Whether you’re dealing with a bumper crop of green beans from your overflowing garden or you scored a deal at the farmer’s market, canning is the ones of the best ways to preserve nature’s bounty. You can support local farms, stock up on high quality fruits and vegetables when they’re in season, and free up valuable freezer space. Plus, it gives you control over the ingredients in your food. The jars and rings are reusable for years, too (though the lids and seals are one-time use items). There’s also immense satisfaction in putting up your own food like Gram did, and self-sufficiency is never a bad thing!  

Basically, there are two canning methods: A boiling water bath, which is exactly what it sounds like because jars of food are processed in a pot of boiling water. This technique works for foods that naturally are acidic, such as pickles, jams, and most fruits. But other foods that are not acidic need processed in a pressure canner, such as vegetables, poultry, fish, and meat. These pots have a domed lid with vent holes, and either a weighted gauge or a dial-type gauge on the lid to monitor the pressure level.

Ahead, our top picks for pressure canners.

If you need a large pressure canner, this is the answer. It has a pressure gauge for precise processing pressures and a canning rack. It accommodates 18 pints (when stacked) or 7 quarts, so you can process huge batches at one time. A nice perk is that you can also use this canner for the traditional boiling water bath canning method, too, so it’s a good option if you’re just getting into canning or don’t have tons of storage space and don’t want to invest in separate pots.

Best Overall

Presto 01784 23-Quart Pressure Canner and Cooker

This canner also has a stainless steel clad base, which means it will work on induction cooktops. However, if you prefer, there’s also an all-aluminum version of this model, which is slightly less expensive and is not induction compatible.

Price at time of publish: $151

Capacity: 23 quarts | Dimensions: 15.4 x 15.1 x 14.8 inches | Induction Compatible: Yes | Weight: 13 pounds

Most canners are meant for use on burners of 12,000 BTU or less, but be aware that not all canners work on all cooktops. For example, aluminum canners will not work on induction cooktops, unless the base is made from metal as with this Presto Pressure Canner.

This aluminum canner holds 26 half-pint jars (when stacked), 16 pints or 7 quart-size jars. It features an overpressure plug, locking lid system, and side gasket pressure release. The handles stay cool to the touch, but just remember that the lids of most pressure canners are not submersible, so don’t dunk it under water to clean.

Best Budget

Mirro 92122A Polished Aluminum Pressure Cooker

It’s one of the most reasonably-priced if you’re not yet sure how often you’ll be using a pressure canner. It’s a reliable budget model, but that the aluminum is thin compared to other canners.

Price at time of publish: $142

Capacity: 22 quarts | Dimensions: 17 x 14 x 17 inches | Induction Compatible: No | Weight: 15 pounds

If you have limited space in your kitchen for multiple devices, this 20-quart pressure canner also serves as a pressure cooker and a steamer. It holds 24 half-pints, 8 pints, or 7 quarts. This is a weighted gauge canner, meaning there’s no dial pressure gauge to watch; instead, the weighted gauge will rock and rattle as the pressure builds.

Best Multi-Purpose

Granite Ware 20-Quart Pressure Canner Cooker Steamer

This canner is affordable, so it’s a great option if you’ve never used a pressure canner before and aren’t sure how often you’ll need one. However, note that unlike many of the company’s products which are made in the United States, this particular item is imported from China.

Price at time of publish: $160

Capacity: 20 quarts | Dimensions: 14.5 x 14.3 x 13.4 inches | Induction Compatible: No | Weight: 10.5 pounds

This extra-large canner with dial pressure gauge can hold 26 half-pint jars (when stacked), 16 pint-size jars, or 7 quart-size jars at a time. The safety features include a pressure monitoring device built into the handle, and the cooker can only pressurize if the lid is fitted properly. It also cannot be opened if the pot is pressurized.

Best Large Canner

T-FAL Polished Aluminum 22 Quart Pressure Cooker and Canner

In addition, the steam release component includes an overpressure plug (the red pin in the center pushes out, releasing steam), and if more release is needed, the gasket release window pushes out from the lid opening. The aluminum pot, which comes with two racks, is for use on gas and electric cooktops only. It has a large capacity and the lid twists into place easily.

Price at time of publish: $168

Capacity: 22 quarts | Dimensions: 19.3 x 15.4 x 16.3 inches | Induction Compatible: No | Weight: 15 pounds

This 10.5-quart pressure canner holds 7 pint jars or 4 quart jars, so it’s a good choice if you prefer to process in small batches, say, as you harvest vegetables from your garden. It has two automatic venting features, including a safety control valve and overpressure plug.

Best Small Canner

All American 10.5 Quart Pressure Cooker & Canner

There’s also a unique metal-to-metal sealing system, i.e., there’s no rubber gasket to may get bunched up or need replaced periodically. The handles clamp the lid securely into place. Canning enthusiasts typically consider this brand the gold standard of pressure canners, and it’s made in the United States. It’s heavy-duty, and many users like it for its heft, durability, and craftsmanship.

Price at time of publish: $340

Capacity: 10.5 quarts | Dimensions: 14 x 13 x 14 inches | Induction Compatible: No | Weight: 14.8 pounds

A digital pressure canner operates without heat from a stovetop, and is plugged directly into an outlet, similar to a slow cooker. Our pick of this style of canner is the Presto Precise Digital Pressure Canner, which uses internal sensors to hold heat at the precise temperature needed for safe pressure canning or boiling water canning. The device manages the proper pressure and temperature for you, making it easier to can at higher altitudes. 

Best Digital

Presto Precise Digital Pressure Canner

It comes with a detailed instruction booklet, and has a capacity of 10 half-pint Regular Mason jars. Be sure to only touch the handle when it’s venting, because the metal parts of the lid get very hot. 

The manufacturer states that this canner meets USDA Safe Canning Guidelines, but the agency has not independently verified this information. However, our home tester noted that the instruction manual follows safe canning instructions, so we feel confident recommending this product. It’s also much more expensive than a stovetop model, but that might be worth the splurge if keeping your burners clear while canning is a priority for you. 

Price at time of publish: $317

Capacity: 12 quarts | Dimensions: 17 x 14 x 16 inches | Induction Compatible: No | Weight: 20.5 pounds 

Pressure Canning Basics

The reason you need a pressure canner for low-acid foods is because the spores of the deadly bacterium Clostridium botulinum, known as botulism, are heat resistant. If you remember way back to science class, water boils at 212 degrees at sea level, and that’s simply not hot enough to kill botulism spores. Conversely, a pressure canner can attain temperatures of 240 to 250 degrees, which is plenty hot to kill those nasty little bacteria.

Our top pressure canner pick in the Presto Pressure Canner and Cooker, which is compatible with induction stovetops. If you’re looking for a less expensive option, consider the Mirro Polished Aluminum Pressure Cooker. 

The other critical thing to remember is that there’s no free-styling when it comes to canning, either with a boiling water bath or pressure canning. Heat penetration tests, performed by food laboratories, have analyzed the internal temperatures and processing times necessary to kill harmful microbes. There’s no formula to take into account all the variables that affect food safety, such as the consistency of food, pH levels, size and shape of the jar, and the solids to liquids ratio—so you must follow tested and approved recipes at the USDA’s National Center for Home Food Preservation.

It’s also helpful to take an online class by your local university coop extension service and to brush up on the basic methods. Also, always read the instructions before operating your pressure canner, making sure to “vent,” or get rid of air that’s trapped inside the pot, for the appropriate amount of time before pressurizing your canner. It’s important to know that canners must be operated at increased pressures as the altitude increases (find your altitude here); approved recipes will offer guidance on time adjustments.

Why Trust Us?

We researched the market by comparing manufacturer specs, warranties, and user reviews.

  • What does a pressure canner do?
  • Foods that are not acidic, such as vegetables, poultry, fish, and meat, need processed in a pressure canner in order to kill the spores of the deadly bacterium Clostridium botulinum, known as botulism. Pressure canners can attain temperatures of 240 to 250 degrees, which is hot enough to kill botulism; traditional boiling water bath canners cannot attain these temperatures so they’re not safe for processing low acid foods.
  • What foods should be processed in a pressure canner?
  • Low-acid foods including vegetables such as green beans, carrots, corn, mushrooms, peas, and squash; soups; poultry; fish; and meat must be processed in a pressure canner in order to kill dangerous bacteria. Acidic foods such as tomatoes, most fruit and jams can be processed in a traditional boiling water bath canner.
  • Can I make up my own recipes for a pressure canner?
  • Absolutely not! Heat penetration tests, performed by food laboratories, have analyzed the internal temperatures and processing times necessary to kill harmful microbes. There’s no formula to take into account all the variables that affect food safety at home, such as the consistency of food, pH levels, size and shape of the jar, and the solids to liquids ratio—so you must follow tested and approved recipes from the USDA’s National Center for Home Food Preservation.
  • What kind of pressure canner should I buy?
  • Pressure canners have a domed lid with vent holes, with either a weighted gauge or a dial-type gauge on the lid to monitor the pressure level. Weighted gauges jiggle a certain number of times when the process reaches temperature, while dial-type gauges show the actual pressure.Both types are safe and reliable if used correctly. It’s honestly a matter of personal preference, though many experienced users prefer the dial-type gauges if you live at high altitude. That’s because canners must be operated at increased pressures as the altitude increases (find your altitude here); approved recipes will offer guidance on time adjustments.
  • What kind of pressure cooker do I need for canning?
  • A pressure cooker, like the Instant Pot, is not suitable for canning because of its mechanical structure. Research has shown that pressure cookers do not heat canned or bottle foods to a high enough temperature to ensure food safety. If you want to start canning, be sure to purchase a pressure canner like the ones featured on this list, not a pressure cooker.

Foods that are not acidic, such as vegetables, poultry, fish, and meat, need processed in a pressure canner in order to kill the spores of the deadly bacterium Clostridium botulinum, known as botulism. Pressure canners can attain temperatures of 240 to 250 degrees, which is hot enough to kill botulism; traditional boiling water bath canners cannot attain these temperatures so they’re not safe for processing low acid foods.

Low-acid foods including vegetables such as green beans, carrots, corn, mushrooms, peas, and squash; soups; poultry; fish; and meat must be processed in a pressure canner in order to kill dangerous bacteria. Acidic foods such as tomatoes, most fruit and jams can be processed in a traditional boiling water bath canner.

Absolutely not! Heat penetration tests, performed by food laboratories, have analyzed the internal temperatures and processing times necessary to kill harmful microbes. There’s no formula to take into account all the variables that affect food safety at home, such as the consistency of food, pH levels, size and shape of the jar, and the solids to liquids ratio—so you must follow tested and approved recipes from the USDA’s National Center for Home Food Preservation.

Pressure canners have a domed lid with vent holes, with either a weighted gauge or a dial-type gauge on the lid to monitor the pressure level. Weighted gauges jiggle a certain number of times when the process reaches temperature, while dial-type gauges show the actual pressure.

A pressure cooker, like the Instant Pot, is not suitable for canning because of its mechanical structure. Research has shown that pressure cookers do not heat canned or bottle foods to a high enough temperature to ensure food safety. If you want to start canning, be sure to purchase a pressure canner like the ones featured on this list, not a pressure cooker.

Arricca SanSone is a health and lifestyle writer specializing in home, shelter, and gardening. She learned to can at her Gram’s side, and she owns an embarrassing number of boiling water bath canners. However, she’s especially fond of her All American pressure canner, which she uses to preserve her garden’s bounty, especially bumper crops of green beans.