Reddit Reddit reviews Presto 01781 23-Quart Pressure Canner and Cooker

We found 60 Reddit comments about Presto 01781 23-Quart Pressure Canner and Cooker. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Cookware
Pressure Cookers
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Presto 01781 23-Quart Pressure Canner and Cooker
The only method recommended safe by the US Department of Agriculture for canning vegetables, meats, poultry, and seafoodDoubles as a boiling-water canner for preserving fruits, jams, jellies, pickles, and salsa; Handy as a large capacity pressure cookerConstructed of warp-resistant heavy-gauge aluminum for fast, even heating; Works on regular and smooth-top ranges; Extended 12-year limited warrantyDeluxe pressure dial gauge registers the complete range of processing pressures; This precise measurement is especially important at higher altitudesExtra-large size is great for big canning jobs; Includes canning/cooking rack and complete 76-page instruction and recipe book
Check price on Amazon

60 Reddit comments about Presto 01781 23-Quart Pressure Canner and Cooker:

u/InformationHorder · 17 pointsr/Canning

No, absolutely not, that cooker is not designed for canning.

You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.

Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.

Also, canning 3 jars at a time is a waste of energy, imo.

u/squidboots · 11 pointsr/SkincareAddiction

If you have a stovetop pressure cooker that can reach 15 psi (~105 kpa), you have an autoclave :) You can find a good one for about $75-100 on Amazon. Here is the not-so-fancy one I have for pressure canning meats and veggies.

They also make "legit" stovetop autoclaves that are made from heavier duty cast aluminum and are larger and a bit more rugged.

edit: That said, not all plastics deal with autoclaving well. A lot of medical plastics are sterilized by irradiation because they will warp under extreme heat and pressure (polystyrene is one of them.) So if you're experimenting around, don't be surprised if something pops out from the autoclave looking like a booger.

u/BarryZZZ · 9 pointsr/shroomers

This 23 quart Presto will serve you quite well.

u/[deleted] · 7 pointsr/shroomers

no. get the stuff yourself at stores and such. this way you know exactly what is going on. You can go big as hell for about 250$, bigger than this kit.

Heres your supply list

Quart jars -12$ for a pack of 12

Aluminum foil- cheap

spores- find a good shroomery sponsor

Pressure cooker- just got this bad boy the other day. get it.

Some 66 gallon sterilite tubs - ~10 dollars each where i get them

some rye berries or wild bird seed - i get it at whole foods by the pound. cheap

vermiculite - 5$ a 32oz bag i believe where i live

coco coir- ~10$ a 3 pack at petsmart

some sterilie supplies such as gloves and isopropyl alcohol and disinfectant spray. etc.

If you want any help at all shoot me a message! im more than happy to help.

u/Turbulent_Tacostand · 6 pointsr/shrooms

The presto 23 quart is a nice unit. Also includes a pressure gauge so you can glance at your operating pressure $90.

Presto 01781 23-Quart Pressure Canner and Cooker

u/VicinSea · 5 pointsr/SelfSufficiency

Here are all the things you need to know to start canning foods at home.

Canning Basics

Only Pressure Canning is recommended by the USDA for home canning of Meats or Vegetables. I recommend this large capacity pressure canner

Fruits, Jams and Jellies, Tomatoes and Salsas can be Water Bath Canned in most cases. This is a nice kit to get started with from Jarden

Ignore the steam canner, microwave canner, open water bath kettle, and any "reusable" canning lids---these are all a quick way to discover food poisoning.

Buy standard canning jars at garage sales and thrift stores---I like the wide mouth jars best. I also run an ad on craigslist offering to buy jars when I need them. I pay $2.50 per dozen for the pint size and $4.00 a dozen for the quart size. Carefully check each jar's rim to make sure there are no flaws or chips. (Always store empty jars with rings on them to avoid getting chips.) New jars with lids and rings are available in most grocery stores for $9-$14 per dozen. Buy brand name jars only---this is not a time to use cheap knock offs. Each jar should be clearly imprinted Ball, Mason or Kerr. There are many brands of vintage jars and all of those should be fine as long as the rim is sound. Save the boxes and dividers that come with new jars and use them to store the finished products.

Always use new canning lids Never reuse this part!

Remember, you don't have to grow a garden to benefit from home canning--now is a great time to buy produce while it's cheap!

Today's Buy of the Day: 12 ounce bags organic green beans-already trimmed and washed at 2/$1.00 = 24 quarts of green beans with bacon and shitaki mushrooms(33 cents a pack!) now in the pantry for about 50 cents per quart!

u/b0ricuaguerrero · 5 pointsr/shrooms

This bad boy right here works very well, bought mine in 2011, still going strong

Presto 01781 23-Quart Pressure Canner and Cooker

u/dooodlie · 3 pointsr/preppers

Watch YouTube! I love BexarPrepper, Linda's Pantry, and Deep South Homestead. Read the most current canning books, and follow processing instructions as printed. I also learned by watching my mom and talking with a few other avid canners. I bought this canner, the ball canning book from the canning aisle, read and watched everything I possibly could. Knowing how to can is great, because now there are things I will never purchase from store, like strawberry jam 😍

u/MakeTotalDestr0i · 3 pointsr/Permaculture

This is what everyone starts off with
It will last you through the learning process and is good enough for growing your own

Once you get good and have more money and want to go smal scale commercial, you can upgrade to an "ALL AMERICAN 941"or Large 41 Quart Benchtop Autoclave Sterilizer

u/mr_graham · 3 pointsr/SteroidsHomebrewing

They are accurate and you can spend a little more and get one with a gauge, but it's not necessary. $95, Presto 01781 23-Quart Pressure Canner and Cooker

u/lets_do_da_monkey · 3 pointsr/alaska

Yeah it can be, you're not supposed to tilt them for ~24 hours, it can screw up the seal. Best to set them out and let them be. Watch them, if any of the seals aren't down, eat them immediately. If anything is suspicious throw it out.

As others have pointed out, go with a non-electric canner too. Presto canners work quite well, plus they come with a booklet for canning that is very helpful.

u/hostilemimosa · 3 pointsr/shrooms

This is one I got and it’s $70

Presto 01781 23-Quart Pressure Canner and Cooker

u/bob_mcbob · 3 pointsr/ZeroWaste

If you're interested in getting into canning, you could pressure can any amount of shelf-stable vegetable broth.

u/Morgaine1795 · 3 pointsr/Canning

I have a glass top stove and I use a Presto. I have both the Presto 23 Quart and the Presto 16 Quart. I use the 16 quart more though because it is just easier to handle with the low clearance of the microwave.

u/webdoodle · 3 pointsr/Canning

As ShannonOh says, you'll need a pressure cooker. I use mine to can stews, chili, pork curry, basil chicken, and tom kah gai soup. If you end up getting a pressure cooker, work up small batches until you get the flavoring right. The pressure cooking process bleeds a lot of the flavor out.

I bought this pressure cooker, this kit, and this book. I like the book and the cooker, but the kit was somewhat low quality and is already in need of replacing.

You can also use a pressure cooker for just regular cooking too. The book talks about taking completely frozen roasts and cooking them in a couple hours! I haven't tried it yet, but I will.

u/crapshack · 3 pointsr/Canning

YES! Winter canning! Canned soups, chili, beans, and chicken stock are my favourites. My garden isn't quite large enough that I need to can green beans and whatnot, but when it is, I'll be canning those too! I got this one two years ago and it has more than paid for itself already. You'll never go back to the commercially canned soups and chili etc after making your own. There's no comparison with respect to the quality of the finished product. I also find it's more fun. If you enjoy cooking, you'll like pressure canning things. Making vats of chili or chicken stock is so different from hunkering down with 50 lbs of apples.

I feel your pain re the pears. I put up around 100 half-pints for our lunch pails last summer.

u/PrepperMTL · 2 pointsr/preppers

I just bought this from all my research it seemed to be the best bang for the buck. I have yet to use it though.

u/morescience · 2 pointsr/shroomers

I know this isn't what you're asking, but I'd just like to chime in and say that if you're serious about mushroom cultivation you should invest in a pressure cooker. I have this 23 qt Presto, which, at around $90, may seem expensive, but it's really worth it, and it can handle the largest jobs you can throw at it. It makes the entire process so much quicker and easier and ensures you're getting proper sterilization.

u/grainzzz · 2 pointsr/PressureCooking

Is it one of these monsters? (

You might want to invest in a smaller pressure cooker...if only to make your life easier when it comes time to clean the thing.

u/1982throwaway1 · 2 pointsr/shrooms

While you can get away with steam sterilization/fractional sterilization, If you plan on doing this for a while, you're gonna want a pressure cooker. The one you posted a picture of is small too btw. It'll work for 4 or maybe 8 pf tek jars at a time and wont work for quarts of spawn but this one will probably do 27ish 1/2 pints or 10 grain jars at a time.

u/ShroomeryZoom · 2 pointsr/shrooms

Same brand but larger for the same price if you're looking to sterilize 10 qt jars at once. And the pressure gauge comes in handy.

u/killing1sbadong · 2 pointsr/MushroomGrowers

Coffee grounds do work, but as they are extremely nutritious and high in nitrogen, it is also one of the easiest to get contaminated. You can also mix it in (~10%) into a substrate like straw or sawdust:

For a kitchen, instead of using straw you can use sawdust. Buy a bag of hardwood fuel pellets (HWFP); you can get them for ~$5 for a 40 lb bag at a hardware or home improvement store. Just hydrate the pellets and they turn into sawdust, which king oysters, lions mane, and shiitake love, and regular oysters do well on it as well. I use sawdust supplemented with wheat bran and gypsum for my grows.

The instant pot will work initially, but it cooks around 10-12 psig, compared to the suggested 15 psig of other pressure cookers (I have an Instant Pot as well, but use a 23 qt Presto pressure cooker for mushrooming). This means you might not get quiiite as good of sterilization. However, if you use low or no supplementation (i.e. just use 100% sawdust), it should work perfectly. As you'll want to pressure cook for a fairly long time (~2 hours), you need to make sure to put a lot of

For the Instant Pot size, I'd suggest getting medium-sized mycobags. You should be able to fit one comfortably into the Instant Pot. It's generally advisable to put a piece of Tyvek (either a tyvek sleeve or part of a tyvek post office envelope) slid down the opening of the bag (and folded down) to ensure the bag stays open enough during the pressure cooking. You'll also want to put something on top of the bag (either a plate or something similar; I use a canning rack) to prevent the bag from expanding and covering the pressure release valves.

I realize this was a huge information dump, sorry if it's more than you wanted/needed! Happy to answer any other questions you have; I'm far from an expert but I keep trying :)

u/zigmus64 · 2 pointsr/Cooking

I have an instant pot, but it's a bit small for the cook I'm looking to do. This is the pressure canner I have. It's quite a bit bigger than I remembered it being. It's a freaking monster!

u/newtohomebrewing · 2 pointsr/Homebrewing

Great point. Mine is a canner (this one: so I’ve not paid attention to making the distinction since I wrote this for myself. I’ll update it to clarify since these instructions are out for public use. Thanks.

u/caineson_sabina · 2 pointsr/shrooms

nice move on the temp controller for your first time! Took me several run throughs before I stepped up to it. I'd invest in a PC sooner than later ;) Looks good!


u/consciousmimd · 2 pointsr/shrooms

Presto 01781 23-Quart Pressure Canner and Cooker

u/Muskrat121 · 2 pointsr/Canning

Do not use all in ones for pressure canning

Pressure canners can be used to cook. But pressure cookers should never be used to can.

I bought this one back in December and I'd reccomend it:

Presto 01781 23-Quart Pressure Canner and Cooker

u/ImmortanGreg · 2 pointsr/druggardening

You mentioned the presto 23qt. Are you talking about this?

Presto 01781 23-Quart Pressure Canner and Cooker

My local store has that on sale for quite a steal. I just saw it listed primarily as a pressure canner and initially dismissed it. I could easily pick that up and be within budget because of the deal on it!

u/eto_samoe · 2 pointsr/WTF

There's lots of sites about DIY canning. Here's one with a tutorial. We got a pressure canner like this.

We like canning boneless skinless chicken breasts because the canning process if very simple and you can just pull it out, cut it up, and dump it into pasta or whatever without any extra prep time except what it takes to warm it up. We do dozens of jars at a time and you can reuse the jars. Once you have the supplies, there is very little cost except the electricity or gas for your stove. Canning takes a little extra work upfront, but it's really nice to always have meat and other goods handy without worrying about spoilage or freezer burn. Since you canned it yourself, you know what's going into your food, don't have to worry about unknown preservatives, etc.

u/djwonderful · 2 pointsr/MushroomGrowers

I borrow one that is similar to this guy:

I use it for agar. Have to put a few canning rings down to elevate it. I tried a few bags inside, every single time they melt to the side of the pressure cooker. It just gets too hot on the sides.

I've never seen a pressure cooker of any kind in my local good will.

I have 2 of these. They work awesome:

Of course all American is the best you can buy:

I have 1 of those too.

u/nomnomchikhan · 1 pointr/Canning

The pressure canner I got was a presto brand and it came with an instructional booklet that contained info for anything I'd want to can and the pressures and times for what sizes.

This is the one I got.

They're not all that big. I just can a lot at a time.

u/oldsock · 1 pointr/Homebrewing

If you are pressure canning and following the directions, there isn't a significant risk. If $230 for the All-American is too expensive, then you can go for the Presto 23 qrt pressure cooker for $80.

Canning wort isn't for everyone, but it works for me!

u/highnoonhiker · 1 pointr/ResinCasting

Stainless is best, but expensive. We use this exact aluminum pressure cooker and a 13mm thick polycarbonate lid cut a little larger than the rim. There's a very tiny deformation of the bottom, but that will happen with stainless also given the area involved on that surface. Put short rack in there to prevent any movement of the containers.

u/StinkinLizaveta · 1 pointr/PressureCooking

I've done this with brisket in my pressure canner,this one.
Though I cut the brisket into two pieces so it would fit in the bottom with a braising liquid. It absolutely works. Turns out great. I can't remember exactly how long I put it in for though, I've cooked too many other things since then, sorry.

u/Unspoken_Myth · 1 pointr/shroomers

You know, I initially thought to go with small batches, but I decided against it and went with a monotub. I'm so so glad I did.

I would HIGHLY recommend getting a pressure cooker especially if you decide to do a monotub- and a good one at that. This is the one I purchased and it has done wonders for me. You really don't want to start everything up, use spores, and find out that your pressure cooker didn't reach high enough temperature for long enough, and all your jars get contaminated, and you have to throw all of them away wasting nearly a month and a half of time (me, three times in a row).

I recommend ordering spores or syringes (You can purchase a spore syringe for like five to ten bucks, but I prefer spores because 1 spore print makes 5-10 syringes for the same price) from r/SporeSwap. I store all of my syringes in the fridge, and all of the prints in the fridge as well.

Here is what I followed in regards to things for beginners:

1, 2, 3, 4, 5

I also want to make the case one more time for doing monotubs if you have the space. You will be much happier with your yield I think, and as long as you properly store them (use a dehydrator on fresh mushrooms at about 115 F until they are cracker dry, store with a desiccant in a vacuum sealed bag. The nice thing is when properly treated, they stay good for a loooong time. Plus, it's super easy to make some cash on the side if you're into that kind of thing because you will have so so much left over.

This is pretty much everything you need to know, besides how to inoculate. That's an easy step though, ask google. Shoot me a pm if you're having trouble with anything related to monotubs.

u/lovellama · 1 pointr/Canning

I have two Prestos, the 23 qt and the 16 qt. I got the 16 qt at Wal-Mart because it didn't have the dial gauge, just the three-piece regulator, and no-one else carries the 16 w/o the dial.

I got the 16 and the 23 because I can chicken, and it's easier to can a bunch of pints in one go in the 23 than have to do two batches in the 16. But the 23 takes longer to get up to pressure if it's not full, so I got the 16 for canning smaller batches of things.

I haven't had any problems on my glass cooktop; it's a Jenn-Air and the instruction manual/website says you can can with a flat-bottom pot.

Here's the three piece regulator at Amaon

u/johnnyexperienced · 1 pointr/shrooms

Yes, actually. Condensation can be both: the process of the vapor condensing into a liquid or the result of that process, whereas condensate is always the result of that process; e.g., in this case, the water droplets themselves.

I would suggest that when doing G2G, either get a PC for the jars you would transfer to, or use the whole brown rice like in the Broke Boi Bulk Tek. Why take the same risk if you don't have to?

You can get a new 23 qt PC from Amazon [here](Presto 01781 23-Quart Pressure Canner and Cooker for only $70 right now (I paid $80 when I got mine). Or you can probably find a similar one used for $40-50.

u/MikeHologist · 1 pointr/shroomers

Wait until the jars are cool enough to touch and inspect them. If the jars are not cracked, go ahead and sterilize them. If any of the jars are cracked, go ahead and throw them away and use the remaining jars that are not cracked.

Look into a pressure cooker for next time. This one will hold 10 quart-sized jars.

u/i_forget_my_userids · 1 pointr/Canning

He just told you. 20qt. Here's a decent one

u/slimeysnail0 · 1 pointr/shrooms
u/asc123concepts · 1 pointr/shrooms

Thoughts on this one?
Presto 01781 23-Quart Pressure Canner and Cooker

u/pregornot · 1 pointr/moderatelygranolamoms

I have a massive pressure canner that I really like. It's a Presto brand, and very nice, fairly simple to use too.

Two days ago I pressure cooked a whole 20lb turkey in it for DH!

Edit: oops it was a 12lb turkey! But still!

u/YaztromoX · 1 pointr/Canning

$350??? You can get the Presto 23qt pressure canner from Amazon for ~$70.

u/mdeckert · 1 pointr/Canning

Presto 01781 23-Quart Pressure Canner and Cooker

u/ShinmaNiska · 1 pointr/shrooms

Nope, you need a pressure cooker for that.

u/MustyOranges · 1 pointr/Canning

Please do not waterbath can soup. Doing so is risking botulism poisoning, which involves paralysis and possibly death. Foods with a pH above 4.6 can't be safely waterbath canned.

To do it safely, you will need a pressure canner. Presto makes models for $65 at the cheapest. The most commonly used one, and one I'd personally recommend is the 23 quart Presto 01781 and it can be had for $80-100 depending on where you look. All American brand canners are also great, and they're sturdier and don't use a rubber seal that needs to be replaced every few years, but they're also more than twice the price.

The USDA/NCHFP rules are very flexible regarding soup: you can add anything that can be canned: vegetables, meat, beans, spices, but can't add dairy, eggs, flour, starch, pasta, rice, grains, or thickeners. That stuff you can always add afterwards, when heating to serve. You also need to make sure that if you're using the basic soup guidelines, only half the jar is filled with solids.

I would recommend first reading the USDA guide, or at the very least, Principles of Home Canning (PDF)

The National Center for Home Food Preservation offers a free online course, though it's temporarily unavailable until the beginning of next year.

Also, look into picking up the Ball Blue Book. It can usually be had for around $7 or less, and can often be found in Walmart, Ace Hardware, OSH, True Value, and some grocery stores.

As for preventing mushiness: many people add "Pickle Crisp" to their jars. While pickle crisp is only sold for use with cucumber pickles, it consists solely of Calcium Chloride, which is often used commercially for keeping vegetables and beans firmer during canning. Some people claim to be able to detect the taste of it and hate it, some taste it but don't mind it, but many (dare I say most) people can't taste it aside from a saltiness. You can not reduce processing time, as that will put you at risk of botulism.

u/wee0x1b · 1 pointr/Cooking

> I've always been a bit intimidated by canning.'

Oh, don't be. If you're growing your own stuff like that you should definitely look into saving it for later. And freezing is nice, but if power goes out? And how big is the freezer? Canned stuff can live in any cool, dark place. There are lots and lots of canning resources online, too.

> Might be something I have to look a bit more into.

I bought my wife a 23 quart pressure cooker. It's super easy to use. And that one's good because you can get the taller wide mouth jars to fit in there. The taller Ball jars are good because you use half of the stuff in ti let's say, then put the remainder in the fridge for later in the week. But less actual canning overall.

You also need to get a rack/trivet so the bottoms of the jars don't crack from sitting on the bottom. But for not too much money you can make and save stuff for literally decades.

> mixed reviews on Instant Pot canning

I love my Instant Pot, but it's way too small to be a pressure canner. When you do canning, it's like making tamales: you want to make a lot of tamales. Like, you make all the tamales that ever lived. Using an IP would be a royal pain since you'd have to make everything to be canned, then fill small jars, then wait, repeat, etc.

You want a factory line: sterilize everything, fill some up, pressurize them, let that batch cool, fill up and pressurize some more, put up the previous batch since they've cooled.

Get help, and hand out jars of tomato stuff that helpers can eat in December. It'll taste like you made it right then.

u/BBBalls · 1 pointr/MushroomGrowers

The product you linked to will not be adequate for sterilizing the various materials needed in mushroom cultivation. It is only capable of being used as a hot water bath for high acidity canning. This can be done with any pot with a lid.

You are going to want to get a pressure cooker that can achieve 15 psi (250 F). Additionally, you will want one that has a decent volume. I suggest one that can hold at least 7 standing quart jars. In the United States the 23 quart Presto pressure cooker is a pressure cooker that is readily available and a great value. If you have the money and space, you likely wont regret getting a bigger one. The more you can put into your cooker, the more time and energy you save.

Also, read the instructions carefully. Pressure cookers are bombs in your kitchen.

u/SeaDuds · 1 pointr/Canning

I see an All American 21qt for $320 and a Presto 23qt for $83. Is there something I'm missing? Is the All American just extremely high quality?

I'm considering a Presto 16qt for $75 but I feel like it'd be silly to not get the larger for the slight increase in price...

u/Gullex · 1 pointr/EatCheapAndHealthy

What kind of pressure cooker are you using? This is the one I have and I don't think you can make chicken stock in 30 minutes with it....

u/MasterFunk · 1 pointr/shroomers

sorry lmao, this is the same one theyre selling for 150 at my hardware store, I think it might be worth it for me to hook up some sort of online banking for amazon, maybe ill buy one of those pizza cards -_- stupid internet

u/doontmindme · 1 pointr/shrooms

You bought this one ye? That is was above my budget shit haha and 50 bucks seems like a good deal cause thats only 35GBP and not 150 wtf. What about this one it says it goes up to 14,5lb/100kpa which did translate to PSI so only 14,5PSI will that actually matter fuck?

u/poorbeans · 1 pointr/homestead

A pressure pressure canner is awesome for what you are looking to do ( I do a lot of potatoes, basically peel, cube and can ( The great thing is they are ready for anything, put them in a bowl, heat in microwave (or stove top) and mash. Leave cubed and fix it like a baked potato. Make potato salad in no time. Best thing about the pressure canner (yes, you need to use a pressure canner, not a water bath to can them safely) is you can do 18 pints at a time and once canned they have a long shelf life.

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.

u/salziger · 1 pointr/Random_Acts_Of_Amazon

Here's the one I have. It's wonderful.

u/bigdaddybodiddly · 1 pointr/PressureCooking

Yeah, 9mm is larger than any I've got. That thing looks to be around as big as my 23 quart canner you may have better luck specifying pressure canner parts rather than pressure cooker parts.
Maybe it's related to this thing ?