Frequently Asked Questions
Expert answers about shipping, sizing, safety, and getting the most from your pressure canner
Ordering & Shipping
Everything you need to know before and after you order
Click “Add to Cart” on any product page and adjust quantities as needed. When ready, hit “Checkout” to complete your purchase.
Prefer to order by phone? Call us at 1-800-251-8824 — we’re happy to help. We also accept mail orders by check or money order. Personal checks are held 7 days to clear; money orders and cashier’s checks are processed immediately.
Not satisfied? Return any AllAmericanCanner.com product within 30 days for a full refund or replacement.
- Call 1-800-251-8824 to get your RMA number before shipping — returns without one may incur a 20% restocking fee.
- Items must be in new, resalable condition with original box, manuals, and packaging.
- Returns after 30 days are subject to a 20% restocking fee.
Safety Guidelines
Science-backed guidance from USDA and All American 1930
Low-acid foods — vegetables, meats, poultry, and seafood — must reach 240°F (116°C) to destroy Clostridium botulinum spores that cause botulism. A boiling-water canner never gets hot enough.
The All American Pressure Canner maintains consistent pressure and temperature to ensure safe results every time.
Stick to USDA-tested recipes or trusted modern sources like the National Center for Home Food Preservation. Older or handwritten recipes may use outdated processing times or unsafe methods.
The USDA 2015 Complete Guide to Home Canning provides tested recipes with exact time and pressure specifications for each food type.
If you live above 1,000 feet elevation, you need to increase pressure or processing time:
- All current All American models are weighted-gauge canners: simply use the 15 lb weight for high-altitude regions.
- Older dial-gauge models: follow USDA altitude charts, or consider upgrading to a weighted-gauge model.
Inspect your canner carefully at the start of each season:
- Check the vent pipe and regulator weight for obstructions.
- On gasketed models, confirm the gasket is flexible and clean.
- Have your pressure gauge tested annually through a local extension office, or replace it with a genuine OEM part.
Allow the canner to cool naturally until pressure returns to zero. Never force-cool the canner or remove the weight early — this can cause liquid loss or jar breakage.
Once sealed and cooled, store jars in a cool, dark, dry place. Discard any jar showing leakage, a bulging lid, or signs of spoilage.
Mineral deposits from hard water can discolor aluminum — it’s harmless and doesn’t affect performance. To clean, mix 1 quart water + 1 tablespoon vinegar + 2 tablespoons cream of tartar and bring to a boil in the canner with the lid off. Double the mixture as needed.
The petcock allows controlled steam release before pressure builds. Keep it clean and open during venting to ensure even temperature distribution throughout the canner.
Canning Basics
Common questions from first-timers and experienced canners alike
A pressure cooker is designed to cook food quickly under pressure. A pressure canner is larger and purpose-built for preserving low-acid foods in sealed jars at specific, sustained pressure levels.
Canners must hold precise pressure long enough to destroy harmful bacteria throughout every jar. Most pressure cookers are too small and don’t maintain pressure consistently enough to meet USDA canning standards.
Bottom line: You can cook in a canner, but you cannot safely can in most cookers. When in doubt, use a dedicated pressure canner.
Yes! Bone broth is a low-acid food, which means boiling-water canning is not safe — pressure canning is required. The All American is ideal, handling quarts or pints with consistent, reliable pressure.
- Always follow current USDA-tested processing times for your jar size.
- Adjust pressure for your altitude (use the 15 lb weight above 1,000 ft).
- Leave adequate headspace — typically 1 inch for broth.
- Skim fat before canning for the best seal and longest shelf life.
Find tested broth recipes at the National Center for Home Food Preservation.
The regulator weight is your calibration tool. Here’s the method:
- Add at least 3 inches of water to the canner and bring it up to pressure.
- Set the weight to 5 PSI and record what the gauge reads. Repeat at 10 PSI and 15 PSI.
- Note your consistent offset, then always trust the weight, not the gauge.
This calibration is especially important when recipes call for a specific pressure like 11 PSI, which falls between weight settings.
Canner Size Guide
Find the right model for your household’s canning volume
10.5 qt
7 pints
or 4 quarts
15.5 qt
10 pints
or 7 quarts
21.5 qt
18 pints
or 7 quarts
25 qt
18 pints
or 7 quarts
30 qt
18 pints
or 14 quarts
41.5 qt
32 pints
or 19 quarts
Important Sizing Notes
Glass/flat-top stoves: Models 910, 915, 921, and 925 are manufacturer-approved. The 930 and 941 exceed standard glass-top weight limits (60 lbs).
Height clearance: Before ordering a 925, 930, or 941, measure from your burner up to your range hood or microwave — taller canners can be a tight fit.
Jar capacities are based on standard regular-mouth Mason jars. Wide-mouth jars may reduce per-batch capacity.
Canner Parts FAQ
Genuine OEM replacements — fits current and vintage models
→ Shop All Replacement Parts
Maintenance & Cleaning
Keep your canner performing like new, season after season
Interior Staining (Black or Cloudy Discoloration)
Mineral deposits from hard water can discolor aluminum — this is harmless and won’t affect performance or safety. To clean: mix 1 quart water + 1 tbsp vinegar + 2 tbsp cream of tartar and bring to a boil in the canner with the lid off. Double the recipe to reach your desired fill level. Some staining may be permanent but is completely safe.
Upgrading from an Old Petcock or Toggle Valve
Vintage All American Canners with the old-style petcock or No. 65 control valve still work safely — but upgrading to the modern vent pipe + regulator weight system makes canning significantly easier. The modern weighted system self-regulates so you don’t have to hover over the stove adjusting heat constantly.
→ See the full Petcock & Vintage Canners Q&A below · Watch the Video
Official Maintenance Guide
Read the official All American 1930 Guide (PDF) for complete instructions on how to clean, maintain, and store your pressure canner.
Petcock & Vintage Canners
Operating, upgrading, and restoring older All American models
The petcock (also called the No. 65 control valve or toggle valve) is the original pressure release valve on older All American Canners. It has a lever with two positions:
- Lever up (open) — steam releases freely
- Lever horizontal (closed) — steam is held in and pressure builds
With the petcock system, you regulate pressure by watching the dial gauge and adjusting your burner manually. It works — but it requires your attention the whole time.
- Load your jars, add about 3 quarts of water, and lock the lid.
- Flip the petcock lever up (open) and heat on high. Let steam vent freely for a full 10 minutes — this purges trapped air, which is critical for accurate pressure and temperature.
- Flip the lever horizontal (closed) to seal the canner and allow pressure to build.
- Watch the gauge and adjust heat to hold your target pressure. The petcock stays closed for the entire processing time.
- When done, turn off the heat. Do not open the petcock immediately. Let pressure return to zero naturally, then open it slowly to release any remaining steam before unlocking the lid.
The petcock system gets the job done, but requires constant monitoring. The modern vent pipe + regulator weight self-regulates pressure for you — once the weight starts to jiggle, you’ve hit the right pressure.
- Easier and more relaxed canning sessions
- More accurate pressure control
- Less time watching the gauge
- Works at 5, 10, or 15 PSI — the petcock only works at one fixed pressure
- Extends the life of older canners
Yes. Pre-1995 All American canners with a petcock can be converted to the modern weighted system. The vent pipe threads directly into the opening where the petcock sits. You need two parts:
- Part #69 — Vent Pipe (fits models 910, 915, 921, 925, 930 & 941)
- Part #68 — Pressure Regulator Weight (fits models 910, 915, 921, 925, 930 & 941)
It’s also recommended to pick up the updated instruction booklet (#74) since the weighted system operates differently than the petcock.
- Unscrew the petcock slowly and carefully — don’t strip the threads.
- Wrap about 1 inch of plumber’s Teflon tape around the base of the new vent pipe.
- Screw the vent pipe in by hand until snug.
- When canning: vent steam for 10 minutes with nothing on the pipe, then set the regulator weight on top.
- The weight should jiggle 3–4 times per minute at pressure — if it’s faster, lower the heat.
When in doubt, call us at 1-800-251-8824 with your model number and we’ll walk you through it.
Absolutely — these canners are built to last generations. Before using a vintage canner:
- Inspect the over-pressure plug — make sure the center hasn’t melted or degraded.
- Check the dial gauge for accuracy (use the calibration method above).
- Examine all lid surfaces and seating edges for warping or damage.
- Consider upgrading to the vent pipe and weight for easier, safer operation.
Genuine replacement parts are available for all All American models, even very old ones. → Shop Parts for Vintage Canners
Stove Compatibility
Which heat sources work with your All American Canner?
| Heat Source | Compatible? | Notes |
|---|---|---|
| Gas Range | ✓ All Models | Works with all 910–941 canners |
| Electric Coil | ✓ All Models | Works with all 910–941 canners |
| Glass / Flat-Top | ◐ 910–925 Only | 930 and 941 exceed 60 lb glass-top weight limits |
| Propane Burner | ◐ With Caution | 12,000–24,000 BTU range; outdoor use only; not covered by warranty if damaged |
| Commercial Hot Plate | ✓ Yes | 120V / 1,500W minimum rating required |
| Induction Cooktop | ✗ Not Compatible | All American canners do not work on induction |
Video Tutorials
Step-by-step demonstrations from our team and the manufacturer
Removing Black Water Stains in your Pressure Canner
All American Pressure Canner Petcock
Still Have Questions?
Our team has been helping home canners — first-timers and old hands alike — since 1999. Give us a call or send an email. We’re glad to help you get it right.
Call 1-800-251-8824
Mon–Fri, 9:30am–5pm ET · cs@redhillgeneralstore.com · Red Hill General Store, Hillsville, VA
All of our products are first quality and factory new. If you are not satisfied with any AllAmericanCanner.Com product you may return it within 30 days for replacement or refund. AllAmericanCanner.com is independently owned and operated by Red Hill General Store, Inc. We are not affiliated with Wisconsin Aluminum Foundry other than being an authorized retailer of their products. All American Pressure Canners are intended and manufactured for home use. They are not intended for commercial applications.