Presto Precise 17-Quart review: canning without the babysitting

Presto Precise 17-Quart at a glance

First impressions of the Presto Precise 17-Quart

Pressure canning has a reputation, and not a relaxing one.

There's the rattling weight, the gauge you have to watch, the burner you keep nudging up and down and the nagging fear of getting it wrong.

The Presto Precise 17-Quart sets out to remove most of that.

It's a countertop electric canner that looks a bit like an oversized slow cooker, with a locking lid and a digital control panel on the front.

What I like first is how much it simplifies the process.

You choose pressure or water bath canning, set the processing time and let the machine handle heating, venting, pressurizing and the countdown.

The LED display tells you which stage it's in, so you're never guessing.

The second thing I like is that it frees up your stove.

Canning season usually means one burner is tied up for hours, and the kitchen turns into a sauna.

With this on the counter, the stovetop stays free for the next batch of sauce or jam.

A countertop canner that frees up the stove during canning season.

What the Presto Precise 17-Quart actually is

The Presto 02152 is the larger, extra-tall version of Presto's Precise digital canner.

It has a 17-quart liquid capacity and runs on 1,485 watts from a regular 120-volt outlet.

There's also a smaller 12-quart model on the same Amazon listing, which costs slightly less.

The 17-quart model is made to hold quart jars for both pressure canning and boiling water canning.

Retailers list it at five quart jars per batch, and Presto's jar chart covers pints and half-pints.

Inside is a removable pot and a stainless steel canning rack that keeps jars off the bottom.

You also get Presto's instruction and recipe book.

The key part is the built-in sensor.

Instead of reading pressure from a dial or a weight, it monitors and maintains the temperature that safe canning needs.

Presto says that's why you don't need to make altitude adjustments, even for pressure canning at high elevations.

How it works: pressure canning and water bath canning

Home canning comes in two types, and this machine does both.

Pressure canning for low-acid foods

Vegetables, beans, meat, poultry, stock and soups are low-acid foods.

They need to reach temperatures that only pressure canning can achieve, around 240°F, to destroy the spores that cause botulism.

That's the job the Presto Precise automates.

It vents the canner, builds pressure, holds the processing temperature for the time you set and then cools down.

Water bath canning for high-acid foods

Jams, jellies, fruit, pickles and most tomato recipes with added acid can be processed in boiling water.

Here the Presto works as an electric water bath canner, heating the water and timing the process.

Having both in one appliance means you don't need a separate big stockpot for jam season.

The step-by-step display

The control knob lets you pick the canning method and set the time.

The display then shows each phase, from preheating to venting, processing and cooling.

If something interrupts the cycle, an alert symbol tells you the process didn't complete.

That matters, because a jar that wasn't processed fully shouldn't be stored as shelf-stable.

Presto Precise design and safety features

The canner has a brushed metal-look body, a black lid with a large locking handle and a control panel at the front.

It's tall, because the extra height is what allows quart jars and larger loads.

Presto lists ten built-in safety features.

The most important is the cover locking system, which keeps the lid closed while there's pressure inside.

Together with the sensor control and the incomplete-cycle alert, it takes many of the classic stovetop mistakes off the table.

The removable pot makes filling and emptying easier, and the stainless rack lifts jars off the base so they don't rattle or crack.

Because it's electric, it also works well for people whose glass or induction cooktops can't handle a heavy stovetop canner.

Presto points out that it's more energy efficient than running a high-wattage burner and keeps the kitchen cooler.

A locking lid and a digital display that shows each stage of the process.

Canning with the Presto Precise: what to expect

A typical pressure canning session follows the same rhythm.

Here's what it looks like with this machine.

Prepare the jars and recipe

Wash the jars, prepare a tested recipe and fill the jars with the right headspace.

The Presto can preheat jars and keep them hot until you fill them, which saves a step.

Wipe the rims, add lids and tighten the bands fingertip-tight.

Owners often stress this last part: loose rings are a common cause of siphoning and failed seals.

Load and start

Place the jars on the rack, add the amount of water the manual specifies and lock the lid.

Select pressure or water bath, set the processing time from your recipe and press start.

Let it run

This is the part that wins people over.

You don't have to stand by the stove adjusting the heat.

Many owners describe going from "babysitting" a stovetop canner to doing other jobs while the machine works.

Cool down and unload

When processing is done, the canner cools down and releases pressure before the lid unlocks.

Lift the jars out, let them cool undisturbed and check the seals the next day.

What you can preserve with it

Having both canning methods in one machine opens up most of the classic pantry.

Here's how I'd split the work.

Pressure canning

Green beans, carrots, corn and other vegetables from the garden.

Dried beans and chickpeas, which save a lot of money compared with store-bought cans.

Chicken, beef and turkey stock, plus meat-based chili and soups made from tested recipes.

Ready-to-heat meals in jars are one of the most popular uses, especially for busy households.

Water bath canning

Jams, jellies and fruit butters, including low-sugar versions made with special pectin.

Peaches, pears and applesauce.

Pickles, relishes and salsas with enough added acid.

Tomatoes and tomato sauce, as long as you add lemon juice or citric acid as the recipe says.

What to avoid

Some foods aren't safe to can at home at all, whatever the canner.

Dairy, thick purées such as pumpkin butter, and recipes thickened with flour or cornstarch belong in the freezer instead.

When in doubt, check the National Center for Home Food Preservation before you start.

Canning safety: what the machine can't do for you

Automation makes canning easier, but it doesn't replace safe practice.

I'd treat this as a precise tool that still depends on the person using it.

Use tested recipes only, from Presto's book, the USDA Complete Guide to Home Canning or the National Center for Home Food Preservation.

Follow the jar sizes, headspace and processing times exactly.

Don't invent your own times for low-acid foods, and don't thicken soups with flour or pasta before canning.

Follow Presto's instructions for its own machine, rather than settings meant for stovetop canners.

The USDA hasn't historically approved electric multicookers for pressure canning, which is why a dedicated canner with its own tested instructions, like this one, is the safer choice.

Finally, check every seal and store jars without the bands.

If a lid bulges, leaks or the contents smell off, throw it away without tasting.

Cleaning and care

Cleaning is simple because the pot lifts out.

Wash it with warm, soapy water and a soft sponge, then rinse and dry it fully.

Retailers describe the removable pot as having a nonstick, PFAS-free coating.

That means no steel wool, no abrasive powders and no metal tools.

One owner of the smaller model reported the coating lifting after a few months, so gentle care is worth it.

Wipe the lid, the gasket and the base, and keep the vent clear.

Hard water can leave white mineral deposits, which a little vinegar in the water helps prevent.

Let everything dry before you store it, and keep the lid off or loose to avoid odors.

The removable pot makes cleanup easier; skip abrasive scrubbers.

What owners say about the Presto Precise

The Presto Precise listing on Amazon has a 4.6 out of 5 rating from nearly 5,800 ratings, covering both the 12 and 17-quart models.

That's a strong score for a category where things can go wrong.

What owners like

Ease of use is the most common praise by far.

New canners say it gave them the confidence to start, and experienced canners say they no longer have to babysit a stovetop unit.

Several reviewers with glass cooktops are glad they no longer need a propane burner outside.

Owners also like having water bath and pressure canning in one machine, and a cooler kitchen during summer canning.

What owners complain about

Price is the first complaint, especially compared with stovetop canners that last for decades.

Batch size is the second: if you're used to a big stovetop canner, a handful of quart jars per run feels slow.

A smaller group reports problems with the pot coating or with units that stopped working, and some found customer service slow.

Keep your receipt and register the product, since the warranty is one year.

Is the Presto Precise 17-Quart worth the money?

At around $389 on Amazon, this costs several times more than a basic stovetop pressure canner.

So the value comes down to what you're paying for.

You're paying for automation, confidence and time.

If a stovetop canner sits unused because pressure canning makes you nervous, this machine is worth far more than one that collects dust.

If you have a glass cooktop that can't support a heavy canner, it's one of the few practical options.

If you're an experienced canner processing big harvests, a large stovetop model still gives you more jars per run for less money.

Between the two Precise sizes, I'd pick the 17-quart if you can quarts regularly.

The extra height is what makes quart jars and bigger loads work.

Prices move, so check the current price on Amazon before you buy.

Presto Precise 17-Quart specifications

From Presto's product page, retailer listings and the Amazon listing.

Presto Precise 17-Quart vs 12-Quart vs stovetop canners

Here's how the 17-quart model compares with its smaller sibling and with traditional stovetop pressure canners.

Best Presto Precise alternatives

If the price or batch size of the Presto Precise 17-Quart doesn't suit you, consider these.

The Presto Precise 12-Quart is the same idea in a shorter body.

It costs a little less and fits better under cabinets, but it's less suited to quart jars.

The Nesco Smart Electric Pressure Canner is the other well-known electric option.

It's smaller and usually cheaper, which makes it a fit for very small batches.

Presto's own stovetop pressure canners are the budget route.

They're far cheaper and hold more jars, but you'll need to watch the gauge and adjust for altitude.

For a lifetime stovetop canner, the All American range uses a metal-to-metal seal with no gasket and is built to last for decades.

And if you're canning soups and stocks, a big pot helps with prep, like the one in our WMF Diadem Plus review.

How I scored the Presto Precise 17-Quart

I based this review on Presto's published specifications, retailer listings, thousands of owner ratings and reviews, home canning guidance from the USDA and the National Center for Home Food Preservation, and a comparison with rival canners.

I scored four things, and each one gets its own subscore.

• Ease of use (9.0): automation, display guidance and how much attention a batch needs.
• Safety & control (8.6): sensor control, locking lid, cycle alerts and owner-reported reliability.
• Capacity (7.8): jars per batch compared with stovetop and electric rivals.
• Value (7.6): price against rivals, warranty and running costs.

The overall score of 8.3 is an editorial rating. BrasQ editor-in-chief Ryan Mitchell reviewed the facts and figures before publication.