Just a word of advice, Be careful around them. My sister had one blow as she opened it & was burned real bad from her face to her legs. Somehow the hole to the gauge got plugged & it had pressure in it when she opened it. Took her a long time to heal.

same thing happened to my sister... we all can and are familiar with the things you need to be safe... she said she was just in a hurry and didnt stop and think... just complacent as she done it so many times... was just distracted and pow steamed her real bad... stop and think!!

i have several old canners .. presto and national no 7.. put new guages and seals on them and have them checked every few years.. when i can meat i tend to overcook just to be safe . i would like to get the big all american.. A old friend of mine was corner for yankton county back in the 30s he said he had to go to a place where the whole family was dead at the table.. .. was botulism in the soup. Pressure canning is safe if ya just follow the directions!

Botulism kills that fast? Or were they slow eaters? Dang, didn't realize it killed so quickly tho.

Buy an Autoclave.

I have both a Presto and an All American. I use the Presto most, simply because it's bigger. It also comes down to zero much quicker than the AA does. But, I think you would be happy with either one, really.

All American. Got the model that does 14 quarts and use it on the fish cooker. Won't fit on the stove. No other canners compare to it.

Presto here, it's a 70s model. I have replaced the gasket once. It works great. Mostly I can venison with it.

I inherited a presto from my Mother. She used it for years and so have I without any problems. It doesn't matter what type you get, just follow the directions that come with it and take your time. I check everything before I start, including running a pipe cleaner through the weight stem.
To my mind, it takes a lot less time waiting for it to finish than waiting in the emergency room.

got a mirro. no issues.....works as advertised.

Havent read all the posts above but I can lots of tuna each year. Often 75lbs. Get a canner that will permit you to double stack your jars.

Always wanted an All American but they can cost up to $400 for the big ones.

Usually lots of pressure canners on eBay. Nothing wrong with a used canner as long as parts are available.

I use two. One is a Granite Ware and holds 4 quarts or 7 pints and I can use this one on the stove or over my turkey fryer with open flame. This one has been used for very many years.
My other is a Presto which can hold 7 quarts or 9 pints and needs to be used on a stove and they suggest not on open flame so I use that on our large burner on our electric stove. I am into my 5th season with this one.

Bryce

Thanks for all the info. I guess if I can find the dollars it will be the AA otherwise one of the cheaper ones. Again Thank you.

I use a old presto that belonged to my wifes mother. A handle on the lid broke ordered one on the internet no problem.