Great video info for the 921. Once jars with finished product are cooled down, remove the rings and wash the jars, DO NOT put the ring bands back on the jar, that would lead to a false seal and food spoilage.
Thank God I FINALLY found a video on how to use the All-American especially when it comes to learning how to properly close it! I have used this canner several times already and have been so "intimidated" by it. What a great tutorial on this awesome product. 😊
I'm a single, old man that throws out freezer burnt food constnantly because I always buy way too much meat when it's a great deal ... sure ... I got 2 for 1 for 40 dollar standing rib roast, but the second one was freezer burnt when I found it in the bottom beside freezer burnt hash browns ..well ...NOT anymore ...I came across a HUGE All American 25 quart sterilizer that I converted to canner by purchasing the upgrade kit that removes the spring relief valve to a dancing " bubbler " now. . . easy peasy, lemon squeezy.
Hi Sir. I found a handy way to keep things off the bottom of my Deep Freezer floor I purchase blocks of ice with a few bags of ice here & there, w space for ventilation. If electric goes out, I have built-in a little more time b4 I'll need to use the solar or generator system. Plus it keeps food up where I can see it. A double bagging practice helps keep freezer burn off items. A kind neighbor showed me how to withdrawal air from the bag with a sturdy straw, (I love Wendy's straws for this). 🙋 Have a good day.
I had mine for months and binge watched videos, I finally used my a few days ago, the lid was the hardest part, I spent an HOUR trying to get it on straight. I am canning some green beans right now and watching videos. Im ADDICTED now.
@@brandyrupert6341 good job making the plunge! Yes, it is tricky the first couple of times, but once you figure it out there is no stopping how much you can do!! Happy Canning 💚
I’m at 1500’, the weight set to 15, wasn’t jiggling, so I turned the heat up until the pressure valve blew and nearly caused me to soil my pants. I think I misunderstood the 10 minute wait before applying the weight.
I love my All American canners 🥰 Are the rings not supposed to be stored on the jars? I was always taught to remove the rings on traditional jars, and clips on Weck jars, after the jars are sealed, Incase pressure should build inside a compromised jar and explode. A jar without rings will simply loose its lid and possibly ooze. A jar with rings will explode.
I have an electric stove. Are there any considerations for an electric stove top? Also, you say I can stack the jars and top jars won't be submerged in water. Does that mean no water - why won't it explode? Sorry if this is a basic question, I've never used a pressure canner and am very intimidated. So many questions - like, how do you know if you've properly canned?
Hello! The All American 921 is suitable for use with gas, electric, and glass/flat stovetops - Their heavier units (models 930 and 941) are too heavy and could cause damage to your glass top. DO NOT slide the pressure canner over a glass range surface as it could scratch and damage it. For pressure canning, the jars are never fully submerged in water (even with one or two stacks, there is usually just about an inch or two of water in the canner). If you would like some further help with pressure canning, you can check out our full written guide here: evkitch.com/3N4AmJ2 You can let us know if you have any more questions here or chat with us on our site everythingkitchens.com :)
I am really struggling with my 15lbs of pressure. I have it jiggling a few times a minute but sometimes the weight becomes unsettled and allows a steady stream of steam come out and I have to put it back in place. Then it won’t jiggle again for a few minutes because it has lost too much pressure. Can you help? I have only done testing with it, no food in jars yet because I am scared I will ruin the food. Thanks so much
Is there a certain # of jars that’s a minimum that need to be in the pot before you can pressure cook? Like I could do just 3 & that’s ok? Ty I’m new to this!!
Use petroleum jelly. I was using extra virgin olive oil and struggled with the lid. I finally used petroleum jelly today (canning Mayacoba beans) and putting the lid on and adjusting the even level was a LOT EASIER. Also, removing the lid after the pressure was down to zero and after removing the weight gauge was very easy, too.
Is there supposed to be steam coming from the where the lid and pot come together? The spacing is even all around and I did lube with olive oil. The temp dial says pressure is correct. Steam comes out at the lb weight but it doesn't really dance around.
Hello! No, there should not be any steam releaseing from the sides. You may call Presto directly if you need assistance or have any questions at 1-800-877-0441. Representatives are available weekdays from 8:00 a.m. to 4:00 p.m. Central Time
@@EverythingKitchens I figured out that i should measure the distance all around with a ruler. That worked. I've done several batches since then and it worked.
1. Why doesn't the glass explode when it is under pressure? 2. What else can we use instead of a glass jar? 3. You closed the lid of the glass jar and put it in the pressure cooker. How will vacuum pressure build up inside the jar? Shouldn't there be vacuum pressure? 4. Shouldn't there be no oxygen in the jar, no oxygen left? 5. How many degrees centigrade-psi will the temperature-pressure be for canning? 6. Isn't it necessary to mix salt into the material in the jar? Shouldn't it be salted to prevent spoilage? I would appreciate if you answer my questions. Because we don't know anything about this. We don't can our preserves in a pressure cooker, so we don't know anything about this. I'm sorry for asking so many questions, my Chef.
There are several TH-cam videos for this all American harvest pressure canner. It is for canning low acid foods and meat. Watch a few videos. Do not do any of the unsafe rebel canning recipes. Only follow usda national safety standards. I use mine to pressure can beans, all kinds! They taste better than the canned beans at the grocery store.
@@apAvocado Is there a guide on how to preserve it? I need a guide with detailed information such as the questions I asked? I'm having trouble understanding the videos. My English is not enough. Is there a written guide that I can translate?
@@SY-nx4kz I follow the guidelines provided in the manual. It’s only in English. You add canning salt for flavor and to help preserve the beans, meat, and low acid vegetables. Maybe Google translate can help you? What language do you need?
**CAUTION ** Do not store/place the rings on the jars when storing (presser or water bath)canned food, if the food in the jar goes bad you will not know AKA false seal.
You took the words right out of my mouth! Other than that, this is a great video overview and review for me since my All-American just arrived today! I've never pressure canned before, but I've watched at least 50 videos over the past year, so I'm excited to try it soon!
I started timing too soon, I couldn't get my weight to jiggle but I could hear the jars boiling...It took about 15 mins to get the weight to jiggle...so I only cooked my meat with the jiggle for 55 to 60 minutes. All my jars are sealed but now I'm worried im going to kill my family with poisonous meat. Should I re cook the meat and wait for the jiggle before timing? The jars have been on the counter over night as of now.
Hey Vivian, I'm not 100% sure in this situation the best course of action. You may call All American directly to see if they may be able to guide you. Here is their number: 1-920-686-2701
Great video info for the 921. Once jars with finished product are cooled down, remove the rings and wash the jars, DO NOT put the ring bands back on the jar, that would lead to a false seal and food spoilage.
I enjoyed this tutorial. Thank you. The only disagreement is storing jars with the jar rings on.
Thank God I FINALLY found a video on how to use the All-American especially when it comes to learning how to properly close it! I have used this canner several times already and have been so "intimidated" by it. What a great tutorial on this awesome product. 😊
I found that petroleum jelly worked better than olive oil in terms of closing and leveling the lid.
Great video. AFTER jars have been processed DO NOT put the rings back on as this may cause a "false seal"
I have a garden and I just hated throwing stuff away because I could not eat it all. Just bought this and going to try some canning.
Thank you ESP for posting what the jijjle should look like, and good detail on when to begin timing my "cook time".
Perfect video! Well done, thanks kindly for sharing your expertise.
Excellent video,easy to follow and I'm now ready to give it a shot.
I'm a single, old man that throws out freezer burnt food constnantly because I always buy way too much meat when it's a great deal ... sure ... I got 2 for 1 for 40 dollar standing rib roast, but the second one was freezer burnt when I found it in the bottom beside freezer burnt hash browns ..well ...NOT anymore ...I came across a HUGE All American 25 quart sterilizer that I converted to canner by purchasing the upgrade kit that removes the spring relief valve to a dancing " bubbler " now. . . easy peasy, lemon squeezy.
Hi Sir. I found a handy way to keep things off the bottom of my Deep Freezer floor
I purchase blocks of ice with a few bags of ice here & there, w space for ventilation.
If electric goes out, I have built-in a little more time b4 I'll need to use the solar or generator system. Plus it keeps food up where I can see it. A double bagging practice helps keep freezer burn off items.
A kind neighbor showed me how to withdrawal air from the bag with a sturdy straw, (I love Wendy's straws for this).
🙋 Have a good day.
Great video, thank you. I've been too intimidated to break out this canner, but today is the day!
So happy for you! You'll love it! Here is the full written guide here: evkitch.com/AA101
I had mine for months and binge watched videos, I finally used my a few days ago, the lid was the hardest part, I spent an HOUR trying to get it on straight. I am canning some green beans right now and watching videos. Im ADDICTED now.
@@brandyrupert6341 good job making the plunge! Yes, it is tricky the first couple of times, but once you figure it out there is no stopping how much you can do!! Happy Canning 💚
Test run is a great tip
Thank you. This was a very nice tutorial.
Definitely this pressure canner is on my to do list.
Thank you very much! Awesome video,just broke the ice with our 41 All American, Cowboy Candy for a cold winter in Maine
I’m at 1500’, the weight set to 15, wasn’t jiggling, so I turned the heat up until the pressure valve blew and nearly caused me to soil my pants. I think I misunderstood the 10 minute wait before applying the weight.
I love my All American canners 🥰
Are the rings not supposed to be stored on the jars? I was always taught to remove the rings on traditional jars, and clips on Weck jars, after the jars are sealed, Incase pressure should build inside a compromised jar and explode. A jar without rings will simply loose its lid and possibly ooze. A jar with rings will explode.
tysm, and, what a great roll!!!
Bro you should have started with that end shot!!!
😆Should have!! That'll never happen again in my life
This is exactly what I needed! 👍🏾
Great ... now I'm hungry 👀 🙂 ...
I have an electric stove. Are there any considerations for an electric stove top? Also, you say I can stack the jars and top jars won't be submerged in water. Does that mean no water - why won't it explode? Sorry if this is a basic question, I've never used a pressure canner and am very intimidated. So many questions - like, how do you know if you've properly canned?
Hello! The All American 921 is suitable for use with gas, electric, and glass/flat stovetops - Their heavier units (models 930 and 941) are too heavy and could cause damage to your glass top. DO NOT slide the pressure canner over a glass range surface as it could scratch and damage it.
For pressure canning, the jars are never fully submerged in water (even with one or two stacks, there is usually just about an inch or two of water in the canner). If you would like some further help with pressure canning, you can check out our full written guide here: evkitch.com/3N4AmJ2
You can let us know if you have any more questions here or chat with us on our site everythingkitchens.com :)
Did i miss it, how much water does o e add to this pot, 1-2 inches, or over height of first row jars?
1-2 inches in the bottom of the pot, you do not need to cover the bottom row of jars!
I am really struggling with my 15lbs of pressure. I have it jiggling a few times a minute but sometimes the weight becomes unsettled and allows a steady stream of steam come out and I have to put it back in place. Then it won’t jiggle again for a few minutes because it has lost too much pressure. Can you help? I have only done testing with it, no food in jars yet because I am scared I will ruin the food. Thanks so much
it sounds like too much heat!
Is there a certain # of jars that’s a minimum that need to be in the pot before you can pressure cook? Like I could do just 3 & that’s ok? Ty I’m new to this!!
I would take more empty jars, fill with water and fill up the level that's incomplete.
Did he mention oiling the LID around the seal?he only did the pot and not the lid. I’d do both and it still sticks most of time
Use petroleum jelly. I was using extra virgin olive oil and struggled with the lid. I finally used petroleum jelly today (canning Mayacoba beans) and putting the lid on and adjusting the even level was a LOT EASIER. Also, removing the lid after the pressure was down to zero and after removing the weight gauge was very easy, too.
Is there supposed to be steam coming from the where the lid and pot come together? The spacing is even all around and I did lube with olive oil. The temp dial says pressure is correct. Steam comes out at the lb weight but it doesn't really dance around.
Hello! No, there should not be any steam releaseing from the sides. You may call Presto directly if you need assistance or have any questions at 1-800-877-0441. Representatives are available weekdays from 8:00 a.m. to 4:00 p.m. Central Time
@@EverythingKitchens I figured out that i should measure the distance all around with a ruler. That worked. I've done several batches since then and it worked.
@@nonstopmom8185 I'm glad you got it figured out!
Use petroleum jelly instead of oil. Game changer!!
Should water cover the jars whenninadd three inches the water covers jars
No. Before adding filled filled add about 2.5-3 inches of cold water or distilled water. Then slowly heat up.
1. Why doesn't the glass explode when it is under pressure?
2. What else can we use instead of a glass jar?
3. You closed the lid of the glass jar and put it in the pressure cooker. How will vacuum pressure build up inside the jar? Shouldn't there be vacuum pressure?
4. Shouldn't there be no oxygen in the jar, no oxygen left?
5. How many degrees centigrade-psi will the temperature-pressure be for canning?
6. Isn't it necessary to mix salt into the material in the jar? Shouldn't it be salted to prevent spoilage?
I would appreciate if you answer my questions. Because we don't know anything about this. We don't can our preserves in a pressure cooker, so we don't know anything about this.
I'm sorry for asking so many questions, my Chef.
There are several TH-cam videos for this all American harvest pressure canner. It is for canning low acid foods and meat. Watch a few videos. Do not do any of the unsafe rebel canning recipes. Only follow usda national safety standards. I use mine to pressure can beans, all kinds! They taste better than the canned beans at the grocery store.
@@apAvocado Is there a guide on how to preserve it? I need a guide with detailed information such as the questions I asked?
I'm having trouble understanding the videos. My English is not enough.
Is there a written guide that I can translate?
@@apAvocado I found the National Center for Home Food Preservation's guide on many topics. There is a guide on their website.
@@SY-nx4kz I follow the guidelines provided in the manual. It’s only in English. You add canning salt for flavor and to help preserve the beans, meat, and low acid vegetables. Maybe Google translate can help you? What language do you need?
**CAUTION ** Do not store/place the rings on the jars when storing (presser or water bath)canned food, if the food in the jar goes bad you will not know AKA false seal.
You took the words right out of my mouth! Other than that, this is a great video overview and review for me since my All-American just arrived today! I've never pressure canned before, but I've watched at least 50 videos over the past year, so I'm excited to try it soon!
I am so distracted by that pointy mustache.
I started timing too soon, I couldn't get my weight to jiggle but I could hear the jars boiling...It took about 15 mins to get the weight to jiggle...so I only cooked my meat with the jiggle for 55 to 60 minutes. All my jars are sealed but now I'm worried im going to kill my family with poisonous meat. Should I re cook the meat and wait for the jiggle before timing? The jars have been on the counter over night as of now.
Hey Vivian, I'm not 100% sure in this situation the best course of action. You may call All American directly to see if they may be able to guide you. Here is their number: 1-920-686-2701
jiggles per minute lol
Do jiggles actually pace to 4/minute?
Don't use olive oil. Use Vaseline.
*promosm* 😏