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I have a Presto like this one that I have used for years and always comes through.

http://www.amazon.com/Presto-23-Quart-Aluminum-Pressure-Cook...

It's a good idea to get a larger canner. Even if you are not doing large batches, the large canner will not change temperature as quickly as a smaller one will. Getting up to temp, and holding it steady, avoiding temp fluctuation, is one of the keys to a successful batch. Temperature fluctuation can make you think you have food that is okay, that all the germs are gone, but maybe not if the temp went down for long enough when you weren't looking.

And just FYI, another thing you might consider is the BPA in lids, and the constant cost. There are reusable, non-BPA lids you can get that are nice.

http://www.reusablecanninglids.com/

Hetep
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