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T-fal

T-fal Pressure Cooker Aluminum Pressure Canner, 22 Quart, 3 PSI Settings, Cookware, Pots and Pans, Large Capacity, Cooling Racks, Recipe Booket, Canning Vegetables, Meats, Poultry, Seafood, Silver

    • Based on 13,170 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Monday, May 6
Order within 21 hours and 38 minutes
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Style: Pressure Canner


Size: 22-Quart


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
  • Versatile cooking: The only USDA recommended method for canning meat, vegetables, seafood and produce, which expands the shelf life and freshness, also experience steaming, boiling, and simmering to enhance meal preparation
  • Feel safe and secure: Featuring a secure locking mechanism to ensure risk-free opening and closing, a steam release valve and gauge to monitor pressure (gauge display may vary), and sturdy handles for secure and comfortable grip
  • Extra-Large Size: Featuring a 22-quart capacity, perfect for preserving large batches of seasonal produce. Includes two cooking racks to maximize canning space, and a recipe booklet with charts, and pressure cooker recipes to improve your experience
  • Fast Cooking: Reduces cooking times up to 70 percent compared to conventional cooking. All cooktops compatible, excluding induction. Backed with one year warranty

Description

T fal Pressure Canner, Pressure Cooker with 2 Racks and 3 PSI Settings, 22 Quart, Silver, Model 931052. With its roomy 22 quart capacity, this T fal polished aluminum pressure cooker and canner offers exceptional convenience in the kitchen. By combining heat, steam, and pressure, it efficiently cooks a wide range of healthy, delicious, home cooked meals in a fraction of the time up to 70 percent faster than conventional cooking methods, without losing essential nutrients or flavor. Cook for a crowd, create large batches for make ahead meals, or capture summer's bounty for enjoyment year round by canning fruits and vegetables. When canning, the cookware can hold 16 pint size jars, 26 half pint size jars (when double stacked) or 7 quart size jars at a time. The stovetop cookware's heavy gauge aluminum construction heats quickly and offers rustproof performance for long lasting use. Choose from three cooking pressure options 5, 10, or 15 PSI. The cooker's selective pressure control maintains a steady internal pressure, while its vent tube in the center of the lid allows for proper steam release. For added safety, the cookware's backup steam release components include a reusable overpressure plug (the red pin in center pushes out, releasing steam), and if more release is needed, the cookware's gasket release window will push out from the lid opening. In addition, a spring safety device prevents the pressurization of the cooker before being securely closed, and a sure locking lid system prevents opening the lid when the cooker is pressurized. A cooking rack comes included to prevent food from sticking to bottom and to raise jars up off bottom, along with a user guide with recipes for getting started. The T fal 22 quart polished aluminum pressure cooker and canner makes a great choice for novice and experienced cooks and canners alike.

Brand: T-fal


Capacity: 22 Quarts


Material: Aluminum


Color: Silver


Finish Type: Polished


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


Special Feature: Gas Stovetop Compatible, Electric Stovetop Compatible


Wattage: 1000 watts


Control Method: Touch


Controller Type: Hand Control


Brand: T-fal


Capacity: 22 Quarts


Material: Aluminum


Color: Silver


Finish Type: Polished


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


Special Feature: Gas Stovetop Compatible, Electric Stovetop Compatible


Wattage: 1000 watts


Control Method: Touch


Controller Type: Hand Control


Operation Mode: Manual


Is Dishwasher Safe: No


Closure Type: Outer Lid, Inner Lid


Item Weight: 14.57 pounds


Manufacturer: Groupe SEB


Country of Origin: China


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: Monday, May 6

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

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Finally, a New Years resolution that saves you time!
Style: Pressure Cooker Size: 6.3-Quart
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
    • Easy to use. Built like a tank.
Style: Pressure Canner Size: 22-Quart
We wanted to try pressure canning and had looked at pressure canners at over double the price of this one. When we got this, we were blown away by the features and ease of use. No hard gasket to fight with on this one. The lid can be tightened with just one hand. The three-pressure pressure relief valve is great! The pressure gauge confirms your settings. All of the extra safety features make this a no-brainer for beginners. ... show more
Reviewed in the United States on March 4, 2024 by Billy Bill
    • First Time Canner
Style: Pressure Canner Size: 22-Quart
This is a great purchase for a first time canner. It was easy to set up and instructions were not overwhelming. There are a ton of helpful tips in the manual. It was easy to use and easy to clean.
Reviewed in the United States on March 27, 2024 by Casey
    • Very Well Made But Cumbersome
Style: Easy Open Pressure Cooker Size: 6.3-Quart
The fancy cover is heavy. I still don't know how you are suppose to set the steam valve. I put it on the cooking symbol but it still makes that pssst... sound. The manual does not state what a "murmur" is as the proper sound. This is important because I thought I was following the manual but apparently if you let out too much steam the cooker goes DRY. Lucky no damage occurred. I still don't know how to test the pressure valve according to the manual. I just make sure it's springy. There is the confusion of the pressure valve and exactly how it works. Apparently, the dot is for when you want it removed. Don't EVER do it while cooking. It's there for removal purposes only. I did not know after awhile the steam symbol and the cooking symbol serve two distinct purposes. I eventually learned to put the pressure valve on the cook symbol and adjust the steam sound by the controls on your stove but don't know the proper sound it is suppose to make. The fancy steam basket looks good but does not work the way you think. I set it on the holder and when the food was done I tried to grab the handle flopped at 45 angle only for the basket and food to fall into the HOT cooker. The holder is spaced too far apart and rather flimsy base. I learned you should put the SS handle upright and leave it there to pull it straight up. A poor design as the basket looks like it has a position for that but am not sure. The manual does not state whal all the cutouts are for. When you're finished cooking is another problem. This is heavy and you can't simply put water over it like the *resto brand and almost kill the pressure. So much more fun and quicker. This one you have to give it a bath - a bath of cold water in a tub and my kitchen sink usually has a lot of stuff in it and around it and did I mention this is heavy? The other method is to open the steam valve all the way (the other symbol) but it takes a long time and shoots out hot air a couple of feet up. A lot of work just to cool it down. OTOH I tried two recipes and they were good. You really need to watch a video on how to use this. It's much more complicated to use than I expected. The other brand that begins with a P is much more simpler to use and I recommend it for people who don't like to fuss too much. The only reason I bought this was I thought it would work a lot better but it is confusing to use but is very nice to look at. One thing not mentioned is that every 10 years you must return it to a T-Fal approved service center so they can look it over and re-certify it's use plus the hard the rubber seal needs to be replaced quite frequently. Once every 1-2 years. I'll see how long mine last and report back. ... show more
Reviewed in the United States on August 26, 2023 by Nom De Plume
    • Great for mushroom spawn and substrate
Style: Pressure Canner Size: 22-Quart
A pressure canner is very basic and for the use of canning they don't much differ. However, for mycological uses though, this one stands out above the rest. It all comes down to the pressure regulation valve. The standard canner will implement a rocker weight, whereas this canner implements a turn dial valve set to 5, 10 or 15psi. It doesn't allow steam to vent until that set psi is achieved. When it comes to medicinal mushroom substrate comprised of hardwood the sterilization times are double that of grain spawn, typically 2.5 - 3 hours. In a traditional rocker weight regulated canner you'll lose a good volume of water. With this canner, you can maintain the psi at just below the 15 mark, keeping it steady at 14psi and going the full 3 hrs with minimal water loss. Those who know about lengthy PC duration will all attest to the importance of never running the canner out of water durring the cycle. This canner is on par with my electric autoclave and at a fraction of the price. If your tight on funds and can't afford the $700+ for a professional unit, I'd highly recommend this canner. ... show more
Reviewed in the United States on March 27, 2024 by Rick Stopinski

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