Purchase $175 or more and get special FLAT RATE shipping to selected locations! Click here for more Info!

Presto 23qt 21 litre Pressure Mason Jar Canner / Cooker with 3 Piece Regulator

Presto 23qt 21 litre Pressure Mason Jar Canner / Cooker - Includes NEW 3 Piece Regulator! Presto

Recommended Accessories

Enter desired quantity before clicking Add to Cart button

  • Total:

  • Grand total (Ex Gst):

Using a canner

To destroy all the bacteria, their spores and their associated toxins, low acid foods must be heated to a temperature of 115 degrees and held there for the time specified in the tested recipe. By putting the steam under pressure in the pressure canner temperatures exceed the boiling point of water. At 10 pounds of pressure (10psi) the temperature inside the canner will reach 115 degrees at or below 300 metres above sea level (above that level additional pounds of pressure are required to reach the same temperatures).

Any preserving jar which is suited to high heat can be used in a canner. The advantage of jars with flat lids such as Ball Mason and Bormioli Rocco is that smaller jars can be stacked inside the canner. For instance, the Presto Pressure canner can take up to 20 pints at one time (nearly 10 litres worth) stacked with the second layer bottles straddling the 2 bottles underneath it on the bottom layer, like laying bricks.

Why use a canner and not a pressure cooker?

Note that a standard pressure cooker is no substitute for a pressure canner. Generally a canner is larger allowing for the processing of multiple jars in an economical way, has a dial or an adjustable weight to allow you to maintain a pressure of 10 psi, and has recipes that have been specifically tested for that unit. Most pressure cookers are simply too small to use for canning and currently, there are none available in Australia that has been tested for use as canners.

Other uses for pressure canners

Pressure canners have the advantage of not only being a safe way to process low acid foods, they can also double as a standard pressure cooker which operates at 15 psi and can also be used without putting the unit under pressure as a water bath to process acidic foods. Whilst it is possible to process acidic foods such as fruit under pressure in a pressure canner, this generally makes the fruit a lot softer and mushier than if you process it in hot water so the ability to use the canner in this way makes it a versatile unit. For water bathing, it is recommended to keep the unit at a slow boil at 100 degrees to destroy molds, yeasts, and bacteria.

fruits, vegetables, meats, poultry, and seafood are savored during the peak of the season and safely preserved to enjoy all year. What was once done out of necessity, today has become an opportunity to take control of the food you and your family consume. These beautiful jars of home-canned goodness will give you the satisfaction of knowing the quality and freshness of the food in your pantry. They will also ease your meal planning and take a bite out of your garbage and recycling needs.

Reusable jars and bands can be used for many years. The flat lid is the only piece to be discarded. Home canning is well worth the effort when you take that first delightful bite of food canned in your own kitchen! Canning Introduction If you're a novice to pressure canning, this outline will give you basic knowledge of the terminology and instruction of canning. The key to successful canning is to understand the acidity and spoilage factor of the food you wish to can, as well as the acceptable canning methods to process those foods. Invisible microorganisms exist naturally on fruits, vegetables, meat, poultry, and seafood. Yet they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature's way of telling us when food is no longer fit to eat. There are four basic agents of food spoilage — enzymes, mold, yeast, and bacteria. Canning will interrupt the natural spoilage cycle so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212°F, the temperature at which water boils (except in mountainous regions).

Therefore, boiling water canning is sufficient to destroy those agents. Bacteria, however, are not as easily destroyed. The bacterium Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212°F. In addition, this bacterium thrives on low acid foods in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240°F, a temperature only achieved with pressure canning. Determining the Method The level of acidity in the food being canned determines which method of canning is required, either boiling water canning or pressure canning. For the purpose of home canning, foods are categorized as low acid and high acid. Low acid: Foods that are low acid have a pH value higher than 4.6 and include vegetables, meats, poultry, and seafood. Low acid foods must only be processed using the pressure canning method. High acid: Foods that are high acid have a pH value of 4.6 or less and include fruits, jams and jellies, properly pickled vegetables and properly acidified tomatoes. Most fruits are naturally high acid. Pickles and tomatoes, which are not high acid, are made high acid with the addition of lemon juice or vinegar. High acid foods can be safely processed using the boiling water method. Although fruits and tomatoes can be safely processed using the boiling water method, both can be acceptably canned using the pressure canning method. Always follow the processing method stated in the recipe.

Current Presto® Pressure Canners function as both a pressure canner and a boiling water canner providing complete versatility and easy storage. Preplanning Prior to the canning season thoroughly examine your pressure canner. Whether you have a new canner or a trusted old canner, it's important to do a trial run with water to ensure it is functioning acceptably. As a general rule, replace the sealing ring and over-pressure plug every two to three years. If your canner has a dial gauge, we recommend having it tested at your county extension office or with the manufacturer to ensure its proper operation. Finding a problem when there is a load of vegetables in the canner can be disheartening and wasteful. Always use reliable sources that offer current, research-tested procedures, recipes, and timetables. Such information is available on this Presto website. The National Center for Home Food Preservation and your local Cooperative Extension Service are also reliable sources of home canning information and established processing procedures. Though recipes that have been handed down through the years may hold sentimental value, they are oftentimes unreliable and usually do not include scientifically tested processing procedures that are vital to a successful and safe canning project. Canning information published prior to 1994 may be incorrect and could pose a serious health risk. Heat Source Acceptable: All Presto® Pressure Canners will work on electric coil and regular gas ranges. Current models of Presto® Pressure Canners will also work on glass/smooth top ranges. Although Presto believes that current pressure canners are acceptable for use on glass top stoves we recommend that you check with the owner's manual for your range or the manufacturer before using. Please be mindful of the following tips for successful use of the canner on your glass top range: Use the largest element, making sure that the surface of the canner bottom contacting the element does not extend more than one inch outside the element.

Do not place the canner on two heated elements at the same time. Make sure that the canner does not boil dry. Do not use the canner on the elements for several hours at a time. To prevent scratches to the glass top make sure that the bottom of the canner does not have scratches or areas that are rough, and do not slide or rotate the canner on the smooth top range. Clean the cooking surface with a ceramic cook top cleaner prior to and after using the canner. Not Acceptable: Presto® Pressure Canners will not work on induction ranges because the canners are made of aluminum. Electric hot plates do not provide sufficient energy to heat a canner for the boiling water method or for pressure canning. Presto strongly discourages using outdoor LP gas burners in excess of 12,000 BTUs. These types of burners cannot be adjusted to a low enough setting to maintain the recommended amount of pressure, which can result in damage to the bottom of the canner. Before you begin Assemble all ingredients, supplies, and equipment needed for your canning project. Carefully read, understand, and follow the recipe and canning instructions as directed. Do not substitute or omit ingredients. Always follow specific manufacturer's instructions. Selecting Jars Glass home cannng jars, sometimes referred to as Mason jars, are made of heat-tempered glass for durability and reuse. These are the only jars recommended for safe home canning. They are available in standard sizes (half-pint, pint and quart jars) and will withstand the heat of a pressure canner, time after time. Note: Half gallon jars are recommended only for canning clear juices, such as grape and apple. Glass home canning jars offer a deep neck and wide sealing surface to assure a tight seal. Always visually examine canning jars for nicks or cracks. Recycle or discard any damaged jars. Do not use jars from commercially prepared foods because they were made for single-use only. Always use the jar size and exact processing procedures indicated in the research-tested processing recipe.

Preparing Jars for Canning Jars should be thoroughly washed in hot, sudsy water. Do not use wire brushes, abrasive materials, or cleansers because they may damage the glass. Rinse jars completely with hot water. To help prevent jar breakage, allow jars to stand in very hot water prior to filling with food. A dishwasher may also be used. Wash and dry jars using a regular cycle. When cycle is complete, remove one jar at a time, keeping the rest of the jars heated until needed. Jars do not need to be sterilized unless the food placed in them will be processed less than 10 minutes using the boiling water method, such as jams and jellies. To sterilize the jars, boil them for 10 minutes. If you live at an altitude of 1,000 feet or more, boil an additional minute for each 1,000-foot increase in altitude. If you wish, rather than sterilizing jars the processing time can be increased to 10 minutes for those jams and jellies that have a processing time of 5 minutes. The additional processing time is not harmful to most gels. Keep in mind that if your altitude is above 1,000 feet the processing time needs adjustment. Canning Lids and Bands The two-piece vacuum cap (lid and band) is the recommended closure for home canning. It consists of a flat metal lid with a sealing compound on the outer edge and a separate metal screw band that secures the lid during processing. The bands can be used repeatedly if they remain in good condition; however, new lids must be used each time. Always prepare lids and bands according to manufacturer's instructions.

Avoid closures such as zinc caps and glass lids that require a jar rubber. These closures do not provide a proper method to determine if the seal is safe. Also, avoid commercial one-piece caps even if they have a rubber-like gasket because they are intended for one-time use only. Selecting and Preparing Food Select only produce that is at its peak quality. Produce that is over-ripe or damaged will not be a good canned product. Always follow exact preparation instructions such as peeling, slicing, chopping, puréeing. Altering the recipe may affect the heat penetration of the food which when canned may result in underprocessing. There are two methods of packing food into jars: raw pack and hot pack. Recipes will indicate a packing method that is best for the food being canned. If given a choice, the hot pack method yields better color and flavor, especially when foods are canned using the boiling water method. Raw Pack: Unheated food is put directly into the jars and then covered with boiling water, juice or syrup. When raw packing meat, poultry, fish, and seafood, do not cover with liquid. Food should be packed tightly in the jars because it will shrink during processing. However, corn, lima beans, peas, and potatoes expand during processing and should be packed loosely. Hot Pack: Food is heated to boiling or cooked according to recipe before being packed into jars. The food is then covered with the boiling liquid. Foods that are hot packed should be put into the jars loosely because shrinkage will not occur during processing. Precooking the food allows it to conform to the jar better for a tighter, more efficient fit and prevents food from floating up in the jar during processing. Measuring Headspace All recipes will indicate the amount of headspace necessary for the food being canned. Headspace is the air space between the top of the food or its liquid and the lid. Leaving too much headspace can result in under processing because it may take too long to release the air from the jar. Leaving too little headspace will trap food between the jar and the lid and may result in an inadequate seal. As a general rule, allow 1/2-inch headspace for fruits and tomatoes and 1-inch for vegetables, meats, poultry, and seafood. Removing Air Bubbles

After food has been packed in jars, work quickly to remove air bubbles that have become trapped between pieces of food by moving a clean, nonmetallic spatula around the jar between the food and side of the jar. The use of metal utensils can damage canning jars and should be avoided. Preparing Jar Rims and Adjusting Lids Immediately wipe jar rims with a clean, damp cloth to remove any residue. Place flat lid on rim of jar making sure sealing compound is touching glass. Position a band over the lid and screw onto the jar just until resistance is met. Not too tight, as air must release from the jars during processing and cooling. When all the air is released, a vacuum is formed and the lid seals. The Boiling Water Method See Boiling Water Method for your Pressure Canner. The Pressure Canning Method Follow the manufacturer's instructions for your specific canner. Venting: Venting, also referred to as "exhausting," the canner is an important step in pressure canning. During the venting period, air is removed from the canner and jars creating a pure steam environment. Canning After loading the jars in the canner, secure the canner cover. Leave the pressure regulator off the vent pipe. Turn the heat setting to high and wait for a steady, strong flow of steam to come from the vent pipe. Allow steam to flow for 10 minutes. At the end of 10 minutes place the pressure regulator on the vent pipe. For older model pressure canners that are equipped with petcocks, load the jars in the canner and secure the canner cover. Rotate the petcock screw to the open position. Turn the heat setting to high and wait for a steady, strong flow of steam to come from the petcock. Allow steam to flow from the petcock for 10 minutes. At the end of 10 minutes rotate the petcock screw to the closed position.

Processing: Follow the research-tested recipe for exact pressure and timing. When processing time is complete, remove canner from heat source. Allow pressure in the canner to drop naturally. Once the air vent/cover lock drops you can remove the pressure regulator from the vent pipe. Allow the canner to cool for an additional 10 minutes before removing cover. Cooling Jars Carefully open cover and remove jars from canner with a jar lifter making sure to not tilt the jars. Place jars on a dry towel on countertop away from drafts leaving 1 to 2 inches of space between jars to allow for even cooling. Do not invert jars or cover with a cloth. Allow jars to cool naturally to room temperature. Allow the jars to completely cool for 12 to 24 hours before checking the seals. It is important to test the seals to be sure a vacuum has been formed. Press down on the center of the lid. If it is concave, or stays down when pressed, the jar is properly vacuum sealed. See Pressure Canning Q & A if a jar fails to seal or if you have any other canning questions. Canning Canning Storing Canned Food Remove bands. Wipe off any food residue from lids and jars. Do not replace bands as they may rust and become difficult to remove. Store canned food in a cool, dark, and dry place, between 50° and 70°F. Home canned food can be kept for many years. However, after one year the quality will begin to deteriorate. For this reason, always date and label jars before storing. Detecting Spoilage If up-to-date instructions and processing times and pressures are followed carefully, spoilage is uncommon. However, it is still recommended to check for signs of spoilage before tasting any canned food. Check for a broken seal, gassiness when opening, mold, sliminess, cloudiness, or unpleasant odors. If any of these signs are present, discard the food. As a safeguard against using canned low-acid and tomato products which may be affected with spoilage that is not readily detected, boil food 10 minutes for altitudes up to 300m above sea level. Extend the boiling time by 1 minute for each 300m increase in altitude. Many times odors that cannot be detected in the cold product will become evident by this method. If, after boiling, food does not smell or look right, discard it without tasting.
Dimensions Capacity - 23 Quarts (Liquid)
  • 77.8%
  • 22.3%
  • 0%
  • 0%
  • 0%

Reviews Over Presto 23qt 21 litre Pressure Mason Jar Canner / Cooker with 3 Piece Regulator

  • (5)

Total Reviews (9)
click here write review to add review for this product.

Note: picture shows the standard 15psi regulator but the Ozfarmer custom option replaces this regulator with the superior 3 piece regulator.
Imported directly from the Presto factory and custom made for Ozfarmer we proudly present the Presto Pressure Canner & Cooker.  

In the USA bottling is called canning and this unit is a common household item there.  
It can be used to bottle fruit on the stove top and is considered to be the only safe way to bottle non-acidic such as vegetables as well as meat fish soups and sauces.
  • A must-have for canning vegetables, meats, and fish.
  • The easy-to-read gauge automatically registers a complete range of processing pressures.
  • Three piece regulator allows you to process at 5psi / 10psi and 15psi.  Note that at sea level, normal pressure cooking is done  at 15psi but canning/bottling is done at 10psi. Without this regulator you constantly need to monitor the dial gauge to ensure the pressure does not get too high so the regulator allows you to go away and do other things rather than having to constantly monitor the canner.  (To use, 15psi = full regulator; 10 psi remove the top ring only; 5 psi remove both rings.)
  • Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced.
  • This Presto Pressure Canner also doubles as water bath canners for preserving fruits, jams, jellies, pickles and salsas.
  • Constructed of extra-strong, warp-resistant aluminium and suitable for use on regular and smooth-top ranges. Includes cooking/canning rack and complete instruction and recipe book.
  • Jar Capacity: 24 x Half-Pints / 240ml, 20 x Pints / 500ml, 7 x Quarts / 1000ml, 4 x Half Gallon / 2 Litre.
  • Can be used with other tempered preserving jars but we do not recommend recycled supermarket jars (refer our FAQs for more info)
  • 12-year limited warranty.
  • These cannot be used on induction cooktops and are not recommended for flat/glass stovetops.  In the case of the latter, the main reason for the restriction is that a full pressure canner with bottles and produce is very heavy and can cause the cooktop to crack.  You may check the weight rating of your cooktop with the manufacturer to satisfy yourself that it can withstand heavy weights.   Otherwise, it is recommended that you use a small single gas burner.
  • Inside diameter approx. 31cm (29cm at the base)
  • Inside height approx. 30cm

Prestos are not designed to be used as sterilizers. Using them in this manner will void the warranty 

STOCK NO. 01781. 23-Quart Liquid Capacity (21.8 liters). 

Californian Residents Warning Explanation: here

  • Views: 6737
  • Brand: Presto
  • Product Code: Presto 23qt Pressure Canner
  • Availability: In Stock
  • $175.00
  • Ex Tax: $159.09


Tags: Presto 23qt 21 litre Pressure Mason Jar Canner / Cooker - Includes NEW 3 Piece Regulator!, Presto 23qt Pressure Canner, Canning and Preserving Supplies