Pressure Canner Advice

[Ignite]

I'm looking to buy a pressure canner to use for canning vegetables, my sauces, and jams / jellies that my wife makes.  I've used pressure cookers before, but never used one as a pressure canner and was hoping someone could give me some advice.  I'd like to get a pressure canner because I can use it as a boiler for certain foods and also when canning low acidity foods.  It doesn't need to handle a commercial load, so don't need anything industrial.  I have a glass top range so I would like it to be compatible with that if possible.  
 
Here are the two I'm currently looking at:
 
Presto 23 Quart Pressure Canner
 
All-American 21.5 Quart Pressure Canner
 
The All-American is double the price but it looks much "beefier" and better built.  I don't mind spending the money to get one that will last and fits my needs...buy once / cry once.
 
Thanks for any help or advice!

 

[howardsaz9]

I have the presto one it works well and im able to do 1/2 gallon jars.. for the huge batches of sauce that i make in the fall... the other one looks "beefer" as you said but how much use and abuse are you going to give it? I use mine 4-5 different times per year.. and the cost difference is 3x..
Just my 2 cents...

 

[salsalady]

I have one like the Presto one.  For the once a year-or-so I use it, it works fine.  I've had it for 15+ years, and haven't used it for about 2 years.  Before using it again, I'll check the seal and see if it needs to be replaced.  In our area, a university extension service does testing of pressure cookers once a year. 
 
Depending on your anticipated usage....either one will work. 
 
I use mine to cook beans for a Black Bean Salsa that gets made every so often when I have spare time.  (hasn't been made for a few years now...  )  But when I do that salsa, I can cook up about 2.5 gallons of cooked beans (1 gallon dry beans plus the liquids) in 1 hour. 

 

[Ignite]

Thanks for the advice.  My mom uses pressure cookers all the time for boiled peanuts, chicken, etc...and her recommendation was to try to find one that used a metal to metal seal instead of rubber seals like the Presto unit.  She has an All-American and swears by it so that's the reason I was looking at one of those.  I'm leaning towards the Presto unit at this point, simply because it's cheaper and this is my first foray into canning and preserving vegetables.
 
Thanks again

 

[Sawyer]

I'll agree with your mom.  I have one of the All-Americans and not having to deal with a gasket is a significant benefit, in my opinion.  They are considerably more expensive, but with care should last a lifetime (and more).

 

[annie57]

Presto! Just replaced gasket in mine last summer, all of 2 minutes, then let it "steam" to ensure. (But if I had an All-American . . .)