Wisconsin Aluminum Foundry 21 1/2-Quart Pressure Cooker The most important safety step when canning is to heat the jars to kill mold, yeast, bacteria and enzymes that may be present. Make sure your jars of fruits and veggies are properly sterilized with the 21.5-qt. pressure cooker/canner. The cast-aluminum pot holds 19 pint jars or 7 quart-size containers, and is ideal for putting up a whole season’s worth of preserves. Features an exclusive metal-to-metal seal, which means there are no rubber gaskets or rings to replace. Includes a 3-setting pressure regulator valve and complete instruction/recipe book. Made in USA. 15.25Hx12.25″ dia.
Customer Review: The safest home pressure cooker money can buy.
The idea of using a pressure cooker always scared me. “What if it blows up.”, “I can be scarred for life.”, “What about kids safety.”, etc. When I finally started to look at them, I knew this was it.

I work for a machining company and asked a machinest and an engineer how safe it looks. Then I explained how it worked. They both admit they see nothing wrong with it and deem it very safe if used as directed.

I know this thick anodized aluminum will hold the pressure. It has not two, not four, but SIX locking screws. Screw down simultaneously on opposite sides for a level seal. Plus, it has three locking hooks that stops the lid from blowing off when you undo the screws. Not to mention the rubber pressure gasket in the lid that releases steam if the pressure gets too high. Just be sure to replace it once a year, as rubber deteriates over time.

Because it doesn’t use a rubber ring gasget and is metal-to-metal sealed, it can last many life times. The steam valve is regulated with a special metal knob you sit on top of it. It can get hot, or even lost. But don’t worry, you can buy a new one. The company will even send you new safety labels free of charge to replace the worn ones on your pot.

Naturally, you have to follow the safety rules like:
* ALWAYS handle a hot pot with kitchen mitts.
* Never fill past half way when cooking veggies or rice that expand. Half way includes any water and extras. For other stuff, 2/3 way is good.
* NEVER pour cold water on it when it is hot, or apply cold wet towels.
* ALWAYS let the pressure gage DROP to zero before you open the pot.
* Open the lid AWAY from you, something you should do with any cooking pot.
* NEVER lift the pot by the lid handle, only by the pot handles.
* There are more: READ THE SAFETY GUIDELINES FIRST!

READ AND FOLLOW ALL THE SAFETY RULES and don’t try to over pressure cook your food. You will have fast, safe and delicious cooking experiences for decades.

Sure, you could buy cheaper ones, but I wouldn’t put my trust in them. Especially if you have children. I’d go to the moon in this thing.

Addendum 5/19/06:
We pressure cooked two 4lb roast beefs for the first time, then cut it into 1/2″ slabs. Those slabs made for a juicy and tender sandwich. Was as easy to chew as the thin sliced roast beef! The tenderness is fantastic.

I didn’t cap it off until the water was hot, that’s when I started counting the cooking time of 50 minutes. This cooked it fully with no pink in the middle. Next time I am guessing 35 minutes to keep it a little pink. Took about 30 minutes to reach 15 lbs of pressure, and the very instant it reached, the pressure regulator started to whistle. Used a mitt to remove the HOT pressure regulator. Took about 7 minutes for the pressure to reach zero. Best part of all, the whole house didn’t smell like food!

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