https://www.allamericancanner.com/All-American-Pressure-Canners.htm

Looking to upgrade from my pretty lame canner, it's just too small and I'm tired of messing with the gaskets every season.

Input and advice are welcome. GFY is an acceptable response as well.

My wife has a new pressure cooker,

That should work well.

Are you saying he needs to get a wife?

Imgur is dragging, or I'd show the cooker.

The canner is far cheaper than a wife.

So what I'm hearing is.....two canners...

We have the 921 and really like it. We do a lot of salmon in that thing.

My mother used to cook with one often. But that was sixty-five years ago. She called it a pressure cooker.

Have a 921 model. Have used it twice to can venison. easy to use and does a fine job.
Very well built and will outlast a couple of generations. Also come with a pretty handy booklet with some canning recipes.

Try Walmart...

https://www.walmart.com/ip/All-American-915-15-5-Quart-Pressure-Cooker-Canner/17461786

In-stock and 3% rebate with Active Junky... https://www.activejunky.com/invite/214854

EDIT... all sizes available and free shipping

All American canner are the way to go for the home use. They are mostly self regulating and not finicky with small temp variances like the cheaper Presto, Sunbeam or whatever home units.

If you are going to can a good deal They're top notch

I guess it's different strokes for different folks but we have a Presto and a Mirro. One 16.5 qt. and one 22 qt. so far as canning goes, if you're canning in quart jars, the 16 qt. will hold the same number of jars as the 22 qt. SEVEN. Now in pints you can double stack those in the 22 qt. size to increase production. Concerning seals, I would much prefer to insert a new seal in the lid each year and fasten the lid with one simple turn than have to fool with all those clamps and tightening them down each time you put the lid on or take it off. Just saying. A tiny smear of cooking oil or petroleum jelly occasionally on the seal will take care of the sticking. Lastly, a new Mirro 22 qt. is $300 less than the All American and ours have been in use annually for 40 years so I doubt anyone is going to wear out either brand.

I'm curious as to how they can be self regulating. Seems you'd still have to monitor and control the pressure via heat regulation.
I do see that they utilize both the 3 setting petcock and a gauge so maybe that accounts.

Before microwaves.

Damn thats good! I was gonna drive down there and buy one, but that's cheaper to ship to me, and I save fuel.


The store is only about a half hour from me, and it's cheaper to get it shipped. Madness.

I have the Presto 23 qt canner.

I never understood why Presto sends them out with a 25lb pressure weight when most canning is done at 12 lbs. adjusting the heat to keep it at 12 lbs was not only a pain in the ass, but retarded.

I replaced the 25lb weight with an adjustable one and now the weight, not the flame, controls the pressure, self regulating .

Mine is 8 years old and still using the original gasket.

Walmart.COM is a reseller for about a billion companies...

I literally search anything with a VERY NAME SPECIFIC SEARCH... such as "Holosun HS510C" and there it is...

https://www.walmart.com/ip/Holosun-...ex-Hunting-Rifle-Red-Dot-Sight/262762956

About 90% of the time it will be the cheapest price on the web... and Walmart is not anti 2A like Amazon.

I have a 921. It is great,. It would be spendy if you don't use it much. Use it alot and it is great.

On old skool canners with the V section gaskets, store the gasket by stretching the gasket on the exterior of the kettle, lips of the Vee uniformly spread...your gasket will last at least 10 seasons. A very, very light coat of mineral oil don't hurt either.