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All American 1930: 21.5qt Pressure Cooker/Canner (The 921) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA
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Purchase options and add-ons
| Brand | All American |
| Capacity | 1.89 Liters |
| Material | Aluminum |
| Color | Silver |
| Finish Type | Aluminium |
| Product Dimensions | 13.3"D x 17.5"W x 15.98"H |
| Special Feature | Gas Stovetop Compatible |
| Item Weight | 17.8 Pounds |
| Control Method | Touch |
| Controller Type | Hand Control |
About this item
- PRESSURE COOKER + CANNER - All American 1930 Pressure Cookers/Canners offer an easy solution for home canning. The USDA recommends pressure canning as the only safe way to can meat, vegetables & fruits. Holds approx. 19 pint jars or 7 quart jars.
- METAL-TO-METAL SEAL - Only All American 1930 Pressure Cookers/Canners feature an exclusive, precision machined, metal-to-metal sealing system. Positive action clamping locks form a steam-tight seal without any costly-to-replace gaskets.
- EASY TO USE - Since our seal doesn’t use a gasket, the cover can be easily opened & closed. Each model also features an easy-to-read steam gauge, an easy-to-clean satin finish, and a precision machined regulator weight for accurate pressure control.
- DURABLE - From the sturdy phenolic top handle to the double-thickness edges that provide additional protection on points of heaviest wear, this pressure cooker/canner is built to last.
- FROM OUR FAMILY, TO YOURS - All American 1930 is a family-owned company focused on quality manufacturing above all else. We take pride in casting high-quality products that families can cherish for generations to come.
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Product Description
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PRESERVE YOUR FAVORITE FOODDid you know pressure canning is the only method the USDA recommends for low-acid foods? All American Pressure Cookers/Canners make it easy to can fish, meat, vegetables & fruits. |
BUILT-IN SAFETYOur easy-to-read pressure gauge and the overpressure plug help protect you from built-up pressure, and allow it to be released safely. |
QUALITY CRAFTSMANSHIPOnly All American Pressure Cookers/Canners feature an exclusive, precision machined, metal-to-metal sealing system. Positive action clamping locks form a steam-tight seal without any costly-to-replace gaskets. |
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| All American 910 Pressure Cooker | All American 915 Pressure Cooker | All American 921 Pressure Cooker | All American 930 Pressure Cooker | All American 941 Pressure Cooker | |
| Size | 10.5qt | 15.5qt | 21.5qt | 30qt | 41.5qt |
| Pint Jars* | 7 | 10 | 19 | 19 | 32 |
| Quart Jars* | 4 | 7 | 7 | 14 | 19 |
| Suitable For: | Gas, electric, or flat top stoves | Gas, electric, or flat top stoves | Gas, electric, or flat top stoves | Gas or electric stoves | Gas or electric stoves |
*Number of jars are approximate and will vary with the jar brand and style
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Product information
| Brand | All American |
|---|---|
| Capacity | 1.89 Liters |
| Material | Aluminum |
| Color | Silver |
| Finish Type | Aluminium |
| Product Dimensions | 13.3"D x 17.5"W x 15.98"H |
| Special Feature | Gas Stovetop Compatible |
| Item Weight | 17.8 Pounds |
| Control Method | Touch |
| Controller Type | Hand Control |
| Operation Mode | Automatic |
| Is Dishwasher Safe | Yes |
| Item Weight | 17.8 pounds |
| Department | Men's |
| Manufacturer | Wisconsin Aluminum Foundry |
| ASIN | B00004S88Z |
| Item model number | 921 |
| Customer Reviews |
4.9 out of 5 stars |
| Best Sellers Rank | #4,441 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #4 in Pressure Cookers |
| Is Discontinued By Manufacturer | No |
| Date First Available | October 2, 2003 |
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The best canner on the market! Best value!
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The ALL AMERICAN is my second canner. My Mom's, at over 60 years old, and however many rebuilds and gaskets, finally flatlined. WHY DID I WAIT SO LONG? This new thing right out of box is a racehorse.
A bit pricey, but I'm worth it. So if you are worth it, BUY ONE.
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.
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Heavy duty product. Lid fits perfect and was easy to secure. Just follow the directions for oiling and screw opposite sides to get the lid on even. Valve worked perfect.
Really nothing bad to say at all.
Can’t wait to start putting it to good use!
The benefit of the pressure canner over standard canning is that it can be used to can items which need a higher heat/pressure than simply canning food via boiling. With the pressure canner you can can virtually any kind of fruit, vegetable, and even meat. One thing to note is that if making homemade foods you should never can dairy or foods that are very high in starch (basically there's no 'recommended' standards for dairy, and the high starch foods encapsulate the fat and keep it from reaching a high enough temperature...although there are people who claim to have done it successfully, we don't risk it).
The 921 model has a really big capacity. You can fit up to 19 pint size jars (500ml), or 7 quart (1L) jars at a time. It comes with a metal separator so you can stack the smaller jars on top of one another.
The comes with a 5, 10 and 15lb pressure weight, which you put on the top to regulate the pressure, and the canner has a backup security feature which is a release vent which will allow the steam to come out if the pressure gets too high...but ours has never had that problem.
The screws around the outside which hold on the lid are very large and sturdy. I don't anticipate they will ever wear/break over time, and they hold the lid nice and securely in place. I feel safe using the unit because of this well built construction.
There is no rubber or plastic seals on this unit so there is no replacement parts. You simply take some Vaseline (petroleum jelly) and rub it around the rim and the lid to ensure an air tight seal. This is really a statement to the strict tolerances that the pressure canner has when being made. It's one of the few products you can buy these days that are still made in North America. Definitely not cheap garbage when it comes to this unit.
The unit is a bit on the heavy side, and I would certainly not be able to move it when it is full of water, so after use I usually empty out the water with a big ladel/pan first. It's also quite large, so if you've got a very small stove it may be hard to use, or if you have a very small kitchen it takes a bit of storage space. Also note it says not to use with glass top stoves (so double check your stove type first).
I've read blogs about people using their grandparents american pressure canner, so these have been around for some time and seem like they are very reliable items. The price is high, but it is something that will last a lifetime.
The following website is a great resource for pressure canning. The author gives instructions on how to can just about anything, including a variety of meats....and even wild game for the hunters out there. She walks through various different packing techniques and the proper processing times, along with a few tips and tricks about the process. http://www.backwoodshome.com/articles2/clay105.html There's also links to pressure canner recipes as well.
The unit also comes with an instructional DVD video in order to get you started which was a little dry, but still very informative and helpful.
Very fast delivery, and very competitive price.
Thank you!


























