All American Pressure Canner That Will Last Forever…
We have had the All American Pressure Canner for a number of years, and I just wanted to post about it because it’s so awesome.
And before you panic at the price tag, remember this, you get what you pay for. And this one is no exception.
While it’s different for everyone, there are certain things that I’m willing to pay for the best. For the things that I plan on using for the rest of my life, only have to buy it once. Also for particular things that I feel are essential or very important to my overall preparedness or way of life.
While I do have the Presto pressure canner (my first), and it still functions as expected, not long afterwards I also purchased the All American Pressure Canner.
And WOW what a difference… This one will last seemingly ‘forever’. Can you identify the Presto canner versus my All American pressure canner in the following photo?
Don’t get me wrong, we have processed many jars in our Presto canner! The following Presto model is the best selling canner on the market. Very popular!
Presto 23 Quart
(view on amzn)
With that said, our All American model 930 sure is wonderful… (more on the various models below, such as the differences between one versus another).
Here’s a picture of our All American Pressure Canner 930 filled with two stacked layers of
All American Pressure Canner Is The Best
Best is always a subjective word. HOWEVER, in this case I would bet that 99.99% would agree that they’re the best in this category. Here are some attributes:
The All American Pressure Canner is EXTRA HEAVY DUTY.
You can tell just by looking at the picture. This canner is made of extra heavy duty cast aluminum construction. It is thick.
The first thing I noticed when I received mine was it’s weight. While not unmanageable, the thickness of the walls and cover is substantial. Makes me feel a bit better (safer) while under pressure!
Note: Due to it’s weight, this pressure canner is not recommended for glass stove tops, which may break.
Tip: Due to fully loaded weight, I load it up while it’s already setting on the stove top. That way I don’t have to move it!
Cover Clamps (Wingnuts)
The All American Pressure Canner has a particularly unique and obvious feature. Clamping locks for the cover which ‘screw down’ in a clamping action to hold the cover closed and sealed to the base.
There’s no gasket! A unique metal to metal seal is formed between the cover rim and the pot itself due to it’s precision machining.
It seemed odd at first without a gasket, but it works!
How to put on the cover? First loosen and flip all the little clamps (wingnuts) over so they’re hanging down. Then set the cover on the canner. Line up the arrows. You can see the arrows in the lid photo below. You can also see (just to the left of the arrows) a little safety bracket that tucks under the clamp assembly. So you set the cover down, and twist it slightly. Don’t worry, you’ll get used to it.
It takes a little getting used to, but, when you set the cover on the canner – try to set the rim so it’s level. Then flip up the clamps in opposite pairs. Slowly tighten the pair to just snug. Then do another set of opposite pairs. When all clamped, snug the clamps securely. No need to go all crazy tight…
Steam Gauge AND Weighted Pressure Regulator
I really like the fact that it has both a readable gauge AND weighted regulator (5, 10, 15psi).
2 Vents for Safety
For extra safety there is an over-pressure plug vent along with the normal vent. I like that…
Made in the USA
The All American Pressure Canner has been manufactured by Wisconsin Aluminum Foundry since the 1930’s.
The All American Pressure Canner comes in Different Sizes
The following All American Canner model sizes correspond to the number of liquid quarts it will hold or how many pint and quart size jars that will fit inside:
*The following jar capacity numbers are approximate and may vary with brand and style:
RM = Regular Mouth
WM = Wide Mouth
(view each linked model below, via their storefront on amzn)
Model 910 10 qt (7 RM pints or 5 WM pints or 4 RM/WM quarts)
Model 915 15 qt (10 RM pints or 8 WM pints or 7 RM/WM quarts)
Model 921 21 qt (19 RM pints or 16 WM pints or 7 RM/WM quarts)
Model 925 25 qt (19 RM pints or 16 WM pints or 7 RM/WM quarts)
Model 930 30 qt (19 RM pints or 16 WM pints or 14 RM/WM quarts)
Model 941 41 qt (31 RM pints or 26 WM pints or 20 RM/WM quarts)
Overall outside dimensions and weight
Model 910 (Diameter 13″, Height 12″) (14.8 pounds)
Model 915 (Diameter 15 1/2″, Height 12 1/2″) (15 pounds)
Model 921 (Diameter 15″, Height 15 3/8″) (17.75 pounds)
Model 925 (Diameter 11 7/8″, Height 16 3/4″) (24 pounds)
Model 930 (Diameter 12 1/4″, Height 19 3/8″) (28 pounds)
Model 941 (Diameter 15 1/4″, Height 19 3/8″) (33 pounds)
The most popular models are the All American Pressure Canner 915, followed by the 921 and 930. We have the 930. It’s rather large (and heavy – especially when full!) but it can do a lot in one batch.
So, what’s the difference between the model 915 versus 921? Basically, the 921 holds 9 more pints (regular mouth), or 8 more pints (wide mouth). In other words, you can double-stack the jars in a model 921.
So, what’s the difference between All American versus Presto canner? Basically, the ruggedness. Plus, the various size selections. I also feel ‘safer’ canning with the All American. It’s quite obvious which one is going to outlast the other – by quite a margin (grin). I would say for the casual canner, the Presto is just fine. It has worked well for us. Though now we mostly use the other.
[ Read: Pressure Canning Chicken | How To Do It Yourself ]
[ Read: Canning Outside – The Best Hot Plate or Propane Burner ]
Am I the only one who has an All American pressure canner?
For those of you who have one, what are your impressions?
I absolutely LOVE my AA 921. I don’t think I could lift anything larger than this. And it seems to work perfectly for me. I have been using it since 2012 and have put hundreds of cases of food through it over that time. I like the fact that the top locks on. My mom would talk about her friend who was injured from a pressure canner way back when, so I was a little concerned when I was first going to can – but there is no way this top is coming off. And ladies, simply load and unload from the stove and wait for the liquid to cool before dumping and cleaning and you can manage it just fine.
One year we pressure cooked an entire Thanksgiving turkey in about twenty minutes or so- and it browned! It was delicious. I think we pulled that recipe off the internet.
I absolutely recommend the All American as the way to go for a pressure canner – there is no comparison for the quality and the price.
A question for anyone who owns an AA915. The capacity for regular mouth pint and quart jars is listed. How does the use of wide mouth pints and quarts affect capacity?
@JustAnOldGuy, I’ve updated the canner capacity list which should answer your question.
Thank you Ken.
I have never done canning before. I have been using half gallon ball jars for storing dry goods with the thought to using the half gallon jars for bulk canning some day. Do you know many half gallon jars the various models can handle? I realize that half gallon jars are very large. Do you know how heavy the various models are when loaded? Thanks.
You should not pressure can with half gallon jars. Why? Because you risk the heat not penetrating all the way to the middle. The largest should be quart jars for a pressure canner. Hope that helps.
I have the Model 930 and I would not trade it for anything else. I just wish there was some way to decrease the cool down time when you want to open the canner but that is just the laws of physics.
We have a very old Presto, converted to a jiggler valve, a Walmart Presto (junk), and an American 930. The American is our go to unit every time. Yesterday we canned 35 quarts of tuna casserole mix with it.
I have both Presto and All American. I got the All American primarily because I was spending money every couple of years on new gaskets. A few years of that and the All American has paid for itself.
It can take 14 quarts, two full layers, while the Presto can only do one.
I don’t like the weight (I can move the Presto fully loaded), but that’s a minor inconvenience. I got used to moving the canner off the unit when the time was reached, and can’t do that with the AA.
It took me a while to get used to the weighted gauge, and it’s noisy compared to the Presto. Do NOT try canning at night if there are people sleeping.
It takes longer to warm up and cool down than the Presto, so if I’m in a hurry I’ll use the Presto instead. But if I’m in a hurry I shouldn’t be canning in the first place.
And best, I got mine on sale. :)
All American Pressure Canners are the greatest thing since slice bread!!
We have the 925. When canning quarts we generally double stack with 7 quarts on the bottom and 4 pints on the top. Wide mouth quarts are a tighter fit around the top so the top canning rack has to go upside down because the rim won’t fit comfortably around the jar tops. For pints, we double stack 8/8. I think the steam circulates better that way instead of 9/9. The book says 19 pints, but I’ve never figured out how to place 19 pints in the canner. I think that may be a misprint .
For all of the All American Canners shown above make sure you keep the packing box it comes in and the Styrofoam cover for the handle/pressure gauge/regulator nipple. That way, you can pack it back in the box for safe keeping after each use. Cut out a 3’ x 3’ thin blanket to cover the metal rim of the canner when packing it away and then place the lid, upside down on top of that in order to protect the seal from damage. The seal is a metal to metal precision machined surface and needs to be protected when the canner is not in use.
Also, make sure you order an extra Over Pressure Plug, extra Bakelite knobs and an extra regulator weight.
I misplaced my regulator weight one time and couldn’t find it when we were ready to place it on the canner. That was one of the few times in my life when I went nuts trying to find something. Finally, had to stop the canner, cool it down and remove everything. Turns out, the regulator weight was inadvertently put under the bottom canning rack and I failed to look there before filling the canner with jars.
Get an extra regulator weight!!! Save yourself a potential stroke!! :)
The only way to go for canning. But, I use my Prestos (two sizes) for cooking meals – I have thing about Aluminum.
I really want to get a presto to use in the kitchen, see them being used on Iron Chef and other competative cooking shows quite a bit, one use i see a lot with them is making your own Kalua pig,
Rub bith rock salt and liquid smoke
Wrap in taro leaves (collards will work)
Place it in pressure cooker,
Add 1cup or so water
Cook 90 mins
I also have 2 of the All American, 1 large and 1 small, and wouldn’t trade them for anything. Although eventually it will take both of us to get the big one out of the box, but worth it. We used a Presto for years and it is so old the replacement gaskets are too big.
I bought one on sale thru Emergency Essentials and the small one at a garage sale for $20! It was almost brand new,
Parts for all canners are available for each model .. just do internet search and can look up by model you have. would urge to use duck duck go for this… have bought some for everything from 4 quart pressure cookers gifted to DD,… to canners in the past… be sure to get enough of the gaskets. some of parts are extremely cheap but are critical, like the relief valves, and emergency valves… .. life time of them may be decreased when we are using heavily. guages need to be replaced or checked for accuracy yearly…. I also look out for parts at estate sales, auctions , resale shops of all kinds.
2 is 1 and 1 is none.
2 is better 1 is less
Pressure canners scare the heck out of me. I keep thinking I’m going to be blown up. But, I guess I’m going to have to go sooner or later. This “All American” looks fairly safe though, So maybe I’ll stick my neck out and try one. If it blows me up, I’ll just blame all of you.
Big Bad Cat,
I was the same way, the warning of explosion in the safety warnings sorta made me set it back on my shelf and pull the water bath canner back down,
But after using it a few times its really no big deal and quite handy, my only regret is not buying the biggest one, typically have to can for days to get everything stuck into jars and put away, but what ive been doing is prepping and pickling other stuff while a batch is running then just load it back up when its depressurized, it really doesnt take that long to get used to and get a system down that suits you.
The main thing with pressure canners is to watch the pressure and keep your heat right so it doesn’t over pressurize. Also make sure ALL of the pressure is released before you open the lid.
I have never seen a pressure cooker as secure as an All American. I an not sure the top could ever blow off.
Followed the link to Amazon for the 41 qt and it listed different capacities than posted? I presume the jars get double stacked. Is there a rack between them? does it come with a rack? I’m just curious as our glass top stove isn’t going to allow it but I can dream.
As an aside, MSB is 515 votes away from #3. It will be 514 when I close. I’m looking forward to seeing the ranking change again.
As a second aside they say Imitation is the sincerest form of flattery. I presume some of the other bloggers follow others and perhaps gain thoughts on what to expound on. Anyway, Daisy on Organic Prepper had a recent article on a Looming Financial Crisis that may have been inspired by Kens recent Haves, Have Nots blog. It was a good read.
Heres the burner i use the most for canning, have a few of them,
Single Burner Cast Iron Stove
A note on using these big burners,
Ventilation, be careful as they put off huge amounts of CO so please be careful
NB, thanks. It’s been many years since I’ve been to a true luau. I remember the Kalua pig very, very fondly. The poi not so much but i guess it is an acquired taste.
I like dipping a nice slightly salty piece of BBQd steak in poi, mmmmm
My sweety puts sugar in hers,,,
My mom makes shakes with it, milk, poi, sugar, berries i think
I love poi with Lomi Lomi Salmon! From our days stationed at Pearl, living on Hickham.
Yum! I love that,,,
preparednana: did you find my response to your request for a trotter recipe in last weekends’ posts?
Yes the jars need to be double stacked to get full capacity and yes they come with a rack (or they should). Mine (925) came with two racks. One for the bottom and the other to double stack. Never can anything without a rack on the bottom or the jars will break.
I find that a gas cook top is the best way to control heat/pressure – the response time is almost immediate.
The amount of food preparation and the size of the double stack units make these difficult for many people to handle – I recommend two of the 921 units so you can stagger the work and have easier cleaning.
Agree regarding the gas stove top vs. electric. Love the near instant response.
Regardless though, it does take awhile for all that mass to cool down when finished. Like you said, if processing lots, it sure would be nice to have two going in alternate.
We have 3 Presto pressure canners that we have had for decades , 2 -7 qt. capacity and a 14 qt. camp canner model. They all work fine and have given us years of service. We can about 300 pints and quarts annually.
If I were to buy a new canner today it would have to be an AAPC model because of durability and gasket less design . They are the “cadillac ” canners . If you are on a budget then start with a Presto and when the funds are there buy an AAPC .
I have 2 of the canners that hold 7 quarts but I don’t know what brand they are. One of them was my grandmothers. It needs a new gasket, it has to get hot before it will seal, but I still use it. It is much heavier than the newer one I got at a yard sale. Neither of them have the screw down clamps for the lid. I also have a couple of the smaller pressure cookers that will only hold pint jars.
Your older pressure canners may be a” National” brand that was eventually bought out by Presto.,You may find a Presto gasket will fit them .
I canned 27 pints of ground beef in my 915 All American on Tuesday. I don’t think I could manage the weight of a larger pressure canner. It did take a long time to can the beef (1 hour and 15 minutes processing for pints, the build-up of pressure at the beginning and the waiting for it to depressurize).
I have two Presto’s. One was inherited when my Mother passed away. I would love to get the American pressure canner but I can’t see spending the money when these work just fine. There are lots of other items on our lists needed more. I always have a hard time finding the gaskets.
I gave the neighbor my moms Miro pressure canner, and thought it would be hard to find the parts. I put in the make & model number that is listed on the bottom of the unit into a search on the net and found several companies that sell the parts. Just check out the mailing costs as each company can and will be different.
Have had a Presto for a very VERY long time, never have any problems with it, only replaced the Gasket once probably 12-15 years ago.
I’m sure if the Stainless Steel ever rust out I’ll need to replace it, but for now I run 30-40 cases (or more) a year through it,
We’ll see how long it last.
BUT!!!!! if someone wants to donate one of the AAPC’s to me, feel free, :-) :-)
With all due respect your NRP’lness, of all people you should know that if your stainless steel “rusts out”, it probably wasn’t. ;>)
Hence the SS rusting out comment, gata have some humor now and again hehehehe
I will admit McGyver, your sharp today HAHAHAHA
Looks like I missed out on out little troll earlier DARN!!!!!
I know… what the heck? And you’ve been very reserved since that snarky little comment one person made here a couple of weeks ago. I for one hope you did not take that to heart – ranting and humor are part of our group dynamic, ya know?
How does the song go… “Don’t go changin’…”
So Cal Gal,
Don’t remember the comment, hell I cant even remember yesterday.
And no worroes, I’m to old to change now, and ya know what they say about old farts dont ya?????
Allow me to refresh, “don’t mess with the old farts, for they are probably smarter than you, most dont give a flying fig anymore, AND they know where to hide the bodies” 😁
Aha you were ahead of the curve as always. Yeah, Nat King Troll-Soros… Dennis took him to the woodshed. Lauren and SoCal tried to talk sense to him. I just kicked some dirt of truth on what remained. You didn’t miss much.
You-all know better tjan waste ypur time with a trool, please remember “you can’t fix stupid”. I should know my mom has been working on me for YEARS and I’m still dumb as a rock LOLOLOL
Now that was a funny one bud,,,
Sad thing is, that sounds like me
You need to look at your craigs list for the area which you & blue reside along with yards sales. YOU never know what might show up to complement your other pressure canners.
I purchased mine on sale though an independent, had to look it up, hay needle.
I actually think i have one in storage, a realllllyyyyy old one, maybe this summer I’ll see if i can dig it out..
Im doubling the Garden this year, may need it 😎
Particularly look in the late summer to early fall, when people have decided that the $400 machine they bought isn’t to their liking and try to unload it. That’s the best time to get canning bottles too.
Tell ya what, you wear a hula skirt to Ken’s 2020 roundup and ya got a deal HAHAHA
Oh, this I gotta see!
THAT, my friend, will never happen, you would NOT want to see that!
Seems like 2020 is right around the corner, man time flies…
I’m figuring Ken has a hell of an OPSEC problem to figure out,,since somewhere around 150 people will be crashing at his place in june 2020 😂
Ill bet the old boy cringes every time you mention 2020
We could do a treasure hunt. First clue on the site, then hints as to where to find the next. “NRP’s favorite place at the diner off of 121.” I.e., the TP closet.
Sounds good to me…… how’s the health? 😎
Please stick around for another 50 years…. ok?
Nailbanger IS a good role model. Told you all.!!
Nope, just a guy with a real bad attitude
WHAT!!!! We’re twins????
With a canner/pressure cooker problem on the stove I’d head for the breaker box and shut the stove down if it was electric.
Thanks for the uplifting article, Ken. We bought one at the end of last year’s growing season, but it was a (rare) poor year for our produce so we didn’t have enough left over to take it for a spin. We wanted something we could pass on to our daughter and it looks like we made the right choice.
We’ve always pickled everything, so this will be the first year of using a pressure canner (we’re a little nervous about the new process). Now if the snow will ever melt we can get our gardens going again…..
I hear ya regarding the snow. We’re down here in MA right now visiting, got clobbered with this latest noreaster…snow snow snow everywhere. Living where i do in north country NH, havent really seen the grass since mid November. I’m ready for Spring.
Bought the 921 about four years ago based on a recommendation from an employee at my work. It’s a beast and works great. I’m glad I made the purchase since it will last a lifetime! I try to ensure all my preps are lasting and can be passed down to the children in the future. This item is definitely one of those things that will get lots of use for many generations.
I’ve been using the 30 quart 930 for about 6 years. I have a double burner propane set up and use a 7 quart Presto on the other burner. I would like to get another A.A. 14 quart for the other burner. It’s just a matter of $ and convincing the wife that what I save in fuel will eventually pay for the extra 7 quarts each canning session. One thing I will say, we have an old (from my mother-in-law) black water bath canner that we use on our glass top range. It heats up WAY faster than the AA. The Presto also heats up faster than the AA. Also, with the 930, you cannot water bath 14 quarts. We do 7 quarts and 7 pints. In conclusion, nothing beats our 930 for pressure canning, but you can do lots better for water bath.
And speaking of pressure canners, who takes their lid with gauge in every year before canning season to have the gauge checked? Our local ag extension does it for free if you don’t mind taking the lid to them.
I have both an All-American (a 12 quart) and a newer large Presto with a rocker-gauge…I like the Presto just as well. I have never replaced the gasket and I can regularly, including in the winter when I can beans and split pea soup and meat and poultry. I can buy the rings and replacement rubber plugs at my local hardware store.
I like the All American but…it still has plastic knobs and the plug can wear out…my old canner’s plug did that, so it’s not fool-proof either. I would have to order a new plug or knobs, although you could probably jerry-rig something for the knobs if you had to.
The Presto is much lighter, and as I get older that is a plus. I do usually can with both of them going…if I’m going to can, I try to do as much as possible the same day.
One is none…I like having at least 2. If you can’t afford an All-American, I have canned with Prestos for years. with very good luck, My daughter-in-law is canning with my old one.
Just did an eBay search for All American Pressure Canners and came up with 121 items. Most brand new, a few used ones and some parts. A couple of books on using it and one DVD. I’d really like to have one but I’d probably have to start preparing for divorce court.
I so envy all of you with other half’s who are on board.
Tell the dw you require it for making your saline solution, and sterile water. For emergencies, better to make your own then purchase it. The canner will pay for itself in XXX amount of time.
Save your change & $1 dollar bills in a cookie jar, for your project. Every time you come home from work the $$$ gets put into place only you know about. There by it will not cause a problem, as you saved for it over time.
The 915 is what we purchased a few years ago, an it was on sale. The price they are asking is about what we paid for ours.
one season of canning meat on sale and having convienience foods on hand will pay for the canner.. It truly is an economical decision.
. By buying meat on sale in lots of meats of 10-20 lbs..(.putting up in pints if just two of you)…depending on meat…e. 20 lbs of chicken legs and thighs will net 10 lbs of canned chicken…once cooked , deboned. packed in jars.. that is 10 meals that can be prepared quickly…I use a jar of chicken ,1/2 lb of pasta, a pint of sweet peas, powdered onion garlic and bullion and a casserol on table within 10 min of pasta being done.. tops 20 in… Pork loin I pack uncooked, diced and use for recipes.. about 1 and 1/4 lb per jar, no liquid except enough to dampen the spices I place in the center of jar… so for 10 jars I buy 15 lbs, prepare 10 jars fill and use the rest sliced for pork loin for another meal and keep in freezer. usually enough for 2 more meals. quarts are double th size of pints so just double the amounts for quarts… and multiply by size of quarts the canner you get can accommodate. any canner is better than none watch re sales stores….I have a mirror a national and an american.. use the mirror most fo the time, is smaller. need more things for others.. have to get the guages checked etc… thinking to replace guages with the other type …
Actually I do can, just not enough or as much as I would like to. I might be able to make an issue for getting a better one as I’m starting to lose cans to rust. Well technically I haven’t lost any yet but the concern is there as they are getting rusty. I did move them form storage in the garage to a an outside shed which is not as ventilated as the garage. I wonder if I put a big dehumidifier in it if would help.
Forgot to add the DW just brought me the Ball Book of Canning so maybe she might come around.
Sorry to be late with this question but, would it not be good to post the weight of the different sizes so one would know how to move and clean the unit. Some are so tall one would need a step stool to fill and remove jars from the unit on a stove top.
Hermit us, one aalso needs to be aware of the clearance above the stovetop… canning area as well. some range hoods are mounted too low for big canner…
Very good point.
i have had a 925 for 20 or so years. i have not had to replace anything on it. the only thing i have done is put some vegetable oil around the rim every 3 or 4 canners. that is important.
honestly, i can’t think of any reason that they cannot be passed down as heirlooms if cared for. we use ours A-LOT and it has served us well.
yea, people can get the cheap presto canners and have to buy parts every year and then throw them out after a few more.
buy it once and be done with it and not be worried about if it is going to work or not when you really need it. they work great.
did i say that we really love ours : )
I still love my All American 921 best…and my spouse bought me a second one for Christmas last year. Now I can get large jobs done in one day rather than two. It is short enough for me to load and unload easily (I’m short). I also have a smaller Kuhn Rikon for pressure cooking meals.
Looks like chicken
My carrots look like chicken. A very unique variety 🐥
We have a 925, actually two of them, one for back up, just in case.
The nice thing about these canners is you can purchase all of the replacement parts. I even upgraded one the wife inherited from her grand mother to have the weight instead of a spring style pressure control. With care and proper storage these are true multi-generation devices!
All – Although I already have two big All-American canners, I broke down the other day and purchased a Carey DPC-9SS electric canner in order to do small batch 4 jars or less canning. Anybody have one of these that can assure me that these Carey’s work safely as promised? Anything do know about that the manual doesn’t explain properly?