All American 1930: 10.5qt Pressure Cooker/Canner (The 910) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA

When I began to consider a pressure canner I thought I wanted a pressure gauge canner because it seemed more precise: I didn't like the idea of jiggles per minute. Then I took a class at our cooperative extension and the teacher said she preferred the weighted gauge because you could hear it, be in the next room and still know it was at the correct pressure. When I ordered the All American I actually thought it was a pressure gauge canner because it has the pressure gauge. I was really happy to discover that it is, in fact, a weighted gauge canner that has the gauge as a reference. I have now used it a number of times and feel very confident using it to can. I was concerned about reviews that stated that the top could get stuck. It seemed to be the only negative experience that people had. The directions are clear that once it has gone down to zero pressure and you remove the weight, you must remove the lid right away. It is at that point that a vacuum can form. This did happen to me one time but I followed the directions which calls for prying gently with a flat screw driver. It came un stuck right away. It has never been a problem since because I carefully follow the directions. However, at this point I know that if it happens, not to panic, it can be simply and safely resolved. I love the no rubber gasket. The metal to metal seal is excellent and it is built like a battleship. Since it is in fact a weighted gauge canner there is no need to have the gauge tested every year. Once again, the gauge is just for reference: you can see how close you are to the desired pressure and when the pressure is down to zero. The timing starts with the jiggling of the weight. And it turned out that it was very easy to get used to adjusting for the correct number of jiggles per minute. I was unsure about size; the 21 qt is the most popular. However, both handle 7 quarts. With the 15.5 you do not stack pints. We can the produce from a large garden and the 15.5 is an excellent size for us. I figured that Bigger then I need is not better because it means more time getting up to pressure and down. It fits very well on on conventional size gas stove. I would absolutely recommend this canner if you can spend the extra money. It really should last a very long time and is beautifully machined.

To be clear, if you are going to can anything, stop, and think it through. If your intent is to put up a quart of beans with no expectations for success, you could probably do just as well with a cheaper model. If, on the other hand, you are intent on putting up your chosen harvest with a high expectation of success, you are in the right place, looking at the right model. First, it must be understood, that this is not an inexpensive device. Poking about the internet you will find several manufactures of various prices and constructions, not all necessarily bad, however, not all necessarily good either. What sets this device apart from the rest is the "no-gasket" configuration, and, YES it makes a difference. Fighting with a big rubber gasket on a simmering pot on the stove is not exactly conducive to a positive canning experience, and, the experience of your first batches will likely determine if you ever do this again. So, why start with cheap equipment? Look on the internet, and, see who the experienced canners use as the benchmark, then, you decide for yourself. Out of the box, you will be struck with the sheer weight of the device. The saying goes, "You get what you pay for", and you certainly are not left with a feeling that you lost anything on this purchase. It is industrial grade aluminum, and, thick enough to survive a flaming re-entry if it fell from the shuttle. (OK I exaggerate, but, you get the point.) To seal the deal, it is made in the U.S.A. ! The manual is actually printed in English, on good quality paper, and, inherently thick enough to survive a lifetime of reads. The unit itself, upon inspection, exudes quality. The machining is first class, the fit and finish is first rate, and, you are left with the gut feeling you made a wise investment. You will, however, at his point be pummeled with jokes by other family members regarding the size, shape, profile, purpose, blah, blah, blah. Just laugh and move on. What my dear wife and I discovered was this. It is all about your physical strength. DO NOT OVERLOOK THIS POINT. The canner is heavy--- EMPTY, now, add 7 quarts of you favorite substance, 3 inches of water, and, what you will find is that you are not as strong as you believe yourself to be. Lifting this thing with outstretched arms to the stove at chest height is not an easy task. (Yes Mr X, that goes for you too....) Respect this fact and all will be well. All loading of the device MUST occur on the stove, as I have said, you won't be able to do it afterwards, at least NOT SAFELY. Observe the fact it is NOT intended for glass top stoves for an obvious reason. OK, now onward>>>> Using the canner could not be any easier. Leave the explosion stories for Hollywood, and, be assured they WON'T happen in your kitchen. It is equipped with an overpressure device (fail-safe), and, unless your bent on breaking the thing you won't hurt it, or you. Our experience with the ever so scientific "1-4 jiggles per minute" is this... it is not that critical. What we found is that once you have a steady steam stream coming out of the weight stack (be patient IT TAKES TIME), put the weight on, keep the heat on high until you get to the 5, 10, or 15 pound reading ON THE DIAL. Let it heat until you get the necessary 4 "jiggles" a minute (the weight - I thought it necessary to clarify) then turn it down SLOWLY to moderate. Trying to start on the "cold side of the jiggle" and regulate up is fruitless. The mass of the pot prevents successfully regulating in this manner. You will just keep overshooting the mark in this manner. Some have complained about the lid sticking..... never happened, not even close. Manual suggested olive oil on the rim, and, I can tell you it works perfectly. Remember, the lock downs are not lug nuts, so you do NOT need much torque to firm the lid down. Following directions will yield promised results. Finally, be careful when you open the lid. As I mentioned the mass of this thing holds heat... and lots of it. Allow yourself at least an hour for the pot to cool down AND verify there is no pressure in the pot before loosening the lid. All in all, while expensive (relatively speaking) I think this canner will serve us for years and years and years, our kids for years and years and years, and the grandkids for years (you get the point) I figure by this time, noone will really remember the price, but, in all likelihood will thank us for a quality product. Now, on to the beef stew....

The AAPC is the best unit on the market for my money. I can about 2,000+ jars a year so I know my equipment. With shipping and tax Amazon does have the best price..my last AAPC was bought as a gift for me on another account which is why this is not a verified purchase review. The AAPC's are made in the USA and its built like a tank. Boiling hot liquids, steam and glass under 15lbs of pressure make that a very good thing. There are no plastic seals or gaskets to mess with or replace, easy to clean and AAPC sells replacement parts reasonably and provides inspection services and their warranty is outstanding. All AAPC units are heavy for their size..again that is a good thing. Look at what they weigh before you buy...plan on unloading jars on the stove instead of moving them loaded...it's no big deal. They can shatter or break flat cooktops. Make sure you have a burner large enough "around" for the unit base. This isn't about BTUs...it's how big the bottom of the pot is compared to the diameter of your burner..if the burner is too small, the canner and the heat sits on your cooktop...bad things can happen. If you have one of the small units you should not have any problems. Follow the first time use directions carefully or you can ruin the seat. Lube your seat well (yeah I know how that sounds)..DO not use "scented" Vaseline or the like, they can have abrasives in them and might pit your seat (I know that sounds bad too). These are safe and easy to use, don't be intimidated. Occasionally they vapor lock at zero pressure. Loosen the two clamp screws with a paper towel wrapped flat head and let it sit for a few.. it should turn freely..if its good and stuck use a dish towel wrapped flat head duty screw driver to gently pop the lid under the arms. Always wrap your screw driver...this is aluminum it protects the metal. Always use with the label facing you do not remove the label...match the pot and lid arrows up. Tighten the knobs correctly, two at a time across from each other gently at first, this ensures even sealing, when all are done, go back and tighten two at a time harder the same way. If you don't that, you will get uneven seals, uneven wear on the knobs and lots more vapor locks. Tighten the two clamp screws if need be. IF you process a great deal of low acid quarts spend the extra money and buy the double stack quart units like the 930 model. If all you do is pints make sure its sized for your needs..if you don't need 18 pints at a time don't buy the double stack. A little research goes a long way for sizes. I love my 921 for processing 18 pints but 3-4 hours of prep and process for 7-8 quarts of low acid like corn, didn't work for me. I had to buy a second unit the 930 (14-16 quarts) to make it time efficient. You will get mild to heavy mineral buildup depending on your water supply. Do not use just anything to clean them. Aluminum and cleaning products are not always good friends.. chemical reactions and pitting can occur and use a soft sponge or such. You can also use filtered, distilled or preboiled water to fill..it's only an inch or two of water you need and it saves you a lot of time cleaning the unit and the processed jars from scaling. I use this strictly as a pressure canner..yes people use them as a pressure cooker..I don't..it can reduce the lifespan and its more work to clean plus, you may get pitting from acid erosion with certain foods. Pressure cookers are cheap comparatively..pressure canners like these...not so much. I have had my AAPC 921 for over 4 years and no noticeable wear ...seriously I can 2,000+ jars a year that is more than most people do in 5 years. If you buy an AAPC and don't use it, put it on craigslist and you can sell it in a day... canners in your area will beat your door down to buy it for less than new...that's how good and how well known these are with canning enthusiast.

To start, I believe I need to mention this is my first Pressure Cooker and Canner. - as such my first times doing canning (the reason for purchase) Now for my novice inputs: First of, read the instructions. There are a few things to learn. Those who are experienced understand what I mean and are at a level beyond that, but for fellow novices it is a MUST! This pressure cooker is 'dog down' type, meaning you have (6) wing nuts one must dog down to seal the lid. Most people are aware of using star patterns to tighten something down so as to ensure an equal pressure and alignment along all points. My first time using this however, I learned a lesson. Now, I know better, but I was excited and in a bit of a hurry. I dogged the cover down properly, but at around ten pounds of pressure my seal went. When I put on the lid I did not take the time to ensure it was on straight. So, take your time. As for the cooker: I love it (Granted only used a couple times). It comes as advertised. Works perfect (when operated according to instructions). It has an appearance and feel of a piece of equipment one could use for 20+ years and still be going strong with proper cleaning and instruction compliance. CONS: Well, I believe that this is one of those you get what you pay for. So, IT IS A BIT PRICEY, but seems worth it and as such I find it hard to claim as a con. A rubber over pressure release seal. I list it as a con in that it is a part that will need periodic replacement through the life of the cooker. It is definitely a pro in that it is there. At the steam escape point, with the pressure weight installed, the steam condenses and runs down the cover. -There is a lip which extends out a little from the bottom. Personally, I put a folded paper towel there to absorb the dribble. I can not recommend that as right below the cooker is an open flame or hot coil which could result in a fire should that towel fall. PROS: Sturdy, strong. Though I fouled it up my first use.... VERY EASY to use. No cover seal to worry about Cover handle stays cool enough to touch during use SUMMERY: Given my novice knowledge, with only a few (canning) uses, I highly recommend this product. No, I cannot compare it to other cookers and no, I do not have years of experience. What I do have is SEVERAL hours of research prior to purchase. That research lead me to choose this cooker as hopefully my one and only purchase of one. I believe that time spent was WELL worth it and I have gotten the only ONE I will ever purchase.

This is a very well made and easy to use canner. It is solid. Every bit of the construction is high quality. I have used it several times, and each time it worked like a charm. The pressure cooker itself sealed well from the first use-- I just used a little olive oil on the rim as recommended. The only other pressure canning I have done was with a "modern style" Khun Rikon pressure cooker, which was a struggle since it doesn't have a numerical pressure gauge and I had to estimate pressure and constantly monitor heat. With the All American, the little cap maintains the pressure you select and you just have to find a heat setting that keeps the "clicks" within the recommended range. It was easy. Once I found the setting on the stove that worked I never had to adjust the heat. That same setting has worked every time. I use this on a glass cooktop range and I have had no problems, except for this: My partner pushed it across the stove a little to center it more on the burner, and this put a small scratch in the glass. That was our fault. It's heavy, especially when loaded up with water so it's common sense to lift it into place and not slide it across the stove. I just say this as a head's up. But, it has left no scorch marks or anything on the glass cooktop. We do have one very large burner that fits the size of the cooker, so that was a help. This cooker is heavy due to its solid construction. I can move it around with no problems, but if someone is very frail, they might want someone else around to help move it or lift it. The instruction manual is a trip. All the information you need is in there and is clearly written, but you'll be flipping back and forth between pages. Pertinent instructions are spread out through it. Probably if you're an experienced canner you won't be using the manual much anyway. This canner can double as a hot water bath canner, but I still use my deep ceramic-coated pot for that purpose. It's lighter and deeper and just more convenient.

This is the best of the best. This canner is as large and as heavy as they say. We use an All-American 921 which holds 7 quart jars at one time, but when we were in the thick of canning, we found ourselves falling behind only doing 7 quarts at a time. We spent many a sleepless night tending to the 921, which is a fine canner, but with those size limitations. This 941 solves this for us. This canner uses the exact same pressure gauge, weight, and tightening knobs as the 921 which is very helpful. I like products that use interchangeable parts. The trivets are different. Our 921 came with stamped aluminum trivets while this 941 comes with stainless steel wire trivets (2 of them). Other than size, the only real difference between the 921 and 941 is the addition of handles. Both canners operate the exact same way. Capacity - This is why you would purchase this canner. For the price, you better be canning a lot to justify the nearly $400 price tag, but if you do can a lot, it is worth it. The stated capacity for quarts on this canner is 19. We easily fit 19 quarts in this canner, and could have maybe even fit 21 if we wanted to, but never really tried. A lot of it depends on the jars you are using. While we haven't tried it yet, my wife thinks we could triple stack pints in it. We just haven't canned any pints at this point, so we don't know. Maybe we'll try later and update the review? We have been cooking a lot in our 921. We don't do soups because of the aluminum, but we have a stainless basket that fits in our 921 and it is wonderful for vegetables and roast. It cooks just as well as a crock pot, but in a fraction of the time. This 941 is a game changer. We have a large stainless steel stock-pot and the entire thing fits in this canner! I told my wife that we will have to try soup recipes by placing everything in the stock pot, with the lid, then setting it in the 941, add a quart or so of water to the bottom, and then cook! I might update the review after we try that. We've only had this canner for about a week now and haven't run it through it's paces. I feel confident leaving a review for this canner because I have a lot of experience with All American's 921 and this canner isn't really much different; just bigger! We can a lot so it was worth the investment for us. Our 921 is already 5 or 6 years old and has been used a lot and isn't wore out at all. I can anticipate that the pressure relief valve, gauge, and steam vent will have to be replaced periodically, which is par for the course with any pressure canner. The hold down knobs are the same as on the 921, and presumably their other canners too, so having to replace one of them down the road shouldn't be an issue. In short, if you can a lot, and want the ability to do 3 batches (compared to the 921 capacity of 7 quarts) at once, get this canner if you can afford it. Unlike most things sold today, this canner is made to last and the money you spend on it today will be well worth it decades from now. Update: We've used this canner for a little while now and I can say it's really nice to be able to do 20 quarts at once. We also have the smaller 921 that hold either 7 or 8 quarts depending on brand and mouth size. The biggest complaint (and there's nothing that can be done about it, so it's not really a flaw) is that it takes so long to heat up and cool down, however, it is still quicker to do one batch of 20 quarts in this canner than heat up the 921 twice (and still not get 20 jars). This canner is for serious canners only. If you are going to be doing large quantities (50# +), it is worth it if you can manage the cost financially. If you only do a handful of jars or just the occasional large batch, you may want to stick with a 921. By all means, All-American is the 'Cadillac' of canners. I wouldn't own anything else. I also have not had any issues with the lid sticking. We use olive oil on ours religiously, a habit we got into with our 921.

If you say you're getting a pressure canner, the first two things you may hear are, " Aren't you afraid it's going to blow-up." and "My grandma had one of those." The first thing I did with my All American Pressure Cooker Canner was to notice how well made it is. The twist down locks are not going to let you blow up anything. As easy to use as this canner is, I suppose you could run out of water in it and that would be trouble. Read the directions and no problems. Making sure to follow the rule where you have at least a half inch of liquid in the bottom, I used mine first to make luscious BBQ Pork ribs-- it took 25 minutes at 10# of pressure. Second I made A Chuck Roast (it is a flatter cut of meat) and just threw 4 whole potatoes in on top of the roast as well as and 2 halves of acorn squashes--- all was done in 10 minutes at 10 pounds of pressure. The potatoes did not sit in the liquid as they cooked and they were wonderful flaky and tasted moist and entirely cooked through. The chuck roast known for being a tougher cut of beef was moist and absorbed the garlic and spices. The squash cooked through and was flaky as well. For the ability to cook soul-warming comfort foods like these in far less time (you do have to wait a few minutes at the end for the unit to depressurize before opening) this is an amazing appliance. And YES YOU CAN PRESSURE COOK vegetables and meat in it. I have done tomatoes in both quart jars and pint jars so far and this canner does what you expect it to. Seals the jars, in a confident, repeatable pattern. I was nervous as I vented the appliance before putting on the weight, and I wasn't sure what it would sound like when it rocked, but it is obvious. The weight does rock back and forth and steam comes out a bit with each rock of the weight--- there is no guessing--- you see it and hear that you are up to pressure. It is easy. I am going to use it next to can chicken breasts that I got on sale, I understand that pressure cooking chicken is a tenderizing method. That should help if the chicken I can is from some old hen! I have paid in the past, more than I will admit to, for a small can of white chicken meat. I understand that one pound of raw chicken breast will fit in a pint jar. From there it will become chicken alfredo, Chicken-ala-king, Chicken tacos, Chicken salad, chicken..... I am excited about the possibilites of this cooker! Read the directions. There are few things they say not to cook in it, (things that FOAM like dry beans). This canner is safe, it's well made, and it will give you a new avenue for your creative cookery. It's not just for your grandma! I love it. note added: last night using the chicken I had pressure cooked I cooked up a great chicken alfredo done in 10 minutes! The chicken was so good, tender and flavorful. I think I'll can up another 40 pounds from Zycon foods. Even my teens can cook with it.

When I purchased this item, I didn't expect the manual to double as a cookbook! But it does. And it has stuff that would be hard to find...not just meats, but also tounges, liver, and various other animal-related things. It ALSO has instructions for canning...in CANS! Yes, actual metal cans, not just jars! (Aparently you can buy cans and lids for this purpose!) And don't forget you can use this as a pressure COOKER. it has instructions for that, too. It has a lot of recipes for meats and meals! Okay, onto the most important item...the canner itself: As stated, this unit is heavy, and heavy-duty. There is no gasket, just follow the instructions and "grease" the slanted inside lip with olive oil (or vaseline, but not general-purpose cooking oils) every 3-4 uses. They recommend an empty run so you know what noises a pressure canner makes when it is venting, and how to control the heat. With an electric stove, this is not difficult. One note, I find that I put the number dial on my electric stove 1 # lower with filled jars in the canner than with an empty practice run. It is easy to use, just make sure you have space above your stove to get jars out of the canner. I think someone else mentioned the unit by itself is 16" tall. As they say, tighten two opposite wingnuts at a time. It is easy, though I have yet to keep my vegetables from floating. It could be I have to switch to hot-pack (though I've read cold-pack is just safer since food won't be so packed it doesn't heat fully inside). I find my squash-tomato combo floats and liquid is lost. However, the jars sealed perfectly, which is the most important thing. I shook them down the next day to get the veggies back under the liquid, for the most part. (This is not a safety issue, though food above the liquid may discolor if on the shelf a long time. I'm not sure that will happen since I plopped into lemon-juiced water, and blanched the squash in same liquid before draining and adding tomatoes.) They are also very serious about burn issues. I am short, so to reach around the canner and adjust my stove temperature, I wear an oven mitt and drape a potholder over my forearm with the other hand. The instructions are quite complete, and I am impressed with the heaviness of the unit, and confident it will last and last! Even if the pressure dial ever wears out, the weighted gauge never will, so this is safe. Besides, the unit is MADE IN AMERICA, and parts can be ordered at any time. If you use this for years and years, maybe this will be the pressure dial or (I forget what to call it) emergency pressure release (rubberized thing stuck in a hole in the cover), or if you ever dropped the unit, a wing nut. You can get a new manual at any time. You can get a new safety label for FREE if the old one ever comes off. You can send the item for SERVICE IN THE U.S.A. if service, or just evaluation, is ever needed! I LOVE that Wisconson Aluminum Foundry is a good, old-fashioned, service-oriented AMERICAN company! Thank you!

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.

Surprisingly very fast delivery, only 5 days. Works as advertised, built like a tank, have already canned 4 kilos of tuna. It’s not as heavy as it looks, for reference a 30cm Dutch oven is a lot heavier. I am using Le Parfait jars half pint equivalent and I could have done 3 stacks, so I suggest you invest in a third rack. Highly recommend you do a test run with just water before you can anything to get a feel for it. My first run had water bubbling out from the sides, that was using olive oil. My second test run using Vaseline was impeccable and as a result is my go to method. I hesitated between the 921 and the 930, the color was the determining factor for me, it just stands out in the kitchen, I also don’t plan on double stacking quart size jars.

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