All American Canner Pressure Cooker, 10.5 qt, Silver
Score By Feature
OveReview Final Score
Product Description
Questions & Answers
I have both the 915 and 930 and have been using them on a Maytag glass top for several years with no problems. I make a point of not dragging them across the glass. They're also very close in size to the two large burners, so I've had no problems with heat. There were those who said it couldn't be done, particularly with the 930, but I'm very pleased with the results.
The 21. There are 5 gt comers and 2 racks. That is something they do not inform you of. So, before you get your canner, don't go out and buy two like I did.
Hello, I have an electric stove and I get along fine using the largest burner. Others have told me that the heat temperature can be difficult to maintain at times, but I haven't experienced this. What I do is as follows: To get my electric burner going, I set it to HIGH (like 9). After venting the valve for 10 minutes and attaching the weighted gauge, I wait for the pressure to reach 10 pounds (10 pounds for my altitude below 1000 feet). AFTER THE GAUGE REACHES 10 POUNDS OF PRESSURE, I LOWER MY BURNER TO 5 (MEDIUM). Every time I've done it this way, the pressure has remained consistent. I had to reduce the heat to 5 1/2 on occasion because 6 was too hot. To ensure that the canner maintains the proper pressure for whatever you're canning, you must stay with it the entire time it's in use. Even though I had a glass top stove, I never canned on it. It broke while I was boiling water one day. I wouldn't can on an electric glass stove if it were up to me. I hope this has been of assistance.
Half-gallon jars will not fit in the 15 1/2-quart canner. It is insufficiently tall.
Selected User Reviews For All American Canner Pressure Cooker, 10.5 qt, Silver
In this canner, I've got meats, sauces, vegetables, beans, soups, broth, and possibly a few other things. I watched one (one, one, one) YouTube video on how to can when I bought the canner and assumed it would be simple. Because of the positive reviews and the heirloom quality of the equipment, I decided to purchase this canner. This is a piece that should be kept in mind as a long-term investment. br>br>After watching one video and using this canner, I was able to progress from intermediate to professional canner. For guidelines, I go to the website of the National Center for Home Food Preservation. It can be done by anyone! br>br>If you want to homestead, preserve a harvest, or preserve produce that you found on sale, this canner will not disappoint. It's a heavy-duty machine that I can see producing batch after batch of canned goods year after year. br>br>Do you have any regrets? I wish I had purchased a larger size. br>br>Have fun canning!.
Buyers in the Future: There is no need to order a second rack. I haven't used the pressure cooker I bought yet, but I have used a friend's and she swears by it. Maybe I missed it, but when I tried to figure out how many racks came with the cooker, all I found was "comes with rack" (which seemed to indicate that there was only one). Furthermore, I assumed it was a common need when Amazon suggested I buy the canning kit and an extra rack based on other people's purchases. Everything arrived in good order, and the Pressure Cooker came with two racks, so I'll be returning my extra rack. br>From my experience with my friend's All American Pressure Cooker, here are three tips: Do yourself a favor and watch the video on what a "jiggle" is on the All American Pressure Cooker website. You can rest assured that the column of steam you're looking for isn't a thick, full column of visible steam, but rather a steady stream of air exiting the vent. I began to doubt myself and kept looking for a thick visible column of steam, which caused me to over-exert myself. a few batches to be processed I found that using a ruler (or other guide) to ensure that the lid was on evenly was helpful. While I could tell if the cover was off by looking at it - It'd appear to be unbalanced - It was helpful to have a standard to compare to. br>br>In addition, many people are unsure what range they can use this with. I have a Frigidaire ceramic electric range top, and when I contacted them, they said the Pressure Cooker would be fine to use because it is made of high-quality aluminum. The only concern is scratching the range's surface, but this will be a cosmetic issue rather than a functional one. br>br>ALL AMERICAN PRESSURE COOKER PROVIDES EXCEPTIONAL CUSTOMER SERVICE - The hours are all Eastern Time and work hours, so they're not the most convenient, but they've answered a lot of questions about canning and preserving items that aren't covered in the cooker's booklet.
Meat from a can! A pressure canner has always been on my wish list. It's something I've been meaning to do for a while now. It's very cool, and it's also very simple. br>br>A new look at the canning process. Ok. This guy was given to me in November. The month of May has finally arrived. I've had a lot of experience with it and can confidently state that I enjoy it! It's also a hit with my freezer, which now has more room. I'm not wasting freezer space by canning jars of chicken stock! I'm preserving leftovers in jars! My neighbors, on the other hand, despise it because I can the leftovers rather than giving them away when I make a large batch of something. Now I can eat any of my soups whenever I want. Albondigas, Minestrone, Beef and Barley, Chili, Creamy Tomato, and GUMBO, to name a few! I don't have to give it away because I can keep it! br>br>Also, before I bought this canner, I read the reviews (thank you, everyone, for your reviews), and some people said they couldn't get the lid to seat properly or that they couldn't get enough pressure. That problem has never occurred to me, and I believe I understand why. I take a Q-tip every third time I use my canner. Using an olive oil-dipped tip, run it around the beveled part of the pot about 1/2" from the top. And I do it consistently. Another thing I do, which I believe is why I'm always successful, is make sure the lid is on evenly all the way around when I first put it on, right after I slide it to lock it in place. If it isn't, I adjust it little by little until it is. THEN, as I tighten the latches, I twirl one, then the one directly across from it, then the one next to it, then the one directly across from it, and so on, until they're all snug. I also double-check that the lid is still firmly in place. There will be no setbacks.
I bought this long before I needed it, and it appeared to be in good condition, so I stored it until the summer. That was a mistake because the return window had passed. I've been using an AA caner from the 1960s for years and it has never failed to seal without even trying. This is where the designers and engineers failed miserably. This seal has a sharp bevel, whereas the old seal had a gradual taper. This means that it will fail to seal if it is even a fraction of a millimeter off around the entire circumference. I used my MM rule to measure all around and ground a screwdriver to that number to use as a try gauge the one time out of the first three tries I was successful. The result was that two of the three were sealed. This is terrible; I threw away hard-earned produce because, contrary to what the book claims, you CANNOT cool down and try again; your food will be mush. If you're looking for a caner, look for one from the past.
Related Products For All American Canner Pressure Cooker, 10.5 qt, Silver
