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The Mirro pressure cooker safely processes more than 25 pounds of vegetables in one batch, making it a game-changer for serious home canners. When I first invested in this 22-quart model, I was drawn to its dual functionality as both a pressure canner and a pressure cooker. After six months of regular use, I’ve discovered why using a pressure canner is the only safe way to can low-acid foods like corn and beans without pickling them.
What impressed me most initially was Mirro’s exceptional capacity. This large canner can hold seven quart-sized jars, but when organized, it can hold 18 pint-sized jars and up to 24 half-pint jars. USDA rules say that properly processed and vacuum-sealed jars can stay fresh for up to a year. This big pressure canner usually costs less than $100, which is incredible. This makes it a good choice for anyone who wants to preserve food at home. But does this pressure canner that doesn’t cost much really work where it matters? After using it regularly for six months, I noticed certain things I didn’t expect.
Mirro 22-Quart Pressure Canner: Specs and Setup
When you take the Mirro 22-quart pressure canner out of its box, you can see that it is a great piece of kitchen equipment made for focused home chefs. This canner takes up a lot of counter space because it is 13¾ inches tall and 18⅝ inches long overall.
Capacity: 7 quarts, 18 pints, or 24 half-pints
The 12-inch diameter and 11½-inch height make the inside great for batch preparation and keeping garden crops fresh. I noticed that the canner can easily handle seven quart-sized jars in a single layer while I was testing it. It also has a lot of space, so you can stack smaller containers on top of each other. It can hold 18 normal pint jars or 24 half-pint jars. The capacity of speciality jars is a little different; they can hold 8 wide-mouth pints or 7 wide-mouth quarts.
Material: Polished aluminium with concave base
The Mirro pressure canner features polished aluminium construction, making it notably lightweight compared to stainless steel alternatives. However, this design choice comes with some limitations. Specifically, the canner features a distinctive concave bottom, meaning a significant portion doesn’t make direct contact with flat cooking surfaces. During my testing, I noticed this design helps distribute heat evenly on compatible stoves but creates challenges elsewhere.
Stove Compatibility: Gas and electric coil only
Due to its concave base design, the Mirro works effectively only on gas stoves and electric coil burners. I learnt this limitation the hard way, and the canner simply cannot generate sufficient pressure on glass-top stoves. Despite some user claims to the contrary, Mirro explicitly advises against using their canners on flat or ceramic surfaces due to the poor heat transfer caused by the poor contact.
Initial Setup and First Use Tips
Before first use, Mirro recommends running the canner with just water and baking soda under minimal pressure. Even though this procedure didn’t keep its interior from getting darker as planned, I thought it was useful as a test run to get used to the pressure management system. The canner has three pressure controls (5, 10, and 15 PSI) so that it can be used for different types of preservation.
The user’s manual, though helpful for identifying components, occasionally contradicts USDA guidelines. Consequently, I recommend consulting current USDA processing instructions rather than relying solely on the included documentation, particularly regarding jar sizing and processing times. The canner features multiple safety mechanisms, including locking handles, an overpressure gasket release window, and an overpressure release valve.
Daily Use Insights After 6 Months
After six months of regular operation, my Mirro pressure cooker has revealed several practical insights that weren’t apparent during initial testing. These real-world experiences highlight both the strengths and limitations of this budget-friendly canner.
Jar Sealing Consistency Over Time
Throughout dozens of canning sessions, I’ve observed impressive jar sealing rates. Almost all jars pop and seal within five minutes of removal, even when minor syphoning occurs. I noticed coloured water occasionally escaping during processing but never any food solids. This consistency speaks to the canner’s reliable pressure maintenance. However, jars typically finish with liquid levels about half to three-quarters of an inch lower than when filled, a regular occurrence with pressure canning.
Handling and Lid Locking Experience
Mastering the lid locking mechanism proved challenging. I discovered that perfect alignment is critical over-twisting causes steam leaks around the handle. The small red button in the lid handle serves as a pressure indicator, popping up when pressure builds. Initially, I misunderstood this feature but eventually learnt its proper function. It took some practice to find the ideal regulator jiggle point on my gas stove, as I had to adjust the burner heat more frequently than with dial-gauge models.
Cleaning and Storage Challenges
Proper maintenance demands attention to detail. Following each use, I remove the gasket, wash it in warm soapy water, and thoroughly dry it. The vent tube requires occasional inspection, and holding the cover up to light confirms it’s unobstructed. For stubborn, hard water stains, I’ve successfully used a solution of cream of tartar or a mixture of equal parts water and vinegar. Importantly, I never store the mirro with the cover tightened because this creates a vacuum seal that makes reopening nearly impossible.
Durability of Gasket and Parts
After six months, the original gasket remains functional, although Mirro recommends annual replacement. The pressure controls have maintained accuracy without requiring testing, unlike dial gages. The steam automatically cleans the pressure control, but I occasionally wash it with warm, soapy water. Mirro suggests a professional service centre inspection every decade, but so far, all components perform reliably.
Performance and Pressure Control in Real Kitchens
My experience with the Mirro pressure canner revealed crucial insights about how these appliances perform under real cooking conditions. Unlike traditional cookware, pressure canners require careful attention to pressure controls and safety mechanisms.
Weighted Gage vs Dial Gage: What We Learned
The Mirro uses a weighted gage system that offers distinct advantages over dial gages. Most notably, weighted gages never need calibration testing since they cannot go out of adjustment. The Mirro’s three-setting weight (5, 10, and 15 PSI) controls pressure by releasing excess steam through a characteristic jiggling motion. Dial gages, conversely, must be checked yearly for accuracy and recalibrated as needed.
In practice, I found the weighted gage system incredibly reliable yet somewhat finicky. The weight should jiggle 3-4 times per minute during proper operation, but achieving this rhythm required practice with my stove’s heat settings.
Maintaining Pressure at High Elevations
For those at higher altitudes, the Mirro’s weighted gage system presents limitations. Above 1,000 feet elevation, canners must be operated at higher pressures—10 PSI instead of 5, or 15 PSI instead of 10. At my previous 3,000-foot elevation home, I exclusively used the 15 PSI setting, whereas at my current lower elevation, 10 PSI suffices.
Cooking vs Canning: Which Use Case Wins?
Primarily, the Mirro excels as a canner. Nonetheless, its pressure cooking capabilities remain serviceable. The enclosed recipe booklet scales for smaller cookers, meaning you’d need to triple recipes when using this 22-quart model. For everyday cooking, this makes the Mirro impractical unless feeding large groups.
Noise, Steam, and Heat Management
The Mirro’s operation produces distinctive sounds a rhythmic jiggling that serves as an auditory indicator of proper pressure. Initially, I misinterpreted continuous steam escape as a malfunction, yet discovered this is normal operation.
Heat management proved challenging, requiring more frequent burner adjustments than with dial-gage models. If the jiggling stops, you must restart the entire processing time a crucial safety consideration.
Is It Worth the Price? Value Compared to Competitors
First and foremost, the price tag of a pressure canner often determines its value proposition for home canners. After testing multiple models, I’ve analysed whether the Mirro’s affordability comes with hidden costs.
Price Breakdown: Under $100 with Accessories
The Mirro 22-quart pressure canner typically sells for under $100, making it one of the most affordable large-capacity canners on the market. This price point is particularly impressive considering the included accessories and two racks for double-decking jars and three pressure level weights. Current retail prices range from approximately $113.99 to as low as $49.99 for smaller 6-quart models. In essence, you get exceptional value for a complete canning system.
Comparison: Mirro vs Presto 23-Quart
The Presto 23-Quart Pressure Canner, Mirro’s closest competitor, retails slightly higher at around $109.00. It’s important to realise that the Presto holds a couple more jars than the Mirro’s similar-sized model. The Presto also offers dual functionality as a water-bath canner that is something the Mirro lacks. Another key difference lies in the gage system; Presto uses a dial gage requiring annual testing, whereas Mirro’s weighted gage never needs calibration.
Maintenance Costs and Replacement Parts
Over time, the Mirro requires minimal maintenance expenditure. The main ongoing cost is having to change the rubber sealing gasket every now and then, which only costs a few dollars. This, together with the fact that it doesn’t need as much maintenance as many competitors, makes it cheaper to own in the long run. It’s still easy to find replacement parts, like safety valves ($0.95–$3.50), filters ($0.92), and regulator weights ($5.00–$7.14).
Best Pressure Canner for Budget-Conscious Users?
Given these points, the Mirro stands out as an excellent choice for budget-conscious canners who have gas or electric coil stoves. For those with flat cooktops, the slightly pricier Presto becomes necessary despite its annual gage testing requirement. The All American models, which cost $349 or more, don’t need gaskets to work, but they cost three times as much as the Mirro, making them hard to justify for people who only can once in a while.
Conclusion
Final Verdict: Who Should Buy the Mirro Pressure Canner?
After six months of daily use, the Mirro 22-quart pressure canner has undoubtedly earned its place in my kitchen. This affordable workhorse delivers remarkable value, especially for home canners with compatible stoves. Most importantly, this canner works exclusively on gas and electric coil stoves due to its concave bottom design.
The Mirro excels most when used as a high-capacity canner, not as an everyday cooker. Seven quarts, or 18 pints, per batch translate to significant time savings during harvest season. Though less expensive than competitors like the Presto or All American models, the Mirro never feels cheaply made. My kitchen shelves now showcase months of safely preserved garden bounty and undoubtedly the most compelling testament to this pressure canner’s performance.