Mirro’s history is a bit more scattered than the other big names in pressure canning, but it’s been around since the early 1900s.
Bigger can be better if you’re preserving a season’s salmon catch or turning venison or beef into stew meat. The large, tall pot lets you safely process more than 25 pounds of beets, potatoes, or other low-acid vegetables in one batch. When home canning fills your shelves and appears in daily family meals, you could use a large-capacity pot, like the Mirro 22-Quart Pressure Canner.
Keep reading for our full product review. We purchased the Mirro 22-Quart Pressure Canner so our reviewer could put it to the test.