All American 1930-41.5qt Pressure Cooker/Canner (The 941) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas or Electric Stoves - Made in the USA

Im new to canning this year, but over the course of this year I have pressure canned hundreds of jars of meats and veg. Its easier than I thought it would be. Much of that is due to the design of this canner. So much to love: 1. The metal-to-metal sealing, using just a thin coating of cooking oil - no gaskets to ever have to replace. 2. The weighed pressure control is easy to use and guarantees Ill have consistent pressure for safe canning. (I live in a town that is right on the 1000 ft elevation line where you change from 10 lbs pressure to 15 lbs. One weight to keep track of if I take my canner to work at a friends house in a higher part of town.) 3. The clamping locks are easy to open and close, without having to worry about the lid blowing accidentally. 4. The size I have, the 21.5 quart, is big enough to run 18 pints at a time (since I mostly use the large-mouth pints) but not so massive that its hard to move or find a place to store it. 5. Its easy to clean. 6. It will last for generations. Its an investment, but a good one. If you are new to canning, do read all the directions and do look up your elevation to see which weight setting you should use. And maybe watch a video or three about canning what you want to can. But its not as scary as it seems.

The first time I used this product, I was having issues with the weighted/dial gauge not matching up. I called the manufactured and they sent replacements for both weighted and dial gauge (on separate occasions, as we were attempting to trouble shoot which gauge was the issue). Excellent product as well as customer service!!!

I am so glad I bought this!! I can everything with it! It has never failed me! More than worth the investment!

This is like the ones our Grandmothers used! No seal to mess with, mine holds quart jars and I love it. Just read the manual carefully, follow pressure canning directions for this cooker from the manual because a few things are different like times and pressure are different for this canner. As an extra bonus you will exercise those arms putting it on a shelf! Love it!

I had a junk Chinese Presto that wasnt even a year old and it actually exploded. Fortunately I was very lucky the cheap inferior Chinese Presto didnt injure me or destroy my home. So after my horrible experience with the cheap inferior Presto pressure cooker I said no more of that ever again that cheap thing could have killed me. No different than car or motorcycle parts the Chinese parts = Death. The quality of this American made pressure canner is the best you can find. Inside and out it is a precision, heavy, flawless, and gorgeous cast with no imperfections. Use the instruction booklet and it will work beautifully. You will get the hang of using this one and love it. Sure it wasnt cheap but this one will last the rest of my life plus it is made by a manufacturer known for the best quality casting of pressure cookers in the world. Take care of one of these and it will last forever. A tool proudly made in America that will be around to pass to future generations. You will also need to buy a good 1500w restaurant/commercial electric burner and your ready to rock and roll.

I tried another Pressure Canner that was far cheaper in price, but definitely was not near the quality and safety of this canner. This is not going to break down and you will not need to be trying to make it work better because it is a five star product that is better than the company even promotes. This is worth the money because it will last for you and the generations after you! This is a mustihave product for those that do can or want a very safe reliable pressure cooker for meals too! Love this canner and wish I would have purchased it years ago!

I have the Presto 23 quart but became envious when I saw pictures of this 30 quart All American on Reddit. Being a self-spoil brat of the 50s, I treated myself. I can quite a bit of bone broth when I send cows off for slaughter. I love the fact that I can stack quart jars, which I couldnt do in the presto. I also love the fact that I can set my temperature, align the correct pressure weight, and walk away, or in my case, clean up the kitchen while canning.

I had never used this type of canner. It was a little intimidating but I followed the directions and had no problem. I canned Chicken.

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.

This is the product that was recommended to me by 3 people. I have not used it yet. It has all the safety features that I wanted. Also the price was better on Amazon than others.