That canner is a beast! I have the 931 and everyone comments on how huge it is - I need to show them yours - lol. I wanted to point out a couple of things, if I may, in hopes to help you out on your canning journey. The petroleum jelly doesn't seal it but rather it prevents the lid from corroding or otherwise "bonding" to the pot. Just a thin coat is all that's needed. It has a very low melting point so it just runs off as soon as the pot warms up. I neglected to lube my lid for 2 batches in a row and it got stuck like you wont believe! Never again. I lube that sucker now before each batch and again before I put it away. Cheap insurance. Also, my biggest concern was watching you clamp the lid down. It is very important to tighten the lid EVENLY, leaving an even gap all the way around between the pot and the lid. This will ensure a good seal. Most people just make a habit of tightening the opposing screws at the same time. Although you kept saying 220 - 240 pounds of pressure, it's actually 220 degrees. If you got that pot up to 220 psi it would be like a grenade! If you look at the gauge, the degrees is on the outer rim of the gauge and the pounds is more towards the middle. The jiggler increases the pressure within the pot by either 5, 10 or 15 pounds. At your setting (15) once the pressure exceeds 15 psi in the pot, it pushes the wiggler up just enough to allow steam to escape, making it "jiggle" keeping it at or near 15 psi. Increasing the pressure raises the boiling point of the water, much like the radiator cap on your car. One last thing, and this is critical. If at any time during the canning process the pressure and/or temperature drops below the recommended setting, the experts recommend that you begin you time again. This is something that every university website I have researched canning through says as well as the Ball canning books. It has something to do with the botulism spores requiring that temperature for that specific amount of time to kill the spores. It's not my rule or my research, but I wanted to pass that along out of concern. Oh, and I like to remove my rings when I put my jars on the shelf to keep them from rusting on. Them little suckers will get so stuck that once, years ago, we broke a jar trying to get the dang lid off. Sorry for such a long post. And I mean no offense by posting these "corrections". I just want to share the info that I've learned from other fellow canners here on YT over the years. I look forward to watching your channel grow. You guys are livin the dream. Thanks for taking us along. Be well and God Bless.

Anyone looking to get into canning, do NOT use this video as any type of guide. It is so full of miss-information that you will be screwed. (Very dangerous information here. KZfaq has all kinds of people, and some should never be giving directions on what to do.

You didn't vent the air before you put the weight on, and I cringed when I saw you not tighten the clamps evenly from side to side.

You have to screw the latches down from opposite sides, not around the circle!

You gave out erroneous, dangerous information in this video... should have been 10 or 15 pounds of pressure not 240 pounds of pressure. At that pressure the steam temperature would be at about 400 degrees; also, the lid has to be tightened down opposite sides simultaneously and kept level. A pressure cooker/canner is as dangerous as a shotgun if you don't know what you're doing. One other thing, don't use a canner that isn't operating properly!

The 941 will hold 19 qt jars or 32 pint jars. Just got this same unit from my mother in law today, she's had it brand new in the box never used sitting in her basement since 1992. I'd call that one heck of a handy homestead gift thank you very much mom. It's funny, she's like 4'9" tiny lady so she never used it because she couldn't lift it. She forgot she had it and remembered it because we asked about canning. I almost fell over when I looked in the box because I knew immediately what it was as Ive watched Mistyprepper use hers.

The 941 holds 41 liquid quarts(as a reference) and 19 glass quart size jars. And with any size All American, you should actually vent out all the air for about 5 to 7 minutes before starting pressure build or until you have a steady flow of steam only ...then put the weight on and build pressure. So now there’s no air pockets inside, just steam, and you’ll have a more even sterilization process. Also as someone mentioned always tighten the lid down in a crisscross pattern leaving an even gap around the circumference so the lid is not tilted and also line up the lid arrow with the canners base line-mark on every run. An being cold outside may have given you the fluctuations in the weight and gotta find just the right amount of heat and then it’ll let of the excess if too hot. And after reaching 250° F an stopping the heat, it might cool down way too quick from being cold outside and kind of dangerous...

Egg Gnome! It has been pretty warm out so when we do have a fire now it is usually only in the evenings to take the edge off. We would really need to fire that baby up to use the canner. BUT we have canned on it with the wood stove and once its hot..it works quite well!! Thanks for watching!:)

Anyone new to canning should read through comments to see where some of her practices have changed or were corrected after this. Please buy and read the ball blue book of canning for methods that are 100% safe everywhere in the country.

You need to do your homework before you post video instructions. This video is incorrect in many ways.

The vaseline goes between the sealing surfaces, not inside the inside lip of the lid. It goes inside the lip of the base, or on the outside of the lid lip. The vaseline doesnt create a seal, it prevents the aluminum from galling and losing the ability to seal.

My family has been pressure canning the produce from the farm for over seventy years. There is something that has help with the longevity of our product that we pressure can... We noticed that if we never touch the canning lid, of the processed jar, till opening day, we have 100 percent success. We have good jars 15 years later.

Check the instructions - I think you are supposed to tighten the knobs by opposite pairs to keep the sealing surfaces even all around the rim when you tighten the lid down - but I could be wrong - been a while since I read it. Great video!

Hi, The manufacturer recommends that you not use the dial, but rely on the jiggler exclusively.

Not to be super critical, I just found your channel. Today seems to be channel discovery day. When tightening a lid of this sort you want to tighten it like you would when putting a spare on your car. After seating the lid tighten one lug.. then the opposite lug across the lid then again till you have them all equally tight. I noticed the lid was not seated flat all the way around. Also the gauge, The Temp is 240 and the pressure is 15 lbs. If the pressure was 240.. well that would be very bad, not that I believe the vessel could withstand that pressure. I am looking to buy one of these due to it's huge capacity. Thanks for the video. I look forward to the others. Good luck.

Do not put the weight on until it steams for ten minutes. Then start your timer after the pressure builds up.

A truly dangerous video of what NOT to do when canning with any pressure cooker. Know your elevation and how many pounds of pressure. Know how long to let canner release steam before applying your weight! Know how to seal your canner. Also when removing jars, check for leakage. Let them cool completely before storing them away. I turn my jars upside down on a towel during cooling period and look for any sign of leakage. Lastly when using a canner of that size (mine is the 930) know that it will weight well over 50 pounds full. Use a solid, reliable table.

Thank you for responding Starry. I love pressure cooking as I'm a Chef and it really infuses flavor unbelievably fast. I'm ready for this giant cooker. Awesome channel btw!

I used this everyday and all the time. A must have product.

I have a friend that makes meatloaf in wide mouth jars. When ready to use they just slide right out and are ready to slice for sandwiches (our favorite use for meatloaf)

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

Thank you for the demo, we bought a smaller one for just a little over $200.00. It will do 7 quarts at once, and 16 pints at one time. It's smaller but big enough for us. And yes, if you can do it in the house watching the jiggled is no problem.

Beautiful product.

There are a lot of people on different sites talking about hot water bath and pressure canning and one thing they say is that you should remove the rings after you are finished the canning process. This allows the lid to pop off if there is any spoilage, if you keep the ring on and one spoils it could "reseal" and you wouldn't know it and then you might eat spoiled food and that could be deadly. A spoiled jar without a ring will unseal itself and let you know it's bad. Take those rings off !

Thanks to you Starry I'm was inspired and now by inspiring my husband he ordered a presto canner for us (23 Q) Agree, Canning is very good way because the food is already prepared, one can always eat even if you can't heat food..

I have the 921 and I love it! I have noticed tho with the small mouth pints you can fit the 19 pints is says works. With the widemouth you can only fit 16. I would love to know how you get a deer into 28 jars! We got a deer each this year and I ended up with at least 80 lbs of meat! That wasnt counting the scraps for the dogs either! Maybe we have bigger deer in PA? Thanks for showing this canner!

I have the same model and have had no problems with mine, Your elevation and the fact you are doing it outside in the middle of winter are the variables that are giving you the grief. The American is not such a finicky beast you can err up or down slightly on pressure with no ill results. One point I will bring up tho you used Petroleum jelly to seal your lid off, over time this will build up a residue that will cause failure in your unit. Use olive oil instead. In the future I believe hubby should build a smallish canning shelter for you, something that is partially enclosed that will cut down on wind and crossdraft which decreases the effectiveness of your propane burner setup. I'm envisioning a nice octagonal gazebo that you can seal in partially with some sheeting or something that is easily removed for the nicer months. try adding this to the honey-do list.

WOW! Watched you a couple of years ago (When you had your accident and you moved up on the hill) and I lost you. I subbed, belled, and pounded the like button today so I will not loose you again. Missed yo and you family.

I didn't read other comments but I buy direct from American and the pricing seems a ton better than what you wrote from Amazon

Starry is going to need our help, she has been in a bad accident. Details are here: www.gofundme.com/starryhilder A GoFundMe page was started on her behalf. Even $1 would go a long way to help her during this crisis in her and her family's life. I created an email address that I will share with Starry and her family, they will receive 100% of the proceeds by using this address. I have listed the address at the hospital where you can send cards or care packages on the GoFundMe page if you prefer send something through the mail, just so everything is in one central location. Starry has a daytime job as a nurse and needs our support to help with bills and running her homestead while she is recovering. As you all know she also contributes immensely to her homestead's upkeep and her contribution will be missed. If everyone donates only $1 it will go a long way to help her keep things running. If you can't donate but still want to help, here is a poster you can print and share: tinyurl.com/j988m54 Here is a link to an update video she posted yesterday: kzfaq.info/get/bejne/arqZn5N0z5Pde5c.html Thank you for anything you can do to help.

On the American Canner you are supposed to let your? Pressure cooker get up to temperature. Before you put the Jiggler on that might be the reason that you are not getting your Jiggler to work you're supposed to let it get to temperature set there for 10 minutes and get all the old pressure out and then put the Jiggler on and then start your time. That is what I read out of the directions for the Jiggler part. Hope that helps❤❤

when putting the lid on that type of canner, it's important that all sides are equal to each other. to accomplish this, you should be screwing the tighteners on opposite of each other at a time like you do a car tire. then check the level between the lid and the container itself. it needs to be fairly equal or you may compromise your canning process.

@hvens fury The owners manual on the all American website says to use Vaseline or extra virgin olive oil to lubricate the pot so the lid doesn't get stuck to the pot.

okay Starry!! You talked my wife right into the 941!! LOL!! She loves hers as much as you do. She's really getting great with canning....fingers crossed we can go off grid within a year!! Lord please!!

I own the 921, and 941, and have never had an issue with the giggler not rattling! I do all my canning outside and I set the timer and keep it with me, (I never babysit the caner.) it goes off I shut the damper and draft door on the wood fired stove, and once it's cooled down, it's done.

Looking into getting a pressure cooker ty 😇💜

You don't put the weight on until..AFTER the pressure is reached.

What you left them in the canner to cool? It looks like a 921 and yes brand new they are pricey I got mine second had on eBay for about 200$

Olive oil is much better ... screw the latches from opposite side simultaneously.... you look high altitude so 15 pound of pressure ... if jiggler not working you didn't get good seal

how do you tell if something you canned has gone bad

I bought that exact same one a few years ago and i LOVE it... no gaskets you have to replace, and i've never put vaseliine on it... you have to be a wee bit careful to make sure the gap is even all the way around, but i love it - if you check around on the internet you can get a pretty good price for them - i don't recall paying THAT much. the pressure gauge should jiggle once every few minutes, like any pressure canner - i don't watch mine at all, so i'm assuming the issue with your pressure is the gas - it's not as even as electric... i use it on my regular stove (but make sure you get a canning element or you'll burn the heck out of the stuff under the element itself) and i can get the temp so i don't have to mess with it - on my stove somewhere between 5 and 6 on the dial thingy... it also works on those invection cooktop things, although i have a tabletop one and i think it might be a wee bit heavy for the glass. or you could build a rocket stove out of a couple dozen bricks and can over wood. LOTS of babysitting there though.

Excellent video I bought the smaller one

Wow, don't take lessons here on canning.

Can you give the recipe on how to preserve the meat in the canner

Tip for you... Add a little of white vinegar in the water will help the canner plus make the jars not have the cloudiness on it. :)

I think if I had a choice of aa canners it would be the 31 qt. That's because of the 20 Ibs in weight and that u could double stack quarts in it like the 40 quart with out the heavy weight of the pc..Also how safe is it to can out side where it's cold out if your trying to get your pic hot and up to temperature, wouldn't it take longer? But I do enjoy your videos about your way of life.:)

does it matter the temperature of where the full canning jars are stored? I live in Central Florida and was thinking about storing them in an out building that does not have heat or air conditioning.

Im to to pressure canning and have read over once all my books and instructions. I have used my Presto pressure canner with much success. I just received my new AAcanner and have successfully canned spaggetti sauce, except I applied too much pressure on one end of my screw down knobs. I followed carefully, I thought checking and trying to apply even pressure and the crosswise tightening. I ran a test as instructed in my owners book. The night before my first canning. It was successful. Well what happened was..after finishing the processing of my spaggetti sauce. The lid would not come off. It was stuck good and I did lub it. With my husband's help and upon closer examination we could see there was uneveness in the space between the lid and the canner. This was caused by my uneven pressure turning the knobs. I even checked this more than once and tried to do it right. Thank goodness my husband was able following manufactor directions to carefully use a screwdriver and got the lid loose and off for me, without damage to my new PC. Starry! I watched your video because I thought you knew everything..right away I saw what you did wrong and also looking around the 3 plus minutes mark on your video. I can see where your canner shows an uneven gap between the lid and canner bottom. I hope your lid didn't stick. Also I hope you are very careful using your canner out in the cold draftly weather as this could cause the aluminum to crack. Please read your book throughly that came with your canner. God Bless You and stay safe!

put vinegar in the canning water to stop the clouding on the jars. how in the world did you lose those parts? once you learn how to use this canner you can walk away from it also, wouldn't sell mine for anything.

Ive never heard any of the relatives mention using Vaseline. All American is machined so they have a flush fit. Did the users guide say to use a lube? Thanks Starry! Oh, Cabelas has the 941 for $449 presently.

I bought one of these last year off of EBay I find it ironic that I had to buy one from a Canadian lol I haven’t used it yet I started with my presto canner first… had to can on my grill my glass stop stove just wasn’t getting hot enough

only the 921 is in your store, not the 941. Is it just out of stock? how many jars does the 921 hold? Makes me excited to pressure can something.

240° or 260° (degrees) not psi?? Right?

So I picked up this canner and used a turkey fryer with a burner similar to your two burner setup. I will say that after our first canning session. I have no idea why you said you had to keep cranking up and down on the heat. 5-6 turns on the regulator and just wait for steam. wait 8-10 min and stuck weight on 15 and ended up dialing it down in 5 min increments to about 4 turns once heated to maintain heat. The size of the canner takes time for changes to happen so do it slow. Sounds like impatient changing of the flame caused your fluctuations. That or wing wicking heat off your setup. I was able to get a jiggle every 30 seconds or so and maintain 15 psi exactly for the whole time. Now to find a better setup besides a turkey fryer.

Hi. Thank you for sharing this. I'm considering buying the All American 921, which is much smaller than the one you demo'd. It sells for $220. The biggest all American pressure canner is $390 on the all American canner site, which I believe is the one you showed...not sure who's charging $500, but that's definitely overpriced

Thanks for sharing. Interesting that approximately one deer can be canned at once. Excellent way to preserve meat. God bless.

Adding on to the gauge reading comment... It appears that you are in fact 1000+ ft above sea level therefore it's recommended at that altitude by other videos that I've watched to can using the 15lb weight and 15lbs of pressure on the gauge or 250 degrees. Once you reach the 15lbs or 250 degrees the jiggler will jiggle and cook time starts at that time. Then adjusting the heat to maintain 15lbs during processing is all that's left until processing is complete.

awesome sauce!!! :)

Got to get the canner up to 240 pounds of pressure. Did I hear her say that?

You need to watch a video on how to use an american canner. How to screw on top and leave jiggler off to build pressure. 10 minutes of steam to blow out before adding jiggler.

Don't use Vaseline just use a thin coat vegetable oil even tightening of toggles and making sure you don't scratch the pot or lids bevel mating areas and you get a seal. I apply oil after cleaning and use a clean towel between lid and pot when storing.

You are supposed to keep the weight off until steam is shooting out of the nipple and then wait 5~10 minutes and then put it on. Also make sure the lid is on level as you tighten it down so you don't injure the mating surface. Your setup doesn't seem to put out enough heat to get it up to temp (220 degrees and not 220 pounds of course) as it should not take that long to get up to temp. I use a camp chef explorer 2 and run two canners. If the jiggler isn't jiggling then you are not cooking at high enough temp and have to start over. Best of luck!

For the sake of everyone's safety, it is 10 pounds which translates to 240 degrees. That kind of pressure is unattainable in a pressure cooker and more than deadly. The jiggler should move. Put it on high heat until it starts jiggling then turn the heat down until it jiggles a few times a minute.

I have the 921 model and the ONLY time the "jiggler" jiggles is when the pressure is higher than what the jiggler is set for, if you have it at 10 pds pressure and it goes to 12, the jiggler wil jiggle and release some pressure and to alert you to the fact that it's getting too high pressure. I also noted that you are putting the jars from the canner right into your cardboard boxes...why? seems that you are breaking down good storage boxes because the wet from the jars is now inside the boxes. . I cut my new canning boxes just above the cardboard box, removing the plastic and leaving it around the bottom of the "box". I then remove the dividers from inside the box and place the cut off top inside the box, after canning and cooling canned jars, I put them back in the box, if a jar comes unsealed, the "mess" (if there is one) is contained by the inner plastic and not on my pantry shelf. Just a little hint to pass along.

Its very nice but how much water you put in?

Did you consider trying a batch on your wood stove or is that too much of a risk to your resources?

Did you vent that for 10 minutes???

The amount of errors in the video are staggering, but I know it came from a good place with a good mindset involved. Thanks for the video.

I have the same set up on my back deck. Big propane tank, all american 930 and a nice big single burner. I keep getting black soot on the bottom and sides of canner. So annoying. And messy

do you have to use vaseline.. a petroleum product when canning food?

Has anyone used this PC to cook large amounts of meats? I want to do like 4-6 beef roasts at one time. I love pressure cooking and want to do large batches of meat when i have a catering event.

That can is probably Vapor locked from you not venting it you have to let the air out proper

QUESTION i know color looks distorted from some cameras so was ur deer meat particularly red still & slightly cloudy? were all ur cans from that session ok?

YIKES!

it is 240 degrees Fahrenheit. not 240 lbs. the lbs is the number directly below the temperature. To reach 240 Fahrenheit you use the10lbs on the giggler, not 15lbs. That is why your temp went up to 250 degrees. If you had used the 10lbs setting it would have stayed right at 240 degrees as long as the burner is on. the higher the pressure the higher the water will get in the canner before it boils/turns into steam and escapes.

Hello Try Amazon "Open Box". I purchased an All American 930 on The Amazon open box and saved a lot of money. It came brand new never used, who ever owned returned it complete with all components. You might want to give it a try. Good Luck. Thank You for your video.

Next time, READ THE INSTRUCTION MANUAL! Every one of your concerns is covered in the instructions.

No water ??

10-11 Lbs...not 240 Lbs! It is 240 degrees. Also, on the canner, it is very bad to tighten the lid in succession around the canner in order. They need to be tightened across from one another and also in a certain order. Keeps the lid from bowing over time.

it rough. no refrigerators. or deep freeze.

You can't can outside like that if the wind is blowing.

The info you present on using the All American is dangerously incorrect, and you left out some crucial information. (Like vaseline around lower lip, and watch the jiggler - pressure gauge is for reference.). I think your part connecting to the jiggler is stopped up.

If you lost all those parts you would not use my canner

i think u mean 15psi not 240psi

I bought I got it for 44.12 from the factory

Look on ebay for the all american pressure canner. I made a really great deal on mine!

i would shop around, I got one for about $200.

The newer All American canners do not seal as well. I ruined a load of meat that did not can properly due to seal leaking.

hello there.. I was wondering why use vaseline on the outer rim of the pressure canner I realize you need to put something around it to make it seal.... I was just wondering can you use a different oil.. in stead of vaseline it's a fossil fuel by product.. and is your going to place food inside the pressure canner would it be better to use a product that is not made from fossil fuel? several other videos i've seen on youtube they use vaseline.. i'm just wondering.. . I love your videos.. i would love to live an off grid life.. however with a mother in her 80's with demitia it's not likely that i will.. take care.. many blessing :)

Omfg, so sad to see you using the clamps wrong! Folks.... you do clamps across from each and tighten each a little bit at a time. Then check to make sure the space is even all the way around.

Hi Starry, if you to AllAmericanCanner.com it's way cheaper then Amazon. Me and hubby just sold our house in the city. We will soon be make the big move into the country. We feel the Lord's is pushing us to Northern Idaho. For what reason we don't know. We wanted to be in Oregon or Washington coast. But the Lord has different plans for us. Even our friends and family tell us why there! We don't known, but that's were we are going. We been learning a lot from you and your Hubby. We pray for yours and other God leading people Ministry on KZfaq. Gob Bless, Rosie and Ryon

It does not go to 240# thank gosh.... it goes up to 15# and it is called a weight... the gauge goes to 15# and it is red from there. That means you are in the danger zone, you are not supposed to go in the red zone. How did you lose 2 items for that canner?

Its $384 on Amazon right now.

Do you ever sell your Venison?

$398 Free Shipping on Ebay

I got mine for $399, two day free shipping for me

Are there no bigger canners than this. Like say 1000 to 1500

What happened to your jiggler?

I love my american canner better then my mirro

Pressure canners are not "Bulletproof" if you don't follow the instructions exactly. Get a "Ball Canning Guide Book" it tells you how to pressure can and water bath can safely. Do not take a chance of killing yourself or your family it has happened. Read every page about pressure canning at least twice and be sure you understand what it's saying. Also from Presto or All-American you can order an instruction book for the canner get that and read it also till you're sure you understand it. Please correct the safety problems or take this post down.