I have been canning for over 40 years. I finally broke down and purchased the all American. And after using it at least few times, today could not for the life of me get it up to temp and get it to jiggle. After total frustration, decided to watch your video!!!!! FANTASTIC JOB!!!!! Apparently i must not have gotten the lid on right, because steam was in fact escaping on the back side. After 3 hours of trying (thankfully I turned it off when I did, it was extremely low on water).So thank you sooooo much!!!!
I’m so glad it helped! I was 1000% exasperated by the end of my day and knew that it was worth sharing. Thanks again for taking the time to leave this response! I appreciate knowing I’m not alone!
Thank you! You saved 2 days of cooking and a miserably hot day of picking. Got the lid catty wompus the first time and quickly turned off the heat. Let it come down to zero, and was able to remove lid, add hot water, and reposition the lid. Second time a charm. Tomato soup, 14 pints.
Thankyou from Australia. We did what you did and had steam escaping from the sides of our All American. We are just going again for 3rd time, or no one here is getting dinner tonight either. Tomorrow hopefully we laugh too. Trying to pressure can the first goat we have butchered. 😂
You are definitely not alone. I have used the screwdriver to unseal my canner multiple times. I think I now know my problem. I let the canner sit too long after it comes down to Zero Another solution for getting the lid on was having My husband make me wooden shims that keep my lid exactly straight as I clamp down using the standard recommended clamping process. No more steam escaping. Thank you for this great video. I honestly thought I was the only one having these issues. Despite these little set backs, I love my All American and hope to purchase the 941 soon. ❤
I’ve considered getting a 2nd myself. A smaller one might come in handy with smaller batches OR when mine can’t handle my full canning load. Shins are a good plan! That said, I have mine down pretty well now, and I only let it set 2 min after zero pressure before taking the screws off and opening the lid slightly. It’s working well!
I have an All American. It was my first pressure canner and was very intimidating for both reasons. I was very anxious my first time especially, but as I’ve used it more I’m not unnerved by it anymore. I love it!
Geeezzz...you must have been in MY kitchen yesterday! First day for my All American. But, solved those problems, just canned 15 pts dried beans today. Thanks!
@@kfl611 I have heard rumors that this technique is effective. I can tell you, my mom happened to swing by on the day this all went down, and she didn’t hang long. 🤣 I was 1,000% exasperated. 😳
@@thehometownhomestead I bet, especially when you know or suspect the solution is something simple, but a procedure you don't know - a simple one ! That's how you learn and learn hopefully in a manner you won't forget - and can pass along the well earned knowledge to someone else so they don't have to pull their hair out like you did !
Was very pleasant hearing your "all hell breaks loose" experience. I myself was drawn to this video because I tried for the first time to use my All American 921 canner today. Thankfully, I was only messing with 3" of water, as per the manual's recommended instructions for a first timer. I wanted to get used to adjusting temperature with my regulator weight before I touched canning food. Anyways, for the life of me, I could not vent the canner. It is said that I have to vent the canner for 10 minutes once I see a steady stream of steam. Oh absolutely, the water was boiling heavily on high heat, and I could see intermittent steam escaping, but it never became steady and constant like I've seen from other people's videos. I've read somewhere that perhaps too high of heat can remove the steam effect, but I just don't know yet. The burner I'm using has a max of 16000 btu. Apparently 12,000 btu is the recommended amount for the canner to not end up warping the base, perhaps. I will have to keep researching. Day 1 was a bust, but I'm thankful for this experience. I ended up just turning off the heat, and letting everything return to zero pressure. The pressure indicator was reading 5lbs pressure with no weight. Steam vent was absolutely clean and free of any suspect clogs. Would appreciate some advice if you have some, oh honorable canning lady. ;) I have 7 quarts of chicken broth I want to can, currently stored in the freezer. For that reason, I do have time thankfully.
@@thehometownhomestead Honestly, I gave this another try this morning. Instead, I brought 3" of hot water up to a boil using medium/low heat and ended up getting steam way faster than on medium, it was much more visible and it was almost a steady stream. Perhaps too high of heat is my problem still? Going to give this another try tomorrow, and absolutely going to see if I can find another person who pressure cans. I just need to see in person what a steady stream looks like and how long it takes to reach it.
I swear to god I could kiss you right now. I started canning at 10 o’clock thinking I’ll get this done. Only 25 min for green beans right, it’s 3:36 I have to be up for work at 6 I feel so defeated thank you so much omg your an angel 😭😭😭😭
OMG Thank you for your video I had the same problem with my all American canner always wanted one I was able to get my light off I had a hard time getting the lid to that and not leak so now I’m going to try canning in it again thank you so much
You’re welcome! I had watched so many people use their canners and never mention how HARD it can be to get the lid on properly! We have discussed a channel for over a year and I told my husband that this MUST go up, immediately! Since this day, I’ve had zero issues, and I love it. Happy canning!
I am so thankful you made this video. I was having the exact issue of steam escaping on one side. Frustrated x 2 days. 12-6-2022. I will water test tonight and let you know.
I’m so happy that you found it helpful. You can totally do it! Make sure to check out my other video on how I have come to set it in a bit more deeply. I’ll link it below! ua-cam.com/video/RtetVNbpYYI/v-deo.html
@@thehometownhomestead well tonight did not work. I used petroleum jelly this time instead of olive oil. I got the lid on what I believed to be even. I started the 10 min steam. Right before I put the 10lb weight on a loud pop happened. The lid started leaking AGAIN!! This is so darn frustrating.
@@shannonkiefer2385 I was thinking about you last night. Sometimes I still have a small amount of steam, but using it still comes to pressure. Have you tried to let it come to pressure? Verifying the lid is level?
Unboxed our new canner 915 today, put lid on and was shocked it was "wobbly" was shocked and concerned it was a fault in manufacture, watched this video and saw it does wobble and is by design. :)
I got the lid stuck on too, lol I quickly googled it and probably found the same video as you, hubby pried it open, my night in shining armour. Seriously though, it was horrifying to think my precious canned beans that I had lovingly prepared and canned for 90 minutes (round trip 3 hour journey) were locked in my canner. 😯
I've got the All American 930 canner. It's been taunting me. The first time I fired it up? Steam was escaping from the side, couldn't get that lid level for anything. I was nervous to begin with, and chickened out.
Mayhem Beading, check out my new video for more lid tips! Once you watch, you'll be set to go and ready to can! Let me know if you have any extra questions along the way! ua-cam.com/video/RtetVNbpYYI/v-deo.html
After three attempts to seal my lid, I just went with it and processed my tomato product. It took 35 minutes to get the temperature up to 239-degrees F. I was exhausted. But a claw hammer works well when breaking a tight seal. It only takes a slight nudge to get it open.
...Oh, I was supposed to do a test run? Whoops. 🤣Yeah... I didn't do that; wished I watched this vid first. I went ahead and started with southern greens. Two problems I had were: 1) that dang lid, why is it so hard to get it leveled, dangit; 2) I overfilled the jars and had fat escaped. In a way, good thing the canner didn't come to pressure, 3 jars had too much fat to seal. Cue opening them to empty and cleaning all over again. Fun. On my round 2 as I type this comment. Hoping for better luck this time!
I’m sorry that you are having a rough go! One thing that has helped me level the lid is getting it perfect and then pressing down really fast on the handle to kind of set it in BEFORE I screw it down. Also make sure to screw the screws all the way OUT before you try to bring them up to secure it. When you have to knock them in slightly, it messes up the level. Good luck, and let me know how it goes! That dang test run… WHO DOES THAT? 🤣
@@thehometownhomestead Thanks for the tip! I'll be trying it tomorrow. As for the 2nd record, I got the leak minimized (still leaked a bit), but also way too much fat that they didn't seal at all. 😬 I had used the liquid they were cooked in but I'm going to dump that and just use water. Third's time the charm, I suppose!
Hi - I am struggling to determine what size canner is right for my stove top. Does overall heigh factor the gauge and handle? According to the specs, the overall height for the 921 is 15.375" and for the 925 the overall height is 16.75". From the top of my stove top burner to my range hood, there is about 18" of space. Can you please measure the height of your 925? Thank you in advance for any help provided!
1. Did you lubricate the inside of the base as well as the lid lip? 2. Did you get the lid on really tight? 3. Look from all angles and verify that the lid is 100% level, and continue to check after each time you screw down 2 screws. 4. Once it’s completely level, before you screw any of the wing nuts, push down firmly with 2 hands in the center of your handle. This helps to deepen the contact ever so slightly. 5. I promise that it gets easier! Hang in there.
@@thehometownhomestead it’s staying up to pressure at this point. Lol. But no jiggle and still leaking. Not neat as much. Should I just stop and try it again? If I stop it will be tomorrow when I restart it. 8:30 pm here.
@@thehometownhomestead I waited the 10 minutes to vent. And then it was at least 35-40 minutes. I stopped it. So I assume tomorrow I re sterilize the jars and refill? Or I put these jars in the fridge and do the rest tomorrow. It’s been so long since I used a pressure canner and the other one is very old and I don’t have the weight. So this is new.
What are you canning? If it’s something that you are packing cold, I’d say you’re good. If it’s a hot pack, then you’d need to reheat the ingredients and put everything in hot jars, hot canner and hot water.
I just tried using my All American for the first time and never got a “steady stream of steam” I didn’t see steam leaking out of the sides but maybe that’s what happened after over 30 minutes of waiting I turned it off. The pressure went down immediately and there was only half an inch of water left.
I’d say your lid wasn’t on tight enough, but once you see steam coming out, I add my weight. You should be able to can for a long time on 3 inches of water. I had tomatoes in for 90 minutes of pressure with no issues. Make sure to measure your water level when starting next time and crank that lid down tight. Let me know how it goes! It can be tricky at first, but SO worth it!
I’m using my pressure canner for the first time as we speak. Done everything they’ve said to do and the temperature gauge isn’t moving. It’s literally been on the stove 15 minutes on medium heat. Is that normal?
You need to crank it way up above medium. Until you have a steady stream of steam, the gauge won’t do much. Sorry for the delay. Hope you figured it out!
@@thehometownhomestead thank you for replying. I had a steady stream of steam but the gauge still didn’t budge. Mot at all. Maybe I got a defective one?
I bet if you had a small step stool, so you could stand up a little taller over the caner it would help. Also it helps to oil your lid on the inside, and also oil a little of the rim on the inside of the pot.
That is why I never got the canner. I do that with my kitchen aid mixer and I don’t have food waiter for me. So with my MS I prefer a small instapot Max instead.
I put in 3in of water and when I put my jars in the water came up to the rims of the jars. It's venting but last time I used my canner it wouldn't jiggle. The lid also isn't set evenly! I feel like I'll never can again. This is my second all american. I warped the first one and had to replace it (I cried)
I only use 3 inches when the canning time is long. I started taking out a bit of water and sticking around 2 inches to keep the rims clear, although I’m not sure it matters. If your lid isn’t even, that will prevent you from getting the jiggle. Check this link for help on install. Good luck! All American Lid Tips and Techniques [Do yourself a FAVOR and watch this first!] ua-cam.com/video/RtetVNbpYYI/v-deo.html
I've been canning with my all american for decades. first wipe the edge of the pot and the lid with some oil, I use peanut oil. it says this in the owners manual. with the proper amount of water, 3 quarts in mine, the lid goes on and twists to where the arrows line up. close the latches directly across from each other in pairs. being sure that the margin between the lid and pot is even. this is not negotiable. the lid is machined to fit exactly to the pot when the margin is even only. you should not just crank down on the lid bolts. once all the latches are snug and the margin is even, then tighten each one hand tight. not fiercely tight. Heat up the canner until a plume of jetting steam is seen coming from the stem the weight jiggles on, for fifteen minutes. then put the weight on. start counting canning time once the weight begins to jiggle. stop the heat when time is up. let it cool completely down to where no pressure is marked on the gauge dial. remove the weight, open the lid. no problems, ever. the instructions are clear and helpful and, vital to the safe repeated use of this wonderful canner. I hope this helps at least one person not screw up their canner by tightening it up while the margin is crooked.
@@trimbaker1893 I had done all of those things, but was afraid to tighten as much as needed because of all of the cautions not to over tighten. Since I started tightening more, no issues! That said, step by step details are always helpful! Thanks for watching!
This was the first video that I actually made, telling about how to fix it when you do get it stuck. I don’t have footage of that actual day, thankfully. It was a hot mess!
I have been canning for over 40 years. I finally broke down and purchased the all American. And after using it at least few times, today could not for the life of me get it up to temp and get it to jiggle. After total frustration, decided to watch your video!!!!! FANTASTIC JOB!!!!! Apparently i must not have gotten the lid on right, because steam was in fact escaping on the back side. After 3 hours of trying (thankfully I turned it off when I did, it was extremely low on water).So thank you sooooo much!!!!
I’m so glad it helped! I was 1000% exasperated by the end of my day and knew that it was worth sharing.
Thanks again for taking the time to leave this response! I appreciate knowing I’m not alone!
Thank you! You saved 2 days of cooking and a miserably hot day of picking. Got the lid catty wompus the first time and quickly turned off the heat. Let it come down to zero, and was able to remove lid, add hot water, and reposition the lid. Second time a charm. Tomato soup, 14 pints.
So glad it helped! Congrats on your 2 days of work!
Thankyou from Australia. We did what you did and had steam escaping from the sides of our All American. We are just going again for 3rd time, or no one here is getting dinner tonight either. Tomorrow hopefully we laugh too.
Trying to pressure can the first goat we have butchered.
😂
This takes me back to that day! It was not laughable in the in the beginning, at all!!!
Congrats on your first goat!
You are definitely not alone. I have used the screwdriver to unseal my canner multiple times. I think I now know my problem. I let the canner sit too long after it comes down to Zero
Another solution for getting the lid on was having My husband make me wooden shims that keep my lid exactly straight as I clamp down using the standard recommended clamping process. No more steam escaping.
Thank you for this great video. I honestly thought I was the only one having these issues. Despite these little set backs, I love my All American and hope to purchase the 941 soon. ❤
I’ve considered getting a 2nd myself. A smaller one might come in handy with smaller batches OR when mine can’t handle my full canning load.
Shins are a good plan! That said, I have mine down pretty well now, and I only let it set 2 min after zero pressure before taking the screws off and opening the lid slightly. It’s working well!
You can rub oil or petroleum jelly on the beveled part of lid before placing on lid to help with removal when finished cycle.
I have an All American. It was my first pressure canner and was very intimidating for both reasons. I was very anxious my first time especially, but as I’ve used it more I’m not unnerved by it anymore. I love it!
Same! I pop in on the stove and use it without a 2nd thought now, but that wasn’t the case day 1! Thanks for watching!
Thank you for this! I just purchased my first All American and am hoping to use it this week.
Geeezzz...you must have been in MY kitchen yesterday! First day for my All American. But, solved those problems, just canned 15 pts dried beans today. Thanks!
Great job! I hope you’re enjoying this beauty!
I use a thin wooden spatula to pry the lid. No worries about scratching and it's right there in my utensil bin.
That’s an awesome idea! Thanks for sharing!
I think screaming and cursing helps a bit too - ok it lessons your frustrations levels. And maybe drink something with alcohol in it.
@@kfl611 I have heard rumors that this technique is effective. I can tell you, my mom happened to swing by on the day this all went down, and she didn’t hang long. 🤣
I was 1,000% exasperated. 😳
@@thehometownhomestead I bet, especially when you know or suspect the solution is something simple, but a procedure you don't know - a simple one ! That's how you learn and learn hopefully in a manner you won't forget - and can pass along the well earned knowledge to someone else so they don't have to pull their hair out like you did !
Great video thank you. Also you are a great mom. I’m totally going to PC a lot of pork, pork tacos sound so tasty. Have a great day.
Thank you for your kind words! I really need to do another round of meat sooner than later!
Was very pleasant hearing your "all hell breaks loose" experience. I myself was drawn to this video because I tried for the first time to use my All American 921 canner today. Thankfully, I was only messing with 3" of water, as per the manual's recommended instructions for a first timer. I wanted to get used to adjusting temperature with my regulator weight before I touched canning food. Anyways, for the life of me, I could not vent the canner. It is said that I have to vent the canner for 10 minutes once I see a steady stream of steam. Oh absolutely, the water was boiling heavily on high heat, and I could see intermittent steam escaping, but it never became steady and constant like I've seen from other people's videos. I've read somewhere that perhaps too high of heat can remove the steam effect, but I just don't know yet. The burner I'm using has a max of 16000 btu. Apparently 12,000 btu is the recommended amount for the canner to not end up warping the base, perhaps. I will have to keep researching.
Day 1 was a bust, but I'm thankful for this experience. I ended up just turning off the heat, and letting everything return to zero pressure. The pressure indicator was reading 5lbs pressure with no weight. Steam vent was absolutely clean and free of any suspect clogs. Would appreciate some advice if you have some, oh honorable canning lady. ;)
I have 7 quarts of chicken broth I want to can, currently stored in the freezer. For that reason, I do have time thankfully.
If steam wasn’t venting out of the sides, then I would say that you didn’t have the heat up high enough. Don’t be afraid to crank it up!
@@thehometownhomestead Honestly, I gave this another try this morning. Instead, I brought 3" of hot water up to a boil using medium/low heat and ended up getting steam way faster than on medium, it was much more visible and it was almost a steady stream. Perhaps too high of heat is my problem still? Going to give this another try tomorrow, and absolutely going to see if I can find another person who pressure cans. I just need to see in person what a steady stream looks like and how long it takes to reach it.
@@pyromantis it took way longer than I anticipated. You’ll get there.
@@thehometownhomestead You think so? I appreciate you chatting with me. Hope to figure this out soon so I can start my pressure canning journey!
I swear to god I could kiss you right now. I started canning at 10 o’clock thinking I’ll get this done. Only 25 min for green beans right, it’s 3:36 I have to be up for work at 6 I feel so defeated thank you so much omg your an angel 😭😭😭😭
So glad it was helpful!
Those better be the best green beans ever! 😆
OMG Thank you for your video I had the same problem with my all American canner always wanted one I was able to get my light off I had a hard time getting the lid to that and not leak so now I’m going to try canning in it again thank you so much
You’re welcome! I had watched so many people use their canners and never mention how HARD it can be to get the lid on properly! We have discussed a channel for over a year and I told my husband that this MUST go up, immediately! Since this day, I’ve had zero issues, and I love it. Happy canning!
I am so thankful you made this video. I was having the exact issue of steam escaping on one side. Frustrated x 2 days. 12-6-2022. I will water test tonight and let you know.
I’m so happy that you found it helpful. You can totally do it! Make sure to check out my other video on how I have come to set it in a bit more deeply. I’ll link it below!
ua-cam.com/video/RtetVNbpYYI/v-deo.html
@@thehometownhomestead well tonight did not work. I used petroleum jelly this time instead of olive oil. I got the lid on what I believed to be even. I started the 10 min steam. Right before I put the 10lb weight on a loud pop happened. The lid started leaking AGAIN!! This is so darn frustrating.
@@shannonkiefer2385 did you watch my follow up about pushing down the lid?
@@thehometownhomestead yes ma'am I did!
@@shannonkiefer2385 I was thinking about you last night. Sometimes I still have a small amount of steam, but using it still comes to pressure. Have you tried to let it come to pressure? Verifying the lid is level?
Unboxed our new canner 915 today, put lid on and was shocked it was "wobbly" was shocked and concerned it was a fault in manufacture, watched this video and saw it does wobble and is by design. :)
It’s an intimidating beast when you unbox it, but it’s a breeze once you get the hang of it!
Is that a AA 930 canner? I have the same one. I have been blessed not to have any problems with it. I never did a test run. Just canned with it.
Yes. It’s a 930! Glad you’ve had awesome luck. They’re amazing machines!
I got the lid stuck on too, lol I quickly googled it and probably found the same video as you, hubby pried it open, my night in shining armour. Seriously though, it was horrifying to think my precious canned beans that I had lovingly prepared and canned for 90 minutes (round trip 3 hour journey) were locked in my canner. 😯
Yes! I feel your pain!
I’m glad your hubby is there to save the day!
I've got the All American 930 canner. It's been taunting me. The first time I fired it up? Steam was escaping from the side, couldn't get that lid level for anything. I was nervous to begin with, and chickened out.
You’ve inspired me! I have a hack for this and I will film it this week! Make sure to subscribe so you see it get released!
Mayhem Beading, check out my new video for more lid tips! Once you watch, you'll be set to go and ready to can! Let me know if you have any extra questions along the way!
ua-cam.com/video/RtetVNbpYYI/v-deo.html
TY kust what I needed. Y 921 and 915 were over venting
After three attempts to seal my lid, I just went with it and processed my tomato product. It took 35 minutes to get the temperature up to 239-degrees F. I was exhausted. But a claw hammer works well when breaking a tight seal. It only takes a slight nudge to get it open.
@@MrWahsabii I was amazed with how easy the claw hammer did the job!
Nice salad! Yummy!
Thanks!
...Oh, I was supposed to do a test run? Whoops. 🤣Yeah... I didn't do that; wished I watched this vid first. I went ahead and started with southern greens. Two problems I had were: 1) that dang lid, why is it so hard to get it leveled, dangit; 2) I overfilled the jars and had fat escaped. In a way, good thing the canner didn't come to pressure, 3 jars had too much fat to seal. Cue opening them to empty and cleaning all over again. Fun.
On my round 2 as I type this comment. Hoping for better luck this time!
I’m sorry that you are having a rough go! One thing that has helped me level the lid is getting it perfect and then pressing down really fast on the handle to kind of set it in BEFORE I screw it down. Also make sure to screw the screws all the way OUT before you try to bring them up to secure it. When you have to knock them in slightly, it messes up the level.
Good luck, and let me know how it goes!
That dang test run… WHO DOES THAT? 🤣
@@thehometownhomestead Thanks for the tip! I'll be trying it tomorrow.
As for the 2nd record, I got the leak minimized (still leaked a bit), but also way too much fat that they didn't seal at all. 😬 I had used the liquid they were cooked in but I'm going to dump that and just use water.
Third's time the charm, I suppose!
Hi - I am struggling to determine what size canner is right for my stove top. Does overall heigh factor the gauge and handle? According to the specs, the overall height for the 921 is 15.375" and for the 925 the overall height is 16.75". From the top of my stove top burner to my range hood, there is about 18" of space. Can you please measure the height of your 925? Thank you in advance for any help provided!
To the top of the handle, mine measures 19 inches.
Sorry for the delay! I just saw your comment.
I followed your directions. Mine still is leaking steam but it’s up to pressure but my lid doesn’t jiggle. Ideas?
1. Did you lubricate the inside of the base as well as the lid lip?
2. Did you get the lid on really tight?
3. Look from all angles and verify that the lid is 100% level, and continue to check after each time you screw down 2 screws.
4. Once it’s completely level, before you screw any of the wing nuts, push down firmly with 2 hands in the center of your handle. This helps to deepen the contact ever so slightly.
5. I promise that it gets easier! Hang in there.
@@thehometownhomestead it’s staying up to pressure at this point. Lol. But no jiggle and still leaking. Not neat as much. Should I just stop and try it again? If I stop it will be tomorrow when I restart it. 8:30 pm here.
How long have you been waiting? If it’s leaking, you probably won’t get there. That said, it takes 10-15 min to get the first giggle.
@@thehometownhomestead I waited the 10 minutes to vent. And then it was at least 35-40 minutes. I stopped it. So I assume tomorrow I re sterilize the jars and refill? Or I put these jars in the fridge and do the rest tomorrow. It’s been so long since I used a pressure canner and the other one is very old and I don’t have the weight. So this is new.
What are you canning? If it’s something that you are packing cold, I’d say you’re good. If it’s a hot pack, then you’d need to reheat the ingredients and put everything in hot jars, hot canner and hot water.
I just tried using my All American for the first time and never got a “steady stream of steam” I didn’t see steam leaking out of the sides but maybe that’s what happened after over 30 minutes of waiting I turned it off. The pressure went down immediately and there was only half an inch of water left.
I’d say your lid wasn’t on tight enough, but once you see steam coming out, I add my weight.
You should be able to can for a long time on 3 inches of water. I had tomatoes in for 90 minutes of pressure with no issues. Make sure to measure your water level when starting next time and crank that lid down tight. Let me know how it goes!
It can be tricky at first, but SO worth it!
I’m using my pressure canner for the first time as we speak. Done everything they’ve said to do and the temperature gauge isn’t moving. It’s literally been on the stove 15 minutes on medium heat. Is that normal?
You need to crank it way up above medium. Until you have a steady stream of steam, the gauge won’t do much.
Sorry for the delay. Hope you figured it out!
@@thehometownhomestead thank you for replying. I had a steady stream of steam but the gauge still didn’t budge. Mot at all. Maybe I got a defective one?
I bet if you had a small step stool, so you could stand up a little taller over the caner it would help. Also it helps to oil your lid on the inside, and also oil a little of the rim on the inside of the pot.
That’s a great idea!
That is why I never got the canner. I do that with my kitchen aid mixer and I don’t have food waiter for me. So with my MS I prefer a small instapot Max instead.
I haven’t had any issues since, but it definitely wasn’t easy for me to get started with!
I also have a Presto Electric Canner now, and love it too.
You gotta oil or lube the whole taper of the cover and pot so you can get it level
I put in 3in of water and when I put my jars in the water came up to the rims of the jars. It's venting but last time I used my canner it wouldn't jiggle. The lid also isn't set evenly! I feel like I'll never can again. This is my second all american. I warped the first one and had to replace it (I cried)
I only use 3 inches when the canning time is long. I started taking out a bit of water and sticking around 2 inches to keep the rims clear, although I’m not sure it matters.
If your lid isn’t even, that will prevent you from getting the jiggle. Check this link for help on install. Good luck!
All American Lid Tips and Techniques [Do yourself a FAVOR and watch this first!]
ua-cam.com/video/RtetVNbpYYI/v-deo.html
This is my story over the last 24 hours.
Isn’t it maddening? Now I can look back and laugh, but I was NOT laughing on this day!
I've been canning with my all american for decades. first wipe the edge of the pot and the lid with some oil, I use peanut oil. it says this in the owners manual. with the proper amount of water, 3 quarts in mine, the lid goes on and twists to where the arrows line up. close the latches directly across from each other in pairs. being sure that the margin between the lid and pot is even. this is not negotiable. the lid is machined to fit exactly to the pot when the margin is even only. you should not just crank down on the lid bolts. once all the latches are snug and the margin is even, then tighten each one hand tight. not fiercely tight. Heat up the canner until a plume of jetting steam is seen coming from the stem the weight jiggles on, for fifteen minutes. then put the weight on. start counting canning time once the weight begins to jiggle. stop the heat when time is up. let it cool completely down to where no pressure is marked on the gauge dial. remove the weight, open the lid. no problems, ever. the instructions are clear and helpful and, vital to the safe repeated use of this wonderful canner. I hope this helps at least one person not screw up their canner by tightening it up while the margin is crooked.
@@trimbaker1893 I had done all of those things, but was afraid to tighten as much as needed because of all of the cautions not to over tighten. Since I started tightening more, no issues!
That said, step by step details are always helpful! Thanks for watching!
I want to see the one where you got it stuck
This was the first video that I actually made, telling about how to fix it when you do get it stuck. I don’t have footage of that actual day, thankfully. It was a hot mess!
My problem is, my All American will reach about 9 # pressure and no more.
Is any steam escaping around you lid at that point?
@@thehometownhomestead yes
First of all its 20psi lol
So, basically, nobody reads the manual.