Pressure Canners/Cookers

If you use a petcock, your steam gauge should be tested for accuracy.

If you use a vent pipe and pressure regulator weight, the gauge does not need to be tested. The gauge is accurate to ±2 PSI and is primarily used as a reference to monitor pressure and confirm when pressure has returned to zero.

You should apply a thin layer of olive oil to the metal-to-metal seal before each use.

Before replacing: Add a couple drops of penetrating oil at the steam gauge base where the threads enter the cover. Soak for about 10 minutes.

   
1. Using a 9/16” wrench, remove the gauge by turning it counterclockwise. 
2. Apply a couple drops of olive oil to the threads of the new steam gauge. (Inspect the threads in the cover to make sure they’re clean and free of debris).
3. Turn gauge in clockwise by hand until finger tight.
4. Using a 9/16” wrench, turn the gauge an additional 1-1.5 turns until the gauge is facing the front of the cover. Do not overtighten.

Watch this video to see how to replace your steam gauge: https://www.youtube.com/watch?v=SiLhK6LckG0

For regular cleaning, wash the canner with warm, soapy water and dry it thoroughly.

To remove mineral buildup or discoloration, fill the canner with a 1:1 mixture of water and vinegar and bring it to a boil. A cream of tartar solution can also be used.

For stubborn buildup, an aluminum cleaner or steel wool pad may be used.

Discoloration inside your canner is typically caused by minerals in hard water, particularly calcium and magnesium.

The red or burgundy. 

Any indoor electric or gas is suitable for all models. Models 910, 915, 921, and 925 are safe for use on flat top and glass-top stoves. Do not use induction cooktops.
If you choose to operate your canner with a propane tank, you do so at your own risk. Propane burners can cause canners to crack, and such damage is not covered under the warranty.

You may also use a commercial-grade hot plate rated at 120 volts and 1,500 watts. The heat source should provide between 12,000 and 24,000 BTUs. Never exceed 24,000 BTUs.

Yes. All American 1930 pressure canners are designed to safely can low-acid foods like meat, poultry, seafood, and vegetables, following USDA guidelines. However, note that the 10.5 Qt model should not be used for canning smoked fish due to specific considerations. For other low-acid foods, any size will be suitable, ensuring safe and effective preservation.

Both cookers/canners hold the same number of jars; the only advantage is when cooking, Model 925 holds 3-1/2 quarts more in liquid capacity. The 925 is also taller, which should be a consideration with the hood of your range.

Our pressure canners require 2–3 inches of water in the bottom before adding jars. This is enough to create the steam necessary for building pressure without submerging the jars.

For the Model 941, we recommend a burner or heating surface of approximately 10 inches in diameter. The base of this unit is nearly 15 inches wide, so a larger heat source helps ensure even heat distribution and proper stability. 

For all other models, a burner in the range of 7½ to 8 inches is typically sufficient. 

All American 1930 pressure canners are proudly manufactured in Manitowoc, WI USA.

All American 1930 pressure canners are made out of 100% post-consumer recycled aluminum sourced from U.S. companies.

This is caused by ejector pin during manufacturing. Stamped with numbers 1–4.

PFAS-free coating, FDA approved for incidental food contact.

Brass, plated.

A356, also known as A13560 under the UNS standard.

Allow your canner to cool down naturally, when the steam gauge reads zero your canner is safe to open. When opening make sure the lid is turned away from your face. 

No, there are no safe and tested recipes for pressure canning food in half gallon jars.

No. Experts strongly advise against canning milk products. Contact Home Food Preservation for more info.

No lead paint is used.

A vacuum can make the cover hard to remove. Gently pry the cover loose near the wing nut areas with a large standard screwdriver, working evenly around the cover. Do not push the screwdriver straight into the metal-tometal seal. Cover the screwdriver head with towel to prevent damage

First, check that the vent pipe is clear. Remove the vent pipe and inspect it for any debris or blockage. If the vent pipe is clear, increase the heat until a steady stream of steam is released.

It is normal for steam to be less visible coming from the vent pipe under certain conditions. The visibility of steam depends on the temperature and humidity of the surrounding air. In warmer or more humid environments, the steam may remain invisible as it dissipates quickly into the air.
Even if the steam is not highly visible, the unit may still be venting properly. Customers can often verify this by carefully observing heat output at the vent or listening for a steady flow of escaping steam.
As long as the unit is following the proper operating procedure and reaching the correct temperature/pressure, a lack of visible steam alone is not an indication of a problem.

If the lid is not sitting flat, the wing nuts may not be tightened evenly. Tighten the wing nuts in pairs, working across from each other to keep the lid level. Once the gap around the lid is even, tighten all of the wing nuts again, repeating this process twice to ensure the lid is properly secured.

1.) The metal-to-metal seal may be dirty. Clean the sealing surface thoroughly and apply a light coat of olive oil before use.

2.) The canner may have boiled dry. If the canner was allowed to boil dry, the metal may have warped and the lid may no longer seal properly.

If the heat is too low, the pressure may not build up enough to lift the weight. On the other hand, if the heat is too high, the weight can lift too forcefully, causing it to jam or vent improperly. To address this safely, gently tap the weight with butter knife or fork-be careful not to get burned.

Most likely your heat setting is too high. Lower your heat setting so the weight jiggles approximately one to four times per minute.

A thermal crack sound may occur if the lid is not seated or tightened properly. Before each use, make sure the metal-to-metal sealing surfaces are clean and lightly lubricated. Place the lid on the canner correctly and tighten the wing nuts evenly to ensure a proper seal.

Siphoning can occur when there are sudden temperature changes or when jars are packed too tightly or too full. Air bubbles, overpacking the food, or processing at a temperature that is too high can also cause liquid to escape from the jars.