How to use an All American 921 Pressure Canner

How to Use an All American 921 Pressure Canner

There are a number of reasons why every household should have a pressure canner / – cooker available in the kitchen.

In summery: it cooks much faster, thereby using less electricity or natural gas and saving time; plus more of the goodies remain in the food, making it healthier to eat. The cooker can also be used as a canner. Canning makes a great storage solution. It is not difficult and it saves on electricity also as it doesn’t have to be kept in the freezer. All of the garden’s produce will be saved for the winter season.

Before I wrote this post, I have put up twelve quarts containing pickles, two batches with chokecherry jelly, seven quarts beets and 6 pints with pinto grains, as well as the raw strawberry jam I made early in the year. And do I have plans to can a great deal more before to the end of the season …

I didn’t discover the best ways until about three years ago, and till now I’ve just made use of a water bath canner.

Since I’ve become fairly comfy with the concept of water bath canning, I felt prepared to move on to the next step … Pressure canning!

To be sincere, I had actually never ever even seen a pressure canner until mine arrived in the mail from Amazon. I have actually heard great deals of individuals act stressed about them, because everybody seems to have actually heard a story about their great-aunt’s neighbor’s canner having one blown up.

I’ve been utilizing mine since it showed up and I have actually been having a ball, with a splendid total amount of absolutely no explosions. Haha!

So, for those of you who are still a little squeamish over the idea of utilizing a pressure canner, we’ll check out the entire process right here.

 

Why Bother with a Pressure Canner?

Water bath canning or boiling-water processing works terrific for high-acid foods like many fruits, jams, tomatoes, or pickles. The theory is that the acid helps to preserve the meals and avoid spoils at the lower temperatures produced by the steaming water.

Nevertheless, for low-acid foods (think beets, green grains, meats, potatoes), it is suggested that you use a pressure canner, since it reaches much greater temperatures and as a result preserves the food safely without the added “insurance” of the acid.

 

The 2 Reasons I Desired a Pressure Canner:

1. Fridge room.

I normally freeze a great deal of my yard produce, in addition to many make-ahead meal components. Combine that with our home-raised beef, I’m constantly running out of freezer room- even with an additional freezer.

I additionally prefer to have a food supply that isn’t really based on the grid – when it comes to an emergency power outage, most of my icy meals would be a loss.

2. The choice of homemade “ease” foods.

Since beginning my trip into real meals, I quit purchasing things like canned grains (BPA in the cans) and canned soups/broth (MSG and various other chemicals).

The idea of being able to have ready-to-go, healthy meals at my disposal that don’t need defrosting or freezer space appears heavenly to me.

With my pressure canner, I can maintain meats, grains, and broth to be stored at room temperature- not to mention pre-made suppers like stew and chili.

 

The 2 Kinds of Pressure Canners.

There are 2 primary kinds of pressure canners that you will stumble upon when you start buying:

1. Canners with a Dial Gauge.

These special canners have a dial gauge fitted on the lid to tell you when the pressure has built up to the proper level. This is the only way you have of figuring out the pressure. The dial gauge must be inspected every year to make sure it is accurate – otherwise, you run the risk of processing your meals at too-low pressure (could trigger putridity) or too-high pressure (feasible explosions …).

2. Weighted Gauge Canners.

These canners not only have a dial gauge on top of the cover, they likewise have a removable, weighted regulator. This regulator weight usually has three settings: 5, 10, and 15 pounds. The weight is what you use to identify pressure – the dial is just a back-up in this case.

The weighted gauge canner is usually more typical and it is the design that I picked.

 

Why I Select an All American 921 Pressure Canner.

After much thought I chose the All-American 21 1/2 quart Canner (Model 921).

Right here’s why:

  • After checking out lots of user reviews of the All-American canner on Amazon, I found that there were very couple of dissatisfied clients. This trend remained the same with my fans on Facebook, as well as anybody else I spoke to.
  • The All-American canner has no rubber gasket– that means there is one less thing to replace and preserve.
  • All-American canners have actually weighted gauges– I definitely choose that over the dial gauge, because I won’t have to take it to be inspected every year.
  • They are made in the UNITED STATES.
  • They have 6 bolts to securely hold the lid.
  • Although this is not the most inexpensive pressure canner on the market, I do not mind paying a little extra for something I know that will last for years and years. As a few of my readers discussed, this is something you might certainly give to your grandchildren and kids. It’s a quality piece of devices.
  • The 921 model will hold 19 pints or 7 quarts. This isn’t really their most significant model, however 7 quarts is what my water bath canner holds, and I fit with that size.

As I lifted my brand name brand-new pressure canner out of the box, it reminded me of an unusual spaceship with all the gadgets on top … Not to mention the huge, thick guidebook …

\* Gulp \*.

Up until that moment, I had actually never ever even seen a pressure canner in person – let alone watch someone usage one.

Thankfully, after some mindful reading, I understood that the entire process wasn’t as near as daunting as I had initially thought. So, let’s dive right in!

 

Parts of the Pressure Canner.

This will reveal you how to make use of a weighted gauge, All American 921 Pressure Canner.

Naturally, all makes will be slightly various, so it’s crucial to check out the instruction guide for your certain canner. Thankfully, most the parts will typically coincide.

As discussed before, there are 2 evaluates on my canner: a dial gauge and a weighted gauge.

The weighted gauge sits on top of the vent pipeline.

Numerous pressure canners have a rubber gasket that fits between the lid and bottom, however the All American 921 Pressure Canner does not. Instead, my canner has a metal-to-metal seal. I like this since rubber gaskets go through fracturing and breaking and have to be changed. The only maintenance that the metal-to-metal seal needs is a light oiling (use olive oil) every 2-3 uses.

Be sure that it is properly lined up when you place the cover on the base. My model has a small arrow on the lid, and a groove on the rim of the base to reveal you the effective alignment. (I think some designs have 2 arrows, but it doesn’t really matter.).

Another feature I like about my All-American is the additional security of the six wing nuts that fasten the lid onto the base.

It’s crucial that you tighten up 2 contrary wing nuts at the exact same time when you visit connect the lid to the base. If you only tighten one at a time, the cover can come to be unevenly affixed to the base. This can lead to loss of pressure and a not successful canning adventure.

Oh, which little bit of black rubber dot you see to the left of the take care of? That’s the overpressure plug. There’s not much you have to find out about that, besides it’s an included safety feature  simply in case the pressure in the canner ever before comes to high. (If that takes place, it will bulge). Simply ensure it’s not worn or fractured, and clean it regularly.

The inside of the canner is quite uninteresting – it’s just a big ol’ aluminum pot.

Mine blemished the really first time I utilized it, and that’s regular.

Now, the pot can become “pitted” if not most likely cared for, so you do wish to make certain that you completely wash and dry it after every use.

My canner came with 2 racks. If you are stacking pint jars, one constantly goes on the bottom (never ever place jars straight on the bottom of the canner itself) and one goes in the middle.

Simply place the rack with the rim dealing with down prior to adding any containers to your canner.

To Sum it All Up:

  • Make certain cover is properly straightened with base and always tighten up two opposing wing nuts at the exact same time.
  • It’s o.k. for the within of the canner to come to be stained with use.
  • Constantly use a shelf in all-time low of the canner, and place rim-side down.
  • Always clean and thoroughly dry your canner.
  • Check the overpressure plug regularly to ensure it’s not fractured or gunked-up.
  • If you have a canner with a metal-to-metal seal, lightly oil it every 2-3 usages. If you have a rubber gasket seal, often examine the gasket for fractures and wear.

 

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