That is a common question but not easy to answer. The Presto Electric Pressure Canner has not been independently tested or endorsed by the USDA.  I believe that Presto has made some changes since they first brought out this canner technology.  When it was first manufactured, it was sold and recommended only for canning high acid food (like a boiling water bath).  But more recently, they have promoted it for canning fish and meat. 

Here is what Presto says:

The Presto Precise Digital Pressure Canner is designed for safe low-acid food canning (meats, vegetables, poultry) by meeting USDA guidelines through automated, precise temperature regulation. Key features include:

Presto Appliances + 3 Key Safety Features for Low-Acid Canning:

• Automated Temperature Sensor: Instead of relying on manual pressure monitoring, an electronic sensor monitors the internal temperature, ensuring it stays at the necessary (10.5 lbs pressure) for destroying Clostridium botulinum spores.
• 10 Built-In Safety Features: Includes a cover locking system that prevents opening while pressurized and an alert system for interrupted processes.
• Altitude Adjustment: The digital system automatically adjusts for high-altitude canning, eliminating manual errors.
• Digital Interface & Display: Guides users through the entire canning process, including venting, processing, and cooling, reducing human error.
• Consistent Pressure/Heat: It acts as a set-and-forget, thermostatically controlled appliance, maintaining consistent heat, which is safer and more efficient than stovetop fluctuations. Presto Appliances +5

Here are the qualities that Extension/USDA says are important

• hold at least four quart-size jars with the jars standing upright in the canner while the lid is in place
• the canner must have a vent to release air from inside the canner while the canner is pressurizing
• a canner must have a mechanism indicating the pressure inside the canner (either a dial gauge or weighted gauge) to ensure the canner remains at the target pressure throughout the entire processing time. 

One of the things was concerning about the earlier model was a lack of an exhausting/venting  - this removes air pockets from the interior of a pressure canner so that there is a consistent temperature throughout the canner. The latest model has a venting feature and there is not as much air in the interior of these canners.  There are sensors that can accurately indicate and control the internal temperature/pressure.  

 Several Extension publications acknowledge  concerns but suggest that following the manufacturer's instructions for preparing and processing the products will result in a safe product.  

These canners do not hold as much as a standard pressure canner; this could be good if you prefer to  jar a smaller number of jars but bad if you have a large volume of fish or game meat or vegetables to process.  

I would be happy to discuss this with you further if you would like.  You can reach me by email at <personal data hidden> or by phone at<personal data hidden>. 

All the best to you, 

Leslie Shallcross