got_mit_uns: I went through just this same angst a few weeks ago. I read through all of the posts about glass-top stoves, got thoroughly confused (the main issue seemed to be that the bottom diameter of the pot couldn't be some amount bigger than the burner.) So I called my stove manufacturer hotline and was told that there was NO RESTRICTIONS on the size of cookware that I can use (it's a GE Profile model). I finally went with a Mirro 22 quart pressure canner, because I was not interested in a canner with a pressure gauge... EVEN THOUGH the listings for this canner say it's NOT recommended for use on glass-top stoves. The canner works FINE on my glass-top stove. I've used it several times both for pressure canning and as a BWB canner. I've done 12 quarts of Stew Vegetables (actually I made a few timing mistakes on my first batch and had to reprocess the next day, so half of the Stew Veggies are now Soup Veggies if you know what I mean :o), 8 half-pints of no-sugar-added Peach Preserves, 8 half-pints of Martha Stewart's Peach-Rosemary Preserves, 6 half-pints of Sungold Tomato Preserves (YUMMIE), 10 pints of Chunky Basil Tomato Sauce, and 10 pints of Annie's Salsa (the BEST). Thanks to everyone here who chimed in on their experiences with canners and glass-top stoves - and also with quick replies to panicked newbie questions. I went out today and bought some more jars and will be hitting the farmer's market and my garden plots tomorrow. So call your stove manufacturer and see what they say. Susan

I have two All American pressure canners that are identical to the one that was pictured. In my opinion they are the finest pressure canners ever made. I have never had one problem of any kind with them. The gauges are accurate, and I have them tested at irregular intervals. As much as I use them, I have NO problem maintaining whatever pressure I want. (yes, I confirm that the guage is at the correct pressure by looking) When I am canning, that is the only thing I do except clean in the kitchen and stuff like that. Listening to jiggling or bouncing weights is just not my bag. :) Incidentally, they can be used for canning using a hot water bath, as well. Just don't put the lid on them. Have fun.

G'morning! They float when processed in Water Bath... there is just not as much head space (top + bottom) so it was not as noticeable. I never had any problems in the past using W/B process, but unfortunately now that many varieties of tomato's have lost their acidity through modern genetic tweaking and hybridizing it is now necessary to add acid to tomatoes, including heirloom varieties when canning them :-( The level of temperature needed to kill botulism bacteria for low-acid foods can only be reached by using a pressure canner. So, I bought a new pressure canner, and now I am going through the growing pains of learning how to use it. I am just above sea level, so I only used 10 psi to process. It is quite the learning curve - it was SO much easier 10 years ago! I've always wanted to try canning Salmon though so now that I've invested in the proper equipment, that will be my next project :-) I did notice the interior of the canner was shiny ... I added a tbsp of vinegar to the water as suggested in the manual but I guess it was the lemon juice? Since I was having so much trouble getting the pressure up (took WAY 2 long on my stove), I've now invested in an outdoor cooking burner so when I get a chance I will try another batch of tomatoes and see if that improves the final outcome. I will also try using citric acid instead of lemon juice because I have a feeling I am not going to like the flavor in a few months once that lemon juice settles in :-( I was trying to avoid doing a hot pack - it is just one more step that makes it a longer process :-( I am almost at the point that I want to freeze them in the future ... seems like a LOT less trouble! I will persist tho - because I have invested 2 much time and $ 2 give up now :-) Thx again for all of your help and suggestions - I really appreciate it! :-) Have a gr8 day!

"Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for its published processes. " If you go to the Presto site, nowdays you will see they only list the larger size as canners. They have 18 quart and 23 quart. Anything smaller is under cookers. http://www.gopresto.com/products/products_search.php?search_value=58&operation=Search&search_type=category Here is a link that might be useful: National Center for Home Food Preservation