Reviews · Food Preservation
Two canners that actually belong in a long-term food preservation setup. The safety science behind pressure canning, and which one fits your kitchen and budget.
Last reviewed: June 2026 · NWS Editorial Team · USDA-verified guidance
Jump to our pick01 · The science first
Pressure canning exists because of botulism. Clostridium botulinum produces one of the most potent toxins known to science, and its spores survive in low-acid environments — including home-canned vegetables, meats, and beans — unless the food reaches 240°F and holds there for the full processing time. Boiling water reaches only 212°F at sea level. Only a pressure canner can reliably achieve 240°F.
The USDA is direct on this point: pressure canning is the only recommended method for safely canning low-acid foods at home. Not a water bath canner, not a steam canner, and not an Instant Pot or electric pressure cooker. A dedicated stovetop pressure canner is the tool for this job.
What qualifies as a low-acid food
Requires pressure canner
Water bath / steam canner OK
Instant Pots and electric pressure cookers are not pressure canners
Electric multi-cookers cannot reliably maintain the sustained temperature and pressure required for safe low-acid canning. The USDA and NCHFP do not recommend them for this use. Using one for low-acid canning creates a botulism risk. Only dedicated stovetop pressure canners should be used for canning vegetables, meats, and other low-acid foods.
Source: USDA Complete Guide to Home Canning; National Center for Home Food Preservation (NCHFP), nchfp.uga.edu; MSU Extension Pressure Canning Basics, rev. July 2023.
02 · Bottom line
For most households beginning to pressure can, the Presto 23-Quart is the right starting point. At around $85–100, it is the least expensive entry into safe pressure canning that uses the USDA-tested process. It handles 7 quart jars or up to 18 pint jars per batch and has been the standard beginner's canner for decades.
If you are serious about food preservation as a long-term self-reliance practice — meaning you plan to can multiple batches per season, every year, for decades — the All American 921 is the investment. No gasket to fail or replace, heavier construction, made in the USA, and with a service history that runs to generations of household use. It costs roughly four times the Presto. It also lasts indefinitely with basic maintenance.
All American 921
Presto 23 Qt
Seal type
Metal-to-metal (no gasket)
Rubber gasket
Capacity
7 qt jars / 19 pt jars
7 qt jars / 18 pt jars
Gauge type
Dial + weighted
Dial
Made in USA
Yes
No
Price
~$340–380
~$80–100
03 · Deep dives
Both produce safe, shelf-stable food when used correctly with USDA-tested recipes. The differences are in long-term reliability, maintenance, and commitment level.
Long-term investment
~$350 · 21.5 qt · Metal-to-metal seal · 7 qt jars / 19 pt jars · Made in USA
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Why it's worth the price
The metal-to-metal seal is the All American's defining advantage. A machined aluminum lid and body create a steam-tight seal by direct contact — no rubber gasket to dry out, crack, swell, or need replacement. This is not a minor maintenance convenience; it is the difference between a canner that works reliably for 30 years and one that develops seal failures as the gasket ages.
Wisconsin Aluminum Foundry has been making All American canners in Manitowoc, Wisconsin since the 1930s. The current 921 is functionally identical to canners made decades ago. Replacement parts — gauges, weights, handles, bolts — are available and well-documented. Owners routinely pass these canners to the next generation.
The dual gauge system (dial gauge plus weighted regulator) means you have two independent indicators of pressure. The weighted gauge rocks audibly when at pressure, which allows hands-free monitoring. The dial gauge gives a precise reading, especially useful for altitude adjustments above 1,000 feet.
Honest limitations
At $350, it is a significant purchase. If you are not certain canning will become a regular practice, spending $350 to confirm it is not is an expensive way to find out. Start with the Presto. Upgrade after you have canned several seasons and want the long-term tool.
The 921 weighs about 13 pounds empty. Loaded with water and 7 quart jars, it weighs roughly 40 pounds. Moving a full, hot canner is demanding. The All American requires two hands and comfortable clearance at the stove.
Not compatible with induction cooktops. Gas, electric coil, and smooth-top glass ranges only. If you have induction, check the All American 915 (15.5 qt) which is compatible with induction plates, or use the Presto induction-compatible model.
Best entry point
~$90 · 23 qt · Rubber gasket seal · 7 qt jars / 18 pt jars · Dial gauge
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Why it's the right starting point
The Presto 23-Quart is the most widely tested, most widely recommended beginner's pressure canner available. Every tested USDA canning recipe was developed and verified for canners in this class. The dial gauge gives you a precise pressure reading. At $90, it is an accessible entry point for a household that wants to start canning without committing several hundred dollars first.
The extra capacity (23 qt vs. 21.5 for the All American 921) lets it hold slightly more water, which can be useful for certain batch configurations. It works on gas, electric coil, smooth-top glass, and — with the induction-compatible model — induction ranges.
Presto's parts support is solid. Gaskets, gauges, and overpressure plugs are available through Amazon, hardware stores, and Presto directly.
Maintenance required
Inspect the rubber gasket before every canning season. A gasket that has dried out, cracked, or shows any deformation should be replaced before use. This is a $5–10 part available easily, but skipping the inspection is how gasket failures happen. A gasket failure mid-batch means reprocessing the batch from scratch.
Have the dial gauge tested annually for accuracy. Many county extension offices offer this service for free or low cost. An inaccurate dial gauge can cause under-processing — which means unsafe food — without any visible sign of a problem. Weighted-gauge canners (like the All American's backup weight) do not require this testing.
Unlike the All American, the Presto is not designed for multi-decade use under heavy canning loads. A household canning 50+ batches per year will wear it out faster than one canning 10–15 batches per season.
04 · What we'd buy
The decision comes down to one question: are you committed to canning as a long-term practice, or are you starting out and not yet sure?
Committed canners
~$350 · 21.5 qt · No gasket · Made in USA
Buy it once. Never replace the gasket. Pass it to the next generation. The right tool for a household that treats food preservation as a permanent part of their self-reliance practice.
View on AmazonNew to canning
~$90 · 23 qt · Annual gasket check
The right entry point. Full USDA compatibility, proven design, low cost. Can several seasons, then decide if you want to invest in the All American.
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05 · Rules that apply to both
Use only USDA-tested recipes
Processing times are calculated from the density, pH, and heat penetration characteristics of specific foods in specific jar sizes. Do not substitute ingredients, change jar sizes, or modify processing times. Recipes from Ball Blue Book, the USDA Complete Guide, and NCHFP (nchfp.uga.edu) are tested. Pinterest recipes are not.
Adjust for altitude above 1,000 feet
Water boils at lower temperatures at higher altitudes. For dial gauge canners at 1,001–2,000 feet elevation, add 2 PSI to the recipe pressure. At 2,001–4,000 feet, add 3 PSI. For weighted gauge canners, use the 15 PSI weight above 1,000 feet. The USDA altitude adjustment tables are the authoritative source — check your actual elevation before canning.
Test the dial gauge annually
Dial gauges drift over time. A gauge reading 10 PSI when actual pressure is 8 PSI means your food is being under-processed. Most county extension offices test gauges at low or no cost. The All American's weighted regulator does not drift and does not require testing.
Never open a jar that looks, smells, or sounds wrong
Botulism toxin is colorless and odorless — you cannot detect it by smell. A lid that flexes under pressure, a jar that spurts liquid on opening, food with an off color or texture, or any jar that did not seal correctly should be discarded without tasting. When in doubt, throw it out.
Let the canner cool naturally — never force it
After processing, remove the canner from heat and let it depressurize completely on its own — typically 30–45 minutes. Do not run cold water over it or attempt to accelerate cooling. Forced cooling disrupts the seal formation in the jars and can result in failed seals or broken jars. The waiting is part of the process.