All American Pressure Canner Model 921
If there were ever a “buy once, cry once” purchase, this would be it. At right around $400, it’s an expensive piece of equipment. This pressure canner is made in the U.S. and built like a tank. I remember opening it when it arrived and thinking, “So this is what we used to build things like in this country.” There is no doubt that a unit of this quality won’t be used by multiple generations to put up their garden harvests. I would describe these canners, along with cast iron pots and pans, as “heirloom cookware”.
So what makes this canner so much better than considerably cheaper models? First, All American has just about perfected their metal-to-metal seal. I’ve never had a failure-to-seal using mine. Second, there is no expensive gasket to replace periodically. Third, this thing just looks nice whether it’s on your stove or with your canning supplies. The satin finish of the thick cast aluminum body is easy to clean with a cloth and some soapy water. I have never noticed even a speck of rust anywhere on this, despite keeping it in a garage that can get quite humid during certain times of the year.
This model is available in six different sizes. The 21.5-quart model is the sweet spot for me because it can accommodate 7 quarts or 19 pints at once, but even with this capacity it still doesn’t take up an obnoxious amount of space on a shelf in our garage. This quantity seems to work out just right for when I want to can whatever I didn’t sell at the market or for when I want to put away something special to enjoy or gift in the middle of winter.
While I bought mine locally, I remember being impressed with how well it was packaged in a model-specific box. The company took great care to package the unit itself, and they also put the gauge and the weight in separate envelopes to prevent them from scratching the very fine mill work of this canner.
It is true that you need to be more careful using heavy pots on glass top stoves, however there are some precautions you can take that will minimize the chance that you damage anything. First, put your canner on the stovetop and then fill it with the jars and water. Not only will this make it less likely that you will set it down too hard, but you might not appreciate how heavy this thing is when it’s full. Second, to prevent scratching the glass top, avoid sliding the full canner even just a little bit once it’s in place. While I have never had problems canning on our glass top stove, you should check with your stove’s manufacturer to verify the maximum surface weight that your specific glass top model is rated for.
Canning produce from your own garden, even just some of it, will change how you view our food system and give you an incredible feeling of pride and self-sufficiency. Follow canning best practices faithfully, but don’t be intimidated by the idea of preserving your own food just because it won’t be in a freezer. I strongly recommend that you order the Ball Complete Book of Home Preserving at the same time that you buy your pressure canner. It’s by far the best written and most authoritative work out there on the subject.