Barton Pressure Canner 22-Quart Capacity Pressure Cooker Built-in Pressure Gauge with (1) Rack, Aluminum Polished

Size , cost and ease of use

I love this Pressure Canner. I give All 5 stars. I only Skip ratings on how HEAVY is the canner, because I think its a stupid question to RATE. You are getting REAL Pressure in that thing, so I think there has to be SOME WEIGHT to the Canner. This ONE has just the right weight, to have good feelings about safety. I did my first batch of Ground BEEF with Potatoes and Ground PORK with veggies. First you fill up Canner with water NO MORE then 2 inches from the stand. Put in it also at least 1 TBSpoon of white vinegar. Then put your jars in it and Close the LID. First you bring canner to a boiling and you see the little metal dot on top popping up which LOCKS the LID of canner... Then you wait till the real strong steam will start coming out and you HAVE TO let it steam out for 10 minutes. It is getting rid of air inside. It is very important a MUST TO DO. You have to always let it steam out! After 10 minutes you quickly put ON that little metal weighted gauge. Please make sure you use either silicon or some protective glove. The fabric glove is not truly too safe because you are covering the steam. Some people do not use any glove, because they can put it on so quickly....but for beginners... use the glove. I learned my lesson. After you put on that gauge, then you bring the pressure to a 12 PCI . It takes some time. I believe about 15 to 20 minutes. You will soon recognize even by the noise that sounds like SH>>SH>>SH>>>SH>> that you are on the needed PCI. I live in ILLINOIS and here you should go on 12 PCI. Otherwise do your research based on what is your location. Different Altitude... different PCI. When you reach the pressure 12PCI you have to regulate your heat slightly down... but make sure the pressure doesnt drop down. Then you set up clock for 1 hour and 30 minutes if you canning the Ground beef or Pork /no matter if cooked or raw/ always 12PCI and 1 h 30 m for Illinois. You have to keep sometime your eye on it during that time, so the pressure doesnt drop down...But so far NEVER happened to me with this Canner. I am in Love with this Canner. THERE IS ONLY 1 THING I HIGHLY recommend. Put some WHITE VINEGAR in the water... it will keep the water CLEAR... Otherwise it creates the white residue /minerals/ on the wall of your canner and also on your Jars. Trust me My first jars were all powdery/. ALL CANNER will have that white powderish residue if you don't add Vinegar to the water.. Do not put more then 2 inches water above the stand... and your Jars will be all happy. when the time is UP... 1h 30 minutes then ONLY SHUT OFF the heat and DO NOT DO ANYTHING... DO not touch ANYTHING...ABSOLUTELY DO NOT MOVE CANNER....LET the Pressure go down on its own to the ZERO.... It will take time....You will be able open the lid after that little metal dot drops down and UNLOCKS the lid... But I even let it sit for little longer more... Open lid AWAY from you. still plenty STEAM IN IT. Cans will be all bubbling. Take it out very carefully. and let it sit and cool for plenty hours.... Do not touch it.. Do not turn it or Mingle it... Let it be..... looool.... Now you are ALL set. You can find so many videos on YOU TUBE as well. Very helpful. I will CAN more stuff this weekend. Also you will see in sooner or later some DARK BROWN SPOT around the weight gauge... DO NOT FREAK OUT !!!..> EVEN IT LOOKS LIKE IT....it is very SIMPLY and EASILY WASHABLE with your sponge. The steam mixed with vinegar and sometime even some overflow juice from canning just FRYES around that gauge..... it is NOT a RUST!! Remember when you bake in oven you find dark spots too.... Its washable. Trust me. Just scrub it out with your dishes sponge and it will shine on you as brand new. You will not have to even push so hard/ Its easy. Some people are returning it back, when see that brown spot, because they are just freaking out like little Kids....or maybe they are just too lazy and spoiled.....but TRULY there is NOTHING wrong with that. I am very happy with this canner and I think for that price you cannot go any wrong. I hope My Review was helpful for you and I apologize for my English. I am European. Happy Canning God BLess you all.

This is such an easy piece of money-saving equipment to own even if you are new to canning and preserving. It’s stainless steel so it will not rust. It’s super easy to open. With the gauge, there’s no guessing of pressure rating. Easy to clean with soap and water. Very functional. Money saving. Recommend if you are a beginner.

Works great. Have used for multiple seasons since 2022. Highly recommend, make sure it will work with your type of range top!

When I opened the box I was quite surprised to be honest ahaha. It’s very good quality, solid and promising. I really don’t care about canning or cooking with it, I’m using it for sterilization purposes in Mycology. 22qt will be adequate for pretty much any home mushroom cultivation needs such as sterilizing bags of grain for spawn, agar plates, tools etc.I tried to take the most detailed pics possible since the photos they provide are typical and lacking.The dimensions are as follows: ID ~12 1/2”, Depth is ~11” w/o the insert stand and 10 1/2” with stand in unitCheck out the pics as I provide some visual references.The manual also includes a bunch of recipes for those that plan on cooking with it.I also show this unit equipped with my vintage pressure cookers weight (jiggler) and it actually fits on there. I’ve always liked the way they looked compared to the modern ones. I don’t recall seeing the pressure rating for this unit but the vintage weight I show has 3 different options. I’m fairly certain that the stock weight is rated for 13-15 psi.Well, I hope that this review helps someone on their decision to go with this unit or to look for something else instead.

Great size! Ease to use ! Ease of cleaning design was nice

Forget any nice reviews save yourself the time and problems, get a real canner at this size!TLDR: This thing is useless in every possible way the 23qt presto canner is way better and longer lasting for the extra $50The pressure gasket ring came damaged Making for immediately leaks in the first use. cheesy and non lasting flexible plastic instead of much more durable rubber.The steam lock would often not raise at all and have to be artificially raised in order to even get to pressure which took MULTIPLE attempts. Assuming that also isn’t leaking.People suggest using weights, on my model specifically the red safety valve pops randomly before it even raises to 15 psi. Letting out all the pressure down to 10 on and off. Just in case it wasn’t useless enoughIt doesn’t front advertise PSI because loaded it doesn’t reach 15. It claims it vents at 13, but even that is a lie it begins venting at around 11psi which for mycology is absolutely useless.In short don’t even DREAM of trying to consistently use this thing at the industry standard 15 psi, and expect a lot more problems. Absolute junk! Thank you

As described

Dos anyone know how I can contact the manufacturer. Love my pit but the seal has a crack after much use and it’s impossible to find a replacement.I’ve tried all the universals with no luck.

Needs extra weight on pressure regulator to get to 15 lbs.

Great buy. Invaluable asset

The pot itself is solid as well as the lid, but to put a cheap plastic cover on the pressure gauge is ridiculous, it actually buckled and let in moisture. I was very disappointed with this ,as the pressure gauge play’s an important part of pressure cooking .