we adore this dual functionality. But there was one thing that paused: you cannot use over 12,000 BTU of heat because it will warp the bottom of your pot and stovetop. 

Regarding packaging, the presto canner arrived with all its components unattached and undamaged, along with a small setup guide. 

The manual provided clear and straightforward instructions for attaching the gauge to the canner lid. The manual contains numerous additional tips that must be read. 

You will find a description of the canner’s components, detailed processing instructions, and a section on primary care and maintenance to get the most out of this beauty. 

If you’re new to canning, these tips will be of great assistance, but if you’re an experienced canner like us, they can also serve as a troubleshooting guide. 

This classic canner is also available at a reasonable and affordable price. This 16-quart presto canner is one of the most cost-effective on the market, costing only $124 per unit. 

You can also find cheaper alternatives, but we guarantee their craftsmanship will not surpass Presto. The company guarantees that their canners are of the highest quality by offering a 12-year warranty. 

We can only conclude that we found this canner very easy to use and handle, and we expect our customers to have the same experience. 

At this stealing price, it is impossible to err. It will provide you with an exceptional canning experience with maximum safety and minimum inconvenience. 

Key Features 
  • Designed for easy, confident home pressure canning.
  • The only safe method recommended by the USDA for canning vegetables, meats, poultry, and seafood.
  • Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa in half-pint and pint jars.
  • Works on gas, electric, and smooth-top ranges.
  • Deluxe pressure dial gauge registers precise processing pressures, which is especially important in high altitude areas.
  • Air vent/cover lock allows pressure to build only when the cover is closed properly and prevents the cover from being opened until pressure is safely reduced.
  • Handy as a large capacity pressure cooker for meats, poultry, soups, and desserts.
  • Durable heavy-gauge aluminum for long life and fast, even heating.
  • Cooking/canning rack.
  • Easy-to-follow 80-page instruction/recipe book for canning and pressure cooking.
  • Regular Mason Jar Capacity: 12 half-pints, 10 pints, or 7 quarts (Half-pints and pints only for boiling water processing).
PROS
  • Affordable
  • Durable
  • Midsize capacity
  • Works on most cooktops
CONS
  • Needs recalibration occasionally
  • Holds quarts only when pressure canning

7. Zavor EZLock 10 Quart Stove-top Pressure Cooker & Canner

Zavor EZLock 10 Quart Stove-top Pressure Cooker & Canner – Multi Pressure Settings, Universal Locking Mechanism, Recipe Book & Steamer Basket – 3 1Qt Jar Canning Capacity, Stainless Steel (ZCWEZ05)

★★★★★
Amazon.com

User reviews

Very nice indeed. I am actually surprised at the quality of the unit. I took it all apart and gave it a good cleaning. Great locking technique used wanted something to pressure seal 4 quarts of soup at a time. The 10 quart allows me to do this. The size is great compared to those of us who were first exposed to pressure cooking in the 1950s. Lots EASIER to use than that old beast. Lol
simple, safe, sturdy. I actually purchased an instant pot, but sent it back after I watched a video and saw how many moving parts this thing had. I thought to myself I would just end up losing all these little things, preventing the unit from running. And it really didn’t offer that many improvements. Sure, you could set times and schedules based on the type of food you were cooking. Still, way too complicated and unnecessary.I decided to go with this pressure cooker, as the ratings were high and the simplicity was great. It literally doesn’t have but a lid and pot. And who can’t figure out how to close a lid? This 1 is totally simple as well. The pot is absolutely sturdy and all you have to do is set it for 10 or 15 pounds and then watch for the red pressure gauge to pop up. If the unit gets too high of pressure, it gives you plenty of sound. You turn down the heat and that stops. Simple. Of course, if what you want is to put a bunch of food in the pot and have it cook for you at a specific time, then Instant pot should be your go to. A traditional pressure cooker like this is for people who are in the kitchen while it’s doing its job, or very nearby. Perhaps that’s you. Perhaps it’s not.
Easy cooking. This presser cooker is well made, great way to close and open the lid, and it doesn’t burn the food.
Very nice pressure cooker. Update: February 5, 2022:I received a new pressure cooker from Zavor after they tested the one I had and determined it was faulty. It came back quickly. I immediately noticed the lid on the new one operated much better and smoother than the old one. And it acted perfectly during the “water test” that I ran before really using it. The lid barely budged when I put it on cold and there was no way I could turn it once it got to high pressure. And it got to pressure quickly, the pressure indicator worked flawlessly, and the steam was venting properly this time.I made chili again, just to compare apples-to-apples, and it worked exactly as you would expect.I will say I was hesitant concerning the lid, especially after the first pot incident, but it is REALLY nice to be able to simply put the lid on any which way instead if having to line things up first.Overall, I am extremely pleased with this pressure cooker—and Zavor’s customer service (especially Jasmine!).———————————————————-Let me first say that I am very, very pleased with the customer support I received from Zavor. The first time I used the pressure cooker, it did not seem to work as it should. It took an incredibly long time to come up to pressure and I was able to turn the lid fairly easily once it finally got to pressure.I wanted to “test” the unit because this is the first time I ever used one with this sort of locking lid. I have to say I want to like this lid as it seems so much easier to use. To test the unit, I put about three or four cups of water into it and brought it to pressure. It really took a long time. And I sort of had to jiggle it to have the indicator show there was pressure. (I should state that there are both low and high pressures available on this pressure cooker and I chose “high” for my test.)I have an electric stove, so I had a different burner warmed up on a low setting for when it came to pressure and could be moved to an already warmed burner at a lower temperature. I did that, but I was unable to maintain a nice, steady flow of steam. But it seemed okay.I made a pot of chili the next day. The pot acted the same way. It took forever to come up to temperature and I wasn’t getting a steady stream of steam. The chili came out okay, but I called Zavor the next day.The customer support person was great and she actually had me perform the same “test” that I did, but using less water so it gets to pressure quickly. Everything watched the same way and she asked if I could turn the lid after it was at pressure and, YES! I could! That surprised me and she asked for me to send it back to their service department so it could be tested there.The pot got there and they tested it quickly. They determined that it was faulty and they have mailed me back a new one. I should be receiving it over the weekend, depending on how bad this current winter storm is and I plan on using it as soon as I receive it.I will update this review once I get the new pot. I like the concept of this product and I certainly appreciated the great customer support, but the jury is still out on how it actually works.
It’s good. Good
Easy to use. When my old pressure cooker quit working right I needed a new one. I found this one made by Zavor. It works so well. Holds pressure with no leaking. It just works. I am very happy with it.
This is the one! No fuss 10 or 15 psi cooking. If you’re used to old fashioned stovetop pressure cookers, this pot has all the features you are used to plus more, unlike many other modern cookers that seem to be missing key features. Here’s the combination of features this pot offers – it may seem basic but good luck finding this combination in most of its competitors.- stainless steel- induction compatible- high 15 psi and low 10 psi settings- a way to manually bleed steam (here, a manual vent release setting)- a well designed vent that releases a nice baby stream of steam UPWARDS when it’s at pressure (some of its competitors release the steam SIDEWAYS. Good god why????)- as a bonus, a really easy to use lid lock system that’s basically effortless for anyone with arthritis etc. What a treat compared to the old fashioned lids
This is a dangerous appliance. I ATTEMPTED OT PRESSURE COOK CORNED BEEF AT HIGH SETTING… USING THE ELECTRIC STOVE TWO BURNER METHOD (SEE MANUAL). 20 MINUTES AFTER REACHING PRESSURE (STEADY STEAM)… A HUGE, HIGH PRESSURE, BLAST OF VERY HOT STEAM BLEW PAST THE GASKET, UNDER THE LOCKED, LID CLAMP!THE HIGH PRESSURE, SAFETY RELIEF VALVE WAS NOT ACTIVATED… VERY HOT, HIGH PRESSURE STEAM FLOODED INTO THE AREA. THIS IS A DANGEROUS APPLIANCE… THE SELLER WILL NOT REFUND OUR PURCHASE PRICE.
I didn’t want to take chances, so I drilled a hole in the top and added my own pressure gauge. If you rely on the release valve, the pressure is always less than expected and you have to really pay attention to the temperature setting to keep the pressure where you want it and ignore the release valve. Excellent material though, I love the stainless steel.
You get what you pay for. Excellent quality and it works great as a pressure cooker. It has a release valve on the top to help let the pressure go once the cooking is done. It says you can use it for canning but I am skeptical. I am sure it will last year’s to come. It works on my induction stove.

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The EZLock 10 Quart pressure cooker is available in four sizes: 6 quarts, 8 quarts, 10 quarts, and 12.7 quarts. If you’re looking for a recommendation, we’d suggest the 10-quart container because it can hold ten half-pint jars. 

This allows you to cultivate an abundance of spawn at home. It will provide a sterile substrate on which mycelium can colonize. Without it, you risk contaminating your mycelium, which will destroy your mushrooms and waste your time. 

This stainless-steel pressure cooker is also attractive. The Zavor EZLock is an effective medium-sized pressure cooker for beginners who may be intimidated by the prospect of using a pressure cooker. You have numerous safety features built in. This pressure cooker has a more contemporary design, and if you’re interested in mushroom cultivation, it comes with its recipes. 

Key Features 
  • 10 Quarts 
  • Automatic & Universal Locking Mechanism 
  • Pressure Regulator 
  • Pressure Indicator 
  • Silicone Gasket 
PROS
  • Comes in four available sizes
  • Made from stainless steel
  • Many built-in safeties feature
  • Comes with its own recipe book for cooking on the side
  • Set it up easily
  • Ranges between 8 to 15 PSI
CONS
  • The lid has had problems closing
  • Hard to determine if the lid has clamped fully

8. Best for Commercial Use: Buffalo QCP430 32-Quart Stainless Steel Pressure Cooker

Buffalo QCP430 32-Quart Stainless Steel Pressure Cooker [Commercial series]

★★★★★
Amazon.com

User reviews

My first pressure cooker! I’m impressed. The media could not be loaded.  I purchased the 32-Quart pressure cooker in order to make large quantities of nutrient dense chicken bone broth and soup.Some call-outs:- 32 quarts is big so it takes a little while to build up pressure (around 30 minutes from the time I turn on the pressure cooker usually)- It’s easy to clean. Remove the rubber ring and clean it with a brush, wash top and bottom of lid and use the poking tool to clean the vent holes quickly, and then clean the base. It’s huge so I have to tip it over the sink and spray rinse the inside.- The lid is supposed to be stored upside down on top of the pressure cooker for some reason so your lid is exposed to open air, if you care- There is a max line for dry beans about 1/3 of the way up the pot- There is a max line for liquids 2/3 of the way up the pot. Both lines are laser etched and sometimes hard to see until you find the right angle- It’s VERY HEAVY when full of bones and waterThis makes preparing large amounts of food easy and efficient. My freezers are full of soup and chili, vacuum sealed in mason jars.UPDATE: 7/16/2018This is still a 5 star pressure cooker. One thing I noticed; the 32 quart lid doesn’t always seal perfectly, although the cooker always works (just have to use slightly higher heat if not perfectly sealed). To get a perfect seal I run the lid under water for a second bottom side up, flip and drip the water into the sink, then place the top on the cooker.My Bone Broth Ratio:- Bones of 7 or 8 chickens that weighed 4 to 5 lbs. at the time of purchase (with meat on. I roast the chickens, strip them, then freeze the bones until I have enough)- 12 quarts of vegetable scraps (celery butts and tips, carrot buts and tips, ginger scraps, tips and green part of leeks. I keep them in the freezer and add to the pile as I cut veggies)- 12 quarts of water (this fills the pressure cooker to the max fill line. I suggest finding the max line before you start cooking because it’s hard to see with steam flying everywhere)- I cook the bone broth under pressure for 2 hours 45 min, 3 hours if I have time. Allow to depressurize for 30 minutes after.- I strain the bone broth and immediately make soup or chili (While bone broth is delicious, I’m unable to drink it by itself. Wish I could).The pressure-cooked bones should disintegrate between your fingers. I grind them in the food processor into a paste to make treats for my dog. I wouldn’t recommend this unless you cook the bones under pressure for at least 3 hours and check to make sure they break apart easily between your fingers. I hear chicken bones can be a severe choking hazard for dogs otherwise so be careful.
pressure guage. Pressure guage arrived quickly and was easy to install. The pressure guage works very well. I was, however, disapointed in the Buffalo company as they did not include a pressure gauge in my $600+ purchase of their 35L pressure canner. The 35L pressure canner is a very expensive product and it did not include this essential part needed for pressure canning.
Large and stainless steel: a great pressure cooker. I bought this because it is stainless steel and almost twice the size of a normal pressure cooker, plus it will fit in my dishwasher. My All-American pressure canner is much bigger (larger than both my dishwasher and my sink, so I have to wash it in the shower) and several things I want to pressure cook I don’t want in aluminum because of the acids and harder-to-clean nature of bare aluminum. I am planning to use this for regular cooking, not canning. A regular consumer pressure cooker is barely big enough to make chicken stock from a small chicken. But I should be able to make stock from two chickens at a time in this one, or a small turkey.The “special cleaning needle” is hidden inside the styrofoam on top, I threw it away without seeing it and had to go back for it after reading the manual.The manual itself is in four languages, and the English version (the only one I can read) isn’t what I’d call good English. But it isn’t unreadable, just a little weird.I don’t see any kind of safety-lock to prevent it from being opened under pressure. The manual says it does have a safety lock though. I don’t think I’ll test it to find out.I definitely want the 37 quart, and will probably buy one, and I’ll just wash it in the shower.EDIT It is now the day after receiving (and using it) and I’m still very happy with it. While I wrote the last review I had 14 pounds of chicken cooking down to broth. I got two gallons of broth out of it, plus a pint of schmaltz. I’m even more certain now I really want the 37 quart version.EDIT Having used it twice now, I’ve noticed a difficulty. I need a lot of heat to bring this whole thing up to pressure, and food touching the bottom can burn adding an unwanted color to what should be a light broth. I’ve solved that by ordered a canning rack to go in the bottom to keep my food from touching the heated surface.
Does not come with canning rack. this is specifically for the 32qt commercial seriesDoes not come with canning rack… Was about to use the smaller unit I ordered more recently for the first time, but need to order a rack… Guess I should have opened the box before now… I suspect that none of the Buffalo Canners come with canning racks, so plan ahead.Otherwise, an attractive and solid unit. Will update reviews after I’ve used them.Consider this review to be generally positive for now. Just be aware…
Todo me gusto
Lo unico que no me gusto fue el precio.

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Do you want bone soup or beef stew but are concerned about the cost of gas and the required time? Then experiment with the Buffalo Pressure Cooker! Recognized and certified for its safe and practical design, this pressure cooker features an incredibly rapid heat transfer and is easy to operate. With our fantastic Buffalo Pressure Cooker, you can enjoy all the health, time-saving, and cost-effective advantages of pressure cooking. High-quality construction and extensive after-sales service ensure that there will be no problems with the warranty on the parts. 

I I purchased a 32-quart pressure cooker to make large quantities of chicken bone broth and soup. The 32-quart capacity was the largest that would fit beneath my Induction range hood. This canner’s 9-inch base plate includes my largest burner, and its 11-inch interior is ideal for holding 14-pint jars (2 levels of 7). I employ the 11 “. The racks are somewhat cumbersome due to the close tolerance, but they are functional. I began with a water level of 3 inches. “By standard canning procedures, I vented the steam for ten minutes before installing the pressure regulator, and when it began to shake, I reduced the heat until it sounded normal. This last sentence is important because the manual only discusses cooking processes, not canning. The performance was flawless! I will be with the unit for many years. 

Key Features 
  • The given safety features are safety lock, safety gear, vent filter, safety valve, pressure release hole, extra safety valve 1 and 2 
  • Extra-large 32-quart capacity, suitable for pressure canning and cooking 
  • German designed gear tenon interlock can be opened and closed easily 
  • Removable rubber ring. Easy to clean 
  • Buffalo Pressure Cooker also manage to obtain ISO 9001: 2000 and Safety Goods (SG) Certificate from Japan. 
PROS
  • Large capacity
  • Sturdy
  • Easy to clean
  • Performance is perfect
CONS
  • Expensive

9. Ball freshTECH Electric Water Bath Canner

Ball freshTECH Electric Water Bath Canner and Multi-Cooker

★★★★★
Amazon.com

User reviews

Excellent canner. I do a LOT of canning, all through the year. Some small batch, some large batch. My problems? I have a glass-top stove with only 4 burners of various size. By the time I get my huge pot on the stove for my quart-jar canning, my small pan with my lids, and whatever pot I am using to make whatever I am canning, my stove space is beyond maxed out and I worry about my glass-top stove. So when I saw that Ball was releasing this, I saved and saved and saved so I could jump on it as soon as it was released. And I am *so* glad I did!I pretty much paid little attention to the instruction manual, other than a quick glance. It is fairly self-explanatory, except for the large metal disc with holes in it. It goes together easily, and is marked clearly for water limits inside the canner. I put it together, and immediately set about making some taco sauce from the Ball canning book.The electric canner is a dream to use. It heats well, though it will not get to a full rolling boil unless you have it at the canning setting. It got to a full rolling boil in a little less time than what my pot would be on the stove (I tested it the night before, out of curiosity.). I put my jars inside the canner to the high setting and let it heat up while I made the taco sauce. This way, the jars were kept hot while I waited. Then I bumped it up to the canning setting about 10 minutes before I was ready to jar the sauce. From there, it was a simple matter to pull the jars, fill them as usual, and stick them back in the canner. As for the large metal disc? That is to help conduct heat within the pot during canning and to help diffuse the boiling water. You simply set it on the tops of the jars when they are loaded, and pull it out by the handle when they are done! I also noticed that this prevented the jars from rattling around within the canner, which I appreciate.I loved having the pot by my sink, as that makes it so much easier to fill (and empty). My stove was less cluttered and more efficient, and the canner holds several more jars than my old pot. At this point, I don’t have any cons – but it’s a new piece of equipment, so I will be curious to see how well it holds up to lots of canning during the busy summer season.In short – while I have not gotten any of the other FreshTech equipment, as I couldn’t justify the price for the limited usage, this will truly be in fairly constant use in my house. If you are looking at any of their pieces, this would be the one I would recommend over any of the others. Throw in the steaming capacity and the ability to use it for drinks (summer parties!), and it really is an excellent piece of equipment for a good price.
Well worth the investment. I was so excited to buy this because I have a glass top stove and my previous canning had not broken the glass but had damaged the appearance of the glass. And with a regular water bath canner by the time I had carried that huge heavy pot and struggled to set it on the stove and had my pans with the lids going and another huge pot of whatever I was canning my stove was maxed out. The first time I used it I didn’t even do a trial run the day before I started out making 30 pints of salsa. I set the electric canner next to the sink and filled it with the spray novel and set the water to high to heat. The water heats amazingly fast and by the time I had the first batch of salsa ready to place in jars I turned it to canning mode and the water was ready as soon as I had the jars filled to process.With your typical stove top method you are constantly refilling the water bath with fresh water due to water loss during processing and then you have to wait until the water comes back to a rolling boil which is very time consuming and heats up the kitchen. I live where temps in the summer are in the upper 90’s so anything to not create any more heat is a blessing.With this canner I was able to run an assembly line of cooking and processing with very little wait time, actually the only down time I had was cooking the salsa. This canner turned what would have been an all day job into a 4 hr job. I was able to get started early in the morning and was finished by lunch. I especially love the outside spout as I was able to set it next to the sink and use it, I only had to move it a couple of inches to the sink edge and drain it which is a huge plus. I am a small woman and I struggled to lift a full regular water bath pot on my stove.This canner is certainly worth the investment and I am glad that I purchased it. Anything that makes canning an easier process is great since you spend so much time in harvesting and getting the food ready to can.
Works really well and is much more convenient than working on a stove.
This is an amazing electric water bath canning appliance as it does so much more than just water bath canningIt is disappointing to see that the manufacturer has doubled/tripled the price since the FDA has approved it as an acceptable canning method.The product has not changed only the price/mentality of the manufacturer… as it’s new pricing makes it impossible for the average person to purchase… buyers be ware the appliance is a 12/10 and should /could be in every peepers work station but the price is ridiculous.
Excellent canner! I have been home canning for a lot of years and when I heard about this canner, I decided to buy it and try it. I found it has a lot of good points: 1. It’s really convenient to use right by the sink so I can use the spigot to empty out the water. 2. It has good capacity. 3. The tight fitting lid is a plus. There are two steam vents in the glass lid, but the kitchen doesn’t get overly steamed up when the canner is operating. 4. I like the fact that this electric water canner allows me to use all of the stove top when I am prepping for and cooking pickles, relishes, fruits, jellies, or jams. 5. The canner parts store inside the canner itself which keeps the parts together and makes for much easier storage. All in all, it’s a wonderful appliance. I’m glad I bought it.
Love that it can be heating, while I’m making my sauces. Frees up your entire stove top, to make canning easier! Love mine!
Bought this in 2018 & just finally took it out of the box this year. I used it first to blanch some beans & couldn’t even get it to boil. Online search told me it needed to be plugged into an outlet with nothing else on the circuit. Sadly, that means it’s nowhere near the sink or stove, so not very convenient. Once I found the right outlet, it worked (but still wouldn’t boil on the high setting, only on canning). It is still much nicer than the huge pot on the stove, as I was terrified to break my glass top. I will get a quote on putting the outlet by the sink on its own circuit for this. Everything I canned got a good seal, no problems. Easy clean up

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The Ball 21-Quart freshTECH Electric Water Bath Canner can accommodate large canning batches, simultaneously accommodating 7 quart or 8-pint jars. Additionally, it can be used as a stockpot for pasta, soups, and stews or as a steamer for vegetables and seafood. The rubber-coated, heat-resistant handles on the cooker and lid provide a comfortable, non-slip grip for maneuverability. The detachable and nestable base allows for easy storage and cleaning. 

This canner is simple to set up right out of the box; fill it with water, place it on the power base, plug it in, and turn it on. It boils quickly considering the amount of water required for canning, and the base is not all that large; when assembled, it is slightly taller than a standard 20-quart stock pot. It is also equipped with a waterspout, eliminating the need to flip the pot upside down to empty its contents into the sink. Instead, I remove the rubber stopper on the bottom, unplug it with a jar grabber, and flip the spout handle over the sink. 

Whether you are an experienced or novice canner, this electric canner will serve you well; I use it for my business at least twice weekly. The spout is also ideal for filling bottles of hot sauce. I strongly endorse this product. 

Key Features 
  • Large 7-quart/8-pint capacity 
  • Simple one-dial controls 
  • Removable canning rack included 
  • Easy-drain spigot for safely removing hot water 
  • Drain can be used as a hot drink dispenser 
  • Multi-cooker for soups, vegetables, and pasta 
  • Frees up stove top space and uses 20% less energy 
  • Dishwasher-safe lid and rack 
  • Detachable nesting base for compact storage and easy cleaning 
PROS
  • Electric, More Energy/Fuel Efficient
  • Space Saver
  • spigot is BANANAS, easy drain and water level adjustment
  • steams
  • Can be used for large batches of soup/stew
CONS
  • Temperature is hard to maintain/adjust
  • Spigot could be just an inch or two more extended off

10. Best Small Capacity: SharkNinja Pressure Cookers & Canners

SharkNinja Pressure Cookers & Canners, 6.5 qt, Black

★★★★★
Amazon.com

User reviews

Believe the hype – it’s a total game changer. This is a long but detailed review, but I’ll give you my highlights first:PROS:* Absolutely incredible versatility (pressure cook, air fry, air broil, bake/roast, steam, sear/sauté (and I haven’t even tried dehydrating yet)* Saves time, in most cases, significant amounts of time, with some exceptions* Saves energy* Doesn’t smell up the kitchen (with just a few exceptions)* Relatively quiet* Cleans up pretty easilyCONS:* Depending on how OCD you are, certain elements may not clean up as easily as you’d like* A little heavy for those who have limitations on lifting* In some cases, it may add time because you have to make more than one batch* You may end up buying related accessories that are very helpful or even necessary, but they add upBOTTOM LINE:The Foodi has totally changed my cooking life. I really enjoy cooking more than I ever have, because of the Foodi. It’s made a chef out of me.DETAILS:We’ve owned the Ninja Foodi 6.5 qt pressure crisp appliance for a couple of months now, and it really has completely changed the cooking landscape in our house. There really are MANY reasons to love the Foodi.Now, before purchasing the Foodi, we did own a stand alone air fryer, and I did like the air fryer a lot, don’t get me wrong. But the Foodi pressure crisp elevates cooking to an entirely different level. It offers an incredible amount of versatility, saves time, saves energy (I don’t even use the stove all that much), in many cases can save the amount of pots/pans you’d use otherwise, and produces absolutely delicious results.The ability to “pressure crisp” cook things is great, because the pressure cooking truly does not only cook quickly but keeps things moist and tender, and then you finish them off with air crisp. There are things you don’t even have to defrost anymore. For example, chicken wings. I just defrost them to the point where I can separate them. Then I pressure cook them and follow up by air frying them.Every time I make a new type of dish, I think that that particular dish is the one that puts the Foodi over the top. Most recently, it was macaroni and cheese. This is a great example to use. In my household, we have one gluten-free person and one unrestricted. We’d usually make two separate sets of mac and cheese. That means two pots of boiling water, two colanders. In using the Foodi to cook this dish, I ended up finding a great gluten-free pasta (there are several really good ones, I happened to use Ronzoni GF elbows, but Jovial and Tinkyada spirals are also very good). My approach going in was if I can handle the texture and taste of the GF pasta, I’ll just eat it, no reason to make a separate dish for myself. And it came out perfectly. In MUCH less than time, in ONE pot. Game over right there. I think it took maybe 10 to 12 minutes total if I remember correctly. I didn’t have to wait for water to boil, use a colander, or wash a saucepan. Just the inner pot of the Foodi, which cleans up as well as anything I’ve ever used in the kitchen.Then there’s rice. I never owned a rice cooker, and now I know what I’ve been missing. Rice dishes come out beautifully, especially if you rinse the rice first. White and brown rice have completely different times but use the same pressure cook method. And the great thing is you can make rice casseroles (ground beef with rice, etc.) by sautéing your beef and vegetables first, then adding in the rice and water (I always use chicken broth now to cook rice in, it gives it that extra flavor). Same deal with pasta, you can make pasta casseroles and the aforementioned mac and cheese.Corn on the cob is a cinch. Pressure cook for two minutes. That’s it! Or air fry or air broil (basically grill) it right after just to crisp it up.French fries come out almost like fast food fries. Chicken wings come out crispy. Whole roasted chicken comes out with a crisp skin and incredibly moist, tender meat. Ribs, same deal. Burgers and steak, perfect. I’ve done “smashed potatoes,” which have become one of my favorite dishes (pressure cook the little white gold potatoes in broth, then smash them down (but don’t mash them), then sauté and/or air fry them), baked potatoes (including stuffed/twice baked). Grilled chicken is great using the broil feature. And endless chicken casserole dishes (with rice, with pasta, with just vegetables).Paninis are a breeze. I made a great corned beef Rueben, better than anything I’ve had in a restaurant (it helps that I used NY deli corned beef but still). That just tells you grilled cheese and paninis come out great, as do quesadillas.And get this, desserts! I actually made the most incredible cheesecake using the pressure cook function, of all things (thanks to a wonderful recipe I found), and I’ve made cookies using air crisp as well as bake. Rice pudding came out really well, too.THE MINOR INCONVENIENCES:Certain foods really require accessories if you want to do them right. Like ribs. The rack works great for ribs, but it’s a separate accessory. I also bought a silicone casserole dish that works great, as well as muffin cups, and a few extra racks. The Foodi comes with a rack that works pretty well generally, but some foods require more than one layer, and in some cases more than two layers. One example is French Fries. I suppose two people COULD share the fries you’d make in the basket that comes with the Foodi, but it’s really not enough for both of us. So you either have to use a rack above the crisping basket (and the rack that comes with the Foodi will NOT fit inside that basket, but other racks you can buy separately will fit), or just make two batches (that’s what I do). So you keep the first batch warm in your toaster oven while making the second batch in the Foodi.Another slight inconvenience of using the rack above the fryer basket is when you have to move items around in the basket but not disturb what’s cooking on the rack above it. That can get a little tricky to maneuver.Certain aspects of cleaning can be just a little tricky. The inner pot cleans up incredibly well. I dare you to find something you can’t easily clean in that thing.The wire rack that comes with the Foodi is usually easy to clean, but some foods get stuck in between the doubled up wires so you need a toothbrush or something, or just soak it, like our grandmothers told us years ago. The fryer basket cleans up pretty easily but eventually you can see a little staining from oils. Still feels clean, it’s just the optics on that one. The pressure cook lid requires you to clean the rubber ring and the little cap with every use, but those go fast. The instructions also tell you to make sure you empty the cup on the outside that supposedly collects condensation from pressure cooking, but I’ve yet to see a single drop of condensation in that thing, ever. And finally, the inside of the built-in air crisper (the top) can get dirty. I’m sure this is the case in every instant pot or air fryer. In fact, my old air fryer got filthy and there was nothing I could do about it. With the Foodi, you should never use soap. Just a wet paper towel. But you can’t really get that wet paper towel past the outer grid to get to the crud built up underneath it. Fortunately, I found a video that a nice helpful woman made showing you how to get in there, and you basically use a chopstick. Works pretty well. Don’t let that scare you away, it only take a couple of minutes. Keep this thing clean and it will keep you happy.The Foodi has actually made a chef out of me. I wasn’t that into cooking before purchasing the Foodi and now it’s a hobby I really enjoy. And there are so many great recipes out there. You constantly find yourself asking yourself “I wonder if I can make X in the Foodi,” and almost invariably, the answer it yes. You can’t make everything in there, but pretty near close it to it! I’m completely willing to overlook the few inconveniences in favor of the incredibly delicious results it produces.
I love it!! Worth it. WOW!!!Simply – WOW!I had no idea I could love a kitchen gadget so much. Here’s a review of what I have tried so far and will update it as I try more! I have the 6.5Q (THE 6.5 DOES NOT HAVE THE DEHYDRATION OPTION)Air crisper;My opinion on it; amazing, simply amazing. This is the first air fryer I have tried and I am in love. I love the fact there is little to no oil used especially. This crisper has made glorious nuggets, excellent fries, and perfect brussel sprouts sprouts. It takes trail and error to find the perfect amounts of time but you can open it – it will pause the time – then close it again and it will resume!How it works; simple click of the “air crisp” button and you’re on your way. You determine your temperature and time of ‘cooking’ and press start. It’s very simple. You use the air fryer basket inside the cooking pot, you HAVE TO USE THE COOKING POT. It catches all the crumbs, leaks, drippings ect. Very efficient.Pressure cooker;My opinion on it; I am in shock at how crazy awesome this is, I had raw potatoes to perfectly cooked potatoes in FIVE MINUTES, F I V E!!!!! Yes, you read that right??How it works; you add some water into the cooking pot and the item you wish to pressure cook. There is a 2nd lid that comes with this cooker. The main lid stays attached and open so you will need some decent space to use it. Seal the lid, set the toggle to seal (on the lid), and press your pressure option, set the temperature , and time. And off you go!!!IMPORTANT;;; the pressurized air comes out of the toggle for vent and seal!!! Do not make the mistake of putting your hand directly over it like I did!!! Only touch the part that points to either vent or deal!!Cleaning;You always have the cooking pot in it, and it washes so easily!! It’s more non stick than any of my nonstick pans, even on day old air fried oil!! The lid can be wiped off, very easy. Takes maximum of five minutes.This machine has completely blown my mind and I’ve only tried a few features. It is entirely worth the money, I debated between this and just an air fryer and I’m glad I took the extra leap. I now have a slow cooker, air fryer, and pressure cooker all in one. My new favorite kitchen pieceTo note;It is VERY large. You will need a good chunk of cabinet room for this baby. It is as wide as your typical crock pot but a lot taller.
Unleash Culinary Superpowers with the Ninja Foodi. Let me start by saying, the Ninja Foodi has become my kitchen superhero! 🙂 I feel like I went to Hogwarts Culinary Academy 🙂 (or something of that sort, LOL).The first thing that is eye-catching is the beautiful, sleek design. It has a sleek, elegant design and looks like it would fit into Gordon Ramsay’s kitchen. But looks aren’t everything; this appliance has some serious cooking prowess to back it up!The Ninja Foodi’s superpower lies in its incredible air-frying abilities. It utilizes a powerful and efficient airflow system that magically transforms food into golden and crispy perfection. From French fries to chicken wings, this air fryer delivers results that rival traditional deep frying, all while using little to no oil. It’s a true game-changer for anyone seeking healthier cooking options without sacrificing taste. You can literally take a bag of frozen fries or wings and dump them into the air fryer, and they will come out looking restaurant-quality crispy and delicious.But that’s not all – the Ninja Foodi also shines in the realm of pressure cooking. With its built-in pressure cooking functionality, you can cook a huge piece of meat in an hour or less! I’ve used it to cook a giant pot roast in an hour…I genuinely felt like a food wizard! :DCleaning up after cooking can be the worst part of the day! Thankfully, Ninja Foodi has your back. Its non-stick coating and removable parts make cleanup a breeze. Say goodbye to scrubbing and hello to more time enjoying your delicious creations.Overall, the Ninja Foodi has exceeded my expectations and has become an indispensable kitchen companion! I find myself reaching for it whenever I am cooking my meals, and it never fails to deliver flavorful delights 🙂
Facil de utilizar y rapido, en el instructivo no indica como limpiarla, al menos yo no lo encontre , tuve que consultar videos para ver como se limpia y no afectarla.Si la recomiendo
Me encanta, los alimentos están más rápido que en las ollas expréss convencional, ahorra mucho ⏲️ tiempo, se programa y puedes hacer tus actividades, no hace ruido y no llega tan caro el recibo de luz.
Realiza las cosas más rápido, un flan napolitano en 25 min en presión sale muy bien, aún me falta tener más conocimientos de tiempos pero me encanta tenerla!
I just received my ninja foodi and could not wait to try it. I made my air fryer chicken recipe and did not even need to flip the chicken and it came out perfect. Nice crispy skin. Moist meat and cooked thoroughly with no dry parts. My husband said it was the best fried chicken he ever ate. He has been complaining about a sore knee all day but this great chicken made him forget all about the pain. Now we can’t wait to try other things. It is also a pressure cooker and a slow cooker and roaster so we will be cooking up a storm Hope this unit keeps working well for years to come. You will not be disappointed if you decide to spend the extra money and get this multi purpose cooker
So easy to use, so versatile, I haven’t used my stove or oven since getting this. Super easy to clean + making recipes that require both pressure cooking and air frying (think – a juicy roast chicken with a crispy skin) has =never been easier.I look forward to cooking meals now!Just a note: Recipe book that comes with it as absolute trash, especially the Mac and cheese recipe. You’re better off finding YouTube channels/Facebook groups for recipes.

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This pressure canner is genuinely versatile. After cooking, I drained the pork loins, added sauce, and used the air fryer top. Oh, it gave those loins the perfect sticky-sweet sauce. When it was time to clean up, the entire mess was wiped away in under three minutes. I’ve also used it to steam buns; it comes with a steamer pan where you can place the buns and a small amount of water in the bottom of the pan. It sears, steams, and slow cooks – it does nearly everything I require. 

The controls are more straightforward to use than those of the Instant Pot. I own both and will likely dispose of the more miniature Instant Pot. It does not, however, replace the extra-large one due to its sheer size and canning. 

It comes with a “cheat sheet” that got me cooking as soon as I cleaned it. It also includes a beautifully designed cookbook. 

Key Features 
  • TenderCrisp Technology 
  • Pressure cook up to 70% faster versus traditional cooking methods 
  • 6.5-Quart Ceramic-Coated Pot 
  • 4-Quart Cook & Crisp Basket 
  • 14 Levels of Safety 
PROS
  • Easy to use
  • Versatility
  • Easy to clean
CONS
  • Heavy
  • Pretty expensive

Factors To Consider When Choosing The Best Pressure Canner 

Size 

Consider the pressure cooker’s capacity before deciding which size is right for you. Pressure canners must accommodate at least four quart-sized jars for safe processing. There are also pressure canners on the market that can accommodate seven quart-sized jars, which is helpful if you have an abundance of vegetables or want to can a batch of stock. If you intend to can large quantities throughout the season, you may want to choose a canner with a capacity of 22 or 23 quarts. However, remember that more significant canners may be cumbersome and difficult to move when filled with water and food jars. 

It would be best if you also considered the dimensions of the pressure canner to determine its footprint on your stove or countertop. Since this is unlikely to be a countertop appliance, you should choose a size that your kitchen storage can easily accommodate when the pressure canner is not in use (pressure canner lids tend to be bulky!). 

Weighted Gauge vs. Dial Gauge 

Monitoring the pressure of your pressure canner is essential. Food safety issues can arise when processed at too low a pressure. The model must have a pressure gauge to produce low-acid produce, meats, and fish. Throughout the canning process, you should monitor the pressure gauge and adjust it to maintain the recommended pressure level to ensure that your food is safely preserved and edible. There are dial gauges and weighted gauges available on pressure canners. 

  • Dial gauge: The needle on a dial gauge moves along a numbered scale to measure the internal pressure. It is necessary to calibrate the pressure by increasing or decreasing the heat source to maintain the consistent pressure level demanded by the processing project. If the gauge reads 2 pounds of pressure that is too high or too low, it can compromise the food’s safety. To ensure precise measurements, dial gauges should be examined at least once a year.
  • Weighted gauge: A weighted gauge, also known as a dead-weight gauge, does not measure internal pressure but instead controls it automatically. The weighted gauge allows the steam in the canner to build up to the desired pressure before releasing excess steam by rocking or jiggling to prevent the pressure from rising too high. When appropriately used, weighted gauges are accurate even though they can be noisy due to the pressure’s effect on the weight as it releases pressure. These are inaccurate at altitudes greater than 1,000 feet above sea level. 

Safety 

The ability of pressure canners to combine heat and pressure to kill microorganisms makes them safe for home food preservation. Each pressure canner model must adhere to NCHFP guidelines and bear the UL approval symbol, a nationally recognized certification indicating that the product has passed testing, inspection, certification, auditing, and validation to be considered safe and effective. 

Look for safety features such as a locking or clamped lid, steam vents, an accurate pressure gauge, and safety plugs during the canning process. Incorrectly used pressure canners can and do explode, so be sure to read and reread your model’s instructions. 

Accessories 

Most pressure canners include a jar rack, but a second jar rack may help stack jars in the canner. Additionally, you will need jars designed for home canning and flat canning lids with rings to secure them in place until they seal. Use a ladle and a funnel with a large opening to transfer liquids for filling jars with maximum efficiency and minimal mess. A jar lifter or jar tongs are required for safely transporting hot, full jars. Lastly, labels, masking tape, and a permanent marker help note each jar’s contents and canning date. 

Best pressure canner for every budget – FAQs

A pressure cooker is designed to cook food in less time, whereas a pressure canner is intended for preserving food for long-term storage. Some pressure cookers are marketed as dual-function pressure canners; however, unless the USDA has tested a model for food safety in pressure canning, it will not produce a high enough pressure to be safe for pressure canning (as outlined by the USDA-tested recommendations). 

Mason jars are suitable for a pressure canner if they fit correctly within the chamber. 

A pressure canner is a device that helps to preserve food by sealed-in sterilized conditions. The canner uses high pressure to destroy microorganisms that cause food spoilage. 

A pressure canner works by using high pressure to destroy microorganisms that cause food spoilage. The canner uses a sealed lid to create an airtight environment, which traps steam inside. The steam then builds up pressure, which helps to sterilize the contents of the canner. 

There are a few ways to tell if your pressure canner is working properly. First, check the gauge to make sure that it is reading the correct pressure. If the gauge is not working properly, it could result in food spoilage. Second, make sure that the canner is vented properly. The vent should be open when the canner is first turned on, and then closed when the canner reaches the correct pressure. Finally, make sure that the canner is not leaking. If there are any leaks, it could result in food spoilage. 

If your pressure canner fails to reach the correct pressure, you should check the gauge to make sure that it is working properly. If the gauge is not working properly, it could result in food spoilage. You should also check the vent to make sure that it is open when the canner is first turned on, and then closed when the canner reaches the correct pressure. Finally, you should check for any leaks. If there are any leaks, it could result in food spoilage. 

If your pressure canner starts to leak, you should check for any cracks or holes in the canner. If there are any cracks or holes, it could result in food spoilage. You should also check the gasket to make sure that it is properly seated. Finally, you should check the vent to make sure that it is open when the canner is first turned on, and then closed when the canner reaches the correct pressure. 

If your pressure canner does not have a vent, you should check the lid to make sure that it is properly sealed. If the lid is not properly sealed, it could result in food spoilage. You should also check the gasket to make sure that it is properly seated. Finally, you should check for any leaks. If there are any leaks, it could result in food spoilage. 

If your pressure canner does not have a gauge, you should check the lid to make sure that it is properly sealed. If the lid is not properly sealed, it could result in food spoilage. You should also check the gasket to make sure that it is properly seated. Finally, you should check for any leaks. If there are any leaks, it could result in food spoilage. 

If your pressure canner is not vented properly, you should check the lid to make sure that it is properly sealed. If the lid is not properly sealed, it could result in food spoilage. You should also check the gasket to make sure that it is properly seated. Finally, you should check for any leaks. If there are any leaks, it could result in food spoilage. 

If your pressure canner is not sealed properly, you should check the lid to make sure that it is properly seated. If the lid is not properly seated, it could result in food spoilage. You should also check the gasket to make sure that it is properly seated. Finally, you should check for any leaks. If there are any leaks, it could result in food spoilage. 

If your pressure canner is not working properly, you should check the lid to make sure that it is properly seated. If the lid is not properly seated, it could result in food spoilage. You should also check the gasket to make sure that it is properly seated. Finally, you should check for any leaks. If there are any leaks, it could result in food spoilage. 

Conclusion

To sum up, pressure canning is a great way to preserve food. It is safe and easy to do and keeps food fresh for a long time. If you are looking for a way to extend the shelf life of your food, then pressure canning is the way to go. Thanks for reading! 

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