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Post by MeandTK on Mar 7, 2017 20:08:11 GMT
We just ordered the 41 quart All American Canner.
I'm excited for the summer garden, now. I can hardly wait to fire up the burner and get that thing to working.
If you have an All American Canner, what is your experience with it?
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Post by Mari-in-IN on Mar 7, 2017 21:15:50 GMT
I don't have one of those but will be VERY interested in following this thread. That thing is a behemoth! Always wondered what it'd be like without a gasket and instead having it metal - on - metal.
I've had my Presto 22 quart canner/cooker for about 21 years and have been pretty happy with it. I must say though - anytime I spot one of those All American Canners in the Amish stores I always have to check them out.
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Post by tenbusybees on Mar 7, 2017 22:38:47 GMT
I don't have one of those but will be VERY interested in following this thread. That thing is a behemoth! Always wondered what it'd be like without a gasket and instead having it metal - on - metal. I've had my Presto 22 quart canner/cooker for about 21 years and have been pretty happy with it. I must say though - anytime I spot one of those All American Canners in the Amish stores I always have to check them out. Yep, this is me too.  |
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Post by spacecase0 on Mar 8, 2017 0:30:47 GMT
I know people with them.
they say good things about them.
no replacement parts needed on a regular basis, so they are good for grid free people
I could not figure out how to run a caner over a wood flame, so I gave up on canning entirely and moved on to drying
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Post by MeandTK on Mar 8, 2017 3:43:33 GMT
Mari-in-IN, We have a Presto canner. It holds five quart jars. It has served us well, and I expect we will still use it. My wife caught it on sale for $30, and felt as if she stole it. It has processed a few hundred jars. The All American is not truly metal on metal, I understand. I think it is supposed to be greased, which would help both the seal and the ease of removing the lid. Considering we canned 50 qts of potatoes alone last year, I look forward to big batch processing.
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Post by horseyrider on Mar 8, 2017 14:37:40 GMT
I have the same canner, and I believe it's actually 42 quarts. It's fantastic for doing the really big loads, and the rack inside that allows stacking of jars will make your day. But I will caution you, this thing is HEAVY when loaded! I crushed a burner on my stove, replaced it, crushed the new one, and then destroyed the wiring harness inside and had to replace the stove. It was almost too tall to get the lid off without hitting the light and vent above the stove. I've bought a CampMor camp stove for it, but have gotten conflicting information on safety of using this method.
Now that there's just me here, I don't have a job for mine anymore. It's a monster, big enough that I could use it to bathe the dog.
Yes, it's machined so closely that a thin film of vegetable oil is adequate for a good seal. If you grow a really big garden, and put up most of your food yourself, you're going to love it.
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Post by MeandTK on Mar 8, 2017 15:59:49 GMT
horseyrider, I have a propane burner and will use it outdoors. There's no way I'd put it on my wife's smooth top stove 
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Post by horseyrider on Mar 8, 2017 19:30:39 GMT
MeandTK, do some research and see if you're still comfortable with using it outside. From what I remember, the slightest bit of wind will cause unwanted fluctuations in the temperature, causing siphoning or loss of pressure. My CampMor stove is propane too, and I chickened out. I'd guess with a windbreak though, it would be a lot easier. How about you describe your proposed setup? Perhaps you can give the rest of us some ideas!
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Post by MeandTK on Mar 9, 2017 3:41:58 GMT
horseyrider , I have a single propane burner and a two burner camp style stove. We have little wind in the summer, so that should be little trouble. I think I'll plan ahead for some sort of wind break, though. On the other hand, I might clean out a large area inside that is very well ventilated.
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Post by horseyrider on Mar 10, 2017 15:39:31 GMT
horseyrider , I have a single propane burner and a two burner camp style stove. We have little wind in the summer, so that should be little trouble. I think I'll plan ahead for some sort of wind break, though. On the other hand, I might clean out a large area inside that is very well ventilated.
I've wondered about using an open garage or shed. It'd be well ventilated, but not exactly drafty, depending on the direction of the wind that day.
I look forward to hearing how it works for you! Did you get a jiggler to go on it? I've been thinking that, if I ever decide to resurrect mine, it would be great to use for canning quarts of chicken and stock, but mine came with a guage, not a jiggler. And it hasn't been tested in years.
You're getting me inspired. I could cook the stock outside on a nice spring day, trying a shed for shelter, and stack in the quart jars in the big honkin' canner....
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Post by MeandTK on Mar 11, 2017 1:57:34 GMT
horseyrider, This has gauge and jiggler. Yes, I'm getting excited, too. My wife gladly leaves the canner to me, but enjoys the prep work.
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Post by farmchix on Mar 11, 2017 11:12:57 GMT
Mari-in-IN , We have a Presto canner. It holds five quart jars. It has served us well, and I expect we will still use it. My wife caught it on sale for $30, and felt as if she stole it. It has processed a few hundred jars. The All American is not truly metal on metal, I understand. I think it is supposed to be greased, which would help both the seal and the ease of removing the lid. Considering we canned 50 qts of potatoes alone last year, I look forward to big batch processing. I have canner envy. I have a Presto and I work it hard. I have told myself that if the garden is even remotely awesome this year, I will allow myself to get an All American. |
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Post by wally on Mar 11, 2017 15:23:46 GMT
Farchix, be positive on garden production this year, go ahead and get the aa canner, you deserve it....besides there is always next years garden
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Post by mogal on Mar 11, 2017 16:01:52 GMT
I'm almost afraid to admit that we have 2 AA canners, a 21 and a 21 1/2. We found the 21 at an auction for a whole TEN DOLLARS but then I turned around and spent considerably more for a jiggler, rack and owner's manual. Interestingly enough, as old and obviously abused as it was, the gauge is right on accurate even though I don't depend on it. The larger canner was a gift from a friend who had one when she cleaned out her sister's house, finding the one she gave me (Thanks Jan!). The 21 holds 7 quarts or 10 pints. The 21 1/2 holds 7 quarts but with a second rack, will process 19 pints at a time.
Yes, they are quite heavy but we have a propane cooktop in the kitchen that's up to the task. The 21 1/2 barely fits under the vent hood with enough space to add and remove jars.
Great tool for someone who has a garden or raises meat animals. My old Mirro canners for whatever reason no longer seal even with new gaskets and since another company bought them out and changed the dimensions, no more seals are available.
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Post by farmchix on Mar 11, 2017 16:19:47 GMT
Farchix, be positive on garden production this year, go ahead and get the aa canner, you deserve it....besides there is always next years garden OK, I ordered the 21 qt. I'm concerned that with the kitchen as it is right now, the bigger one won't fit. Can't wait until the kitchen remodel! You are just a bunch of enablers, you know.... |
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Post by mogal on Mar 11, 2017 16:58:01 GMT
Farmchix, whatever works!
You'll not regret the purchase.
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Post by MeandTK on Mar 11, 2017 17:14:30 GMT
Farchix, be positive on garden production this year, go ahead and get the aa canner, you deserve it....besides there is always next years garden OK, I ordered the 21 qt. I'm concerned that with the kitchen as it is right now, the bigger one won't fit. Can't wait until the kitchen remodel! You are just a bunch of enablers, you know.... Maybe we can all check back in later in the year to report on our satisfaction. |
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Post by Deleted on Mar 12, 2017 3:02:00 GMT
Fairly common Here for bulk family canning of salmon here
Always done out doors often right on the beach or at the nearest family members home nearest to the beach.
Plan on a much longer time to yemp pressure and cooling to opening.
Warning...prep to have MORE than enough space for cooling the jars...its a lot of jars at once and when canning 24/7 it is common to have three or four batches of jars in the cooling phase on boards in the sand and that's a lot of space needed to insure a good seal.
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Post by Deleted on Mar 12, 2017 4:38:33 GMT
I have the same canner, and I believe it's actually 42 quarts. It's fantastic for doing the really big loads, and the rack inside that allows stacking of jars will make your day. But I will caution you, this thing is HEAVY when loaded! I crushed a burner on my stove, replaced it, crushed the new one, and then destroyed the wiring harness inside and had to replace the stove. It was almost too tall to get the lid off without hitting the light and vent above the stove. I've bought a CampMor camp stove for it, but have gotten conflicting information on safety of using this method. Now that there's just me here, I don't have a job for mine anymore. It's a monster, big enough that I could use it to bathe the dog. Yes, it's machined so closely that a thin film of vegetable oil is adequate for a good seal. If you grow a really big garden, and put up most of your food yourself, you're going to love it. Horsey, I just have to ask. If you do not have a job for your huge All-American canner, would you consider parting with it? For a price.... And yes, everyone else, I am calling dibs.  |
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Post by merks on Mar 12, 2017 14:07:06 GMT
I have the AA 21 and love it. I love that it has both weight and gauge. It is heavy though. I have a gas stove top so no problem there. A light film of oil around where it seals is what your supposed to do, but I admit that I have forgotten and had no issues with it. As far as heat up and cool down times I don't know what the difference is because this was my very first canner.
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Post by farmchix on Mar 12, 2017 15:16:45 GMT
I hadn't heard about longer coling times either. Momma says she found a pressure canner and a few jars when cleaning out one of the sheriff's sale houses. I told her she could 'store' it at my house. We shall see....here's hoping!
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Post by rick on Mar 12, 2017 18:40:39 GMT
Mari-in-IN , We have a Presto canner. It holds five quart jars. It has served us well, and I expect we will still use it. My wife caught it on sale for $30, and felt as if she stole it. It has processed a few hundred jars. The All American is not truly metal on metal, I understand. I think it is supposed to be greased, which would help both the seal and the ease of removing the lid. Considering we canned 50 qts of potatoes alone last year, I look forward to big batch processing. MUST BE GREASED to keep the seal! We forgot the second time canning - it blew half of the water out before I kicked myself. We let the pressure die, and saved the batch. Horsey - We purchased acamp chef explorer 2 - specifically for canning, after using one like the one you bought. We like the bigger one because it is easy to control on lower heat settings. |
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Post by Deleted on Mar 12, 2017 23:59:36 GMT
I hadn't heard about longer coling times either. Momma says she found a pressure canner and a few jars when cleaning out one of the sheriff's sale houses. I told her she could 'store' it at my house. We shall see....here's hoping! Which takes longer to cool a one gallon of water or five.... Remember the canner has to cool before opening....then the jars need to sit and cool for 24 hours before playing with them Heating five gallons takes longer than one. But here when the fish come its prep ,clean fish, boil jars &lid, oil salt jars, pack wipe,lid, fill... Next canner. I run four canners at a time on my costom wood stove. Rather than do a few loads and freeze fish to can later I can in 72 hours can all the fish for four large families. I do the canning and never have to fish... They bring fish and all the jars and lids.. And I am doing this on a small scale compared to the family groups doing thius with a handful of the 42 canners. So..while you might not have heard think about planing for it esp since you will only have one thus down time waiting will be more noticeable when there not other canners in different stages to keep you active. |
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Post by farmchix on Mar 13, 2017 9:19:53 GMT
I hadn't heard about longer coling times either. Momma says she found a pressure canner and a few jars when cleaning out one of the sheriff's sale houses. I told her she could 'store' it at my house. We shall see....here's hoping! Which takes longer to cool a one gallon of water or five.... Remember the canner has to cool before opening....then the jars need to sit and cool for 24 hours before playing with them Heating five gallons takes longer than one. But here when the fish come its prep ,clean fish, boil jars &lid, oil salt jars, pack wipe,lid, fill... Next canner. I run four canners at a time on my costom wood stove. Rather than do a few loads and freeze fish to can later I can in 72 hours can all the fish for four large families. I do the canning and never have to fish... They bring fish and all the jars and lids.. And I am doing this on a small scale compared to the family groups doing thius with a handful of the 42 canners. So..while you might not have heard think about planing for it esp since you will only have one thus down time waiting will be more noticeable when there not other canners in different stages to keep you active. The AA I got is the same size as the Presto one I already have..... |
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Post by horseyrider on Mar 13, 2017 10:22:43 GMT
I have the same canner, and I believe it's actually 42 quarts. It's fantastic for doing the really big loads, and the rack inside that allows stacking of jars will make your day. But I will caution you, this thing is HEAVY when loaded! I crushed a burner on my stove, replaced it, crushed the new one, and then destroyed the wiring harness inside and had to replace the stove. It was almost too tall to get the lid off without hitting the light and vent above the stove. I've bought a CampMor camp stove for it, but have gotten conflicting information on safety of using this method. Now that there's just me here, I don't have a job for mine anymore. It's a monster, big enough that I could use it to bathe the dog. Yes, it's machined so closely that a thin film of vegetable oil is adequate for a good seal. If you grow a really big garden, and put up most of your food yourself, you're going to love it. Horsey, I just have to ask. If you do not have a job for your huge All-American canner, would you consider parting with it? For a price.... And yes, everyone else, I am calling dibs.
I might consider parting with it in the future; but wow, if I make a mistake and wish I'd had it later, replacing it would be a bear. I remember paying the moon for it, but these days the 941 seems to cost the moon and stars! I'm going to hold on for now; but if I decide to let go of it later, I will let you know.
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Post by horseyrider on Mar 13, 2017 10:26:06 GMT
Mari-in-IN , We have a Presto canner. It holds five quart jars. It has served us well, and I expect we will still use it. My wife caught it on sale for $30, and felt as if she stole it. It has processed a few hundred jars. The All American is not truly metal on metal, I understand. I think it is supposed to be greased, which would help both the seal and the ease of removing the lid. Considering we canned 50 qts of potatoes alone last year, I look forward to big batch processing. MUST BE GREASED to keep the seal! We forgot the second time canning - it blew half of the water out before I kicked myself. We let the pressure die, and saved the batch. Horsey - We purchased acamp chef explorer 2 - specifically for canning, after using one like the one you bought. We like the bigger one because it is easy to control on lower heat settings.
Thanks, Rick! I have two different burners, so I'll check what I have (it's been years), but I will look for the Camp Chef Explorer 2. I might need that!
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Post by Ozarks Tom on Mar 14, 2017 21:34:21 GMT
We're thinking of getting a AA canner, we've got two Presto canners now, but they're a pain to keep the pressures regulated. Usually I pull up a chair and read a book while they're working. I'd rather be doing something productive.
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Post by horseyrider on Mar 15, 2017 11:52:23 GMT
Ozarks Tom, did you buy the jigglers to go on them? I find the Presto very easy to operate; in fact, much easier than my old AA with a guage and no jiggler.
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Post by farmchix on Mar 15, 2017 11:55:11 GMT
We're thinking of getting a AA canner, we've got two Presto canners now, but they're a pain to keep the pressures regulated. Usually I pull up a chair and read a book while they're working. I'd rather be doing something productive. Are you on a gas stove, electric, etc?? Right now, I am using electric. I prefer gas, which will be remedied when we remodel the kitchen. I find that after I get up to pressure, if I turn the burner down to 3.5, I can keep the pressure right where it was. I feel like a mad scientist figuring these things out. LOL |
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Post by Ozarks Tom on Mar 15, 2017 12:26:30 GMT
Ozarks Tom , did you buy the jigglers to go on them? I find the Presto very easy to operate; in fact, much easier than my old AA with a guage and no jiggler. I bought the jigglers last night, along with a new valve stem for our very old one so the jiggler will fit. My biggest problem with the AA canner is the sensitivity of the rims. One accidental drop and you've got a very expensive stew pot. We keep extra Presto rubber seals in vacuum packed Foodsaver bags. We've found the seals last much longer if you don't put the lid all the way down when not using them, otherwise they're compressed. |
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