16-Quart Pressure Canner and Cooker
Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish.
The easy-to-read gauge automatically registers a complete range of processing pressures.
Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced.
Doubles as a water bath canner* for preserving fruits, jams, jellies, pickles and salsas.
Canners are constructed of extra-strong aluminum and are suitable for use on regular and smooth-top ranges. Includes cooking/canning rack and complete instruction and recipe book.
Mason Jar Capacity: 13 Half-Pints, 10 Pints, 7 Quarts*.
*Pints and half pints only for water bath method
16-Quart liquid capacity (15.1 liters)
Note: This pressure canner is designed for use on household range burners of 12,000 BTUs or less.