Knowing how to choose the best pressure canner for you and your family is one of the first steps towards becoming more self-sustainable. A pressure canner will help you preserve a greater variety of foods to stock up your pantry and food storage.
Choosing the best pressure canner depends on your needs, how large your family is, and how much food you intend to be home canning.
If you’re just getting started with pressure canning, I recommend taking my free 4-part video series where I teach you how to safely operate a pressure canner. Including what you can and cannot safely can at home, even with a pressure canner.
Read on to compare Presto and All-American to learn which pressure canner you can use to meet your canning needs.
What is a Pressure Canner and How Does it Work?
If you have a garden, you have probably already ventured into different preservation methods and maybe even home canning. I use ten different methods of preservation for various foods. Learn more about each of the ten preservation methods here.
You’ve purchased your canning jars and canning lids and understand the basics of the canning process. If you don’t have the supplies you need, check out this helpful guide to home food preservation.
Most people start with water bath canning and then progress to pressure canning as they get comfortable with the process. Read through my post on canning 101 to help you feel confident in preserving your food.
Water bath canning is only safe for high acid foods. To preserve foods such as meats and low-acid vegetables, you must use a pressure canner.
Water bath canners (usually made of granite ware) and steam canners don’t reach as high of a temperature as pressure canners to kill the bacteria in low acid foods. This can lead to botulism, sickness, and even death.
And no, you can’t just water bath can your food longer, it simply won’t get hot enough.
Pressure canning brings the contents of your filled jars to a higher temperature, effectively killing all the bacterial contaminants. The heat inside the tightly sealed canner builds up pressure that needs to be monitored and released by the weighted gauges on the lid.
What is the Difference Between a Pressure Canner and Cooker?
Both the canner and cooker are designed to build up the pressure through steam in a sealed environment. It reaches a high temperature allowing foods to cook quickly.
The differences are basically in size and sustained pressure. Pressure cookers can heat up and pressurize containers, but they can’t maintain heat and pressure long enough to safely can food.
Pressure canners are made of heavier material and designed for prolonged heat, steam, and pressure to achieve the necessary safety in home canning.
What is the Best Pressure Canner to Buy?
This is a question I get asked a lot. There are different opinions depending on people’s experiences with them. There are even pros and cons to using electric pressure canners.
I believe you have to think through several different factors when choosing the very best one for you and your family.
Let me begin by telling you that when you learn how to use a pressure canner, you will love how easy it is to cook a meal from home pressure canned foods! Look through some of my canning recipes to inspire you.
Furthermore, if you’d like to get a copy of my newest book, Everything Worth Preserving, you can pre-order now. This is THE cookbook I wish I could find where I walk through every possible fruit and vegetable and list out the safe, approved methods for canning, including recipes!
Pre-order now, and they will be shipping in the fall of 2022. Plus, for those who grab their book now, I’ll throw in all sorts of freebies!
I will walk you through five different areas to consider in reaching a decision.
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#1 – What Size Pressure Canner to Buy
Pressure canners come in different sizes. If you have a large family and plan to exclusively eat home canned foods, then you will want to choose a larger size model. If you don’t cook for many people, you’ll be fine purchasing a smaller one.
I always recommend choosing a one that will hold both pint and quart size jars. Don’t limit yourself to only pint-sized jars.
If you are wavering between sizes, choose the larger model. It’s not much more work to put up 14 jars of beans than to do 7. If you can process them all at the same time instead of having to repeat the process, it saves you time.
Pressure canners will often be listed as holding a certain amount of liquid in quarts. Read the label to understand how many quart jars it holds. For example, my All American 21.5 quart pressure canner holds 19 pint jars or 7 quart jars. The 21.5 qt. Measurement is the liquid measurement.
#2 – Consider your Stovetop
If you have a glass stovetop, you risk breaking it using the heavier pressure canners. They are not manufactured for the weight of the canner combined with the high temperature.
This Presto pressure canner states that it is safe for use on glass stovetops.
I have an electric range, and it works great for pressure canning. If you use a gas range, be sure not to heat it on too high of a setting.
For induction stovetops, you need to use a stainless steel base canner. This Presto 23-quart induction compatible pressure canner is the only one I have found that is suitable for induction stoves.
#3 – Finding the Best Value
The price of an item always comes into play. Don’t let the initial investment scare you away from buying a pressure canner. Save your pennies if needed because the years of use the pressure canner gives you will quickly compensate for the money spent.
If you are just getting into canning and aren’t convinced you will be doing it long-term, start with this Presto pressure canner. I have used this economic pressure canner for almost fifteen years, and it is still working wonderfully.
For a greater lifetime investment, purchase this All-American pressure canner. As its name states, this canner is made in the United States and has earned a reputation as a premier pressure canner.
#4 – Replacing Parts
A gasket-based pressure canner like the Presto model requires replacing the gasket when it begins to wear out. The gasket is the rubber seal that fits around the edge of the lid.
You will need to check it regularly for cracks or fatigue. Oiling it helps to prolong the lifespan as well. I recommend having a replacement on hand before you need it.
Depending on the model you own, you will also want to have an extra pressure release valve on hand. I have purchased both the gasket and valve at our local hardware store, but you should be able to purchase from the manufacturer as well.
The metal-on-metal seal of the All American model doesn’t require any replacement parts.
#5 – Maintenance and Care
There are two kinds of pressure gauges for these canners. One has a dialed gauge to monitor pressure, and the other has a weighted gauge.
The dialed gauge has a dial that monitors the pressure in the canner. If you purchase a dialed gauge pressure canner, you will need to have it checked at your local county extension office annually. They will make sure the dial is accurately showing the correct PSI (pounds per square inch of pressure).
A weighted gauge pressure canner does not require this (pictured above). The weighted gauge is the control that jiggles, hisses, and rocks back and forth. This is the kind of pressure canner I use and prefer.
No matter which pressure canner you end up with, I highly encourage you to invest in one. The doors this opens as far as processing food for long-term storage is fantastic. Never again will you have to buy broth from the store; you can easily pressure can bone broth at home!
New to pressure canning and want to make sure you’re doing it correctly? Take my free 4-part video series where I teach you how to safely operate a pressure canner. Including what you can and cannot safely can at home, even with a pressure canner.
More Canning Resources
- Canning Problems and Solutions: Siphoning (Liquid Loss in Jars)
- Canning in Electric Pressure Cookers & Other Pressure Canning Questions
- How to Store Home Canned Food Safely – Jar Stacking & Canning Rings
- How Do You Know if a Canning Recipe is Safe
- How to Stay Safe Canning Homemade Jam & Jelly
- Is Home Canning Really Worth it? Does it Save Money to Can at Home?
- 6 Canning Myths You Must Know
- Does Pressure Canning Ruin Bone Broth
- How to Convert Recipes for Canning + Safety Tips
I’m starting out with pressure canning since we don’t eat a lot of pickles or jams. My first experience was a success – all the jars sealed! I purchased the 16qt Presto pressure canner that says it’s safe for glass top stoves (not my choice – it’s the stove that was in the house we bought). Luckily pints will be large enough for anything to be water bath canned or I will pressure can tomatoes when I want quarts. Now I’m having fun exploring your website – found you when I was searching for what to do to minimize the liquid loss I experienced. Appreciate all the great information you provide!
Newsletter please
I really looking forward to moving back to the states next year and finally being able to start canning. (Moving every 3 year in the military conducive to canning or growing your own food). This article has really helped me figure out what brand I want to get. Now I just have to figure out what size All American I should get. I have a family of 5 with kids between 2 & 8.
Melissa, I understand your comment that you should not use an electric pressure cooker (like InstaPot) to can. However, Presto makes a digital electric Pressure Canner (specifically for canning, not cooking). Do you have any info on this?
The link for the best pressure canner for flat top is not working……
It just shows that size is out of stock, the other sizes (I linked to the smaller one but it showed on the page) is in stock.
I just found and am listening to the series on pressure canning. I want the All American because I want to buy just one, but have a glass top stove. I did some research and found you can get a separate heating coil burn plate. Could I use that to do my pressure canning with the All American canner?
I am so enjoying the canning videos. I have canned with my grandmother and aunt for many years and I am now canning again and making apple butter with our 4th generation copper kettle. Every other year we have an apple butter making day which includes homemade white bread that we use to clean the kettle by sopping up the apple butter. I am afraid that these traditions will go away with future generations so I am on a mission to teach and pass it on. My grand baby makes breads and jams with me and works the garden with me. Thank you again for sharing your world.
Which electric pressure canner do you reccomend ?
I don’t, you can’t safely pressure can in any electric pressure device, only stove top
What about this one? Presto Precise Digital Pressure Canner They day it safely processes low-acid foods. Do you have concerns about this?
I haven’t been able to find any third party testing done on it, it is by Presto but it doesn’t say anything about its testing to prove it stays up to pressure the entire time (which all other’s failed when third party testing did for electric pressure cooker/canners).
Hi I’m new to canning. Have a glasstop stove so looking at purchasing a Presto pressure canner. The ones I’ve seen have the dial gauge and a pressure relief valve that looks different than the ones in your videos. It’s more like a flat black knob. Will that work the same as far as checking to make sure it’s rattling the 1-4 times per minute?
Also they have a 16 & 23 quart. If I’m not sure how much canning I’ll be doing is it best to start small. Can you use the larger one if the amount you’re canning doesn’t fill it completely?
Thanks!
Melissa,
My stove has the traditional coil with sensi-temp
technology. Can I use a pressure canner on this?
I don’t know what the sensi-temp tech is, the heat must be constant so the pounds of pressure doesn’t fluctuate.
I need a new water canner but would also like to get a pressure canner. Should I just get a pressure canner and use it for water bath canning too or get one canner for each method.
I use my pressure canner with a cookie sheet as the lid for water bath canning, you just need to make sure it’s deep enough (I have the 21.5 quart All American) if using quart jars that the liquid level will go 1 to 2 inches over the top of the jars. My previous smaller pressure canner wouldn’t let me water bath quarts in it.
Very good article my name is Darren I’ve been canning for a number of years my family is all Mormon and my mom has been canning I remember when I probably have five 8 quart Canter kettles but the one I like the best is my All American because it doesn’t have any gaskets you don’t have to worry about anything to replace they’re very pricey but well worth money
Melissa,
Your links to the Presto pressure cookers on Amazon are listed as, “Currently unavailable. We don’t know when or if this item will be back in stock.” This is true for both your recommended Presto canner and the safe-for-glass-tops links.
I’m guessing that Presto is replacing these with similar newer models. Please check this out and update your affiliate links.
No, it’s because Presto can’t keep up with the demand right now, not replacing.
So this is another effect of the COVID-19 mess. Hopefully we’ll see them come back in stock soon.
I am amazed at the shortage of seeds and gardening supplies this spring.
I see some folks asking about different canners now. I purchased the 23 qt Presto model 01781 to use on my glass top stove. It comes with a dial gauge and a fixed 15lb psi regulator, BUT Presto sells a weighted gauge that is adjustable – 5lb… 10lb..15lb that IS compatible with the Presto I purchased. I’m still waiting on it, as it was purchased through Amazon, and they ended up changing the shipping time to almost 6 weeks!
I purchased the canner from Wayfair (only ones that had it in stock). I see they have gone up to just over $100 for that model in the past few weeks. I decided to hold off on my first foray into pressure canning until I receive that regulator. Every blog I have read says it makes canning so much better! Hope this info can help someone else.
Hi Deborah,
Do you have a link to the weighted gauge for the Presto canner? I was on the Presto website and couldn’t find it. I even put the canner into the parts lookup – it only showed the dial gauge.
Thanks,
Marie
Hi, I have an electric stove top and would like to purchase the 23 quart model of the Presto pressure canner that you recommended.
Question: Is it ok to use it on a large-sized burner that’s 11 inches in diameter? (That’s the largest burner on my stove)
Asking because I read on a website that the canner should only be 1 inch wider than your burner (for an electric stove top). My understanding is the diameter of the 23 quart pressure canner is 14.8 inches, which makes me think my stove is too small for it… Any advice would be very welcomed.
Thanks!
The reason I have a glass top stove is because the fumes from gas stoves irritates my autoimmune issues. The canner that you suggested in this article for a glass top is primarily aluminum. I’ve been told not to use aluminum in the kitchen. I found a stainless steel canner, but you are saying that they can’t be used on glass top stoves. So, I’m at a loss trying to make a decision about what to purchase. In your opinion, do you think the aluminum canners will leave any residule in the jars?
No, the jars are completely closed, you’re not actually cooking in the aluminum and your food isn’t touching it.
Where did you get the weighted gauge you use in the videos? Also, can you use it on any pressure canner? The Presto is sold out on Amazon so I’m thinking about purchasing a Mirro.
It comes with the canner. You can only use it on canners that originally come with it.
Hi Melissa,
Thanks so much for your teachings.
Do you have any recommendations for pressure canners that work on an induction stove?
Best,
Nancy
I haven’t found anything, I think your best bet is to use a propane burner on a stove outdoors.
am getting ready to get my canner :)))
will be fun !
our stove is a glass top stove. it turns on an intense red glowing curcular grid when tyrned on.
i do not understand well, why the all american canner us too heavy for my glass stove. too bad thats fine. i’ll go then for the presto model.
lots of thanks for the all detailed infos troubleshooting and nice amazon links
all the best y’all
am getting ready to get my canner :)))
will be fun !
our stove is a glass top stove. it turns on an intense red glowing curcular grid when tyrned on.
i do not understand well why the all american canner us too heavy for my glass stove. too bad thats fine. i’ll go then for the presto model.
lots of thanks for the all detailed infos troubleshooting and nice amazon links
all the best y’all
Thanks so much for explaining how a pressure canner works.
We recently renovated and now I have an induction stove top. Because the material of the canner is aluminium- it won’ t work. Do you know any pressure canners that work on induction?
Hoping you have a positive answer!
hi Hanna
i think i have same concerns as you regarding my glass too stove.
i’m considering buying the presto model from amazon. Melissa says that model Is suited for glass top stoves 🙂
good luck and success
Hanna, you might need to buy one of those stand alone burners to use just for canning. That’s what I plan to do for my glass top. You could also go to the store and see if a magnet will stick to the bottom of any pressure canner before you buy it. Magnet must stick for it to work with induction.
What is the difference between the 21.5 quart and a 25 quart all American pressure canner‘s? They seem to have the exact same capacity.
Hi Melissa.
I have been looking on ebay and amazon, and have noticed that a lot of the pressure cookers and canners do not have a separate valve on the lids. Is that a normal thing with the new ones.
My pressure cooker has the safety release as well as the pressure guage, and it is an old ( maybe 40 years old.)
Thanks, hope you can help sort this out for me.
Hi Sharon,
All pressure canners I use have a weighted gauge that goes on top of the vent pipe as well as an over pressure relief plug on the lid, both my All American and my Murro model.
[…] if you plan on canning vegetables, you will need a pressure canner (see which is the best pressure canner) and that is an expense. I started out with an $80 pressure canner over 16 years ago, which is $5 a […]
Thanks for the info, just one question. Can the All American canner go on a glass cooktop if I’m careful? I use my water canner on it.
Thanks! Sue
Sue, I don’t have a glass cooktop but the All American canner is pretty heavy. I have some people say they do so without a problem but I don’t have any personal experience. I would say only proceed with caution and perhaps contact All American customer service department to ask them.
Thank you for the information on the pressure canner.
I have been afraid to start.
Gwenda
You’re welcome and I hope to hear of your many successes!
I’ve had my large presto canner 40 years and it’s still going strong. It can also be a lifetime investment. I just keep extra seals around to replace every few years. I can probably 700 jars a year. Best investment we ever made.
They have canners for glass top stoves also.
Another consideration for size of canner comes along as you age. (Doesn’t everything?) lol I’m buying a new pressure canner this year & will go with the smaller version because the larger on is just to heavy. I found a smaller waterbath canner last year & really enjoyed it.
I went with the All American! I’m a young’un and plan to pressure can for the rest of my life, so I thought it’d be best to start with a bang. I bought model 921 (holds 7 qts). For the first time this summer I pressure-canned bone broth, beans, meat and meat sauce! I absolutely love having canned food on hand. My favorite thing is the quickness with which I can make steamed puddings! My pressure canner does an amazing job!
Autumn,
Thanks for sharing, I got an All American for Christmas this year!
I have the Wolfgang puck canning pressure cooker and his smaller pressure cooker. They are electric. I love them. I live in an apartment and growing up We had an electric stove my mother would destroy while canning. I hope to start canning this spring.
Eric,
Can’t wait for you to join the canning revolution!
Hello, I’m looking on eBay for a used 8 qt pressure canner because I have a small kitchen and I only do it in small batches anyways, is it still safe to pressure can in the 8 qt as long as the equipment is in excellent condition? What have you pressure can in your 8 qt? Thank you 🙂
As long as it’s a pressure canner (not just a pressure cooker) then it should be safe. Just check the seals and if it has a pressure gauge dial, take it to your local county extension office for testing before the first use (you should do that with new ones too).
I have never canned before but I am excited to try. I have a pressure canner, can I use just that for everything or are some recipes ONLY for waterbaths?
Karen,
I use my pressure canner for everything except pickles and jams/jellies. I like crunchy pickles so the waterbath works better. But, as long as it is tall enough, you can use it as a water bath canner by just using the rack and pot and not using the pressure gauge or sealing it.
Thank you for the tips! My Mom canned everything when I was growing up. I have never had a pressure canner in all my marriage though. A few years ago I started water-bath canning. I have pickled so many foods! But I would like to get a pressure canner. Every time I look they are over $100 and I never see them in Goodwill or Thriftstores. If I were to find one second-hand, what would you recommend I look for to make sure it is safe to use? I’m a little bit afraid of pressure canners because I’ve heard they can explode. But I want to be able to can meats, so I’d like to get one. Any tips on buying a used canner would be appreciated. Tax refund is slim this year so that isn’t going to be an option this time.
Laurene,
If it’s a dial gauge, you’ll want to take it to an extension office to be checked. If it’s a weighted gauge, then you’ll want to make sure the lid secures. You can replace the rubber gasket and pressure release valve for about $10. Look for any big dents on the bottom that would stop it from sitting evenly on the stove top.
[…] New to canning? You need to read my 5 tips for choosing the best pressure canner for you. […]
I have always been afraid of presure cookers because one of my childhood friends was burned by a pressure cooker exploding and throwing boiling water and food on her. I just bought one of the new electric ones but I don’t know how to determine the pressure and length of time. Can you please help?
Barb,
Newer pressure canners have pressure relief valves and are much safer than older versions. However, you cannot can in a pressure cooker, it must be a pressure canner. I don’t believe any pressure canner is electric, so you won’t be able to can in it.
I have a. Electric Nutriionist by Russell Hobbs. Would that suffice?
Presto makes a good product! Love hearing your mom has been using the same canner that many years.
I can hardly stand store canned soup anymore. Do you know how long and at what pressure I can pressure can my own soup?
Mickey,
It depends on your altitude and what ingredients are in the soup. It is not recommended to can anything with dairy in it at home. Your pressure canner should come with a recipe guide to help you or the Ball Complete Book of Home Canning has safe soup recipes for home canning.
My mom has a canner, i think it’s a Presto, is about 50 years old and still going strong.
[…] one of my favorite questions to answer because it means someone is getting into canning. Here are my 5 tips to purchasing the best pressure canner for […]
I wrote earlier about getting the Instant Pot Max. Being electric, is wrong, I understand! Going to Walmart on Saturday, so I will be taking it back! I am getting the Presto 16 quart with pressure gauge! YEA!! Thank you!
Kathie
Thanks for the tips! I can a ton using a water bath, but I’d love to get into pressure canning. I’ve been afraid to so far!
Melissa,
The first time is intimidating, but it’s really pretty easy. Don’t let fear hold you back, pressure canning opens up a whole new door to canning!
Me too! I know waterbath canning, but pressure canning is new and scary. 🙂
I forgot to say thanks for the tips. I’m heading to All American to backorder a pressure canner for next year’s harvest.