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Reddit mentions of Presto 01755 16-Quart Aluminum canner Pressure Cooker, One Size, Silver

Sentiment score: 5
Reddit mentions: 12

We found 12 Reddit mentions of Presto 01755 16-Quart Aluminum canner Pressure Cooker, One Size, Silver. Here are the top ones.

Presto 01755 16-Quart Aluminum canner Pressure Cooker, One Size, Silver
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Designed for easy, confident home pressure canning.The only safe method recommended by the USDA for canning vegetables, meats, poultry, and seafood.Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa in half-pint and pint jars.Works on gas, electric, and Smooth-top ranges.Deluxe pressure dial gauge registers precise processing pressures, which is especially important in high altitude areas.Air vent/cover lock allows pressure to build only when the cover is closed properly and prevents the cover from being opened until pressure is safely reduced.Handy as a large capacity pressure cooker for meats, poultry, soups, and desserts.Durable heavy-gauge aluminum for long life and fast, even heating. Cooking/canning rack.Easy-to-follow 80-page instruction/recipe book for canning and pressure cooking. Regular mason jar Capacity: 12 half-pints, 10 pints, or 7 quarts (half-pints and pints only for boiling water processing).Extended 12-year limited .Designed for easy, confindent home pressure canning. The only method recommended safe for canning meats, vegetables, poultry and seafood.Easy -to-read dial gauge registers a complete range of processing pressures.Includes cooking/canning rack and complete instruction/recipe book.Mason jar capacity: 12 half-pints; 10 pints; 7 quarts.13-1/4 by 14-1/2 by 11-3/4 inches; 12 year limited warranty.
Specs:
ColorSilver
Height11.81 Inches
Length13.62 Inches
Number of items3
Release dateMarch 2008
SizeOne Size
Weight10.5 Pounds
Width17.31 Inches

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Found 12 comments on Presto 01755 16-Quart Aluminum canner Pressure Cooker, One Size, Silver:

u/YaztromoX · 8 pointsr/Canning

No. You can't use a pressure cooker in place of a pressure canner.

At a minimum, the only tested and validated safe pressure canners are required to hold a minimum of six 1L/1Qt jars. Anything smaller can't hold sufficient heat energy to ensure it will properly kill harmful bacteria (particularly C. Botulinum).

In addition, a pressure canner must have a gauge (dial or weighted) that can hold the pressure at a specific setting (generally 5, 10, or 15lbs of pressure). The cooker you've linked has no such gauge.

There are no substitutes or shortcuts here. You need a pressure canner.

u/Morgaine1795 · 5 pointsr/Canning

I agree with loveshercoffee. I would have to say if you want your salsa that way you need to make a fresh batch when you want it. I have made some tested cooked salsa's that were amazing and very shelf stable. If you want to can salsa, please for the love of God follow a tested recipe. I personally would not eat what you put on your shelf. The pH test strips might not accurately test the chopped veggies even if the juice is correct.

Something that has been tested for a pressure canner and has no instructions for a water bath means it needs to be pressure canned. Sorry, but unless you buy a pressure canner for $75 bucks please hold off on trying the peanuts.

we don't want you to die or get sick

u/loveshercoffee · 3 pointsr/Canning

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

  1. Jars
  2. Lids and rings
  3. Stock pot or canner (with lid) at least 3" deeper than your jars
  4. Jar lifter
  5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)

    The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.

    As for pressure canning, you will need:

  6. Jars
  7. Lids and rings
  8. Jar lifter
  9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)

    I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!

    Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.

    I hope this helps!
u/mattc286 · 2 pointsr/Cooking

This is the one we have and we love it. There are cheaper options, but you don't really want to cheap out on something that's essentially a bomb, do you? Also an issue if you're looking at used ones. They may be warped or have bad seals, potentially being dangerous.

u/highdra · 2 pointsr/Libertarian

I have this one and [this one] (http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY). The big one is for canning (meat and or low acid vegetables) but I've done huge batches of food in it too.

u/[deleted] · 2 pointsr/Frugal

Hmmm, but that one (23 quart) says it holds 7 quart jars. And then this one also says 7 quart jars...so I guess the larger one is only useful if you want to make tons of pints at a time? But you're right, if I can get seven quart jars out of a 16 quart pressure cooker, I'll definitely go for the smaller one if I do choose to get one.

u/MKandtheforce · 2 pointsr/Random_Acts_Of_Amazon

Under $10

Under $20

$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.

As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.

u/lovellama · 2 pointsr/Canning

I have a glass top stove and one thing manufacturers are concerned about (with any pot) is if the bottom is bigger than the burner. You don't want the pot to be on the surrounding glass top. Presto canners have a thick metal disc (the one on the left) on the bottom that keeps it the size of the burner but the pot still is large in diameter.

If you can find a larger stock pot (I found one at Costco), that fits your burner size and is no bigger, you could go with that. Canning rings tied together make a good rack on the bottom.

But be warned! You may decide you really like canning and want to get into pressure canning. I do meats and chilies and soups now, when all I used to do were jams and applesauce. You might want to go with the 16 qt Presto as it is able to pressure can and water bath food. If you do get this one, I recommend getting the three piece weight to use instead of the mushroom looking one it comes with. This way you won't have to babysit the dial gauge (which you have to get calibrated every year and can be off right out of the box). If you shop at Wal-Mart you can get one without the dial gauge and not have to get the three piece.

u/Lebenkunstler · 1 pointr/shroomers

My first strain was z-strain. I think it makes a good one for beginners because it seems to colonize very quickly. However, just about any cube is going to be pretty easy to work with. PF tek is a good place to start, but don't be intimidated by grain and bulk. It's not much more complicated and you get yields that are orders of magnitude greater in volume. The biggest advantage of PF tek, IMHO, is not having to buy a pressure cooker.
If you do buy a pressure cooker, I reccomend this one at first. http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY
It holds 7 quart jars at a time, which is good volume for the cost.

u/TychoRC · 1 pointr/Canning

Do you think 23 qt is too much for a starter pot? I saw that there was also a 16 quart pot, but it looks like it's roughly the same circumference, just shorter, so it would have the same heating problem as the 23 qt, if I understand correctly (though obviously less weight).

u/falafelsurprise · 1 pointr/fitmeals

This is what I have. Liking it so far.

u/pl213 · 1 pointr/budgetfood

The Presto 23 qt and 16 qt are both fine canners, and $80 and $70 respectively. I'd spend the extra money and get the bigger one.