Presto 16-Quart Pressure Canner (01745) review
The only safe route to shelf-stable low-acid food — a US import for a US-style technique.
By Tom Rowland · Updated 20 July 2026 · Price checked against our tracker
Water-bath preserving only safely handles high-acid foods — jams, chutneys, pickles. To shelf-stably store low-acid food (plain vegetables, stocks, meats) you need pressure canning, and this Presto is the standard machine for it. Honesty first: pressure canning is a US technique that never took off in Britain, so UK stock is intermittent and jars/spares (Ball/Mason sizes) are import items too. Follow tested recipes exactly — the USDA guidance is the reference — because improvised low-acid canning is a genuine botulism risk.
US import — stock and jar spares are intermittent in the UK
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- The recognised standard for safe low-acid canning
- 15L takes a meaningful batch per run
- Doubles as a huge stockpot
- UK stock and spares are intermittent imports
- Only worth it if you'll actually pressure-can — most UK households won't
- Demands tested recipes followed exactly — this is a safety-critical technique
Key specs
| Type | Pressure canner |
| Capacity | 15 litres (16 US quarts) |
| Method | Pressure canning (low-acid foods) |
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