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Post by Ozarks Tom on Mar 15, 2017 12:34:27 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 We bought a "stock pot range" at a restaurant supply store. Two propane burners. www.acitydiscount.com/Radiance-18-x41-5-x18-Stock-Pot-Range-2-3-Ring-Burners-158K-BTU-TASP-18S-D.0.168475.1.1.htm I built a short table for it with wheels. When we're canning, we do a lot. We've got two regulators in line, but even then the pressure varies enough that over time just a little gain or loss in heat compounds needing minor adjustments. I bought some "jigglers" to see if they can be converted.
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Post by horseyrider on Mar 15, 2017 12:36:42 GMT
Okay, about that Explorer 2 and the AA 941. After looking at the specs, now I recall why I eliminated that from contention in the past. The specs say that the Explorer 2 is 14"x32". My 941 is 16 1/2" in diameter. There's a wind shield in the back of the stove, which prohibits centering the canner over the burner. Everything I've ever read on canning says you must center the canner to avoid cooler zones which may affect the safety of the finished food product. The heat needs to go up like a chimney, straight and even. Also, if the canner's loaded that way, with it's considerable weight, it would absolutely have to be on something other than sod, or it would almost certainly tip over as the front legs dig in. rick, is the wind shield easily removable? That would solve the problem for me.
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Post by horseyrider on Mar 15, 2017 12:41:33 GMT
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 We bought a "stock pot range" at a restaurant supply store. Two propane burners. www.acitydiscount.com/Radiance-18-x41-5-x18-Stock-Pot-Range-2-3-Ring-Burners-158K-BTU-TASP-18S-D.0.168475.1.1.htm I built a short table for it with wheels. When we're canning, we do a lot. We've got two regulators in line, but even then the pressure varies enough that over time just a little gain or loss in heat compounds needing minor adjustments. I bought some "jigglers" to see if they can be converted. Ozarks Tom, that burner's a beauty! I wish I'd found it years ago when I was canning hard and heavy for the family. Now there's just me, and it's harder to justify. Everything is in smaller batches.
But boy, I'd've had that one in a heartbeat.
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Post by aunatural on Mar 15, 2017 15:05:32 GMT
I have the AA 21 and a smaller presto canner. I enjoy them both. I find that the big canner does take more time to heat up and cool down than the smaller one but I just plan around that. You do have to watch what kind of bottles you use with the AA. Some of the generic quart bottles are slightly wider than Kerr or Ball. I can only fit 6 bottles (narrow mouth) in my AA with these.
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Post by hermitjohn on Mar 17, 2017 9:53:43 GMT
I think the AA's have had both gauge and jiggler for decades. Mine I got in 80s does. Now the older gasketless National, the predecessor to AA used a gauge and a steam bleed valve. Like all stove top pressure cookers/canners, you primarily control pressure by amount heat. The steam bleed valve, or jiggler, or clock spring regulator is for fine tuning. And nearly all can be converted to Presto or Mirro jiggler. The modern AA jiggler is a clone of the old Mirro jiggler.
The neat thing about the old gasktetless National was that you could get as small as a 6qt. Gasketless design was the better design. Gasket designs were just lot cheaper to manufacture. Unfortunately gaskets for older models can get hard/impossible to find. And some of gaskets for newer pressure cookers are insane prices.
The older Nationals and early AA can easily be converted. So can nearly any other cooker/canner. I have a newer off brand stainless pressure cooker that I got really cheap missing its impossible to find jiggler. I replaced with Presto clone stem/jiggler. I like both gauge and jiggler so added a bulkhead brass fitting so I could add a gauge. Its hard to find a pressure cooker with a gauge from factory.
Oh and if you have multiple canners/cookers, convert using same stem and unless you run multiple cookers at same time, you dont need a jiggler weight for each and every one.
Oh and grease on gasketless seal is optional. It can help during lid release, but not necessary if you have no problem on your particular canner without using it.
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Post by wvterri on Mar 17, 2017 17:55:49 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. Here's where I get my Mirro gaskets, www.pressurecooker-outlet.com/Mirro-Pressure-Cooker-Parts.htm They have them for the older ones. I also hate to admit that I have two AA's and that I've never used them. I didn't get quite as good a deal as you though($20 and $24). They just have the gauge and I haven't changed them to jiggler yet.
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Post by rick on Apr 2, 2017 1:51:58 GMT
Okay, about that Explorer 2 and the AA 941. After looking at the specs, now I recall why I eliminated that from contention in the past. The specs say that the Explorer 2 is 14"x32". My 941 is 16 1/2" in diameter. There's a wind shield in the back of the stove, which prohibits centering the canner over the burner. Everything I've ever read on canning says you must center the canner to avoid cooler zones which may affect the safety of the finished food product. The heat needs to go up like a chimney, straight and even. Also, if the canner's loaded that way, with it's considerable weight, it would absolutely have to be on something other than sod, or it would almost certainly tip over as the front legs dig in. rick , is the wind shield easily removable? That would solve the problem for me. It sure is easy to remove- you could do it one handed. I like how smoothly the flames adjust.
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Post by Muller's Lane Farm on Apr 3, 2017 15:01:18 GMT
Congrats, MeandTK ! I agree about the weight of that monster!! I love my AA canners and won't use anything else to pressure can with. I gave my 915 to my daughter-in-law and currently have two 921s. I can a lot more pints than I do quarts. I am thinking about getting another 915 because of the times I have just a few pints to can of this or that. Right now I fill the empty space with jars of water to decrease the time it takes for the canner to come up to pressure. MUST BE GREASED to keep the seal! We forgot the second time canning - it blew half of the water out before I kicked myself. rick , If you blew half the water out, you had another problem, it wasn't from not greasing the rim. I put a THIN layer of petroleum jelly around the rim after about every 10 or so uses. It aides in removing the lid, not keeping the seal. much easier than my old AA with a guage and no jiggler. horseyrider , When I borrowed an older 915 that didn't have the weight, I purchased a pipe vent & weight for it. Simple enough to screw off the petcock and screw in the pipe vent & place the weight. (The lady I borrowed it from let me use hers until her daughter was interested in canning. I was able to keep it for 3 years. Well worth the trade.) 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. Pish posh. I've accidentally dropped the lids of my 915 & 921s over the years with no damage to the fit or seal. They aren't that sensitive.
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Post by MeandTK on Apr 3, 2017 18:00:19 GMT
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Post by horseyrider on Apr 3, 2017 20:21:41 GMT
That one looks like it could take a humdinger of a pot! My 941 is big enough to put a toddler in; and if that heat unit can hold up to a 100 quart pot, I'd say that's two toddlers or a grade schooler.
You know that, by buying that and telling us you did it, you are now obligated to report back at intervals as to performance, satisfaction, and your diminishing supply of school age kids.
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Post by MeandTK on Apr 3, 2017 22:54:55 GMT
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Post by dustawaits on Apr 4, 2017 1:12:36 GMT
I love my AA. I canned 400 lbs of meat one year. I do have a flat top and use it without trouble. I mainly can in pints and double stack them. The main reason I got the AA 5 years ago was the lack of a gasket. I remembered my aunt having one in the 60's it may not have been an AA because I believe Montgomery Ward also made them way back when. It is heavy, really too much for me but I only have to lift it over the rim of the range to the cabinet. I love that you set the weight and it will keep it there!
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Post by MeandTK on May 8, 2017 22:13:53 GMT
Today I used my new AA and propane burner. My second batch of potatoes is processing. So far I love it. It expedites the process.
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Post by Muller's Lane Farm on May 11, 2017 14:27:29 GMT
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Post by Callie on May 13, 2017 0:47:45 GMT
I opted for 2 Prestos. I rarely have enough produce at one time to use the 14 pint one. When it isn't full, it can take a long time to pressure up and cool down. But if you have a garden that produces enough at one time to can 22 pints....I'd go for it. I can hundreds of jars each year. I've had my prestos 30 years and have only replaced the gasket twice. But those AA's are beautiful.
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Post by MeandTK on May 13, 2017 1:21:16 GMT
I opted for 2 Prestos. I rarely have enough produce at one time to use the 14 pint one. When it isn't full, it can take a long time to pressure up and cool down. But if you have a garden that produces enough at one time to can 22 pints....I'd go for it. I can hundreds of jars each year. I've had my prestos 30 years and have only replaced the gasket twice. But those AA's are beautiful. We also have a Presto Both got service Monday
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Post by moldy on May 13, 2017 13:49:38 GMT
For those of you that don't fill up canners, you can can water for emergencies. Also dry beans go for 90 minutes (same as meat), so if I have empty space while canning meat,I do jars of beans (fill up a jar 1/3 way with rinsed dried beans and a little seasoning - they are perfect after 90 minutes).
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Post by Deleted on Jul 24, 2017 1:45:57 GMT
Okay - I have the 941. Got it and 100 quart jars in a steal off Craigslist for $100.00. We have a flat top electric stove and of course I wouldn't use that. Thought about the grill but the manufacturer says not to use more than ?12000? BTU I think - to prevent warping the metal. Anyone have that issue with the outdoor propane stoves?
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Post by Deleted on Jul 24, 2017 1:50:13 GMT
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Post by Ozarks Tom on Jul 24, 2017 12:42:42 GMT
Okay, y'all convinced me. We bought the AA 930 and love it. Now we can do 21 quarts at a time with the new AA and our old Presto. Since we got it we've done 29 quarts of potato corn chowder, 26 quarts of split pea soup, 45 quarts of green beans, and 36 quarts of spaghetti meat sauce.
It's such a pleasure to "set and forget". I converted our old Presto to jiggler, so now I just carry the timer around in my pocket while going about other chores.
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Post by wally on Jul 26, 2017 1:22:28 GMT
Ozark tom, that's pretty serious
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Post by hermitjohn on Sept 10, 2017 23:31:04 GMT
At similar price, I'd soon have the gasketless AA or older gasketless National canners/cookers. But anymore they go for crazy money unless you get lucky. The old Presto/National "7" their 16qt canners with gasket sold under lot brands and names are much more a bargain. They are heavy duty and nearly bulletproof. Gaskets are cheap and last forever with a little care. Only trick, some are so old gasket is petrified into the little slot and kinda pain to clean it out without damaging the slot. The 21qt version little more rare and brings more money, but nothing like AA that size or new light weight Presto canner.
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Post by ceresone on Dec 31, 2017 21:25:24 GMT
i have 2 AA canners and one presto,another presto that only needs a gasket. i miss canning, wish i could afford half a beef, i'd be in canning heaven. my daughters just cant understand why i dont get rid of my jars. i have had all 3 goung at once, i have set outside on the deck--funny how your mind just adjusts to the sound of ever jiggler--they have gauge too i love canning--course--i have 2 large freezers about empty too.
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Post by manygoatsnmore on Apr 1, 2018 18:54:53 GMT
I haven't read this thread for ages and found lots of "new" posts - well, only a year old, lol! I have a smaller AA canner I found at a garage sale for $35. I'm ashamed to say, I've never actually used it. <blushes furiously> But, then, I also have 6 other Presto canners and grew up using a Presto, so I tend to go with what makes me comfortable. I keep extra gaskets in the freezer, and I bought several of the jigglers so I don't have to watch the canners so carefully. I can on an electric stove, and the gauges were so hard to keep right on that 11# mark. With the jigglers, canning is a piece of cake.
I've told the other prepper type folks in my neighborhood that I can probably outfit each of them with a pressure canner if the time comes that they/we need to depend on canning instead of freezing. They do need to provide their own jars and lids, though!
eta: I really need to check for the 2nd page before I post!
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