The Best Pressure Canners to Preserve Your Summer Harvest

Both pressure canners and pressure cookers are, well, pressurized, but that doesn't mean they work in the same way. "What makes a pressure canner a pressure canner is the ability to control and regulate the AMOUNT of pressure in the vessel," says Ward, "Cookers don't have that ability. The old saying is: A canner can cook, but a cooker can't can."

So how can you tell if you have a pressure canner versus a pressure cooker? According to Ward, "A pressure canner has either (sometimes both) a pressure regulating gauge. The gauge can be a dial gauge that reads the actual pressure and/or a machined weighted gauge to fit over a valve to control and signal with a "knock" that the desired pressure has been reached." She notes that reading this gauge can be overwhelming at first, but it makes sense in action, which is why it's helpful to take a class or seek out guidance from your local Master Food Preserver.

Ward notes that it's perfectly fine to buy a used pressure canner, and that you'll often see them at estate sales or in online marketplaces. However, she cautions, "When considering a used canner, look for ones made after 1960, as those models have safety-release valves that much older models do not."

There are steps to take to ensure your canner is safe, too. "Even if you find a second-hand canner missing the rubber seal and safety value, go ahead and buy it because those seals should be replaced,' says Ward. "Likewise, if you're considering a dial gauge canner, know that the gauges can be easily replaced. And in a rare gift to canners everywhere, replacement gauges are universal, so if you find a used Menomonee Canner (an excellent canner but long out of business), a new Presto gauge will fit it." Finally, make sure your canner is in good working order. Steer clear of a canner with any cracks in the vessel or the lid, and inspect the safety valve opening to ensure it's clear and unobstructed.

Knowing how to safely work your pressure canner before you embark on a canning project is the key to success. Ward urges new pressure canners to take classes, or find online tutorials from the Center for Home Food Preservation or a Master Food Preserver. She notes that following the correct procedure, and never taking shortcuts, is critical to safely canning foods that are shelf-stable and free of pathogens.

Your local University Extension office is another fantastic resource, and the Master Food Preserver program can point you to your area's MFP and to any available classes. She urges readers to seek out classes taught by Master Food Preservers, who have the expertise and scientific grounding to teach you how to safely and correctly pressure can your food.

A little preparation goes a long way in ensuring kitchen safety. "Read all the directions and become intimately familiar with all the parts of your pressure canner/cooker!" says Umansky, "If used improperly they can cause massive amounts of damage to your kitchen or yourself. That being said if you operate it properly and keep it maintained then you should have nothing to fear. Pressure canners/cookers will completely transform how you cook and eat." Ward agrees. "A pressure canner is a tool. A powerful tool," she says, "Just as you wouldn't operate a table saw distracted and barefoot, use the same basic safety precautions with your pressure canner." She always advises first-time pressure canners to start by canning jars of water, to become familiar with the machine and the process.

"Once you're comfortable with your canner, get started. Like any new technique, you may encounter a few challenges and false starts," says Ward. "The key to pressure canning success is understanding the WHY of what you're doing." And finally, follow the directions, always! "Follow the steps with focused attention. Do not deviate. Ever," she urges. "I can't stress this enough. You will feel confident in your home-processed foods because you KNOW that you did it correctly. Confidence in the science of why it works alleviates any fears."