Description
- The only method recommended safe by the US Department of Agriculture for canning vegetables, meats, poultry, and seafood
- Doubles as a boiling-water canner for preserving fruits, jams, jellies, pickles, and salsa; Handy as a large capacity pressure cooker
- Constructed of warp-resistant heavy-gauge aluminum for fast, even heating; Works on regular and smooth-top ranges; Extended 12-year limited warranty
- Deluxe pressure dial gauge registers the complete range of processing pressures; This precise measurement is especially important at higher altitudes
- Extra-large size is great for big canning jobs; Includes canning/cooking rack and complete 76-page instruction and recipe book
- Mason Jar Capacity: 26 Half-Pints, 20 Pints, 7 Quarts
Irakli T. –
High quality, heavy aluminum, works as advertised
Haley –
The Presto 01781 Pressure Canner and Cooker, with its 23 qt capacity and sleek silver design, has been a game-changer in my mushroom growing endeavors, and I am more than happy to share my positive experience with this versatile tool.
From the get-go, what impressed me was its sheer size and simplicity of use. The canner is spacious enough to accommodate all my sterilization needs without feeling cumbersome. Its construction is robust, promising longevity and resilience, especially important when dealing with the rigors of regular sterilization processes required in mushroom cultivation.
The ease of assembly and operation is noteworthy. Setting it up was straightforward, thanks to the clear instructions provided, making it ready for use almost immediately. The inclusion of a 15lb pressure regulator, contrary to my initial belief, negated the need for any additional purchases, streamlining the process further.
Its performance in sterilizing mushroom substrate jars has been exceptional. The canner efficiently reaches and maintains the necessary 15psi, crucial for eliminating any contaminants, thereby ensuring a sterile environment for mushroom spawn. The safety features, including a lock that engages with pressure buildup and a vent pipe acting as a primary pressure relief valve, instill confidence in its use, mitigating any concerns of potential mishaps.
The capacity to hold and effectively sterilize multiple jars in a single session has significantly optimized my workflow. Not only does it save time, but it also allows for larger batches to be prepared, enhancing productivity. The durability of the canner, evidenced by the heavy-duty seal and quality materials, ensures that it can withstand the demands of frequent use.
While primarily purchased for mushroom growing, its versatility extends beyond, capable of canning a wide array of foods, which speaks to its multifunctionality. The only caveat noted was the gauge and weight discrepancy during operation, which required some attention to ensure accurate pressure management. However, this was a minor issue in the grand scheme, easily overshadowed by its overall stellar performance.
In conclusion, the Presto 01781 Pressure Canner and Cooker has been an invaluable addition to my mushroom cultivation toolkit. Its robust construction, ease of use, and exceptional functionality make it a highly recommended purchase for anyone in the field. Whether you’re a seasoned mycologist or a hobbyist looking to dive into mushroom cultivation, this pressure canner and cooker is a wise investment that promises reliability, efficiency, and safety.
Haley –
I’ve done a fair amount of water bath canning in the past, and I work with pressure vessels every day at work, but for some reason I’ve always been freaked out by pressure cooking/canning. I’m really glad I finally decided to push past that, because it turns out I love it. It was easy- in some ways easier than water bath canning, and is clearly very safe. I especially love the little silicone over pressure plug in the lid. It also seems impossible to put the lid on wrong, and everything is very well-made.
The manual gives instructions for doing a “dry run” with a few cups of water and no jars, just to go through the process of bringing it up to pressure etc, and I definitely recommend doing that if you’ve never pressure canned before, it made me feel much more confident doing my first real batch. I’ve now done two batches, one of squash and one of half pumpkin half beans, and I have no complaints at all!
I went back and forth on which size to get, particularly because we’re a family of 2, I thought the larger might be overkill. Ended up going with the larger, 23 quart version, and very glad I did. When it first arrived I thought omg that’s huuuuge, but when I actually started putting jars in it, it’s not a ton of space. Plus if you want this to do double duty as a water bath canner, I think the 23 quart is a must. If you’re struggling to fill the canner, you can put a few jars of filtered or distilled water in with your batch- makes for good emergency drinking water! Ultimately I think the larger size is more efficient, even for small families.
Since this is my only pressure canner experience, I don’t know how presto compares to other brands. However, this was very easy to use for a beginner, and in my opinion very reasonably priced for the value. I expect it will get lots of use, I will update if I run into any problems- but for now this thing is awesome!
DG –
Ya tengo 2 de estás ollas a oresión, la verdad me han funcionado muy bien para mí negocio, que generalmente, suelo cocinar distintos tipos de carnes. Me ha funcionado para hacer caldos, sellar al vacío recipientes y cocinar carnes. Es práctica, fácil de usar y de operar. Siempre hay que seguir las instrucciones para que su uso sea óptimo.
También algo que me gustó es que se puede conseguir todo tipo de refacciones originales, por si algún día se necesita reemplazar alguna pieza.
Hay mucha información en distintos lugares como YouTube, dónde se encontrarán recetas y tips para usarla.
La recomiendo ampliamente.
Andréia Rosa –
とても気に入りました
ありがとうございます
Helen Krahn –
Ainda não usei.. Quando usar, deixo uma nota sobre o produto.
Usei, e é perfeita!
Um enlatador de pressão mais que completo !
Cozinha com perfeição, e faz o vácuo direitinho.
Aprovei o resultado.
Recomendo a compra.
É uma cultura que deveria ser mais praticada aqui no Brasil, mais falada inclusive.
Luis Félix –
I bought this because I kept running out of space in my chest freezer, for long term storage of the harvests from my garden. Since getting it though, not only have I preserved my own garden produce, but have made umpteen ready to serve meals and soups in a jar (all free of additives too of course!). For many things, like preserving most vegetables, to successfully deep freeze you need to blanche veggies first in boiling water, then ice bath, then lay out on single level trays to freeze, then once frozen, pack in bags. Whereas to pressure can, for many veggies you can just peel and chop them up, put in jar raw, add water, and can! So much less mess and hassle, and it doesn’t take up any space in my freezer. The preserved canned food lasts absolutely ages just sat on a pantry shelf. Heat and eat or add to other recipes when you want to use them! What a brilliant device. Wish I had known about pressure canning years ago and I wouldn’t have had to buy a second chest freezer!
Shirley Molina –
It’s large enough for big batches of food, easy to use, and it holds pressure well. I’ve used it several times for canning fruits and vegetables, and it has worked flawlessly every time.
Irakli T. –
Easy to use and high quality. Good for big batches. I love this pressure canner and highly recommend it 👌 😀