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T-Fal

T-fal 22-Quart Aluminum Pressure Canner, 3 PSI Settings, Home Canning, Includes Racks & Canning Guide, Large Capacity, Pressure & Water Bath Canning for Vegetables, Meats, Seafood & Fruits, Silver

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Availability: In Stock.
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Arrives Thursday, Mar 5
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Style: Pressure Canner


Size: 22 Quarts


Features

  • Durable Aluminum Construction: Discover the power of our pressure canner, designed to provide a long-lasting and reliable performance, even heating, and easy maintenance, making it the perfect tool to master the art of home canning
  • Multi-Purpose Canner: Safely preserves low-acid foods like meats, vegetables, and seafood using the USDA-recommended pressure canning method, and also supports boiling-water canning for high-acid foods like fruits, jams, or pickles
  • Large 22Quart Capacity: Plenty of room to can large batches of seasonal produce. Holds up to 24 half-pint jars, 16 wide-mouth pint jars, 18 pint jars, or 7 quart jars per batch
  • Start Canning with Ease: Includes two canning racks to safely stack jars, plus a complete step-by-step canning guide. Compatible with gas and electric coil cooktops. Backed by a one-year warranty
  • Designed for Safe Operation: Featuring a secure locking lid, a beginner-friendly steam release valve and easy-to-read gauge, and sturdy handles for safe, comfortable handling

Description

T-fal introduces the Polished Aluminum 22 Qt. Canner & Pressure Cooker for home canning meats, vegetables, fruits and more. An essential item in your pots and pans set for the kitchen. Make home food preservation simple with the T-fal 22-Quart pressure canner. Perfect for beginners and experienced home canners alike, this pressure canner for canning lets you safely preserve low- acid foods like meats, vegetables, and seafood, as well as high-acid foods such as jams, pickles, and fruits. With its large 22-quart capacity, you can process big batches to enjoy fresh, shelf-stable meals all year long. Equipped with adjustable pressure settings, this multi-purpose pressure canner ensures precise, USDA-approved pressure canning for low-acid foods while also supporting water-bath canning for high-acid recipes. Its durable aluminum construction provides even heat distribution, reliable performance, and easy maintenance — the perfect companion for your home canning projects. Safety and convenience are at the forefront. This pressure canner for canning includes a locking lid, pressure-indicator pin, beginner-friendly steam release valve with easy-to-read gauge, and sturdy handles for comfortable, secure operation. Whether you’re preserving seasonal produce, preparing family-sized meals, or experimenting with soups, sauces, and jams, this canner makes home food preservation safe, simple, and efficient.

Brand: T-Fal


Capacity: 22 Quarts


Material: Aluminum


Color: Silver


Finish Type: Polished


Product Dimensions: 19.33"D x 15.39"W x 16.26"H


Special Feature: Electric Stovetop Compatible, Gas Stovetop Compatible


Wattage: 1000 watts


Item Weight: 14.77 Pounds


Control Method: Touch


Brand: T-Fal


Capacity: 22 Quarts


Material: Aluminum


Color: Silver


Finish Type: Polished


Product Dimensions: 19.33"D x 15.39"W x 16.26"H


Special Feature: Electric Stovetop Compatible, Gas Stovetop Compatible


Wattage: 1000 watts


Item Weight: 14.77 Pounds


Control Method: Touch


Operation Mode: Manual


Is Dishwasher Safe: No


Voltage: 120 Volts


Global Trade Identification Number: 09


UPC: 032406059009


Item Weight: 14.77 pounds


Department: All Ages, Unisex


Manufacturer: Groupe SEB


Item model number: 32406059009


Is Discontinued By Manufacturer: No


Date First Available: August 25, 2016


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Mar 5

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

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View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Best home pressure canner on the market!!!
Style: Pressure Canner Size: 22 Quarts
This thing is awesome!!! I have done corn, carrots, gr beans, beets, red and white potatoes, tons of tomatoes, navy, Gr Northern, pinto, cranberry, cannelini, and kidney beans. I have done beef chunks, gr beef, chicken, pork loin chunks, all the meat was raw packed. I pre-cooked the chicken the first time but there is no need. I did over 200 pints in a year. It's just me but I stock up. It's idiot proof and if you blow up your kitchen you are just dumb 😂 but I am absolutely delighted with this pressure canner. I used it as a pressure cooker too. Just a fantastic product. It has a safety licking system if there is any pressure decided you cannot open it, it automatically locks. Just a fantastic product. ... show more
Reviewed in the United States on February 5, 2026 by Rhyesa Davies
    • GREAT CANNER!!
Style: Pressure Canner Size: 22 Quarts
It's well built and works beautifully. I've canned vegies, fruits and meat in it.
Reviewed in the United States on January 12, 2026 by emko
    • Finally, a New Years resolution that saves you time!
Style: Pressure Cooker Size: 6.3 Quarts
So, as we start off this New Year, we made eating healthier one of the top priorities (as I'm sure many have). What always seemed to throw a wrench into the plan is the amount of TIME it takes to prepare everything! Well I'm happy to announce that, for once, there is a way to work towards such a goal and actually save time! Its called pressure cooking! For those who know all about pressure cookers and are just looking for the operating pressures, I have good news for you! Unlike the previous version (the one with a red handle), the high pressure is now 14.5 psi and the low pressure is 10 psi per the manual. Previously, the max pressure was only 12 psi (low was 7 psi) and I know of at least one popular website that calls T-Fal out by name for having a lower than 'standard' 15 psi. I'd say 14.5 psi is pretty darn close! Theoretically, you should cook for 3.33% longer due to the 0.5 psi difference. That would be 1 minute for every 30 minutes. In reality, there are many other variables that make this negligible. Items that you cook for 30 minutes or more will usually have a larger time range anyway because of variables such as size and weight of the item (like a roast) and anything shorter than 30 minutes (most items) is a difference of literally seconds. I would be more concerned with the higher than 'standard' low pressure (as discussed further in my 'update' at the bottom). For the rest of you who are new to pressure cooking, I found this model very easy to use. I did not encounter issues that others comment about on other cookers like difficulty of opening and closing or not being able to get up to full pressure. Everything is very well made and seemed to operate very straight forward and smooth. I will say that, being my first pressure cooker, it did take a little getting use to. I did not really know what to expect, but, now that I know a little more about it, I will point out a few things that come to mind to hopefully help demystify it a little: - The manual says that for the first use, you should fill to the max line with water and cook at max pressure for 20 minutes and then do a quick release. I would do this as I think it helps to set up the valve. I say that because when heating up, the valve all of the sudden evacuated steam like a locomotive as if I had done a quick release, but I still had it set on the high setting. I was not expecting that so I immediately took it off the stove and ran cold water over the lid to cool it down. Upon inspection, the valve appeared OK, so I tried again. This time it gradually let some steam off and then maintained a lower stream that I would have expected the first time. I used it 4 times since and its gradual and operates as expected each time, so I think this was to somehow set it up. Either that or the valve was just stuck and some overpressure got it unstuck. Its still a good idea to do this to get familiar with it before actually trying to cook something. - The pressure indication pin is located in the hole on the handle and will not allow the unit to pressurize unless you have the latch locked. When there is pressure, the pin will raise up to be flush with the top of the handle and its red so you can see it easier. Note that this does not mean that you are up to your pressure setting. You must visually/audibly have steam coming out of the top of the valve. All the pin tells you is that the unit is still under pressure and you should not open it. - When you look at cook times, keep in mind that this is not the total time that you will be preparing an item. There is the time to reach full pressure and then the time to let it naturally release (if that's what the recipe calls for). So, for some black beans that I made, while the cook time was only 4-6 minutes, it took about 15 minutes to heat up and another 15 minutes to cool down. Granted, it would still take over 1 1/2 hours cooking them in an open pot, so I've still saved a ton of time and the beans turned out great! For a great list of cooking times for a variety of things, check out the Hip Pressure Cooking web page (google "hip pressure cooking times") which will give you a great place to start for so many different items. Miss Vickie also has a great site with a lot of information. As part of our resolution, we plan to cook a lot of beans. One side benefit that I discovered is that pressure cooking helps to deactivate the lectins in beans. Google lectins to read more about why you don't want to be consuming them, but it turns out that stove top cooking may not deactivate all of them and a slow cooker may not deactivate ANY of them! If you are a bean eater, pressure cooking is the way to go! To clarify what you will be getting, the pot and lid is as pictured except my valve knob is orange (the pic at the time of review shows grey). You will also receive a steaming basket and stand. As I learn more about this wonderful new kitchen gadget, I'll come back to update this review. If anyone has any great knowledge or resources that you want to share about pressure cooking, please leave me a comment. Thanks for reading and happy cooking! UPDATE 1: After using it a bit longer now, I've had a chance to try out the low pressure setting. This is best for vegetables and hard boiling eggs. When looking at cooking times for vegetables on 'low', they typically refer to a pressure of around 7-8 psi. With this low pressure setting being 10 psi, you should cook for a slightly shorter time (~20% less) so that your vegetables don't over cook since vegetables are particularly sensitive to cook times or they can become mushy. For doing eggs, I was concerned that 10 psi would be too high (on high setting of 15 psi, I've read the eggs could crack), but it turns out to work perfectly! I have never in my life pealed a boiled egg so easily! Just make sure there are no cracks already forming on any of the eggs. One of mine did, but I tried it anyway and it pushed the yolk out through the crack and it cooked to the outside of the shell! It was quite artistic, but not something I would eat.... haha! You should be able to fit a dozen eggs in the included basket, fill with water to below the basket (do not submerge), cook for 5 minutes and do a natural release. Back to more pressure cooking adventures! UPDATE 2: After 2 years of use (average once a week), its still going strong. Every now and then, I'll have to readjust the lid to get it to start pressurizing, but the gasket hasn't failed yet. In case you need to eventually replace the gasket, you can find it here: T-fal X90101 Seal Secure 5 Gasket. If you have a few extra bucks to spend, I'd recommend picking one up in case they no longer offer the gasket in the future. If the gasket goes and you cannot find a replacement, the pressure cooker becomes useless. . If you have a favorite pressure cooker dish, please share in the comments! [...] ... show more
Reviewed in the United States on January 6, 2014 by Chilehead Craig
    • Good Entry-Level Pressure Cooker for Small-Batch Canning
Style: Pressure Canner Size: 22 Quarts
bought this pressure cooker specifically to start exploring canning. So far, I’ve used it both as a regular pressure cooker and for canning small batches—mainly tomatoes from the garden. There is a scary factor at first, and there’s definitely a learning curve, but once you get past that, it’s actually pretty straightforward. I liked not having to deal with boiling giant pots of water and jars everywhere. For small batches, this made the process feel much more manageable. I used it for one full season and now it lives in the basement until next harvest season, which honestly feels realistic for this type of tool. It’s not something I use year-round, but it did exactly what I bought it for. Pros: • Good for small-batch canning • Takes the intimidation down once you learn it • Works well as a standard pressure cooker • Nice option for garden harvests Cons: • Learning curve if you’re new to pressure canning • Not something most people will use year-round If you’re new to canning and want something practical for small garden harvests, this is a solid option. I’ll definitely be pulling it back out next season. ... show more
Reviewed in the United States on January 5, 2026 by Anastasia
    • Good steamer
Style: Easy Open Pressure Cooker Size: 6.3 Quarts
Very easy to cook foods. Fast shipment! Recommend to all!
Reviewed in the United States on January 7, 2026 by Crystal
    • Pressure cooker
Style: Easy Open Pressure Cooker Size: 6.3 Quarts
Awesome pressure cooker. So easy to use. Love it. Beans and meats cook in 40 minutes.
Reviewed in the United States on December 14, 2025 by Ralph

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