Pressure cookers for canning and home food preservation. Canning pressure cookers are different from pressure cookers. (1) They are large for canning jars and (2) their size achieves stable processing times, temperatures and pressures that meet home food preservation standards. Lower your food bill and feed your family. We offer the biggest variety of Pressure Canner Brands and sizes to choose from.Gasket or metal to metal seal?
Big or Small Pressure Canner?
If home canning is to be done regularly, it pays to have a good-sized pressure canner in perfect working order.
Presto Induction Pressure Canner 23 Quart
Presto # 01784
Our Number - Opc01784
Presto Precise Digital Pressure Canner
Presto # 02144
Our Number - Opc02144
All American Pressure Canner 10 Quart
Our Number OpcAA910
All American Pressure Canner 15 Quart
Our Number OpcAA915
All American Pressure Canner 21 Quart
Our Number OpcAA921
All American Pressure Canner 25 Quart
Our Number OpcAA925
All American Pressure Canner 30 Quart
Our Number OpcAA930
All American Pressure Canner 41 Quart
Out of Stock
Available for Backorder
ETA: These canners will ship Feb. 2023
Our Number OpcAA941
All American Blue Pressure Canner 21 Quart
Our Number OpcAA921BL
All American Brown Pressure Canner 21 Quart
Out of Stock
Available for Backorder
ETA: Mid-Late February 2023
Our Number OpcAA921BR
All American Gray Pressure Canner 21 Quart
Our Number OpcAA921GY
All American Green Pressure Canner 21 Quart
Our Number OpcAA921GR
All American Orange Pressure Canner 21 Quart
Our Number OpcAA921OR
All American Yellow Pressure Canner 21 Quart
Our Number OpcAA921YL
Frequently Asked Pressure Canning Questions
Most importantly: check jars, lids and bands. Examine them carefully to make sure there are no nicks, chips, cracks or sharp edges. Recycle imperfect jars. Use new flat metal lids each time. Wash jars and rings in hot soapy water and rinse with hot water. It is not necessary to sterilize jars for pressure canning.
Most foods may be packed raw in jars. Raw food should be packed tightly because it shrinks during processing. Food may be also preheated or partially cooked and packed hot in jars. Hot food should be packed fairly loosely. Allow headspace between food and jar closure for a good seal. Release trapped air bubbles by using a bubble remover spatula down the sides of the jar. Wipe rim of jars free from seeds, pulp, liquid, etc. Secure lids and process according to canner manufacturer instructions and recipe.
Place jars on rack in a canner containing 1 to 2 inches of water. Leave ample space between jars to permit free circulation of steam.
When processing time is completed, turn off heat. Allow pressure to reduce normally. It takes about 25 minutes for the pressure to drop in a pan filled with jars. Once pressure has dropped, remove the regulator weight / control value and the cover (tilt the far side up so the steam escapes away from you). Lift jars out and sit on several thickness of cloth (never a cold surface). Do not tighten screw bands. After 12 hours, remove the screw bands.
Examine the jars for leaks. To test two-piece metal lids, tap them with a teaspoon. A clear ring is a sign of a good seal. If a jar leaks, use contents at once or reprocess with a new lid or jar.
1. Be sure all fruits and vegetables are garden fresh and free
2. Corn, peas and beans expand during processing period. Pack loosely.
3. When adding liquid to fill jar, keep water level 1/2" below the top. When adding syrup, fill to within 1 1/2" of top.
4. Do not lift jars by lids when removing them from canner. This may destroy seal and allow air to enter the jar.
5. Never turn jars upside down to cool and do not stack jars or store until cooled.