Ainda não usei.. Quando usar, deixo uma nota sobre o produto.Usei, e é perfeita!Um enlatador de pressão mais que completo !Cozinha com perfeição, e faz o vácuo direitinho.Aprovei o resultado.Recomendo a compra.É uma cultura que deveria ser mais praticada aqui no Brasil, mais falada inclusive.

Muy buena y segura de buena calidad

とても気に入りましたありがとうございます

Dislikes: The canner came with only a 5 psi weight jiggler only. Canned meat recipes require at least 10 PSI at sea level for many recipes. Prepare to buy additional weights to suit your needs. I purchased an adjustable weight (not Presto brand). Testing the weight with the canner, I found it was actually a little too heavy, providing about 12 psi instead of 10, but higher pressure will still result in a safe canning process at the recipe stated processing time. If you are at a higher altitude than me, this weight may actually achieve the proper pressure for you.***************WARNING: Nothing I say here should be construed to contradict or stray from properly published and tested recipes. For food safety, you MUST follow properly tested recipes from authoritative sources with regard to actual recipe instructions and processing time. Any deviation from the recipe can affect the heat transmission within the canning jars with the resultant risk of food poisoning. Something as simple as adding flour to a tested recipe can prevent the food in the center of the jar from achieving the proper temperature and time to assure destruction of botulism spores.*****************Likes:I use this canner exclusively with an induction cooktop. My cooktop has sufficient control to keep the canner at the correct temperature/pressure once it has reached proper pressure. Excessive heat once you reach the processing pressure will result in excessive water loss during processing. I also wrap a heavy towel around the canner sides to insulate it during the cooking process. I use binder clips to hold it in place and never cover the top lid, since the jiggler weight and safety pressure release plug must be clear of any obstructions. Since the induction unit produces no heat or flame, there is no danger of fire. In addition, the insulation helps the canner heat more evenly as it's rising to proper temperature and pressure. During processing, the towel reduces the heat lost to the surrounding air during processing.Some reviewers have experienced problems with the canner including failure to seal or warped bases. While I have only used the canner about 7 or 8 times, I experienced none of these problems. It is important to put in the proper amount of water before starting. If the unit boils off all the water during processing, the food batch will be unsafe and ruined, and you can certainly cause the canner base to warp. That is why you must monitor the canner during processing time to make sure that the canner remains at the required pressure throughout the processing time, and to make sure you are not boiling off the water excessively. My induction cooktop has a timer that I set once processing pressure is reached in order to shut down the cooktop at the end of the processing time. This does not relieve you of monitoring the process to assure that pressure never drops below the recipe requirement during the entire process.I never experienced failure of the top to seal with this unit, but I did have that happen with a pressure cooker. I believe this results from uneven heating or heating too fast when coming up to proper pressure. Because of my use of the towel for insulation plus the size and large capacity of this Presto unit, I don't believe that will be a problem. My induction cooktop is only 1,500 watts, which limits the amount of heat during initial heating. If you ever experience seal failure and a dirty seal or debris is not the cause, try using lower power while bringing the unit up to processing pressure.Overall, this unit does what it's supposed to and will allow you (with the proper jiggler weights) to process food from any canning recipe.

So, my pressure canner did not come with a manual and I was nervous about safety issues as I had never used one before. I’ve used a pressure cooker and that is NOT the same thing.I called customer support and the woman was quite rude. Basically made me feel like I was an idiot and told me to read the manual…which I would have except I never received one with my canner. I did get a link to one online which I went through.This canner can hold 16 1/2 pint jars (500ml). I had to take the handles off the canning basket in order to take advantage of the extra height for 2 levels of jars.I also have an induction stove so I had to use a magnetic flat plate between the aluminum canner in order for the burner to turn on. By doing that it does take away from high heat and it took 45 minutes before the pressure canner reached 11 psi where I started the 100 minute countdown requirement for raw beef.After 100 minutes, I turned the stove off and let the canner depressurize and cool completely. The jars at the bottom were oily and I guess that’s because I must have had some seepage from a jar that probably had one cube too many. I can’t tell which jar because they are all sealed very well. I just gave them all a soapy bath so they’re all sparkly clean. Adding 1/2c of white vinegar to the 3 quarts of water also helped to keep the jars from being affected with hard water. The inside of the aluminum pot now has a black ring stain all around which nothing - not even an SOS pad can remove.Overall, I highly recommend this pressure canner. It’s my 2nd time canning meat and with how well this has turned out I am super excited to start canning chicken, pork and salmon. I will also pressure can many other vegetables. With the price of food and not knowing if we’ll ever have black outs or brown outs, I am confident I will be able to feed my family with foods that I would normally freeze or refrigerate. Pressure canned meat can last up to 2 years. Bonus is when you crack open a jar, it smells like roast beef (I just place raw beef trimmed of most fat in the jars - nothing else). The juice it creates does have some ‘scum’ so I give that to my dogs. It’s like beef nectar to them. Then I rinse the meat off. It’s super tender and just delicious.