How to Use the ALL-AMERICAN Pressure Cooker/Canner
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- Опубліковано 16 чер 2020
- *Before you being canning, be sure to read the important safeguards on the inside cover of the manual, and read the rest of the manual for other necessary information.
The purpose of this video is to give a visual of the basics on how to use the All American Pressure Cooker Canner, and is not intended to replace the instruction manual.
All American Pressure Cooker Canners.
Proudly Made by the Wisconsin Aluminum Foundry Co. Manitowoc, Wisconsin, Since 1930.
www.allamerican1930.com
(920) 682-0246
*I do not own the rights to this video. It is for reference only to those who own or are interested in purchasing the All American Pressure Cooker Canner. This is the DVD video that is included with the canner. It is made available here to customers who lost / misplaced their disc or are giving / selling their canner to somebody else who might benefit from the information provided. - Навчання та стиль
My best friend bought me one of these for my Birthday this week! I am so Excited! Of course, she wants me to teach her how to use hers as well! Which I am More than happy to do! Lol. This bad boy is Awesome!👍🏼
I tell you is nothing like it I want all three of them currently working on the smallest one at this point so I can do a small batch of 7 quarts so nothing in my house goes to waist lol
That’s a good friend!
That’s a GREAT gift!
Super nice friend💕
If we lost all power and it became like a post apocalyptic movie this canner would be worth so much. It would get me through the harsh winters. I have many cans so I could can meat for decades to come. This canner is so great. I'm so glad they make high quality canners
I bought an old 921 at a yard sale years ago, it has the spring loaded steam release valve. Recently, I picked up 2 newer, larger ones at the scrap yard along with 3 lids. Had to order the parts to complete them:
bayonet clamps, wing nuts and bolts, and new pressure gauges. Plus fresh rubber fuse plugs.
I had to clean up the newer ones, as they had been used over a campfire. All the lids are the same size and fit interchangeably. Cleaned up with fresh parts they are as good as new. I love these pans, they are so rugged and serviceable. Maintained, they will last for ever!
My grandmother just gave me my great grandmother's All American pressure canner. I've done plenty of water bath canning, but pressure canning kind of freaks me out! Thanks for such a clear video - I feel much more confident in how this thing works and I'm excited for lots of new options for foods to can!
The All American pressure canner is an heirloom. Happy for you that this gem was passed down to you. Enjoy!
Amy after one year since your post ,have you done any canning and if so how did it go?
We just picked one up at a garage sale today! We are so excited!
My husband treated me to the All American 921 canner about 2 years ago. I have been non stop canning ever since. We have just dedicated a spare room in our home for all my canned goodies. Still working on siphoning issues every once in a while, but no one is100%.
When you turn off the flame from the canner, be sure to let the pressure come down completely before removing the weighted gauge. Safely remove the gauge and then unlock the top lid. Twist the lid to the unlock position but do not life the lid off yet. Let the lid rest unlocked for another 10 minutes, then slowly lift the lid away from you allowing any additional liquid to drop down into the canner and for the hot steam to escape. Properly allowing the canner to come down from heat and then pressure is key to preventing siphoning especially at higher altitudes. Proper venting in the beginning is also key depending on your altitude. Keep up the great work and remember to always be creative and have fun.
I WATCH THIS VIDEO EVERY TIME I USE MINE SO THAT I CAN REMEMBER WHAT TO DO
THANKS FOR THIS VIDEO ITS GREAT
Best video out therefor beginners. Watch this one first before buying your canner. I highly suggest you buy an All
American but they are a bit pricey. Worth every penny.
Very smooth and comprehensive explanation as well as demonstration.
I just got my 925 yesterday .Im so excited.
Great video ty! I assume this isn’t a video produced from the manufacturer directly and don’t understand why they don’t provide one this well made. Ty again!
This extremely helpful video produced by the manufacturer of the All American Canner can also be viewed from their website (Wisconsin Aluminum Foundry). Also, the very nice folks at KitchenBasics let us know it's on DVD and shipped with new canners.
I just got my new American canner and it did not have a DVD included
I believe it is in fact made by the manufacturer
This is a excellent video. Thank you. I learned exactly what I was looking for
Fantastic tutorial video - well done. Thank you!
Thankyou so much for creating this vid. I just purchased a AA and the wobbling lid concerned me. Thankyou for the explaination!!
Excellent product. Very happy with my purchase!
Just got mine yesterday. Can’t wait to use it!
Just received mine Friday. Wow, this thing is so well made! Can't wait to try it!
It’s heavy too! I picked mine up from the floor too fast and strained a back muscle! …of course, I haven’t been to the gym in quite a while. I struggled to finish my canning project, but as soon as I could sit down, hubby took over.
Just got mine last night.. can't wait to use it
My weight does not always jiggle it usually hisses and sputters-the dial gauge is on ten or a mark past. The food is always bubbling or boiling in jar when taken out. Since the weight was not always jiggling at least 4 times per minute
Just got my new pressure canner this week.
Thanks for the information. The visual is helpful.
I love My all American canner..it's well worth the money I spent on mine!! Thankyou!!
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. Thank you in advance for any help provided!
Amazing video
Seems nicely made
gracias, perfecto el tutorial, excelente tu video, gracias. me suscribo.
great video just got one and cant wait to useit
What does boiling dry do to the All American canner?
I just ordered the 921. 🤭🤗💃🏻💃🏻💃🏻💃🏻 Grab your balls ladies, it’s canning season.
where can you buy the round weight thing ? thanks
Is there a spare for pressure regulator weight? Mine was lost,thanks
Not scary at all. Thank you for this tutorial.
Just got a 921 two days ago. I'm awake and my first time using it and I'm canning sweet potatoes and white potatoes. Can't wait to see how they look!
Elaine Salyer how did they turn out?
@@Pine-uc7pm per my husband, "they look great!"
Elaine Salyer I just got my pressure canner and am planning to can sweet potatoes.
@@Pine-uc7pm my husband chose the white sweet potatoes. They're as pretty as the white Irish potatoes.
Doent use russet they break down after canning
i have small bubbles popping up on sealing line after reaching 10 psi. Is it bad?
Do we need to keep labels on product ?
Can I instant release pressure if I am just sterilizing mason jars with grain or should I let it naturally release on its own?
As far as I know, pressure canning is only necessary for low acid foods in liquid and is not meant for foods that contain grains, dairy or pasta. Those would break down and cause the jars to thicken too much.
If you are using the pressure canner to sterilize the jars empty, you don’t need to bring them up to pressure. You can put the lid on and vent the canner for 10-15 minutes without the gauge and let the steam sterilize the jars for you, or just use a water bath canner. What I do is load my dishwasher with just my jars and run the sterilize cycle. The heated steam inside the dishwasher is enough to completely sterilize the jars.
If you are looking to can dry goods like grains already inside the jars, you will need to research those who do dry canning in their oven. There are quite a few UA-camrs who show how to can things like dry rice, beans and grains using a hot oven. I don’t have any knowledge on this process nor do I know if it’s actually food safe. You would have to do more of your own research and follow the safest method.
I just got my 925 and I canned some hamburger and onions. I have a gas stove and on low the canner stayed at 14psi. I live at 1001ft above sea level. Will my hamburger be ok?
can this be used for food or just canning?
I am wondering which one is correct, should I put the regulatory weight before starting to heat the pressure cooker, or should I put the regulatory weight once the pressure cooker is already whistling..
You bring canner up to heat and let steam escape for 10 minutes. Then add the weight. You don't start out with the weigh on. Very important
Can someone please answer this. Do you cook the meat or jar it raw before pressure canning. Please answer. Thank you
Consult the website The National Centre For Home Food Preservation for tested, safe canning recipes and techniques.
can this pressure cooker/canner be used on electric stove?
Nice!!!
May I ask, some videos say, I need to see steam escaping from the spout and time 10min, then place the weight on it. Is this correct?
My weight flies right off, I think coz the heat is too hot, too much pressure?
I feel the AA needs to have a heat resistant level. As a newbie, it is so hard to ensure it is level. 😂
Experts of the AA, please advice?
Many thanks in advance for your wise wisdom! ❤
Yes you have to let steam escape for 10 min before adding the weight. If its flying off your heat and pressure is way too high and this is dangerous. Only add the weight and wait til let jiggles. Adjust heat so that it only jiggles 3 or 4 times per minute. Start your timer at the time of first jiggle
Im in New Zealand andreceived my fabulous canner from America in 9 days from order. I am very excited to be able to can all the product that cannot be water bathed. I've been waterbath preserving for 40 years so the is great. Just done some beef stew.
I find 2-3 inches of water comes half way up the jars, I thought it was supposed to just come to the bottom of the jar. Perhaps someone can help me with this. I'd appreciate some comment
As long as the water does not cover the jars then it will be fine. I like to fill my canner with water to 1 inch under the neck of the jars. But as long as you have enough water in the canned that will not boil off during processing, it will still properly process the jars under pressure. A good rule is to fill the canner with 2 inches (5 cm) of water without any jars at first. You will gradually loose some of that water level in the pre-heating, loading, boiling, venting and processing steps. So as long as it doesn’t cover the jars, the water level will only go down gradually from there anyway during the whole process.
If you are doing meat you need that water to last an hour. A couple or up half the jar is customary
I have the 921. It says 1/3 water from bottom so I add 6qts of water. I just got through canning meat for 90 minutes
With one can you double stack quarts
How many quarts of water for a 930 All American Canner?
Do you guys make any that work on an induction cooktop?
I bought a cadco hot plate to use for canning, also have used a 3 burner propane stove in the garage, on low.
I bought the 10 quart AA is this safe to pressure can in it hold 4 quarts or 5 pints
According to the USDA, the only home pressure canners that are considered safe are those that can hold at least four 1 quart jars.
Is it common for steam to blow out of the seal? It still reaches to correct temp and pressure, but there’s a constant air leak and the unit is brand new.
Mine leaked until I went around at the end, tightening them down one by one, in a circle. I was only tightening two at a time and that led to leaks every time.
I’m no pro but make sure you tighten down like you would a tire on the car. Make sure gap is the same on both sides. Lubricate with with Vaseline jelly first before winching down the screws
@@justinciallella4724 My canner leaks all the time. Just so I understand, you tighten two at a time, then on the last go around you tighten one at a time?
I had this problem before and most of the time it was due to the petroleum jelly. I switched to using an olive oil or avocado oil instead. I use a paper towel to spread it all along the inside lip of the canner and the outer side of the lid where it makes contact. If you put the lid of dry first, you will see exactly where the lid makes contact with the canner. You only need to apply a very thin layer of lubricant, to much may cause the canner to not seal properly. When I place my lid on, I make sure to rotate it left to right a couple times so the lid and canner self lubricate the entire ring once more to make sure there are no gaps and the seal is even. Look at the gap under the lid to make sure it’s the same level all around when locked into the canner and adjust using the handle. Once you are confident the lid is level, you can then tighten the bolts two at a time opposite from each other. I tighten all mine loose at first then check to make sure the lid is still level, then do a final tightening two at a time, opposite each other. It works for me every time and I have no leaks.
I am trying my canner today. The first round i let it go for 2 1/2 hours and no steady stream of stream. I turned it off. When I opened the lid there was very little water left. I'm trying again. Its been going and hour and still no steady stream of steam. Does anyone know if this is normal???
It could be you may not have added enough water. Also if the seal wasn’t tight enough then steam could be escaping from the side of the lid and it just wasn’t visible enough to notice. If it happens again I would suggest contacting the manufacturer.
i am at 1180 ft elevation. what weighted gauge number do i use? do i follow the dial gauge at 11 lb and the use the weight at10 lb ?
1000 ft and below - 10psi
1000 ft and above - 15psi
At your altitude its borderline, but to be on the safe side I'd go with 15psi 👍
@@songofthepassaic1521 thanks!
The needle on my pressure guage rusted after two uses. The vent pipe oxidized and had green powder on it! 2 uses!
Sounds like you either have high mineral or hard water, or the seal on your jars was leaking to cause the green powder. Were you canning high acid food such as tomatoes?
I can only fit 28 pint jars in my 41.5 qrt all American. 19 qrt jars fit no problem . Does anyone know why only 28 and not 32 pint jars
Got my 910 today 329.00., wow. but its American made! now time for learning.
Just got mine Sunday. Thrilled to death! Can’t wait to cook a whole turkey!🦃😀😄🥰
These canners are best designed for pressure canning, but you can use it for food directly in the canner if you prefer. I’d recommend making some long folded foil straps that you lay across the bottom and side of the canner, at least 2-3. Fold them loosely over the top of the Turkey before you lock the lid. Use these straps to safely lift the whole Turkey out of the pressure cooker if you want it to come out in one piece. I would also recommend a good soak with vinegar and water to remove any oils and stains from the canner after cooking. Enjoy!
This is made from aluminum and not recommended for food. It is a canner where the food is in a jar.
Tengo una olla de noviembre 1910 de presión
Is this safe to fry chicken in?
6:31 THATS ONLY 5LBS PRESSURE THO NOT 15LBS YET CORRECT?
DO YOU START TIME WHEN IT HITS 15LBS?
Can you use the canner on a cook top stove?
Yes, a gas cooktop stove is the preferred heat source.
Once again one of the greatest canners you can buy don’t waste your money on the Chinese BS buy one of these. These are an heirloom you’ll be able to pass these on to your children and them onto their children! Made in America!
I would be more HAPPY, if you make video for all sizes your product, for example canines two stores jars and how much water ???
I very new and got today your product from AMAZON!!!!
This channel does not represent All American canners. It is posted on this channel as a quick reference and tutorial for new and existing owners of their pressure canners like myself.
I own two of these when I first start out I had to call the company on my first one because I didn’t know what the heck I was doing my gosh were they good they were so kind and I was an idiot lol quality great lifetime product just can’t say enough good. They’re expensive to buy but cheap to own remember what Benjamin Franklin said penny wise pound short If you’re gonna can buy one of these don’t feed the children don’t buy the new car cancel your cable and buy one of these lol great product and made right in the United States of America!
Mine is turning colors inside.. Any idea why
It’s normal oxidation. It’s going to happen and is normal.
Yes this is normal. If you have hard water you can try filtering it and using a small amount of vinegar inside the canner during canning. For ours, we only use distilled water from our commercial water distiller and 1/2 cup of vinegar for every canning batch. The inside of our canner looks almost brand new after 5 years and the vinegar helps our jars come out very clean.
Laughing, I noticed you removed your labels!
I saw gas is the preferred heating source. But in Europe, the brussels dictators force us to use electricity. Can you use the canner on a ceramic glas ? Also, can you give me a good brand where to buy the jars? Thanks!
Yes, it works fine. I have been using mine on a glass top stove for over 15 years. If it gets it to the required pressure/temperature, you are fine. You may worry about scratching the surface of your stove, but honestly, if the bottom of your canner is clean and you don't slide it around, it will not scratch the surface.
it is not recommended to use a glass top stove. If the pan is bigger around than the burner it can break the cook top. I tried to use a regular water bath canner on mine unknowingly, the induction would not recognize the pan and would not bring the water to a boil.
I know where my stimulus check is going.
Good luck on that check!
Hi
When having 3 inches of water , then putting jars in…… the water level came up to the lids of my jars. This can’t be correct???
I have the same question waiting for an answer.
It's not correct, water should not go above the shoulder of the jar.
I had the same issue with pint jars today but did not with my quart size jars!
Per the manual, you add 2” to 3” of water. If I were doing half-pints, I’d probably only add 2”. Just make certain the water is below the lid, no higher than the ridge of the jar. Refer to the manual.
Ordered a week ago. They said I won’t get it until July😭😭😭
wow That's crazy!
Yep, hubby checked last week and said back ordered till august so we ended up finding a nice used one on eBay and got it 5 days later... canning 20lbs of ground beef right now!
I waited 5 months. Mines coming today. I ordered right from all american. Everyone's canning now.
@Jarrett V Got mine from Amazon in 1 day a couple of days ago and have carrots ready to go
I thought I heard 10 quart canners were not big enough like a 16 quart
canner, or tested to be safe, hot enough
Just got my new one. I like the Presto and Mirro ones but they need new seals all the time, they come out if shape a little. The All American is made here in the Midwest by fat old guys like me and my Chevy.
My weight never jiggles. It takes FOREVER to get up to 240-250 on the dial. Since my weight doesn’t jiggle I always wait for the dial to show 240+ then I turn the heat back and start the time. That gives me 250 for the complete time. I sure hope this is correct!
My weight won't jiggle any idea why??
The pressure canner needs a lot of heat initially, boil, steam vent and then build pressure with the weighted gauge. It could be the venting step was not completed correctly or skipped.
Bring the canner up to a boil without the weighted gauge on vent hole. Wait until the vent is producing steam in a very strong consistent stream. It should look like the steam is the loudest and tallest it will get, around 1 foot and holding strong. Once it reaches this point, you need to start the timer and vent the canner for 10 minutes with that steady vent stream, don’t turn down or increase the heat if it’s consistent. After 10 minutes, the steam will have removed all the atmosphere from the canner and it’s ready to build pressure. Place the weighted gauge on the vent hole according to your altitude and allow the canner to come up to pressure at the same heat. It may take anywhere from 5-10 minutes for the canner to build pressure and the gauge will begin to jiggle once it reaches the required pounds of pressure. Slowly reduce the heat to medium or medium low until the gauge jiggles 2-3 times per minute. Then set the timer for the processing time and monitor the gauge making sure it jiggles a few times per minute to maintain the pressure consistently through the whole processing time.
Some burners are less powerful and it takes a long time to build enough pressure. Is your gauge showing that you are slowly but steadily building pressure?
It takes 40 minutes for mine to build 10# pressure after I put the weight on.
@@JE-co8ko you put your weight on after venting?
@@lynnamorrison4798 yes. After venting.
@@kitchenbasics5137 Excellent. Thank you
Is she saying “wait TWO minutes” after removing the regulator weight?
…everything I have read instructs the cook to wait TEN minutes.
Ten minutes for vent to steam so all the air to vent, then put regulator on. When time is up for canning, turn off heat and let gauge get to zero, then wait two minutes before removing weighted regulator from top of canner.
Refer to page 21 of the manual. After removing the weight regulator, wait two minutes.
It is made very well but hard to get the lid even. I can't wait for someone to make an easy, well made canner that works great....
Once my canner has no pressure and I remove the weighted gauge, I wait another 10-15 minutes for the canner to cool. The product inside will still be boiling and this resting period allows the cans and the canner to cool gradually and the lid to loosen slightly. If after this resting period you still cannot twist and remove the lid, you will need a hammer. Flip the hammer so the handle is pointing up an using the claw side, very gently and slowly give the lid a little vertical lift with the claw in between where the rotating lid locks come in contact with the upper lip channel locks. You only have to apply enough pressure to just pop the lid a little. Once the lid is free, I rotate my lid to the unlock position but I don’t remove it yet. I still allow for another 10 minutes to allow the cans to cool slowly. I hope this helps with your canner lid issue. Next time make sure the inside seal and lip of the canner lid is well lubricated with oil or Vaseline and it should release easily. :-)
@@kitchenbasics5137 I’m having two issues. I’m getting some bubbling from the sides of the canner and my lid gets stuck every time. Now I’m wondering if I’m not tightening the wing nuts enough and the lid is becoming uneven during the process. I feel like it’s tight. Could it be something else?
(1) When adding water before loading the jars to pressure can them, does the water need to be hot? lukewarm? cold?
(2) Also, I did a water bath and the whole inside got heavily discolored. I boiled water with vinegar to no use. The water canned jars all got a milky film in them. I wiped with vinegar but want to know if this will be an ongoing problem.
Thanks!
Before you start loading your jars, the water needs to be hot but not boiling yet, almost under a simmer. You also went to check the water level and adjust once you have loaded the first level of jars. When pressure canning, the water level cannot cover the jars. I make sure the water level is around 1 inch below to the neck of the jars.
I use 1/2 cup distilled white vinegar and filtered water in the canner. We have a whole house filter so the tap water works best already. If you are still seeing buildup and residue with vinegar added, you may need to purchase a water tap filter or pitcher to help remove most of those elements from the water before filling the canner.
Water temp depends on what/how your canning. Cold canning? Is the food hot? If hot then warm water. If cold food, cold jars then water should be cold
You can try some cream of tarter in your next canning. It got a lot of the discoloration off mine.