The pressure canner is specifically designed to obtain temperatures higher than can be reached with a boiling water or water bath canner in order to kill microorganisms in meats and low acid vegetables. A pressure canner can be heavy to move around, especially when it’s full to the brim. The 16 quart canner capacity is 10 one pint jars, or 7 one quart jars and is easier to handle than it’s 23 quart counterpart.