All American 1930 Pressure Cooker/Canner (941), 41.5 Quart, Original Silver

It is very well built and a bit intimidating at first with all of the latches. Love that there is no seal to be concerned about and that I can safely prepare meals, meats, etc. for my pantry. It does exactly what it says it will do. I am excited to keep gathering new recipes. This canner is made to last.

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.

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.

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....

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.

The recent passage of the Senate "Food Safety Bill" spurred me into action. I read - literally - hundreds of reviews on several different makes and models of pressure cookers, but I kept returning to the All American 921. The wife initially balked at the Amazon price until I showed her the range of prices from other distributors....this is, hands down, the best of the best. Shipping was fast, as usual, and I also purchased the Ball Complete Book of Home Preserving and the Norpro 7-piece Home Canning Set so I could get right down to business. With a freezer full of garden veggies and a truckload of used canning jars bought locally, my only other expense was new sealing lids and rings for all those jars. Everything ordered from Amazon arrived in fine shape, complete and undamaged. After much anticipation, the wife and I ventured into our first canning project - seven quarts of "Spirited Pears" (page 155 in the Ball book). I sterilized the jars and lids while the wife cooked the pear concoction. The Norpro jar lifter tongs made handling the hot jars a snap, and the wide-mouth funnel made the job of filling those jars almost too easy. But this isn't about the accessories - it's about the All American 921 pressure canner. This appliance is big, it's quite heavy when loaded, yet fit easily on our gas stove top. Our kitchen is quite small - smaller than most apartment-sized kitchens, actually - yet we managed just fine. Seven quarts of pears are already "put up", with another batch being readied for tonight. I cannot add much to what others have written, but I will add a personal anecdote that might just help if you've been considering buying one of these pressure cookers. While our pears were cooking, we were also tending to a pot of corned beef and cabbage soup on another burner. Once our canning project was finished and the jars set aside to cool, we discovered the corned beef we'd hoped to have for dinner was woefully undercooked, still tough and a bit stringy. I suggested we give the All American 921 a chance to do what it does best. The wifey agreed, so I emptied the water from the cooker, leaving the trivet on the bottom to support the corned beef, then slowly scooped the rest of the soup on top. She added the freshly cut cabbage last, and we were off too the races. Before putting the top on, I lightly coated the beveled "metal to metal" seal with olive oil per the instructions. With the top clamped down, we cranked up the heat to bring the pressure cooker to 250 degrees / 15 psi, adjusting the heat to hold steady at that setting. Twenty minutes later, I turned the burner off and waited for the pressure gauge to return to zero.... maybe another ten minutes or so. The wife really liked the weighted pressure regulator that fits over the vent pipe - it's simple to use and dances on top of the cooker to let you know it's working as described. With settings of 5, 10, and 15 PSI etched right onto the surface, the regulator is pretty much dummy-proof. Combine that with the big pressure gauge on the top and you've got peace of mind knowing that the pressure indicated is indeed accurate. Oh, the results - perfectly cooked corned beef and cabbage soup. In one evening, we managed to put by seven quarts of yummy pears laced with rum and cooked a huge batch of corned beef and cabbage soup. I may even can some of that soup for later use, just because "I Can". To say I'm satisfied with the All American brand would be an understatement. We like it so much we're giving a couple of these as Christmas gifts this year ! Don't balk at the price - you're getting the highest quality, American made pressure cooker known to man and supporting American workers to boot. Get it now, and don't look back. "Nuff said.

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!

Using this product is easy. The no gasket seal is great. I rubbed a little olive oil on the sealing surface and was only somewhat careful in keeping an even gap and there was no leaking. This canner is really big, so it takes a long time to come up to pressure. With water in the bottom already boiling and the jar contents hot packed, it took 10 minutes to reach 15 psi. It takes even longer to come back down from pressure. That being said, I feel some of the cooking times are off. My carrots ended up mushy. It makes sense why: If you wait until full pressure is reached to start timing, but then can't remove the contents until all pressure is relieved everything gets overcooked. The whole time there is pressure in the can the food will be cooking at hotter than boiling temps. At my altitude the carrots should have a 30 min cooking time (43 minutes according to USDA). There is 30 minutes spent above 1 atmosphere simply pressurizing and depressurizing the canner, but you are not supposed to start timing until the weighted gauge sputters. If you are wondering what size to go with, it comes down to money and muscle. I bought the 30 quart thinking about the future when my garden will be bigger then I will need the extra canner space, but already my carrots filled 8 quarts, and had I not bought the 30 quart that would have been a second processing batch just because of one jar. Also the 30 quart is heavy and tall. I have a glass cook top so I have to can outside on a propane stove. Moving a loaded 30 quart canner from inside to outside takes a strong back or a couple of people. This is clearly a very well made and well thought out product. After reading some other reviews I was worried that I may get an "ugly" product, but I couldn't be happier, and mine is far from flawless. In fact I have even enjoyed looking at the flaws. I am a machinist by trade so not only can I see every flaw -- dull tooling that left abnormalities in the surface finish, places where the casting didn't quite clean up and they blended it with a file, marks from being mounted in a fixture -- but I can also appreciate the value in this product. There are several processes each of these go through to get all the machining done.To get an American made product of this quality, blemishes included, and at this low a price is really a testament to their efficiency. They obviously have their manufacturing processes well thought out and perfected. There is clearly a lot of work and materials that go into this product: from casting, to machining, and then assembly including all the other parts and fixtures, not to mention the engineering, safety testing, and inspection that must be done -- all while turning a profit, and Amazon in turn doing the same. You may get a lid with some pitting, (mine has a lot) but that is the nature of a sand casting. Yours may have some other dents or scrapes, but know that this was handled by American craftsmen, and has been in and out of a mill and a lathe, along with their work holding fixtures. I am not affiliated with All American products, but I know what its like to machine aluminum and castings. I sometimes get down on myself because I see every flaw in every part I make. Aluminum is especially hard to keep looking pretty because it is so soft. Every piece is different and responds differently because of internal stress, tooling, temperature, machine wear, rigidity, etc. There will be flaws, but when you step back and look at the product as a whole it's really quite impressive.

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.