If she wants to use it for canning, then she needs a cooker that will qualify as a canner. A regular pressure cooker won't work.

The best value in a pressure canner is the Presto. I've linked to Amazon but this is just to show what you'd be looking for; you might be able to find the Presto at a better price elsewhere.

The Presto I linked to is the 23-quart, which is the most bang for the buck, but there is also a 16-quart available in the $70.00 range.

Good luck. If you or your step daughter have additional questions, the Harvest Forum is a great source of information on anything related to pressure canners and home food preservation.

Carol

Here is a link that might be useful: Presto 23-Quart Canner

You will want a steam-pressure CANNER (deep enough to hold quart jars) to do home canning, while a pressure cooker is smaller and appropriate for cooking foods, not canning. You can find them for around $100, but they are usually the smallest size available.

Check your local sources like ACE Hardware and True Value stores. They usually carry several models/sizes as well as replacement parts.

If your step-daughter has used a steam-pressure canner before, perhaps she has a preference that will be helpful in your selection. You should also discuss whether her stove can be used with a pressure canner. You will find some specific information about canners for glass and ceramic top stoves at this link. http://www.pickyourown.org/cannings4glasstop.htm

This link may also give you some help.
http://www.pickyourown.org/pressurecanners.htm

You will find a large selection, as well as some "good" prices, at Amazon.com - http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=pressure+canners&x=0amp;y=0

-Grainlady

Here is a link that might be useful: National Center for Home Food Preservation - Pressure Canners

Here is a good source for pressure canners. They carry Presto, Mirro, and American Harvest. I agree that a Presto would be the best buy for what you want to spend. I bought my stainless Presto pressure cooker from this source several years ago. They give prompt service, good communication and careful packaging. She will have more options for canning with the larger 23 qt. canner.

Here is a link that might be useful: http://www.pressurecooker-outlet.com/prestopressurecanner.htm

The type of range also makes a difference. Mirro canners are not recommended for glasstop ranges. In fact, glasstop ranges can be a big problem for canners if the range cycles the heat on-and-off burners rather than maintaining a consistent temperature. It makes holding pressure in the canner extremely difficult.

Carol

One other not-so-minor point. You need to know with certainty that the pressure canner is getting up to the proper pressure; if it doesn't, you can't be sure that the botulism spores have been killed.

I have an All American canner, and it has a jiggle-top weight that doesn't budge until the proper pressure is achieved. It also has a dial, but that's mainly for your info. If the canner just has only a dial gauge, the USDA recommends that the gauge be tested yearly to make sure that it is still accurate.

I'm just saying that a cheap canner with just a dial gauge may be a false economy. You might find a used All American on eBay for about what you'd pay for a new model from another brand.

I agree, she needs a pressure CANNER, not a pressure COOKER, if she plans to can.

It's getting difficult/impossible to have a pressure gauge checked on a pressure canner anymore, so I'd lean toward a jiggle type pressure gauge if looking for a new canner.

Carol/Readinglady has a good point also with the type of stove top, I know several people who have had a problem with canning on a smooth top electric stove.

Happy shopping!

Annie

I had one of the first "flat-top" ranges in the house we built in 1976 and it had a large area to use with any type of pan, where the other 2 small/1 large "eyes" were to be used with the flat-bottomed Corningware pans that came with the range. I canned lots of beans, tomatoes, peaches, potatoes, soup mix, etc. in my Presto canner on that stove-top. I loved it - so easy to clean.

A funny thing I heard from someone visiting us: "I wouldn't have one of those flat cook tops.....my MIL burned up her purse sitting it on hers one time!" Now...I ask you.....how many people do you know who park their purses on top of their range burners? Hmmmmm? (rolls her eyes)

Teresa

I have a glass top stove, and just to be on the safe side, I bought a heavy duty, independent element. I set in on a hoosier I have in the kitchen, and it works out quite well- I really like having it. I like having my glass stove, and now I get to do my canning without worrying. Hope you all don't mind me jumping in!

I had a friend who fused her boiling-water canner to her new glass-top stove. What a mess....

Another aside... If your step-daughter is new to home canning, be sure to look up your altitude. That's an important number to know. The pounds pressure given for low-acid foods in the Ball Blue Book are based on using a weighted-gauge canner and processing at or below 1,000 feet above sea level. When using a dial-gauge canner or processing at altitudes higher than 1,000 feet above sea level, adjust pounds pressure according to a chart found in the book.

An odd bit of information at no additional cost...

The State of Kansas (often perceived to be a flat state) has areas with altitudes varying between 75 feet to 4,039 feet above sea level, so there ARE some areas in the state where adjustments for altitude must be considered.

-Grainlady

Presto is safe for use on a glass top range, but Mirro isn't.

Carol

Also, Presto and All-American have an excellent support network with easy availability of parts. Mirro is currently fine but there have been some corporate changes which may affect Mirro parts availability in the future.

The All-American has a gauge but it's regarded as a back-up as it also uses a 5-10-15 pound weight. Presto offers a gauge but you can purchase a 5-10-15 pound weight (part #50322) that emulates the All-American. A weight is more reliable than a gauge.

Carol

Well, I never knew that the Presto could also use a weight. Mine had the gauge on top and that is what I relied on. Of course, our Agriculture Office offered a free testing clinic before canning season started. So mine was always checked out every year including the rubber seal to make sure everything was working properly.

Teresa - yes, those were the good ole days