All American 1930: 10.5qt Pressure Cooker/Canner (The 910) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA

i ABSOLUTELY TRUST THE ALL AMERICAN BRAND PRESSURE CANNERS!!! THIS IS MY SECOND ONE. I WISH I COULD BUY MORE BUT HAVE TO SAVE UP FOR THE NEXT ONE.

After reading about all the issues with the newer All-American canner I was very nervous about what I would get because I ordered a canner that was listed as like new. In the past I have always been happily surprised that the item was indeed like new but just cost less. I saw the condition of some new ones so I worried about this not new one. Well holding my breath I opened the box and found one ding on the outside of the canner. Everything else looked like new and even the forging marks around the top were only noticeable if you really looked for them and there was no pitting in the lid. I used Vaseline around the lid and pot edge hoping that it would keep it from sticking. Oh my wait was especially anxious because it was to arrive on a Saturday and I had lots of produce that I needed to can or it would surely go bad.After a quick read of the instructions which had been supplemented by many YouTube videos about using this type canner. First batch was 7 cans of squash since I figured screwing up on them would not be such a loss and I planned on eating them soon after I canned them. Would use them as a practice run. I have canned lots before but always with a hot bath. In hind site I took some chances. Well first batch I did not screw the lids on firmly enough and a good amount of the fluid came out. One lesson learned.There was a little bit of air escaping around the lid but it held the pressure well. This was described in the manual and said that it would end after a few batches. On my next three batches I did not see this again.I got no pass-by on the safety seal but the steam vent seems to let some air escape. Hard to tell and I was afraid to tighten it a little more. There was no explanation on this but it did seem to lessen on subsequent batches. The weight to maintain the pressure at the desired setting was very different from my other pressure cooker and I think it will take a little time to figure out when I have the heat set exactly right. The pressure stayed pretty constant as long as I kept it rattling every once in a while but I think it will take some time to learn how to control it better. The first batch I had some problems with getting the lid off. But a slight bump with a screwdriver, (actually a chisel) and it came right open. I did not reapply Vaseline prior to my next 3 batches but I had no trouble getting the lid off. When it drops to zero there still is a slight bit of pressure in there so I loosen the screws, pull the weight and then really loosen the wing nuts and the lid comes right off. I never had a release of steam so even if I opened it wrong there was no steam to hit my skin. The gauge seemed spot on at 10 pounds and read just shy of 15 pounds when the weight was set at 15. As the manual says the gauge is just as a reference but if the weight is releasing steam you are at the right pressure.My subsequent batches were tomatoes and unlike when I canned using a hot water bath I did have some bottles that would not seal. Apparently some of the tomato pushed through the lid and deposited some seeds. I did some more research and think that I should have cooked the tomatoes first and I would have had less of an issue but everything else sealed up well so I decided to redo these two bottles which were not full of cooked tomatoes. This time I also used 15 pounds and well both sealed well.Now that I finally bought the canner that I have been wanting for several years I find that thankfully I have no buyers remorse. I guess there might a bit more of a learning curve than I thought but I am always too optimistic and assume that it will go perfect the first time. But in general it is extremely easy to use and compared to my other cooker there is a whole lot less going on where you are wondering if everything is going well. I have a small presto and it seems like it seals in stages so the issue at the steam spout is inconsequential.It cleaned up easily and has me pretty excited about things I will can vs freeze in the future, such as pasta sauce where I always waited for a cold day where I could set the pot outside to cool. No longer, I can do it on the hottest day. Not too sure about canning meats though except I might do some things like chili or cubes so that I can whip a meal up fast. I usually buy meat on the day I am going to use it so not sure how great a savings it would be. I do think I am going to do soups for lunch.I would not hesitate to suggest that someone get this canner vs one of the lesser cost ones. I do not doubt that Presto makes a great product but this really is built for a lifetime and made in the US. It seems like it might be more of a hassle to use but I found it pretty simple.

Heavy duty pressure pot. It's the real thing.

Best quality pressure cooker. Worth the cost.

This is the best of the best. This canner is as large and as heavy as they say. We use an All-American 921 which holds 7 quart jars at one time, but when we were in the thick of canning, we found ourselves falling behind only doing 7 quarts at a time. We spent many a sleepless night tending to the 921, which is a fine canner, but with those size limitations. This 941 solves this for us.This canner uses the exact same pressure gauge, weight, and tightening knobs as the 921 which is very helpful. I like products that use interchangeable parts. The trivets are different. Our 921 came with stamped aluminum trivets while this 941 comes with stainless steel wire trivets (2 of them). Other than size, the only real difference between the 921 and 941 is the addition of handles. Both canners operate the exact same way.Capacity - This is why you would purchase this canner. For the price, you better be canning a lot to justify the nearly $400 price tag, but if you do can a lot, it is worth it. The stated capacity for quarts on this canner is 19. We easily fit 19 quarts in this canner, and could have maybe even fit 21 if we wanted to, but never really tried. A lot of it depends on the jars you are using. While we haven't tried it yet, my wife thinks we could triple stack pints in it. We just haven't canned any pints at this point, so we don't know. Maybe we'll try later and update the review?We have been cooking a lot in our 921. We don't do soups because of the aluminum, but we have a stainless basket that fits in our 921 and it is wonderful for vegetables and roast. It cooks just as well as a crock pot, but in a fraction of the time. This 941 is a game changer. We have a large stainless steel stock-pot and the entire thing fits in this canner! I told my wife that we will have to try soup recipes by placing everything in the stock pot, with the lid, then setting it in the 941, add a quart or so of water to the bottom, and then cook! I might update the review after we try that.We've only had this canner for about a week now and haven't run it through it's paces. I feel confident leaving a review for this canner because I have a lot of experience with All American's 921 and this canner isn't really much different; just bigger! We can a lot so it was worth the investment for us. Our 921 is already 5 or 6 years old and has been used a lot and isn't wore out at all. I can anticipate that the pressure relief valve, gauge, and steam vent will have to be replaced periodically, which is par for the course with any pressure canner. The hold down knobs are the same as on the 921, and presumably their other canners too, so having to replace one of them down the road shouldn't be an issue.In short, if you can a lot, and want the ability to do 3 batches (compared to the 921 capacity of 7 quarts) at once, get this canner if you can afford it. Unlike most things sold today, this canner is made to last and the money you spend on it today will be well worth it decades from now.Update: We've used this canner for a little while now and I can say it's really nice to be able to do 20 quarts at once. We also have the smaller 921 that hold either 7 or 8 quarts depending on brand and mouth size. The biggest complaint (and there's nothing that can be done about it, so it's not really a flaw) is that it takes so long to heat up and cool down, however, it is still quicker to do one batch of 20 quarts in this canner than heat up the 921 twice (and still not get 20 jars). This canner is for serious canners only. If you are going to be doing large quantities (50# +), it is worth it if you can manage the cost financially. If you only do a handful of jars or just the occasional large batch, you may want to stick with a 921. By all means, All-American is the 'Cadillac' of canners. I wouldn't own anything else.I also have not had any issues with the lid sticking. We use olive oil on ours religiously, a habit we got into with our 921.

Great product, made in America! Does exactly what it's made to do!! Highly recommended!!