Question 1

water keeps leaking from under the lid of my presto canner when it's coming up to pressure, is that normal?

Accepted Answer

DIAGNOSIS A small amount of moisture or condensation around the rim as it heats is normal, but a steady drip or stream of water from under the lid means the seal is compromised. The gasket might be dirty, dry, or not seated properly. FIX 1) Let the canner cool and depressurize completely. 2) Open it and remove the lid gasket. Inspect it for cracks, nicks, or permanent folds. 3) Clean the gasket and the channel it sits in thoroughly. Dry both completely. 4) Apply a very light coating of vegetable oil or glycerin to the entire gasket—this is key for the Presto rubber gaskets. It keeps them pliable and helps them seal. 5) Reinstall the gasket carefully, making sure it's not twisted or pinched anywhere in its channel. IF THAT DIDN'T WORK Check for damage to the sealing surfaces. Run your finger around the polished rim of the pot and the matching surface on the lid. Feel for any dents, deep scratches, or warping. Even a small imperfection can prevent a seal. HEADS UP If water is leaking, steam is also leaking, and you won't be able to build or maintain pressure. Don't proceed with canning until this is fixed. A leaking canner will not process food safely. If the gasket is old, hardened, or damaged, replace it—they are a consumable part.

Question 2

i can't get the lid off my presto canner after it's cooled, the handle won't turn, feels locked solid

Accepted Answer

DIAGNOSIS You've got a vacuum lock. As the canner cools, a strong vacuum can form inside, pulling the lid down so tightly that the locking lugs bind against the pot's rim. It's frustrating but a sign of a good seal. FIX Don't force it. 1) First, double-check that the pressure gauge reads zero and that the overpressure plug has sunk back in. 2) Ensure the little metal safety valve stem in the lid is down (not popped up). 3) Try gently tapping the lid handle with the handle of a butter knife or similar to jostle the lugs. 4) If it still won't budge, put the empty canner back on a cold burner. Turn the heat to the lowest setting for no more than 60 seconds. This will slightly warm and expand the metal, often breaking the vacuum seal. Immediately try to turn the handle again. IF THAT DIDN'T WORK Look at the gap between the lid and the pot. If you see it's slightly uneven, the lid might be cocked. Have a helper hold the pot steady while you firmly grip the lid handle and try to turn it counter-clockwise, applying steady, even pressure. HEADS UP Never use tools like pliers or wrenches on the handle—you'll break it. If the mild heat method doesn't work, just walk away for another 30 minutes. The pressure will almost always equalize completely given a bit more time.

Question 3

my canner finally got to pressure but now the gauge is dropping even though the burner is still on high, what's wrong?

Accepted Answer

DIAGNOSIS This is almost always a heat input issue. Your burner isn't supplying enough continuous heat to maintain the boil once the initial pressure is reached. The large mass of jars and water requires sustained energy to keep producing steam. FIX First, don't panic and crank the burner to max—that can cause spitting. 1) Give it a minute. Sometimes it takes a little adjustment to find the sweet spot. 2) Increase the heat slightly until you hear the regulator weight begin to rock steadily again and the gauge climbs back to your target pressure (e.g., 10 or 15 PSI). 3) Once it's steady, note the burner setting. That's the "maintaining" heat level you'll use for the rest of the processing time. On many stoves, it's significantly lower than the "bringing to pressure" heat level. IF THAT DIDN'T WORK Your stove might simply lack the BTUs needed for a 23-quart canner full of jars, especially if it's a smooth-top electric or an older coil model. Try using a smaller number of jars to reduce the total thermal mass, or consider using a different, more powerful burner if you have one. HEADS UP The processing time doesn't start until the canner is at your target pressure. If the pressure drops below your target during processing, you must bring it back up and restart the timer from zero. Consistent pressure is key for safe processing.

Question 4

the little rubber overpressure plug on my lid popped out and now it won't stay in, it just falls right through the hole

Accepted Answer

DIAGNOSIS The rubber Safety Overpressure Plug has softened, swollen, or lost its shape from heat and use. It's designed to blow out if pressure gets dangerously high, but it should fit snugly in its hole in the lid when cold. If it falls through, it's no longer sealing. FIX You need a replacement plug. They're inexpensive and crucial for safety. 1) Note the model number of your canner (01781). 2) Order a pack of genuine Presto replacement overpressure plugs from their website or a canning supply retailer. 3) When it arrives, make sure the canner is cool and depressurized. 4) Simply press the new plug into the hole from the underside of the lid until it seats firmly. The rounded head should be on the outside of the lid. IF THAT DIDN'T WORK Double-check that you're installing it in the correct hole. It's the smaller, single hole in the lid, not the larger hole where the vent pipe/weight sits. Also, ensure the lid channel and the area around the plug hole is clean and dry so the rubber can grip. HEADS UP Never operate the canner without this plug in place and in good condition. It's a critical safety backup. If your replacement plug also seems loose, the metal hole in the lid itself may be damaged or warped, and you should contact Presto customer service about the lid.

Question 5

how do you get the black stuff off the bottom of the presto canner pot? i've scrubbed and it's still stained

Accepted Answer

DIAGNOSIS That's baked-on mineral scale and carbon from direct heat, especially if you've used a high flame or electric coil burner. The aluminum base discolors easily, but it's just a surface stain and doesn't affect safety or performance. FIX Don't use steel wool or harsh abrasives—you'll scratch the aluminum. Try this gentle method: 1) Make a paste with baking soda and a little water. 2) Spread it thickly over the stained area and let it sit for an hour. 3) Use a non-scratch scrubby (like a blue Scotch-Brite pad) and warm water to gently work the paste in circles. 4) Rinse. For tougher stains, you can use a diluted vinegar solution (1 part vinegar to 2 parts water) and let it soak for 30 minutes before scrubbing with the baking soda paste. IF THAT DIDN'T WORK For persistent, dark stains, Bar Keepers Friend (the liquid or powder version) is safe for aluminum and very effective. Follow the directions on the container, rinse thoroughly, and dry the pot completely afterwards. HEADS UP To prevent this, always ensure there's at least 2-3 inches of water in the bottom during use, and avoid cranking your burner to its absolute maximum. The stain is cosmetic, but a clean pot lets you monitor for any real scorching or debris that could interfere with heat transfer.

Question 6

the gauge on my presto pressure canner is stuck at 10 psi even when it's cold, can i still use it?

Accepted Answer

DIAGNOSIS Your dial gauge is stuck or damaged. It's a mechanical device with a small Bourdon tube inside that can get clogged with minerals or simply fail over time. If it doesn't return to zero when cold, it cannot give you a reliable reading during processing. FIX Do not rely on a faulty gauge for canning. Your safe options are: 1) Use the three-piece regulator weight alone. When it's rocking steadily (about 1-4 times per minute), you're at the correct pressure (which is 10 PSI for that weight setting). Ignore the stuck gauge. 2) Contact Presto or a local county extension office—many offer free gauge testing and can tell you if it's repairable. 3) Order a replacement gauge from Presto's parts website. They are designed to be user-replaceable. IF THAT DIDN'T WORK If you're uncomfortable canning without a gauge, you can send the entire lid to Presto for service. They can replace the gauge and check the other safety components. HEADS UP For safe canning of low-acid foods like vegetables and meats, accurate pressure is non-negotiable. Always have your gauge checked at the start of each canning season, even if it seems fine. A stuck gauge is a clear sign it's time for service or replacement.

Question 7

the pressure regulator weight on my presto canner keeps rocking and spitting a lot of water, not a steady steam, is that right?

Accepted Answer

DIAGNOSIS That's called "spitting" or "chugging," and it usually means there's too much water in the canner. Excess water boils up into the vent port where the weight sits, causing it to rock violently and spit liquid instead of maintaining a clean, steady steam release. FIX For your 23-quart model, you only need 2 to 3 inches of water in the bottom to start. That's about 3 quarts maximum. 1) Let the canner cool and open it. 2) Pour out the excess water until you're down to that 2-3 inch level. 3) When you restart, make sure you're using a steady, medium-high heat—not the highest setting on your burner. Bringing it up to pressure too fast can also cause the water to boil up violently. IF THAT DIDN'T WORK Check that you're using the correct weight for your target pressure. The 15 PSI weight has three separate pressure options (5, 10, 15 PSI). Make sure it's seated squarely on the vent pipe and that you've selected the correct pressure by aligning the right number with the stem. HEADS UP Spitting can leave mineral deposits or food particles in the vent pipe, which can eventually clog it. After cooling, always remove the weight and the little vent pipe cover (if your model has one) and rinse them out to keep that steam path clear.

Question 8

my presto pressure canner won't come up to pressure, the weight just jiggles a little steam but the gauge never moves past zero

Accepted Answer

DIAGNOSIS You've got a pressure leak, most likely at the lid seal. That hissing or slight jiggle means steam is escaping faster than it can build up pressure inside. The gauge reads zero because it can't trap enough steam. FIX First, let it cool completely. Then, 1) Remove the lid and take out the rubber overpressure plug and the metal safety valve stem. 2) Lift out the large, flat rubber gasket that sits in the lid's channel. Wash it with warm soapy water, rinse, and dry it thoroughly. 3) Before you put it back, lightly coat the entire gasket—both sides—with a tiny bit of vegetable oil or glycerin. This helps it seal. 4) Reinstall everything, making sure the gasket is seated evenly all the way around its channel with no twists or folds. IF THAT DIDN'T WORK Check that the lid is locked down correctly. The arrow on the lid handle must align perfectly with the arrow on the pot's handle, and the lid lugs should be fully under the pot's rim. If it's even slightly off-center, it won't seal. HEADS UP Never try to force the lid closed or open while there's any pressure inside. If it's not sealing after cleaning and oiling the gasket, the gasket itself might be old and hardened—they do wear out and need replacement every few seasons.

Presto 01781 23-Quart Pressure Canner and Cooker

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