Instruction: Given a question and the related document, and generate the answer to the question based on the information provided in the document.

Input:
Question: Is this a pressure canner?
Document: I got one of these for Christmas last year. Wow, how easy it makes canning. i think it is basically an electric pressure cooker. It cooks with steam rather than boiling water. I've never had anything not seal. I used their pickle recipe but made green bean dill pickles and asparagus pickles and they came out great.
Show no fear. This canner has solved a problem for me. I simply could not make peace with canning things to store on a shelf. Despite others telling me how easy it is--including my own son--I was having none of it.
So for hardcore canners, this may not be what you want, but for me, it is just right.I bought this canner on Cooking.com at $299 along w/a good discount and free shipping. Wms-Sonoma is now carrying this item, too for $299. It should not sell for more than that in my opinion.
I have found other recipes from other sources can up well in this electric canner. I buy pure bottled juices, most recently, blood orange juice, and made my own jelly with it using this canner. Just made watermelon jelly too with it. Just set it for the JAM setting on the digital pad, and off it goes. The BALL canner is a breeze.
I will eventually make the tomato sauce recipes and perhaps the pickles too, but I will wait to do that in summer when produce is cheaper.Update: spring 2014--since my review, I have continued canning at ramming speed, even using the conventional waterbath method when not sure other recipes would be ok to do in this canner.
Granted. If you are a full-fledged canner, this won't be for you. It is more for the 'hobby canner,' novices like me who want to dabble in canning on occasion w/o the fear of doing it unsafely. Customer service confirmed that one must ONLY use Ball brand jars and their recipes. I believe this is bc they simply want to assure success with their own tested recipes.
I bought this canner mainly to make pickles of various types. Using the Ball instructions, proper machine settings, and even Ball ingredients, this machine turned both cucumbers and peppers to mush. I assume it would work just fine for sauces, preserves, soups, etc., but for things that need to stay crisp it's a total washout.
I have been wanting to can for sometime now but I have a glass top stove. This automatic canner is the perfect solution. I have had it for about 2 weeks now and I have already canned jelly and spaghetti sauce. Best thing is, you do not have to watch over it like you do with old fashion waterbath canning. You set it and forget it until the timer goes off. I would definitely recommend this quality product.
When a recipe I see from another source mirrors their own, when compared side by side, I feel ok with using those recipes in it too and have had success. I will use a waterbath on stovetop for those recipes I find too far removed from BALL'S, but boy, it makes you really appreciate the canner in comparison...it is so easy to use this canner, the jars are preheated for you, too; you don't even have to presoak the lids.
if you like smaller batches ' making more batches is not a problem' with limited recipes this is a great little machine to splurge on. I enjoy it very much and I'm looking forward to more recipes that are coming in since I've splurged on this canner. Perfect for keeping my husband and me in homemade jams. I'm looking forward to spring to try some other recipes. The pasta sauce was pretty good but I still have another one I want to try.
Answer: It is a PRESSURIZED canner, not a PRESSURE canner. Big difference. This only goes to 3 PSI. Most pressure canning recipes require 12-15 PSI. This is a replacement for the water-bath method.