Is the Presto 23-Quart Pressure Canner a recommended pressure canner?

Last reviewed July 2026.

Yes. The Presto 23-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 pressure canner in exactly the equipment class the USDA processes were developed for: NCHFP's recommended-canners guidance describes canners 'designed to hold seven quart jars or eight to nine pints', dial- or weighted-gauge, and UL-approved — and warns that smaller pressure saucepans are not recommended for canning. Dial gauges need annual accuracy checks (your extension office does this); the add-on 3-piece weight sidesteps that.

Compare the Presto 23-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 · dial gauge (3-piece weight sold separately converts it to weighted)
Capacity	Holds 7 quart jars or 20 regular-mouth pint jars for pressure canning per Presto's spec sheet (read 2026-10-08) — the seven-quart class NCHFP describes for USDA processes.
In short	The default stovetop pressure canner 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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