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Ultimate Canning Companion.
The All American 1930 Pressure Cooker/Canner is crafted from heavy-duty cast aluminum and built for generations of reliable use. Featuring a precision metal-to-metal sealing system with no gasket to replace, it delivers consistent pressure, dependable safety, and performance you can trust.
Made for the long haul
The All American 1930 Pressure Canner has stood the test of time for good reason. Available in multiple sizes to match your canning needs from compact everyday batches to large-scale preserving and offered in a selection of timeless colors to complement your kitchen, this is a canner built as much for your personality as it is for performance.
A Closer Look
The Unrivaled Build
Cook With Confidence
SIZES FOR ALL YOUR NEEDS
Size
Weight
Pint Jars*
Quart Jars*
Suitable For
910
10.5 qt
11.5 Pounds
7
4
Gas, Electric, or Flat Top Stoves
915
15.5 qt
15 Pounds
10
7
Gas, Electric, or Flat Top Stoves
921
21.5 qt
17.75 Pounds
18
7
Gas, Electric, or Flat Top Stoves
925
25 qt
18.25 Pounds
19
7
Gas, Electric, or Flat Top Stoves
930
30 qt
21.25 Pounds
19
14
Gas, Electric
941
41.5 qt
33 Pounds
30
22
Gas, Electric
Delicious Recipes
Our collection of pressure cooker and canning recipes are built for real families and real life. From quick weeknight meals that get dinner on the table without the stress, to weekend canning projects the whole family can take part in, every recipe is designed to bring people closer one delicious meal at a time.
A Century of Quality. A Promise That Hasn't Changed.
Since 1930, our story has been written in cast aluminum lightweight, durable, and built to deliver even, efficient heat for every recipe. Rooted in American craftsmanship and a passion for performance, every piece we make carries one original promise: Built to truly last.
FAQs
An indoor stovetop that is electric, gas, or flat top range will work. Do not use a glass top stove as that will damage the surface. For separate heating source, use 12,000–24,000 BTUs. Do not use induction.
Yes, as long as it covers the pot. Even a cookie sheet can be used.
Add 1 tsp table salt to water before placing it in the canner.
Nemco 6310-1-12 (~$360) and Cadco (~$180)CSR-3T COUNTERTOP burners from Amazon are recommended. Nemco has better heat transfer.
Over pressure plug should be replaced yearly or if cracked/hard. Never reuse a blown plug. Replace steam gauge if needle sticks, doesn’t return to zero, or malfunctions.
If using a petcock, yes. If using vent pipe and weight, no. Gauge is +/- 2 lbs accurate and only for reference to know when pressure is zero.
We recommend olive oil or petroleum jelly.
Use 9/16 wrench to remove. Wrap threads on new gauge with teflon tape, install and tighten securely.
Mix equal parts of water and vinegar, bring to a boil, or cream of tartar solution. Also clean with aluminum cleaner or steel wool pad.
Minerals in hard water, especially magnesium and calcium.
Caused by ejector pin during manufacturing. Stamped with numbers 1–4.
Extremely durable. Tested per ASTM standards for heat adherence.
Requires 16–22 quart canner per National Center for Home Food Preservation. Other fish are fine.
The 925 has more liquid capacity, useful for pressure cooking.
PFAS-free coating, FDA approved for incidental food contact.
Brass, plated.
FDA hasn't officially approved anodized aluminum, though it's commonly used in cookware.
A356, also known as A13560 under the UNS standard.
Originally not for restaurant use. Label used for liability and training purposes.
Yes. They contain 60 PPM, below the 90 PPM allowed maximum.
Yes. Knock them out from the left, insert from the right. Use a proper size center punch.
The recipe.
No lead paint is used.
Yes. It fits 4 quart jars, meeting USDA and NFPC safety requirements.
Yes. Despite manual error on page 44, reprocess for the full processing time.
Yes. It fits 4 quart jars, meeting USDA and NFPC safety requirements.
No. Experts strongly advise against canning milk products. Contact Home Food Preservation for more info.
1/8” NPT
Instructions are in the manual (page 21). Use the claw of a hammer on the prong-cover it with a washcloth to prevent damage to your canner or the seal. You may have left the weight on too long or didn’t apply enough lubricant. Or you can use a wooden flat spatula to prevent damage.
You should only vent for 10 minutes. Wave paper towel over the vent pipe to test. Steam visibility varies. Try lowering the heat slightly.
Lid won’t sit flat. Tighten wing nuts two at a time across from each other until gap is even, then tighten all again twice.
1) Beveled edge may be dirty. Clean and lubricate. 2) Canner may have boiled dry and warped.
Cover not on tight. Ensure proper cleaning, lubrication, and even lid tightening.
Try to heat the bottom up until the top is warm to the touch, then assemble the cover. As it heats and expands, it should seal.
It’s normal not to see steam. Listen for hissing, hold paper towel 1” over vent pipe; if condensation appears, start 10-minute timer.
Send a new weighted gauge with a center dimple. Older versions may be out of spec.
Cookers may need a break-in period. Leaks can occur during the first several uses as the aluminum expands and seals.
Extreme temperature changes, jars packed too full, air bubbles, tight food packing, or high processing temperature.
The red or burgundy.