Is the Mirro 22-Quart Pressure Canner a recommended pressure canner?

Last reviewed July 2026.

Yes. The Mirro 22-Quart Pressure Canner is a stovetop pressure canner in the equipment class NCHFP's recommended-canners guidance describes, so it can run USDA pressure-canning processes. A stovetop, weighted-gauge canner in the seven-quart-jar class NCHFP's guidance describes. The 5/10/15 psi weighted regulator controls pressure (NCHFP: weighted gauges need no accuracy checking), and there is no way to fine-tune between the fixed weights. The retail listing also names a pressure monitoring gauge (read 2026-10-08). Aluminum, not usable on glass or ceramic ranges per the listing, and we could not verify a published warranty length.

Compare the Mirro 22-Quart Pressure Canner with the other 6 recommended-class canners: jar capacity, gauge and range type, each with its source →

The facts on file

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Verdict	USDA-process basis — USDA-process basis — the equipment class the processes were written for
Type	stovetop · weighted gauge — 5/10/15 psi regulator; the listing also names a pressure monitoring gauge
Capacity	Holds 7 regular quart jars or 9 regular pint jars per load, per the retail listing (read 2026-10-08). The listing says it cannot be used on glass or ceramic ranges.
In short	A seven-quart-jar canner with a 5/10/15 psi weighted regulator Amazon ↗

Sources — read them yourself

How to read this

The line that matters in home canning equipment is who stands behind the claim. USDA process schedules were developed on stovetop pressure canners — NCHFP describes the equipment class and has stated plainly that those processes were not developed for electric multi-cookers. A manufacturer's own thermal validation can be genuine engineering and still not be an authority's recommendation — see what "meets USDA guidelines" does and doesn't mean. And a boiling-water canner is the right tool for high-acid foods and the wrong one for everything else.

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Canning Score indexes what NCHFP, USDA and university extension programs have on record about canning equipment, with attribution — we publish no process times and no safety advice. Verdicts describe the state of the authority record for an appliance class, not a guarantee about any jar. For tested recipes and process schedules, use NCHFP (nchfp.uga.edu), the USDA Complete Guide, or your state extension office — or the Seal canning guides, which work food-by-food from the same sources. If an authority publishes new guidance, the page changes — the authority always wins.

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