Pressure Canning Quick Start Guide with All American Canners - All American 1930 no 921

When the growing season comes to a close and harvest time draws near, it is important to use the best possible tools to preserve your home-raised foods. Pressure canning lengthens the life of a variety of foods, from garden vegetables to hunted meats and fish. Perhaps you are still deciding on which pressure cooker will best suit your needs, or maybe you are hoping to get better acquainted with your new All American 1930 No. 921 Pressure Canner. In this guide, we’ll be going over a variety of topics that are essential to preparing the best possible home-preserved foods with All American 1930 Pressure Canners, including the reasons behind pressure canning, what foods require pressure canning, and ways to overcome common hurdles during the canning process.

[kimsmith]

I am so distracted by that pointy mustache.

[apriltenney]

Thank God I FINALLY found a video on how to use the All-American especially when it comes to learning how to properly close it! I have used this canner several times already and have been so "intimidated" by it. What a great tutorial on this awesome product. 😊

[MrKen-longrangegrdhogeliminato]

Great video info for the 921. Once jars with finished product are cooled down, remove the rings and wash the jars, DO NOT put the ring bands back on the jar, that would lead to a false seal and food spoilage.

[ashotinthedark]

**CAUTION ** Do not store/place the rings on the jars when storing (presser or water bath)canned food, if the food in the jar goes bad you will not know AKA false seal.

[RDensd]

I love my All American canners 🥰

Are the rings not supposed to be stored on the jars? I was always taught to remove the rings on traditional jars, and clips on Weck jars, after the jars are sealed, Incase pressure should build inside a compromised jar and explode. A jar without rings will simply loose its lid and possibly ooze. A jar with rings will explode.

[TYRONE_SHOELACES]

I'm a single, old man that throws out freezer burnt food constnantly because I always buy way too much meat when it's a great deal ... sure ... I got 2 for 1 for 40 dollar standing rib roast, but the second one was freezer burnt when I found it in the bottom beside freezer burnt hash browns ..well ...NOT anymore ...I came across a HUGE All American 25 quart sterilizer that I converted to canner by purchasing the upgrade kit that removes the spring relief valve to a dancing " bubbler " now. . . easy peasy, lemon squeezy.

[MardiSkiersch]

Excellent video, easy to follow and I'm now ready to give it a shot.

[homemakingwithdenise]

Thank you. This was a very nice tutorial.

[MCR-sk]

I have a garden and I just hated throwing stuff away because I could not eat it all. Just bought this and going to try some canning.

[RuthAnnValdivia]

I have an electric stove. Are there any considerations for an electric stove top? Also, you say I can stack the jars and top jars won't be submerged in water. Does that mean no water - why won't it explode? Sorry if this is a basic question, I've never used a pressure canner and am very intimidated. So many questions - like, how do you know if you've properly canned?

[maureencook]

Great video, thank you. I've been too intimidated to break out this canner, but today is the day!

[sunshinegypsea]

Is there a certain # of jars that’s a minimum that need to be in the pot before you can pressure cook? Like I could do just 3 & that’s ok? Ty I’m new to this!!

[aadam]

Bro you should have started with that end shot!!!

[jynx]

Thank you very much! Awesome video, just broke the ice with our 41 All American, Cowboy Candy for a cold winter in Maine

[purrview]

Should water cover the jars whenninadd three inches the water covers jars

[nonstopmom]

Is there supposed to be steam coming from the where the lid and pot come together? The spacing is even all around and I did lube with olive oil. The temp dial says pressure is correct. Steam comes out at the lb weight but it doesn't really dance around.

[Waltzonthemoon]

Did he mention oiling the LID around the seal?he only did the pot and not the lid. I’d do both and it still sticks most of time

[reneeruse]

I am really struggling with my 15lbs of pressure. I have it jiggling a few times a minute but sometimes the weight becomes unsettled and allows a steady stream of steam come out and I have to put it back in place. Then it won’t jiggle again for a few minutes because it has lost too much pressure. Can you help? I have only done testing with it, no food in jars yet because I am scared I will ruin the food. Thanks so much

[vivianlee]

I started timing too soon, I couldn't get my weight to jiggle but I could hear the jars boiling...It took about 15 mins to get the weight to jiggle...so I only cooked my meat with the jiggle for 55 to 60 minutes. All my jars are sealed but now I'm worried im going to kill my family with poisonous meat. Should I re cook the meat and wait for the jiggle before timing? The jars have been on the counter over night as of now.

[MercyMinister]

Don't use olive oil. Use Vaseline.