Before You Buy A Pressure Canner, Watch This Video!

[@robertwade1273]

suggestion... Other things to consider is - do you have enough room on your stove above the canner... Many homes have a low hood or microwave there and the canner is so close you can't take the lid off... Check with your glass top stove manufacturer to see if canning on it voids the warranty. As she pointed out, some canners like the All American is heavy.. CAN you lift the addition weight. Most canners say don't use on a stove burner over 12000 BTU. Many outdoor propane stoves are triple that... IF you have one of those, you can have it changed out to a lower pressure regulator or you can get a flame spreader to spread the heat over the whole bottom of the canner... Note that some of the jet type propane burners can melt a hole in the bottom of you canner. Make sure you oil the gasket on your mirro or Presto canner when you use it... On the All American make sure you follow directions for lubing the seal area... If you don't you may get a lid that is stuck on and almost impossible to remove. read the manual... THEN read it again the next day.. Identify all the parts and were they go. THEN do your first canning session with water in jars with lids and rings. Make sure your manual is open to the step by step proceedure and follow it..

[@PrepperPotpourri]

Good tips

[@HEW1968Real]

Okay....so firstly...you're adorable! Thanks for the good info.

[@PrepperPotpourri]

You are so welcome!

[@wendyellis6402]

I’m so glad I bought my All American 921 a few years back, before all of this uncertainty about the food supply. It cost only $179 - and free shipping. Yesterday, I noticed the price increased to $379. Now, jars and lids are ridiculous, and not so easy to find. I had good luck at Ace Hardware. Thanks for this video 😊

[@Mase326]

Can confirm, had great luck at Ace Hardware for supplies and also in second tier big box grocers (United, Albertsons, HEB, etc) in areas not typical for canning (urban areas, areas away from rural edges, different ethnic areas etc). No dice at the primary big box stores (Walmart, big fancy new HEB, Market Street, etc)

[@catherinemartina6469]

I have been watching videos on canning for 2 years. You are the first person that explained the difference between water canning and pressure cooking...also pressure canner and pressure cooker...THANK YOU.

[@PrepperPotpourri]

Glad it was helpful!

[@stclairstclair]

As a mechanic I was pretty disgusted with the quality of today's pressure canners, Thin folded metal used as a latch for the tops, Hard to find gaskets that will need to be replaced. I caught my wife in a good mood and Quickly made an amazon purchase(all american 921) Best money I've ever spent, I made a years worth of spaghetti sauce at one time with the summers end garden tomatoes and it is the best I have ever tasted compared to any store bought sauce, I'm growing tomatoes for this years spaghetti sauce!

[@noemividal8700]

how long between batches? How many years have you had the all american pot?

[@stclairstclair]

Noemí Vidal, I'm on my third season for canning tomatoes and sauce, Now my real problem is growing enough tomatoes, One batch of spaghetti sauce can use 30 pounds of tomatoes at once but that was enough sauce for almost a year, And was AMAZING. Ive done chicken soup, split pea soup, Hot peppers for nachos, these were all excellent, I wont try ground beef because I hear it's not too good.

[@robertwade1273]

Glad you had the money.. I use a Presto.. It was an economic AND as I am 71, a weight decision. I could by 3 Prestos for one AA 921. I can lift my canner fine now, but I know in a couple of years, an AA would have been too heavy. Both can fine AND the Presto has a 25 year warranty.

[@stclairstclair]

Robert Wade, Apparently these have skyrocketed in price since I made that comment, This year I didn't have time to tend my garden and so no canning.

[@grannykiminalaska]

Update: my husband watched this video and is now determined to get the all american in the video. I can't thank you enough for putting out these videos.

[@PrepperPotpourri]

I think you will love your canner. They are so well made and will last many lifetimes.

[@vbachman6742]

There are a lot of canning videos on you tube that promote unsafe canning practices. Rose Red Homestead is an excellent resource. Pam has a PhD and has taught science for many years and promotes safety.

[@mackaronen]

My girlfriend told me about pressure canning last week, first I heard about it. I've preserved some jams and apple sauce before. Usually I put the cans in the oven after filling. I first tried to find an All American canner here in Sweden, no luck, then I looked in other European countries, no luck there either. So I had to order one on ebay, an All American 925, it was extremely pricey, the freight alone was $225. But I see it as an investment in our family, we can expand our garden plots and preserve everything we don't eat directly. And hopefully it will become an family heirloom for at least a couple of generations to come. I'm really looking forward to start canning. I wonder, can you can on a wood stove? We have a glass induction stovetop, but also a wood stove in the kitchen. I guess we'll get a gas camping stove and do our canning in a tent out in the garden. Looking forward to watching your other videos, thanks for putting in the time and effort.

[@PrepperPotpourri]

It will become an heirloom. Wow, that is expensive shipping.

[@cryptomind5952]

Hi Markus, Some issue in germany and switzerland! Incredible how this knowledge has faded away in Europe ! Also looking where to buy one

[@wandaarnt234]

Cheers from Pennsylvania Blessings 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏🎚🎚🎚

[@splittingcells]

I did a search canning and it found you. I am so glad it did. I just so happened to purchase an All American pressure cooker. Now I am going to watch your pressure canning for beginners because despite my age I have never done it. I have everything I need to get started. Thank you.

[@PrepperPotpourri]

Wonderful! Happy canning!

[@beverlysantillano]

Great video! Answered all my questions. Now I’m looking for a good deal on one. Thank goodness my mom can teach me even though I want to get my own pressure canner

[@Johnny_Benson]

I had one of the new ones, and the seal unlocked and had pressure in it. I leaned over it to save my 5 year old sons face because he refused to get out of the kitchen. Worst pain I have ever been in . I just ordered a All American Canner Pressure Cooker 41.5 Qt. Going to get back to it

[@PrepperPotpourri]

Yes, I love my All-American

[@sandywalker7139]

@@PrepperPotpourri ppppppppppppppppppppppppp0000p000p0000p0p0000000

[@dawns.2492]

Perfect timing and so informative! I was thinking about getting a canner. I already have a stove top pressure cooker I think I was 60 when I got it. I was scared to death because of my mother screaming at me when I was a kid to stay out of the kitchen, it can kill me lol. The new ones do have a lot of safety on them, so I was glad to learn about the canner too!

[@PrepperPotpourri]

They really are much safer now

[@dawns.2492]

@@PrepperPotpourri I know the pressure cookers are a lot safer and never thought about the pressure canners until your video. Thank you for educating me on canners. I do love my pressure cooker and am not afraid of it at all lol.

[@takishasallbeautyzone]

Thank you! It is a bit daunting to get started. This was helpful.

[@annapenney8285]

Thank you I will never do water bath Canning no more I never new how to get the foam off my classes but now I use viniger thank you for the video

[@GoodThingsEtc]

Although, I love the mac daddy the 921 All American, it is out of my budget, so Presto it is! Thanks for helping me to decide as I am not working due to covid. A meal in a jar made by me is more appetizing than any canned soup out there! When I can I will save for a canner unless black Friday proves to be in my favor. I very much appreciate your advice!

[@donnahacker1699]

My new All-American pressure canner is coming today and I'm so glad I found you today! I am excited but I won't lie because I'm a bit nervous too. My aunt and grandma used a pressure cooker most of the time and I have heard all of the warnings so I am apprehensive. Going to watch your canning for beginners. Thanks so much for the info!

[@PrepperPotpourri]

You got this!

[@sandramiles6515]

You have a great demeanor! You could definitely have your own cooking show. :)

[@leaf2stars]

I finally got mine..(21.5qt). I'm looking forward to pressure canning. This lady makes me feel so confident. Thank you dear one...for posting these videos.

[@PrepperPotpourri]

Happy canning!

[@gioknows]

My God…you remind me of my Mother. God Bless you and cheers from Ottawa, Canada 🇨🇦

[@PrepperPotpourri]

Cheers!

[@virtuousmountainwoman]

Thank you, I will go for the All American. 🎉

[@RoguePreparedness]

I just read the manual of my pressure canner when I first got mine and it got me started and kept me safe. Really great video, PP! It's funny, I always thought a pressure canner and cooker were the same, but after wanting to buy my pressure canner realized they were far from the same. Thanks for all the great info!

[@PrepperPotpourri]

I think a lot of people think they are the same.

[@keenanbinkley8333]

I’m enjoying this nice video and this nice ladies advice about 1 minute and 30 seconds after I bought my first pressure canner.

[@PrepperPotpourri]

Glad to hear it. Happy canning!

[@bcarss1970]

Good morning. You are my first pressure canner selection video. Made in U.S.A., SOLD! I will check out the rest of you vids. Thanks

[@PrepperPotpourri]

Thanks for watching, Brad

[@anasazirose]

I have also used my AA PC on my glass cooktop with no problems. I also recommend buying an AA. They're made in USA, and there is never a gasket to replace. They are also available used on eBay and FB BST as well at LetGo. I recently bought a NIB 921 at an auction for $81. Now I'm thinking about selling a few of my other AA. I have about 6, only want to keep 2, but then, I think a new lid alone would cost me what I'd get for a used AA PC, so I don't know.....lol

[@PrepperPotpourri]

Good info. Thanks.

[@NWinnVR]

They look great and all my only problem is you can get 4 _new_ Presto 23 quart P.C.'s with gauge for the same price as 1 _used_ A.A. I will gladly concede they are of superior quality but are they really 4 times better? If money is no object sure get the A.A. It will likely give you a lifetime of consistent service. But I don't like seeing people discouraged from canning because they think a $60 presto is somehow not good enough, and can't afford to spend $300+ on a "real" caner. I now own my grandmothers presto caners and love them, they are 50+ years old, were very heavily used, and look like new. By no means am I trying to be disagreeable just know that many are in a tight financial situation that could get bummed out thinking they need to drop hundreds up front just to get into pressure caning.. I love this channel and all the wisdom within!

[@songofthepassaic1521]

It's easy to see from your videos just how much the price of pressure canners especially the All-American 921 has risen. Seems April 2018 the price on Amazon went from 280 to 320. Then after JBS Foods got hacked it's jumped another $60 and now the exact canner is $380 😕 Keep up the great work, and thank you for actually mentioning prices in your videos👍

[@doricetimko332]

$419 today

[@OhItsJustMe2]

I have 4 pressure canners. I have the same one you have and use it for when we can large animals. The smaller one I use when I only have small batches of whatever lol. I think my small canner holds up to 8 jars. Thank you for your videos!!! Very well done!

[@PrepperPotpourri]

Thanks for watching!

[@jetmtn1]

abedabun dawn hi- what type is ur smaller canner? Ty

[@Carol-nv6py]

Thank you! I first watched your canning video a few months ago. I've owned a pressure canner for 20 plus years and it sat new in the box. I finally got up the nerve today to can some fresh corn. It's not that hard, I'm now ready to move onto a variety of things I've wanted to can for years! Thanks again!!!

[@PrepperPotpourri]

Glad you tried it. Happy canning!

[@HuplesCat]

I got Kitty a water one but she's scared of pressure canning. Have to show her this one. Thanks PP

[@PrepperPotpourri]

Tell her she can contact me anytime

[@Happyhippy70]

Thanks for you honesty. God bless you and your family.

[@sidaustin1079]

60 seconds in and I already like this lady.

[@PrepperPotpourri]

You made me smile

[@annemaster5254]

Hi, I just bought an all American from the flea mkt...couple questions, Iam 15 m elevation so what should the gauge be, and can I do 2 levels of quarts and 3 levels of half pints? Thx u.

[@PrepperPotpourri]

Yes you can do 2 levels. Here are the guidelines for weighted-gauge canners: At up to 1,000 feet above sea level, use 10 pounds of pressure. At above 1,000 feet above sea level, use 15 pounds of pressure.

[@melodytenisch6232]

Thank you! Just getting ready to buy a pressure canner so appreciate your good information.

[@PrepperPotpourri]

Happy canning!

[@cynthiaweathers6979]

I took a canning class through Virginia Co-op Extension and was told to never move the canner. To just turn off the stove and let it cool until you could hold your hands to the side.

[@frugalprepper]

I got a presto 23qt that I have been using for when I double stack pints, since 2012, it is still going strong on the original gasket. It is nice because it is light and I store them in the basement, so I have to carry it up and down the stairs. I also have an old National/Presto No. 7 that I got at a thrift store for $5 about the same time in 2012, it's it my work horse canner that stays out in the kitchen from Late July through October where I am normally canning a load each night from the garden. I put a new gasket on it 10 years ago when I got it, but it still working with that gasket as well. I have a spare for each on though, just in case. Usually in Mid August for a couple of week, I have them both running at the same time as well as a water bath canner.

[@bobbybroussard5319]

Another informative video from you...Thank you Mrs Potpourri!

[@PrepperPotpourri]

Glad it was helpful!

[@vahultman860]

I just got an All American Canner at a Thrift store for $40. It has the original owners manual and internal tray. I did some research, it has a H-46 on it, so I believe it means it was made in August 1946. I found no dates or model numbers on the book or the canner. The back of the manual has 6-46 in the lower left, but that is all. There was also a test from the extension office in 1994 saying the canner is good, but the gauge is bad. I also did a test with boiling water and it seemed to work as described. I have ordered a new gauge, vent pipe and pressure weight from the Red Hill site as well. Do you have a video recommendation for re-fitting older All American canners and using them?

[@PrepperPotpourri]

I don't. I am sorry.

[@donniehazel7276]

Awsome video ma'am! Thank you for sharing some of your knowledge. You got yourself a new subscriber!

[@PrepperPotpourri]

i appreciate it. Thank YOU!

[@adm6785]

I now have 2 All American canners. They're worth their weight in gold. Nothing to replace, and basically fool proof, but you're right..... some meat such as hamburger has a different texture, but it's not bad when mixed with taco seasoning. However, beef chunks and chicken, and even bacon and sausage are delicious! I used your recipe for canning chicken stew for pot pies, and your orange and bourbon chicken more times than I can count because we go through it faster than most anything else I can. It's hard to find ready to eat "gourmet" recipes, and am so grateful for your tutorials.

[@PrepperPotpourri]

I love my All-American too. I'm glad your family likes the chicken canning recipes.

[@adm6785]

@macks Smith - It's fantastic! But I highly suggest you have a special hiding place for it. 🤣

[@brendamark2893]

Do you oil your lid? Or vaseline, petroleum jelly? So that the dont get stuck?

[@adm6785]

Brenda Mark I’ve never used Vaseline but some people do. I oil the lid and the rim of the pot with cooking oil every time. I’ve also used coconut oil. After putting the lid on, I’ll twist it back and forth a couple time to make sure everything is greased before locking the lid. If your lid does get stuck, all you need to do is place a flat head screwdriver between the lid and pot, then pull down a bit. Works every time. 😉

[@leanna1017]

You made a great video here, but please beware of other self proclaimed "experienced" preppers who demonstrate canning on KZbin. I have seen 2 recent canning videos where bad advice was given. One video had a gal putting the lid on her AA canner incorectly. You can tell she never read the manual. The other did a chicken canning video that was full of bad info and her end result was a jar with more head space than product. For other good AA videos, see Linda's Pantry on KZbin. She is terrific. I have 2 All American canners, a 910 and a 921. Love them both.

[@PrepperPotpourri]

I do subscribe to Linda's Pantry, Mouse Toes, Our Half Acre Homestead and other canning channels. I highly recommend them.

[@brendamark2893]

@@PrepperPotpourri thanks

[@GutenGardening]

We would like to buy an All American Pressure Canner once it becomes available. Thank you, your video was very helpful. We are growing most of our own food and would like to preserve our harvest and extend our pantry. Thanks for sharing!

[@isabelladavis1363]

Very thorough presentation,just got the exact same model by all American and am looking forward to many wonderful years...thanks so much,

[@PrepperPotpourri]

Happy canning

[@nathancooper9932]

Thank you, great information re pressure canner. Regarding the ground beef comment - try cooking then dehydrating it. In my opinion, the ground beef somehow tastes better rehydrated (Tacos mostly) than fresh cooked?? No idea why. Thanks again.

[@sheryldrennen9884]

Can you cook your meals in an Instant Pot then can it in a water bath? Would that keep the flavor and texture? I never canned because as a child my mother almost lost her life from a canner so she never taught me.

[@cherylross5322]

I think the all american is the "cadillac" of canners. And the cost for the gaskets for the presto and others will add up to a lot of money over the years!

[@TomofAllTrades]

Good intro to pressure canning video. Thank you for sharing.

[@katielgondal1511]

Hey thanks for the helpful info! I bet your the BEST granny ❤️

[@snakethepeg7828]

Wow that was perfect. All the questions I had as an absolute beginner answered concisely. Your not just a pretty face

[@PrepperPotpourri]

Wow, thank you!

[@_.Username.Not.Found._1]

Glad I found your video, im about to start canning. Gonna have to go with Presto as the All American prices have skyrocketed apparently. Thanks for the info!

[@PrepperPotpourri]

Good luck! You CAN do it :)

[@anamerican481]

Thank you for your help and support

[@mechathanos5444]

Does canning food also cook it at the same time. I wanna can some Salmon so I can eat it right when I open the jar

[@PrepperPotpourri]

It does cook it but for safety reason you should reheat for 15 minutes.

[@m.b.g.2235]

Hi, perfect timing. I have been thinking about getting a pressure canner. I am going to watch your beginning canning video and hopefully I will feel comfortable in trying to can. Marcia

[@PrepperPotpourri]

Happy canning!

[@CattleRancher863]

Howdy, I like your video. Its real nice. I've been canning green beans and corn in big galvanized tubs in water bath over a fire for over fifty years and never poisoned anybody. I do got a pressure canner but its real old from the 40s it still works but Im sick of fighting with that crazy lid to get it on right to lock it, so am looking for a modern one and like the looks of yourn. thank you kindly for the information and advice. Mountain MawMaw Mingo county West Virginia

[@PrepperPotpourri]

I think you will love an All American canner. The lid goes on easily.

[@cafdtp]

Please send link for pressure canning for beginners. Thank you

[@PrepperPotpourri]

kzbin.info/www/bejne/l4eQnqN_rKamb9U

[@dixsigns1717]

Great advice! Happy canning! I have 4 All American canners, I can can anywhere from 4 pints to 18 pints at a time. I am so glad someone took the time to do a video like this. You go, Gal!!!

[@debt1862]

Excellent video! Love how you are just full of information without babbling on about other things like some do.

[@PrepperPotpourri]

Glad you liked it!

[@jenniferfrancisco3754]

Wonderful video! So helpful and lovely personality!! Thanks for this video!

[@judybass4339]

Thank you. I am researching in order to buy a pressure canner. I have a water bath but want to can more of a variety of foods than it affords me. I also would like to can venison. That's something new for me. Thank you, I will be going to more of your utube videos.

[@PrepperPotpourri]

Welcome to the channel :)

[@russellwood8750]

So if I’m using hamburger beef and I mix it up into a chilli would that be OK or would it still taste not so good?

[@PrepperPotpourri]

I do can chili with ground beef. I think it tastes fine this way.

[@jenniferhite6091]

First time ever getting ready to purchase a canner. Very informative. I do have a glass top stove though. So that being said maybe outside or getting a smaller canner.

[@dorothyschreiner6052]

For any questions to the company go to All American Canner 1930, not just All American Canner.

[@wandabrindamour8473]

For those outdoot propane pc's the maximum BTU's for my Presto 16qt. = 12,500, I lookef at am All American and it was only 12k BTU's all the modern propane cookets are starting at anout 40k btu's - how ate they not ruining their PC's?

[@elizabethhorne7525]

Based on watching your video I finally have the courage to try. I bought mine and am waiting for delivery. The only things I can't figure out is what my elevation is. Looked up online but I haven't come across anything that explains to me what it is. Any suggestions?

[@PrepperPotpourri]

You can find your elevation here: veloroutes.org/elevation The National Center for Home Food Preservation has you compensate for this temperature differential is by increasing processing time. Here’s the guide for making these adjustments. 1,001 to 3,000 feet, add 5 minutes 3,001 to 6,000 feet, add 10 minutes 6,001 to 8,000 feet, add 15 minutes 8,001 to 10,000 feet, add 20 minutes

[@sistersister8679]

I have the same question 👍

[@heatherfrancisco7592]

I wish we we're in the same neighborhood! Great Video!

[@colonelcalabash1]

Smart lady. This was just the info I needed. I check like and subscribed. Looking forward to learning more.

[@paullatham1948]

Very helpful video. I’ve been thinking about pressure canning and your video covered any questions I had very well. Thanks for being up front about the taste change with some things. Paul L.

[@PrepperPotpourri]

Glad it was helpful!

[@SundryGirl]

Hi. Happy new year. Thumbs up #10👍 with Full view n watched ads too😊Am trying to learn new things in the new year n I like this convienence for easier home cooked meals. My 87yrs old granny has a pressure cooker but not a canner. I remember the days when I saw all types of foods in old mason jars from my Great granny (Gramums mum) who lived to be 99 back in her day. Especially stewed tomatoes👍 Anyhoo thank u for sharing n teaching. Your video is helpful. Peace n blessings to you and your family dear heart💕🙋🏻🐕

[@PrepperPotpourri]

I hope I inspire you to try canning

[@SoloSailer]

Love this one too. I’m learning like crazy

[@PrepperPotpourri]

Music to my ears

[@Aunt_Bee4738]

thank you, I could listen to u talk all day, ur voice is so calming ...but Aunt Bueller???lol 😅 whaaaa?! !

[@norliahashim5400]

Very very good explanation

[@wandaarnt234]

Thank You cheers from Pennsylvania Blessings 🎚🎚🎚👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏

[@annaleabrown4588]

Thank you, thank you, thank you! HUGE help!

[@rickballard1627]

Thanks for sharing I was getting concerned for your fingers at the end afraid the lid was going to get ya if it closed on them. Thanks for sharing again enjoyed watching

[@Clouds457]

Your videos are great and I’m learning much! I have not purchased a pressure canner yet, I need some advice. I have a glass cooktop with only 13” clearance to the over-the-stove microwave. I want to pressure can meat so I don’t want the unreliable electronic kind. Please help if you can.

[@PrepperPotpourri]

I don't think that is enough clearance.

[@misfithomemaker3683]

I got a pressure cooker for cooking and that rubber ring is the first thing that fails in less that a year. Without a Gasket is for me. I need things to work.

[@msprice9319]

Thank you! Finally I understand.

[@sicosico2485]

Love this thing and it is very well made for the price

[@robinham2796]

I’m a newbie! I’m fearful of ruining my glass cooktop, and thinking about buying a separate Induction “hot plate”? What say you PP?

[@PrepperPotpourri]

I have never tried that so I cannot comment.

[@jefflambert7513]

I was wondering what the difference was between water bathing and canning, now I know. I'm starting to grow mushrooms and in the market for a pressure cooker. At first for sterilization but also for canning. The AA are expensive...wow, they have gone up in price since you made this video. I would like it to be at least 23 quarts or so, not sure if I can afford anything larger. I enjoyed the video and look forward to watch others you created. Thank You very much !!

[@PrepperPotpourri]

You are so welcome!

[@KansasPrepper]

Great video, I sure wish I could talk my wife into doing this. I might give it a try myself, I really want to do canning for our preps. How long will canned items last as far as shelf life? Is it more cost effective than buying goods from prepping stores?

[@PrepperPotpourri]

You should try it. I know a lot of men who can their own venison. Canning your own food is more cost effective than buying freeze dried food. However, the shelf life is quite different. The experts say you should rotate your canned food and use within 12 months. That being said, I have used meat I had canned 3 years before. My understanding is that nutrients can be lost the longer a jar sets on a shelf.

[@KansasPrepper]

@@PrepperPotpourri Thank you for the info, I am going to give it a shot.

[@1TsuNami]

WONDERFUL information. Thank you. ❤

[@analizamadiam7163]

Wow I want to have this to my kitchen it's very helpful to star a business

[@gilamonsta5123]

Always a it when in need of a spot on reference! Thanks

[@giancolabird]

My grandmother's pressure cooker exploded when I was a kid. Food on ceiling and everywhere. It was a real thing. I am in my 60s so that was a long time ago.

[@PrepperPotpourri]

What a mess!

[@joegallehgos1301]

Go to @6:25 . Note Pressure cookers are not meant for canning. Use a canner for canning. Water canning is for high acidic foods. Pressure canning is for low acidic foods.

[@bob1881]

You're good at this!

[@authentichomestead]

Is it safe to buy a used pressure canner, if it's good shape? What should we look for? Thanks. ~ Laurie

[@PrepperPotpourri]

It depends. What brand of canner is it?

[@authentichomestead]

@@PrepperPotpourri Haven't bought any yet, but I'm on the lookout for a Presto canner, since I have a glasstop stove.

[@J_LOVES_ME]

Thanks for this, very helpful! I am wondering if someone can help with a question I have on size. I'm getting an All-American, but going back & fourth on the 921 or the 930 size. The 930 can do 2 stacks of quart jars, so 14 at a time. You could get more done at once. I have a heavy duty WOLF gas stove, so it should be able to hold the weight. But wondering about the times when I only have a few jars to can... does it matter if you do small batches in the larger canners? I would assume not, but just curious.

[@PrepperPotpourri]

I believe as long as you have 4 jars in the canner you will be fine

[@J_LOVES_ME]

@@PrepperPotpourri Thank you so much!

[@Lisaairbnb]

I have a glass top stove, i was thinking of getting an electric pressure canner. What do u recommend . Id like one that holds at least 7 quart jars. Do they have one that big in electric?

[@angelissaa6262]

Please tell me because I wasted so much food and I need help I have 15 pounds on my counter and they say put it on medium high but it keeps going past 15 pounds does that mean I need to turn down the heat?

[@PrepperPotpourri]

If goes a bit above that is fine.

[@forevergoddessqueen4404]

Thanks for the meat point.

[@helenaketler6112]

Have a question. I use all American 921 PC I’ve used it a few times , I have trouble with syphoning. Following canning instructions to the T. When the gauges at zero, heat is off and it’s depressurized . I take the weight off and there’s a little bit of a pressure left. However, today I waited it extra long for the depressurizing ..... the gauge went way below zero and seems to be a lot of extra pressure at this point… leaving the weight on. I am wondering if I need to leave it longer it’s been two hours from when I turned the heat off and like I said the gauge shows way below zero. Any ideas why it is doing this?

[@PrepperPotpourri]

Wow, I have never waited that long to take off the lid. Try waiting 10 mins to take off the lid after you remove the weight. Then after you remove the lid wait another 10 mins before removing the jars. I do find that canning tomato products have a higher chance of some siphoning.

[@solrkill8982]

Great video Wish I could’ve heard you whilst you were steaming

[@AndreasCreations]

great video with lots of important information.

[@ImASurvivorNThriver]

Very useful information. Thanks for sharing.

[@eddiesanders2719]

Thank you for your presentation. Wow, that canner is built! I want to can beverages. Do you have any advice on this?

[@PrepperPotpourri]

I do not. I do can juices by using a steam juicer.

[@eddiesanders2719]

@@PrepperPotpourri Just so you know, I've canned 2 batches of beverages in my new presto. It's called "retort" in the commercial world. Regarding steam juicer, I've thought about it. Hint, I'd love to see a talented presentation on it. Thank you for your message.

[@vikingrobot4179]

Thanks for this video. It was very helpful and much more informative than other videos. I’ve been wanting one to can a lot of my venison as I harvest 9-12 deer per season to feed my family all year. To have an alternative to frozen venison is something that may be very necessary in the near future if the power grid were to go down. I’m already thinking of how many shelves of already processed deer chili I will have at the ready after getting one of these. I read many reviews on the All American units and it seems a couple people were having problems getting their lids to seat and seal properly. Have you had any issues? I’m hoping I would not have problems but I can usually fix any mechanical issues as I’m mechanically inclined.

[@PrepperPotpourri]

I have not had any problems at all.

[@Hisham_HMA]

thanks for the info i was wondering does heat and pressure destroys proteins and minerals in canned food?

[@PrepperPotpourri]

All cooking does to some extent. According to healthy Canning: "The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. Once canned, additional losses of these sensitive vitamins are from 5 to 20 percent each year. The amounts of other vitamins, however, are only slightly lower in canned compared with fresh food."

[@Hisham_HMA]

@@PrepperPotpourri got it, thank you very much ^_^

[@jeremytellesbo]

I have my grandma's pressure canner, it is in excellent condition, but it doesn't have a manual. It's a maid of honor 620-21 21 quart. It has a built in weight with a release screw. Do you think it's safe? I was planning on getting a hold of my local extension office to have them check the feed gauge. Any idea where I might find a manual? Thanks

[@PrepperPotpourri]

I have not heard of that model. I think your local coop extension is your best bet

[@nativityjerry]

Thanks ma’am for the info. Loved ur overview of the pressure canner

[@PrepperPotpourri]

Glad it was helpful!

[@DavidGonzalez-xm1kl]

Thank you for your knowledge! Very helpful. What size canner did you use for this video? Thanks for your time

[@PrepperPotpourri]

All American 23 quart

[@innerpowerworks7919]

This was helpful. I've never pressure canned before and always wanted to. I'll check out the beginners guide video. I'm going to get the American canner since I see it has such good reviews and is very durable. I want to do canned meats, spaghetti sauce, and more. I can't buy store-bought processed foods because I can't have salt in my foods. My questions is... can I can pickle without salt? And is it possible to use the NO SALT (potassium chloride) instead?? I know this is a stretch. I wonder also, can I make beef broth and can you put in a bay leaf or other fresh herbs? I'm only thinking of how long it takes to simmer for broth with the bay leaf and other herbs to enhance the flavor. I have to make all my foods from scratch, so canning is a great way I can create processed foods that are safe for me to eat. I'll be checking out more of your videos. Thank you.

[@riahwhipple5654]

Pickle in vinegar.

[@tammywhatever8602]

new subscriber here... I have really enjoyed your videos!!! Thank you for all your info. I am new to canning - only water bath canned a few things. (thanks, coronavirus!) I am now wanting to buy a pressure canner!! Hugs, from Mesa, AZ

[@PrepperPotpourri]

Awesome! Thank you!