All American 1930 Pressure Cooker/Canner (921), 21.5 Qt​, Original Silver

I got this small canner because I do a LOT of canning and always seemed to have a stray five or six jars that didn't fit in the last big canner load. My other canner is a large Presto pressure canner. I've been happy with it but have been eyeing these marvelous All-American models because they don't require gaskets and they have a weight plus the gauge that lets you know when pressure goes back to zero. This heavy pot uses bakelight handles on sturdy wingnuts to keep the lid closed. I have to say that using my Presto canner and this one side by side, the All-American gained pressure faster and also went back to zero faster than the Presto. The All-American canners don't waste time building pressure because they don't have to deal with handle locks and pressure points that lose steam while the pressure builds up to speed. I love this small canner so much, I'm going to get a larger one, too. They are totally worth the price. I am thrilled with the weighty feel of the canner, and with its construction. Spare parts are available. It should be noted that it IS heavy. However, I always fill my jars next to the stove and just put them in the pot. I never try to lift the pot and the jars. For small batches or the overage of a large batch, this size pot fits the bill. It is small enough to go next to a large canner so you can run two at once where two large ones would not fit on the stove. It holds seven pint jars or four quart jars. It can also double as a pressure cooker. I work at a farm and get free produce so I really put my canners through their paces. I am wishing now that I had gotten an All-American sooner. Tomorrow, I'm picking a few bushels of tomatoes for sauce and juice!

This is an absolutely beautiful Pressure Canner made right here in the USA. After a long while trying to decide which model to get I finally decided on the 41.5 quart. The first thing I did when the UPS driver left was to fill the canner with 19 empty Ball quart jars. They fit perfectly. My mother had an old Mirro pressure canner that would only hold 7 quarts. When she saw it her first comment was how much faster I'd be able to get the canning done. As far as quality goes I don't see how you could get any better. This thing screams American made quality. Every part seems to be heavy duty and the fit and finish are second to none. I think this will be something the family will be fighting over after I'm gone so I guess I better start deciding who I'm going to leave it to in my will. One thing to remember - this pressure canner is huge. You will probably have trouble fitting it on top of the stove in your kitchen unless you pull the stove out in order for the canner to clear the fan. I'll be using a Bayou Classic single burner patio stove outside in the garage when I do my canning. I've seen others do this on youtube and I think it's the way to go with this particular model. This canner weighs 39 pounds empty. It has good handles so if you need help two people could pick this up before you put water and jars in. It's my hope that more younger people get into canning and I think this is the canner to get if you really want to put up a years worth of food without spending a week in the kitchen. ***UPDATE*** 09/07/2014 I have had this pressure canner for two days and I just did my first batch. I canned 24 Ball widemouth PINT jars of pinto beans and ham. The following is my timing list... 1. @ 10:40am I lite the propane gas burner 2. @ 11:04am the first sign of steam appeared (I could have turned up the flame more and reached this point faster) 3. @ 11:12am a steady stream of steam was visible - I let this steady stream go on for 13 minutes which is a little longer than needed before I added the weight. 4. @ 11:24am the gauge was reading 5psi without my adding the weight (10psi setting on the weight at my altitude - your setting may be different) 5. @ 11:25am I put the weight on using the 10psi setting 6. @ 11:28am the pressure reached 10psi 7. @ 11:30am the pressure gauge was reading just over 11psi which is perfect for my altitude - at this point I had to turn down the propane burner so low that the flame was barely able to maintain itself. That means it uses very little propane once it reaches temperature. 8. @ 1:00pm exactly 90 minutes after the pressure gauge was reading 11psi I turned off the gas burner. 9. @ 1:40pm the pressure gauge had returned to 0psi 10. I removed the weight and then carefully removed the lid and placed it on the same towel that I used to put the jars on. It took 3 hours for me to go from lighting the burner and then going back to 0psi after 90 minutes of processing. Not bad at all. All 24 of the jars did perfectly. I did not watch to see how long the contents of the jars continued to boil. I wanted to give out this information about my first experience with this canner because this is all the information I wanted to know before I decided to purchase the model 941. I am extremely happy with this purchase and will be recommending this size pressure canner to everyone.

Excellent quality. Sturdy, solid and easy to understand instructions.

After reading about all the issues with the newer All-American canner I was very nervous about what I would get because I ordered a canner that was listed as like new. In the past I have always been happily surprised that the item was indeed like new but just cost less. I saw the condition of some new ones so I worried about this not new one. Well holding my breath I opened the box and found one ding on the outside of the canner. Everything else looked like new and even the forging marks around the top were only noticeable if you really looked for them and there was no pitting in the lid. I used Vaseline around the lid and pot edge hoping that it would keep it from sticking. Oh my wait was especially anxious because it was to arrive on a Saturday and I had lots of produce that I needed to can or it would surely go bad. After a quick read of the instructions which had been supplemented by many YouTube videos about using this type canner. First batch was 7 cans of squash since I figured screwing up on them would not be such a loss and I planned on eating them soon after I canned them. Would use them as a practice run. I have canned lots before but always with a hot bath. In hind site I took some chances. Well first batch I did not screw the lids on firmly enough and a good amount of the fluid came out. One lesson learned. There was a little bit of air escaping around the lid but it held the pressure well. This was described in the manual and said that it would end after a few batches. On my next three batches I did not see this again. I got no pass-by on the safety seal but the steam vent seems to let some air escape. Hard to tell and I was afraid to tighten it a little more. There was no explanation on this but it did seem to lessen on subsequent batches. The weight to maintain the pressure at the desired setting was very different from my other pressure cooker and I think it will take a little time to figure out when I have the heat set exactly right. The pressure stayed pretty constant as long as I kept it rattling every once in a while but I think it will take some time to learn how to control it better. The first batch I had some problems with getting the lid off. But a slight bump with a screwdriver, (actually a chisel) and it came right open. I did not reapply Vaseline prior to my next 3 batches but I had no trouble getting the lid off. When it drops to zero there still is a slight bit of pressure in there so I loosen the screws, pull the weight and then really loosen the wing nuts and the lid comes right off. I never had a release of steam so even if I opened it wrong there was no steam to hit my skin. The gauge seemed spot on at 10 pounds and read just shy of 15 pounds when the weight was set at 15. As the manual says the gauge is just as a reference but if the weight is releasing steam you are at the right pressure. My subsequent batches were tomatoes and unlike when I canned using a hot water bath I did have some bottles that would not seal. Apparently some of the tomato pushed through the lid and deposited some seeds. I did some more research and think that I should have cooked the tomatoes first and I would have had less of an issue but everything else sealed up well so I decided to redo these two bottles which were not full of cooked tomatoes. This time I also used 15 pounds and well both sealed well. Now that I finally bought the canner that I have been wanting for several years I find that thankfully I have no buyers remorse. I guess there might a bit more of a learning curve than I thought but I am always too optimistic and assume that it will go perfect the first time. But in general it is extremely easy to use and compared to my other cooker there is a whole lot less going on where you are wondering if everything is going well. I have a small presto and it seems like it seals in stages so the issue at the steam spout is inconsequential. It cleaned up easily and has me pretty excited about things I will can vs freeze in the future, such as pasta sauce where I always waited for a cold day where I could set the pot outside to cool. No longer, I can do it on the hottest day. Not too sure about canning meats though except I might do some things like chili or cubes so that I can whip a meal up fast. I usually buy meat on the day I am going to use it so not sure how great a savings it would be. I do think I am going to do soups for lunch. I would not hesitate to suggest that someone get this canner vs one of the lesser cost ones. I do not doubt that Presto makes a great product but this really is built for a lifetime and made in the US. It seems like it might be more of a hassle to use but I found it pretty simple.

I purchased the 10 1/2 quart All American Pressure Canner in July 2016, and love it more very year! I don’t have the patience to can more than 7 pints of anything at a time, so the smaller size is perfect for me - not to mention the weight is manageable. I would like to provide some pointers for first timers: 1. Always add some white distilled vinegar to the canning water to prevent staining and cloudy jars. If you have hard water this is a MUST! Also, if you have hard water, the interior of the canner is not going to stay shiny silver. No way. 2. Use petroleum jelly to lightly grease the metal to metal seal. Although the manufacturer recommends olive oil, any cook will tell you that olive oil will get sticky and discolored at such high temperatures. 3. When placing the lid on, look sideways all around the canner to ensure that the lid is equidistant from the bottom for a good seal 4. Tightenening the bolts correctly is the key for a good seal. Take two opposite bolts, and tighten only slightly (just enough to hold them in place), then, do the same with all opposite bolts. Then, starting with the first two bolts, tighten a bit more, and do the same for the rest of opposite bolts. It takes me four or five times going around the lid to achieve a good tight, even seal. 5. If you see any steam leaking around the edges (i.e., improper seal), turn off the heat immediately. It’s not going to go away, and you risk ruining the canner by having all of the water evaporate. 6. Wash well with soapy water with some white distilled vinegar and dry thoroughly after every single use to prevent off odors and maintain the canner. 7. I recommend canning something fairly easy your first couple of times. Any kind of Stock is perfect for this because it won’t get ruined by over cooking if you have a seal problem. 8. It is really common in the 10 1/2 quart size for the lid to “stick” after canning which means you have to CAREFULLY use a screwdriver by one of the handles to get it open. This is really nerve racking! After speaking to AA customer service, they explained that this is common until the unit is “cured.” Well, it took almost two years, but the lid rarely sticks anymore. This a pressure canner for life. And I say canner - NOT pressure cooker. I couldn’t imagine using it for food as it’s cast aluminum. Get an Instant Pot for pressure cooking. They’re cheap, easy to use, and well made. Got me one of those too.

This is an item I have lusted over for many years and finally decided to take the plunge and just buy it. Looking for a canner that would process more than 7 quarts left few choices in the field, with this baby taking the top ratings. The thing is *solid*. ROCK solid. Fluctuating pressure due to flimsy construction is NOT a problem with this heavy unit. The pressure guage give you the true picture on what is going on inside, and with a well-adjusted burner, this one never varies by more than 1/4 PSI - if that much. In spite of the instruction manual warning that the gauge *may* not show the pressure you have the weight set for, mine was rock solid at 10PSI with the wight set for 10. I did have a few concerns about the lid "sticking" as a few reviewers mentioned, but following the directions carefully - oiling the sealing surfaces - and removing the lid when the gauge read zero and the weight was removed resulted in no problems whatsoever. Likewise any complaints about lid/seal leaking. With just light tightening of the wing nuts, I got a leak0free seal from the very first use. Go easy on those fasteners, not "cranking" is required. No, this unit WILL NOT work on smooth/glass.ceramic cooktops - but then again - with a unit that will weigh 40+ pounds in jars and food alone - do you really *want* to test the strength of a glass cooktop? (I wouldn't). You WILL need a stout burner. Cheapo stoves and small burners may not work well. I use an outdoor "Camp Chef" LP burner. Even with wind blowing, I get excellent results with steady pressure and no blown-out contents. Once you get the burner setting correct, life is but a dream and you can *almost* leave the unit unattended, with just occasional checks of pressure and venting frequency. Likewise, using this unit as a pressure COOKER is something I would never recommend. I think most of us have heard about the link between aluminum and Alzheimer's disease - so cooking in aluminum is something many people have abandoned years ago, This is a pressure CANNER - save the dried bean, rice, pasta, etc (especially tomato based foods) to stainless steel! VERY happy with the purchase. The unit IS heavy, but in this case weight is confidence-inspiring. I wouldn't want 40 pounds of food and glass at 240 degrees so close to me with a cheap stamped pan. EXCELLENT, well-written and comprehensive instructions. All spare parts listed and easily ordered. Made in the U.S.A. FAST delivery by Amazon - what more could you ask for. Quality: This is it!

I love the quality of this thing! I just did a test run on it with about 3 inches of water and no jars. I used a liberal amount of petroleum jelly both of the mating surfaces and carefully just snugged up the wing nuts with thumb and forefinger and made sure the gap was even all the way around. It took 25 minutes for steam to start coming out of the petcock, I let it vent for 5 minutes to push the air out and then put the weight on in the 15 psi position. about 10 minutes later it was up to pressure and I was then able to set the natural gas burner on about 1/4-1/3 of flame and it would rattle about every 15-30 seconds. It did have a couple spots where steam leaked at the sealing surfaces but nothing bad enough to significantly interfere with the operation of the pressure cooker or cause too much water loss. I also have two pressure cookers with gaskets and they also have small leaks. Not a big deal and I like the fact that this one does not have a gasket that could blow out without warning. I ran it for 30 minutes then shut off the burner. In about 25 minutes it was completely depressurized and I then took off the weight and loosened the wing nuts. Much to my relief, the lid popped loose when I was unscrewing the last 2 wing nuts and the came off without any issues. I absolutely am thrilled with this purchase! It's built like a tank and is much safer than cheaper canners with gaskets. This makes those other less expensive canners look like aluminum pop cans compared to the approximately 1/4" thick walls of the All American. The finish is also very good on the one I received, What a nice tool! I'm going to the grocery store today to buy some dry pinto beans to cook and put in mason jars. I can't recommend this product enough. I'm glad I went with the 30 quart model rather than the 21-1/2. This equates to 14 qt jars instead of 7 in each run. I can't imagine the warm up time being much less on the smaller model and for only $60 more, I love it.

This gasklet-less unit is perfect for canning. The 10 1/2 Quart pressure canner/cooker is perfect for home use. It does 4 quart jars and 7 pint jars; which is suitable for home use. I know the directions say NOT to use it on a glass top stove but I have used it on mine many times and it is fine. I think that caution is noted because the cooker is heavy and if you buy one that is much bigger than your glasstop burner diameter it can heat outside the mark and possibly cause the glass to crack. In saying that this specific cooker is the exact diameter of my glass top burner diameter so I do not have issues. I primarily use this as a canning unit and it is perfect! Gasket-less canners are MUCH better then ones with a gasket because you will have to replace gaskets constantly which will add up in cost over time. These solid units with the turn down dials are super safe and more accurate. It is worth the money because, when taken care of properly, it will be the only one you will ever have to purchase. Yes... it is more than gasket pressure cooker and takes a bit of practice to dial in the lbs of pressure but once you get it, it becomes second hand and you will be a master canner in no time. This manufacturer makes an amazing canner/cooker, I would recommend you buy this brand as it is made exceptional. It reminds me of my great grandmothers; and she used hers every week to cook and preserve. This design has been around forever, it has not changed because it WORKS !!! FYI.. if you have a glass top stove, measure the diameter of your largest marked "circle" and buy a canner that does not exceed the diameter. If you find that you can not match one up with your GLASS top stove, I still suggest you purchase this canning manufacturer in the size you desire then, buy a cheap plug in electric coil burner for about $20.00 and use that for your pressure cooker/canner. Total 5 star !!!

Este equipo casi industrial, es muy bueno para acelerar los procesos de enlatado o cocción, es de notar que es importante tener un enfriamiento paulatino del equipo y cuidar del manómetro incluido, excelente para aquellos amantes de la cocina.

Pressure canner is beautifully made. Works perfectly.

Detta är en fantastisk fin tryck konserverar! Jag har olika modeller, AA är den absolut bästa. Den är tung så man behöver en platta som klarar av det - mycket bra kvalitet - jag kommer inte behöva någon annan så länge jag lever. Jag rekommenderar denna över andra märken.

今迄は一般的なサイズの圧力鍋を使ってましたが、仕込む量が多いと一気に調理できなかった。日本製はめちゃくちゃ高いし。 この商品は何しろデカい！取手まで金属で取手が火で溶ける事が無い！壊れる心配が無い！圧力が3段階選べる！カッコいい！等 いい事だらけです。 場所をとるので置き場に困るのと、日本語の説明書が無いのが不満な所。しかし、普通に使う分には圧力鍋を使った事がある方なら 問題無く使えます。ちょっと違うのは、セットする時に蓋の接合部にバターや油を塗ってあげる事ぐらいかな。 瓶詰めや缶詰を作る時の殺菌みたいなのを外国の方がレビューしてますが、説明書が英語オンリーなので良くわかりません。現在翻訳中です。翻訳出来たら載せようと思ってます。良い商品ですよ。 追記 アルミなので酢で煮込むものはアルミが腐食します要注意です やってしまいました

I'm 62 and want to learn preasure canning. Did lots of homework. The all american has the safety features I wanted, very heavy and well made. I absolutely love the 💚 green.