Barton 8QT Pressure Canner Release Valve Aluminum Canning Pot Cooker Pot Stove Top Instant Fast Cooking Pot Stewing Locking System (8 Quarts) Canning and Stewing

Excellent pressure cooker, highly recommended. I bought this pressure cooker a few weeks ago and it has exceeded my expectations. The material feels sturdy and of very good quality, and it heats up quickly and cooks food evenly. Cooking times are significantly reduced, which is perfect for everyday use. The lid closes securely, and the valve system gives me a lot of confidence, as it releases the pressure correctly. It's easy to use and clean, even for those who don't have much experience with pressure cookers. I've prepared meats, beans, soups, and stews in it, and everything comes out perfectly cooked and delicious. It's definitely an excellent purchase for the price. I highly recommend it.

I loved this valve pot. It works super well, cooks the food very well and the talking wonderfully. I highly recommend them

I love this Pressure Canner. I give All 5 stars. I only Skip ratings on how HEAVY is the canner, because I think its a stupid question to RATE. You are getting REAL Pressure in that thing, so I think there has to be SOME WEIGHT to the Canner. This ONE has just the right weight, to have good feelings about safety. I did my first batch of Ground BEEF with Potatoes and Ground PORK with veggies. First you fill up Canner with water NO MORE then 2 inches from the stand. Put in it also at least 1 TBSpoon of white vinegar. Then put your jars in it and Close the LID. First you bring canner to a boiling and you see the little metal dot on top popping up which LOCKS the LID of canner... Then you wait till the real strong steam will start coming out and you HAVE TO let it steam out for 10 minutes. It is getting rid of air inside. It is very important a MUST TO DO. You have to always let it steam out! After 10 minutes you quickly put ON that little metal weighted gauge. Please make sure you use either silicon or some protective glove. The fabric glove is not truly too safe because you are covering the steam. Some people do not use any glove, because they can put it on so quickly....but for beginners... use the glove. I learned my lesson. After you put on that gauge, then you bring the pressure to a 12 PCI . It takes some time. I believe about 15 to 20 minutes. You will soon recognize even by the noise that sounds like SH>>SH>>SH>>>SH>> that you are on the needed PCI. I live in ILLINOIS and here you should go on 12 PCI. Otherwise do your research based on what is your location. Different Altitude... different PCI. When you reach the pressure 12PCI you have to regulate your heat slightly down... but make sure the pressure doesnt drop down. Then you set up clock for 1 hour and 30 minutes if you canning the Ground beef or Pork /no matter if cooked or raw/ always 12PCI and 1 h 30 m for Illinois. You have to keep sometime your eye on it during that time, so the pressure doesnt drop down...But so far NEVER happened to me with this Canner. I am in Love with this Canner. THERE IS ONLY 1 THING I HIGHLY recommend. Put some WHITE VINEGAR in the water... it will keep the water CLEAR... Otherwise it creates the white residue /minerals/ on the wall of your canner and also on your Jars. Trust me My first jars were all powdery/. ALL CANNER will have that white powderish residue if you don't add Vinegar to the water.. Do not put more then 2 inches water above the stand... and your Jars will be all happy. when the time is UP... 1h 30 minutes then ONLY SHUT OFF the heat and DO NOT DO ANYTHING... DO not touch ANYTHING...ABSOLUTELY DO NOT MOVE CANNER....LET the Pressure go down on its own to the ZERO.... It will take time....You will be able open the lid after that little metal dot drops down and UNLOCKS the lid... But I even let it sit for little longer more... Open lid AWAY from you. still plenty STEAM IN IT. Cans will be all bubbling. Take it out very carefully. and let it sit and cool for plenty hours.... Do not touch it.. Do not turn it or Mingle it... Let it be..... looool.... Now you are ALL set. You can find so many videos on YOU TUBE as well. Very helpful. I will CAN more stuff this weekend. Also you will see in sooner or later some DARK BROWN SPOT around the weight gauge... DO NOT FREAK OUT !!!..<< IT IS NOT a RUST>> EVEN IT LOOKS LIKE IT....it is very SIMPLY and EASILY WASHABLE with your sponge. The steam mixed with vinegar and sometime even some overflow juice from canning just FRYES around that gauge..... it is NOT a RUST!! Remember when you bake in oven you find dark spots too.... Its washable. Trust me. Just scrub it out with your dishes sponge and it will shine on you as brand new. You will not have to even push so hard/ Its easy. Some people are returning it back, when see that brown spot, because they are just freaking out like little Kids....or maybe they are just too lazy and spoiled.....but TRULY there is NOTHING wrong with that. I am very happy with this canner and I think for that price you cannot go any wrong. I hope My Review was helpful for you and I apologize for my English. I am European. Happy Canning God BLess you all.

It’s my 2nd one, works well and I love it. It doesn’t take long to cook my beans, perfect size for my family cooking

Easy to use, but only works no higher than 10psi which is perfect for me.

So far I like the size not a fan of the white seal I would’ve preferred black but overall a good purchase

great pressure cooker and as described

I simply didn't check what the pressure was before ordering. Pressure cookers operate at 15 PSI. That's standard. That's the pressure used for canning, never heard of an exception. And they DID state on the product page the pressure... but listed it in kpa and I just didn't know off the top of my head that 15 psi would be 103.42 kpa so no alarm bells went off in my head when I saw "80 kpa"... and I ordered it. And now I own a pressure cooker that operates at only 11.60 psi. Is it actually safe to use it for canning? I don't know. Will stuff spoil? I don't know. Can the pot handle standard pressure? Could the weight be replaced to bring it up to the proper required 15 psi? I don't know. I guess I'll just extend cooking times a lot and hope for the best?

It works very good no complaints so far.

Dos anyone know how I can contact the manufacturer. Love my pit but the seal has a crack after much use and it’s impossible to find a replacement. I’ve tried all the universals with no luck.

Needs extra weight on pressure regulator to get to 15 lbs.

Great buy. Invaluable asset

The pot itself is solid as well as the lid, but to put a cheap plastic cover on the pressure gauge is ridiculous, it actually buckled and let in moisture. I was very disappointed with this ,as the pressure gauge play’s an important part of pressure cooking .