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Presto 01781 23-Quart Pressure Canner and Cooker
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- 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
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Pressure canning is the only method recommended safe by the U.S. Department of Agriculture for low-acid foods. Doubles as a boiling water canner for preserving fruits, jams, jellies, pickles and salsa in pint and half pint jars. Also 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. Deluxe pressure dial gauge registers the complete range of processing pressures. This precise measurement is especially important at higher altitudes. 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. Liquid capacity: 23 quarts (21.8 liters).
The USDA recommends pressure canning as the only safe method for low-acid foods such as vegetables, meats, and poultry. The Presto 23-quart pressure canner is more than adequate for any home canning needs. It's a professional-quality tool, made of heavy-duty aluminum, with stay-cool handles and a strong-lock steel lid. An accompanying rack fits down into the pot to keep jars up off the bottom, so that liquid can circulate underneath. And it can do double duty as a large pressure cooker. It's easy to cook healthfully with pressure cookers, since the food retains so much more of its nutrients and flavor.
The sturdy lid locks down during canning or cooking; an inner sealing ring keeps the steam in. In addition to a pop-up pressure indicator and a simple steam release mechanism, there is an overpressure plug that will let off steam if it builds up excessively. The pressure dial gauge gives an accurate reading so that pressure can be kept constant during canning. This pressure canner is also a cooker that's useful for weeknight dinners or for any meal that needs to come together quickly. An accompanying booklet contains more than 50 recipes, ranging from basic soup stocks to stews and pot roasts--even sweets like English Plum Pudding or Brown Bread! Tenderize lean cuts of beef or pork, or cook chicken, fish, or vegetables faster than you can in a microwave, and without losing moisture.
Nonabrasive cleansers are best for cleaning this aluminum pressure cooker, though occasional use of a fine metal polish will help the exterior keep its shine. The lid of the Presto 23-quart pressure canner is not immersible. In addition, the sealing ring should be removed after each use to allow cleaning of the inside rim of the lid. The dial gauge is delicate; detailed care instructions are found in the accompanying booklet. The vent pipe is simple to keep clean with a small brush or pipe cleaner, and both the air vent/cover lock and the overpressure plug are removable. The pressure cooker measures 14 inches in diameter (17 inches including handles) and 15-1/2 inches tall (including lid). Presto guarantees this pressure cooker with an extended 12-year warranty. A detailed instruction and recipe booklet is included; special safety issues that pertain to pressure cookers are clearly explained. --Garland Withers
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My sister got the All American Canner and we canned side by side a lot so we could compare the two. Here's what we noticed the difference are:
All American is a heavier pot. She can make applesauce in hers w/o burning the bottom (I burned mine), but I can use the Presto one on my glass top oven which she can't do with her All American because of how heavy it is.
The All american has a bit of a domed lid which means she can fit one more can in hers than I can. Somehow, since the middle is higher, we had an instance where hers was able to fit the combinations of stacked jars and my Presto wasn't.
The All American is a weighted gauge canner, while this Presto one is a dial gauge canner. In my estimation, that means the All American needs less babysitting than the Presto. I had to keep adjusting the heat under my Presto to make sure I wasn't getting it too high or letting it fall too low. She could put her weight on the canner and walk away knowing it would stay at 10 lbs w/o much fuss.
And finally, the All American has a handle on the top that makes transporting it much easier.
All that being said: they canned exactly the same. Every time we canned side by side, the time to bring them up to pressure, the time to can, and the time to bring them back down took exactly the same amount of time.
I had to go with the Presto because of my glass top range. I like the details about the All American better, but like I said, this one works perfectly.
We currently live at a high altitude and I only can at 15lbs. So the weight that comes with the canner is fine for now. When we move to a lower elevation I will invest in a 5-10-15lb weight because I prefer the jiggler to the pressure gauge.
Update: We moved, I got the 5-10-15 weight. Works great!
Overall, our family is expanding and this will do everything the smaller one will do and more, so I am satisfied with it and may appreciate the larger size later.
Update: I decided to purchase the 16 quart. It fits in my cupboard. I know its a bit crazy to buy another one if the old one worked just fine, but I was annoyed and finally got the one I wanted. They both work perfectly and I have since purchased the 6 quart pressure cooker and absolutely love it for cooking. I used the 16 quart canner to reheat a rotisserie chicken and it turned out amazing and did it faster and better than the microwave and more moist than the oven.
To sum up the capacity:
The 23 Qt will hot water bath 7 quarts or 10 pints (stacking is not recommended for water bathing) and
pressure can 7 quarts or 20 pints(double staked)
the 16 Qt will hot water bath 10 pints (water bathing quarts is not recommended) and
pressure can 7 quarts or 10 pints
The 6 Qt is not recommended for canning, but makes dinners or sides very quick and easy. Also makes chicken stock in 20 min instead of hours of simmering. Then straight to my canner.
There is all this hype and fear-mongering about pressure canners, but if you follow the directions and don't try and open it when it is still under pressure, and maintain it well, a pressure canner is no more dangerous than any other tool in your kitchen.
A week ago, I swallowed my fear and canned enchilada sauce and chicken stock in it for the first time ever.
And then I bought several ebooks from a canning author on canning chicken, beef, ground beef and beans and tackled pressure canning chicken two days ago. I am so glad I did. I think that canning is yet another step towards self-sufficiency and knowing exactly what is in your food.
This pressure canner works very well and I now feel confident in pressure canning even more foods for my family!