How would that work? I tried finding it on Presto's site, but couldn't locate it. Does it replace the gauge or work in conjunction? Would I still need to get the gauge calibrated? Here is a link to one of the many previous discussions here on the 3 piece weight set. It includes links to where to buy it. As mentioned the weights are used (work just like the Mirro weight) and the gauge is ignored. Can I mix jar sizes? i.e. combine pints and quarts? It is safe but isn't recommended. Check the recipe. You'll note different processing times for each. Some are just a few mins. difference but some are also very different. If you process pints for the same time as quarts you risk over-processed mushy food at the least. Honestly, there simply is no reason to use any other pressure canner than the Presto. Dave myk1 - what edition of the BBB are you using? I checked back in several editions to 1998 are most all of the most commonly canned produce instructions are based on 9 pints or 7 quarts. Check out the recipes on NCHFP.

Some different terminology for clarification - they are weights or gauges, not weighted gauges, ok? Some models have only a gauge, some only a weight or set of weights, and some have both a gauge and a weight set. No the weights never go bad assuming they are the right one for the model/brand of canner. However the gauges do go bad - some are off by several pounds right out of the box - which is why having them tested/recalibrated annually is so strongly recommended. If you want to use the 12 qt. Presto then we usually suggest you buy the 3 piece weight for it rather than rely on the gauge unless of course you are at an altitude where you have to can everything at 15 lbs. in which case you can use the 15.5 lb counterweight on it. I am assuming it will hold the 4 quart jars minimum to qualify as a pressure canner rather than just a pressure cooker? Personally of the 3 I'd use the 22 quart Mirro given its size and because gauges just can't be trusted. Dave

There are advantages and disadvantages to both but the 23 quart WITH the additional 3 piece weight (additional $12) is considered the ideal and easiest to use by many. But the type and quality of your stove plays a role in the choice. If you are using a glass top stove? If your burners cycle off and on? If the footprint area around your burners is small or tight? For those situations it is the 16 qt. as the 23 is too big and heavy. and I need the gauge too correct? this is what I'm reading on here... No. You NEED the 3 piece weight. The gauge is nice and handy to have especially for the cool down phase but it isn't required. There are 3 different models of the 16 qt sold through various vendors including WalMart and Target. One model has the 3 piece weights only. One model is sold with the gauge and the 3 weights both. And one model is sold with the gauge and only the 1 piece counterweight. In order of preference: if you go with the 16 qt. look for one with both the gauge and the 3 piece weights. If you can't find it get the one with the gauge and the 1 counterweight and order the 3 piece weight set separately. Last choice the one with only the 3 weights. Follow me? Or get the 23 quart and order the 3 weight set separately. Dave

There are plenty of tomato recipes you can water-bath too, however. Some of us who have only water-bath canners manage to put up quite a few tomatoes! But the good news is you can use your pressure canner as a BWB canner if you decide you want to can some recipes that can be done that way. The resources you mentioned (BBB and the NCHP) are great ones, with up-to-date safety guidelines. They'll tell you for each recipe whether it should be pressure canned or BWB canned or whether you have a choice. BWB is used for high-acid things: fruit in syrup, jams and jellies, pickles, some tomato and other recipes that have appropriate acid amounts. Pressure canners allow you to do low acid things like beans, other vegetables, prepared soups and stews, even with meat in them, and a wider range of tomato recipes. Try both approaches! See what you like! Z