If you are planning on using for cooking as well as canning.........get one that is STAINLESS steel. Spendy, but worth it. Not only for the (questionable) health hazard, but the flavour. Hate food out of aluminum. Get one with a gauge..........the rocker type just runs out of water if you are canning any low acid foods, like meat, or soups. My two BIG canners are vintage 50 plus years old.....they are beasts, and would take something major for them to break. Buy yer gaskets when you get the canner, and remember to replace the gasket on the petcock, as well. Looking at your list, however, you seem to be interested in high acid foods...........don't need a pressure canner, except for the tomatoe products. Oh yeah, you can get your gauge checked yearly at the local agricultural department.