Frequently Asked Questions
Expert answers about shipping, sizing, safety, and getting the most from your pressure canner
Table of Contents
Ordering & Shipping
Everything you need to know before and after you order
Click “Add to Cart” on any product page. When ready, hit “Checkout” to complete your purchase.
Prefer to order by phone? Call us at 1-800-251-8824 — we’re glad 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.
Free shipping on all canners and sterilizers to the contiguous United States. We also ship to APOs and Canada.
No sales tax on orders shipped outside Virginia. Tax is collected only for Virginia orders.
Return any AllAmericanCanner.com product within 30 days for a full refund or replacement. Email cs@redhillgeneralstore.com or call 1-800-251-8824 with your order number to get an 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.
Yes. All products sold by AllAmericanCanner.com are first quality, factory new, and genuine All American products from Wisconsin Aluminum Foundry. We are an authorized retailer of All American 1930 products since 1998 — not a marketplace reseller, not a third party. All products include the full manufacturer warranty.
We are independently owned and operated by Red Hill General Store, Inc. in Hillsville, Virginia — not affiliated with Wisconsin Aluminum Foundry other than being their authorized dealer.
How to Use Your All American
The questions our customers ask most — from the official manual and 26+ years as an authorized dealer
Before Every Session
Hold the cover to light and look through the vent pipe — you must see through it completely. Apply a thin film of olive oil to the beveled sealing edge of the bottom. These two steps take 30 seconds and prevent most operating problems.
Pour 2 to 3 inches of hot water into the bottom of the canner before loading your jars. Do not fill the canner with water like a water bath canner — the steam from that small amount is what creates the pressure.
Use hot water (not cold) to reduce heat-up time and minimize thermal shock to your jars.
- Set the cover with the arrow on the cover slightly right of the notch on the body.
- Rotate clockwise until the arrow lines up with the notch — the clamps engage.
- Flip two opposite wing nuts up. Tighten opposite pairs gradually — always two at a time, never just one. Work around the lid until all are hand-tight.
- View the gap from eye level. It must be even all the way around. If one side is lower, loosen that side’s nuts and tighten the opposite side until level.
Why opposite pairs? The metal-to-metal seal requires the lid to be drawn down evenly. Tightening one nut fully first creates a lopsided seal that leaks steam.
Start your timer when the pressure regulator weight makes its first jiggle or rock — not when you place it on the vent pipe.
Before placing the weight, let steam vent in a steady column for a full 10 minutes. This purges all air from the canner — a critical food safety step. Skipping or shortening this is one of the most common causes of under-processing.
After 10 minutes of steady venting, place the weight. When it first jiggles: start the clock.
Follow your tested recipe exactly. Most USDA-approved recipes for low-acid foods call for 10 PSI below 1,000 feet elevation. Some specify 15 PSI.
Above 1,000 feet: use the next higher weight setting. If a recipe calls for 10 PSI and you’re at 1,500 feet, use 15 PSI. Lower atmospheric pressure at altitude reduces the boiling point — higher pressure compensates.
The weighted regulator has three positions: 5, 10, and 15 PSI. The number on the weight facing up and aligning with the vent pipe is your active setting.
The weight should jiggle 1 to 4 times per minute. This is the correct operating rhythm.
If it’s rocking constantly or hissing without pause, heat is too high — reduce the burner. Excessive heat doesn’t mean more pressure; the weight just vents the excess and you lose liquid from jars.
Once the jiggle pattern establishes at 1–4 per minute, hold that heat for the full processing time.
- Turn off heat. Let cool until the dial gauge reads zero. Do not move, tilt, or run cold water on it.
- Remove the regulator weight with a pot holder. Wait 2 more minutes.
- Loosen and flip down the wing nuts.
- Remove the cover by lifting the far edge first — directs steam away from your face.
- Lift jars out with a jar lifter. Set on a towel with 1 inch of space between jars. Do not tighten screw bands. Let cool undisturbed 12–24 hours.
Almost always caused by vacuum forming when the regulator weight is left on after pressure drops to zero.
To prevent it: Remove the weight the moment the gauge hits zero, then wait 2 minutes before opening.
If already stuck: Insert a large flat-head screwdriver at an angle between the cover and body near a wing nut and pry gently upward. Move to each wing nut position in sequence so the cover rises evenly. Never pry from a single spot — you’ll damage the sealing surface.
Yes. All American canners are also pressure cookers — the manual includes pressure cooking instructions and recipes. Use 15 PSI for most cooking recipes. The large capacity is ideal for soups, stews, roasts, and dried beans in quantity.
Same safety steps apply: vent 10 minutes before placing weight, time from first jiggle, let pressure drop naturally before opening.
How It Works — The Mechanics
The parts, why they work the way they do, and what makes this canner different
The metal-to-metal seal is All American’s defining feature. The lid and body are precision-machined so their beveled sealing edges contact each other directly — no rubber gasket involved. When lubricated with olive oil and clamped with wing nuts, these machined surfaces form an airtight pressure seal.
Why it improves with use: Repeated heat cycling and light friction wear microscopic high points off the sealing surfaces — a process called lapping. A well-used All American often seals better than a new one.
Why it means no gasket: There is nothing to crack, harden, or replace in the sealing system itself. The All American’s metal sealing surfaces can last the life of the canner — often 40–60+ years.
The pressure regulator weight (the jiggler) actually controls pressure. It physically vents steam to maintain your chosen setting. It is mechanically reliable, never needs calibration, and does not lose accuracy over time.
The dial gauge is a reference instrument only — accurate to ±2 PSI — and should be tested annually. The weight is in charge; the gauge tells you when pressure has dropped to zero before opening.
The overpressure plug (Part No. 2040) is a rubber safety device in the lid rated to release at approximately 23 PSI — your fail-safe if the vent pipe is blocked or overheating occurs.
Normal behavior: A small amount of steam around the plug while building from 0 to 5 PSI is normal. Steam after 5 PSI means the plug needs replacement or the opening needs cleaning.
Monthly cleaning: During canning season, clean the plug opening with hot soapy water and a small brush at least monthly.
Replacement: Every 12 months during active use, or immediately if it hardens, cracks, or deforms. Keep a spare. Never reuse a blown plug.
Three causes in order of likelihood:
- Insufficient olive oil — the sealing surface is dry. Turn off heat, cool, re-apply olive oil. Most common cause by far.
- Uneven wing nut tightening — the lid isn’t drawn down evenly. Re-do the wing nut sequence.
- Foreign material on the sealing surface — clean with a red 3M Scotch-Brite pad using horizontal circular strokes, wash, dry, re-lubricate.
If leaking continues after addressing all three, call us at 1-800-251-8824.
The metal-to-metal seal only works when the lid is pulled down evenly. Tightening one wing nut all the way first pulls one side down while the opposite lifts — creating a lopsided seal that leaks steam under pressure.
Always tighten opposite pairs gradually and in sequence — the same reason you tighten lug nuts on a car wheel in a star pattern rather than going around the circle.
Two-in-One Base Upgrade System
One lid, multiple bases — how the interchangeable system works
Yes — models 915, 921, 925, and 930 share the same precision lid diameter and metal-to-metal seal geometry. The 910 and 941 are not compatible with any other model.
| Model | Capacity | Pints | Quarts | Interchangeable? |
|---|---|---|---|---|
| 910 | 10.5 qt | 7 | 4 | No |
| 915 | 15.5 qt | 10 | 7 | Yes ✓ |
| 921 — Most Popular | 21.5 qt | 18 | 7 | Yes ✓ |
| 925 | 25 qt | 18 | 7 + 4 half-gal | Yes ✓ |
| 930 | 30 qt | 18 | 14 | Yes ✓ |
| 941 | 41.5 qt | 32 | 19 | No |
Yes. All four compatible models are machined to the same sealing surface specification by Wisconsin Aluminum Foundry. The lid seats properly and creates a reliable metal-to-metal seal on any compatible base. All American is the only pressure canner company that offers replacement lids and canner bottoms separately.
Best practice: Apply olive oil before every session. Olive oil matters most when the lid rotates between bases or when you have a new replacement lid or base.
- 915 + 921: Best for beginners and everyday canners. Light enough for glass top stoves. Small weekday batches + full harvest weekends.
- 915 + 930: Maximum range — smallest to largest. Quick batches one day, 14 quarts the next. Note: 930 is not recommended for glass top stoves.
- 915 + 925: Flexibility including half-gallon jar capability on the 925.
- 921 + 930: Balanced duo for high-volume canning. The key difference is quart capacity (7 vs 14).
- 921 + 925: Half-gallon capability without jumping to the 930.
- 925 + 930: High-volume pair for large-batch canners.
See the Two-in-One Base Upgrade page for current prices — a 930 base alone saves approximately $194 vs. buying a complete second canner.
Safety & Food Safety
Science-backed guidance from USDA and All American 1930 — not optional reading
Boiling water reaches 212°F and cannot go higher. Clostridium botulinum produces spores that survive boiling for hours and thrive in sealed, low-acid environments like a jar of green beans or canned meat. The toxin is colorless, odorless, and tasteless — a jar can look, smell, and taste completely normal and still be dangerous.
A pressure canner at 10 PSI reaches 240°F — enough to destroy all known botulinum spores within the tested processing time. There is no workaround, no shortcut, and no alternative for low-acid foods.
Pressure canner required (low-acid, pH above 4.6): All vegetables, all meats and poultry, all seafood and fish, soups and stews, bone broth, dried beans, and any recipe containing low-acid components.
Water bath safe (high-acid, pH 4.6 or below): Most fruits, properly acidified tomatoes (with added lemon juice or citric acid per tested recipe), jams, jellies, pickles, relishes, chutneys, vinegar-based condiments.
A pressure canner can safely process both acid and low-acid foods. A water bath canner cannot safely process low-acid foods. When in doubt, pressure can.
Use caution. Older recipes often predate modern USDA testing and may specify shorter processing times, lower pressures, or unsafe methods. The science of food safety has advanced significantly since mid-century.
Stick to tested recipes from the USDA Complete Guide to Home Canning (free at nchfp.uga.edu), the Ball Blue Book, or the National Center for Home Food Preservation.
No. USDA processing times are specific to the food density, jar size, pack method, and heat penetration tested for that exact recipe. Changing any variable — adding thickeners, altering jar sizes, changing the acid ratio — invalidates the safety testing. You cannot compensate by adding extra time.
For new recipes, contact your local county extension office before processing.
After cooling 12–24 hours: press the center of the lid — it should not flex or click. Remove the screw band and try to lift the flat lid — it should hold tight. Any lid that flexes or lifts off must be refrigerated and used within a few days, or reprocessed with a new lid within 24 hours.
Never taste-test a questionable jar. Botulinum toxin has no taste, smell, or color. As extra precaution, boil home-canned low-acid foods in an open pan for 10 minutes (20 minutes for corn, spinach, meats) before eating. When in doubt, throw it out.
Discard any jar with: a lid that pops or flexes; liquid that spurts when opened; foam, gas bubbles, or mold; any off odor; or food that appears slimy or unusually soft.
Let the canner cool naturally until pressure reaches zero. Set jars on a towel with 1 inch of space between them. Do not tighten screw bands — the seal is forming as the lid cools and contracts. Let sit undisturbed 12–24 hours.
After testing seals, remove screw bands (they can rust onto the lid in storage), label with contents and date, and store in a cool, dark, dry place. Discard any jar showing leakage, a bulging lid, or signs of spoilage — without tasting.
If you live above 1,000 feet elevation, use the next higher weight setting. If a recipe calls for 10 PSI and you’re at 1,500 feet, use the 15 lb weight.
All current All American models are weighted-gauge canners. Lower atmospheric pressure at altitude reduces water’s boiling point — a higher pressure setting compensates to ensure safe processing temperature.
Canning Basics — Foundations
Essential concepts every canner needs to understand before putting up their first jar
The single most important concept: acid determines the method. High-acid foods (pH 4.6 or below) — most fruits, properly acidified tomatoes, pickles, jams — can be water bath canned or pressure canned. Low-acid foods (pH above 4.6) — every vegetable except pickled ones, all meat, fish, and poultry — must be pressure canned. No amount of extra boiling time in a water bath makes low-acid food safe.
Always use tested, current recipes from the USDA, Ball Blue Book, or the National Center for Home Food Preservation. Never alter ratios, jar sizes, or processing times.
Headspace is the empty space between the top of the food and the rim of the jar. Amounts vary: ¼ inch for jams and soft spreads, ½ inch for most fruits and tomatoes, 1 inch for low-acid vegetables, meats, and bone broth.
Too little: Liquid boils out during processing, deposits residue between lid and rim, prevents a vacuum seal.
Too much: Excess air remains inside, causing discoloration, off-flavors, and shortened shelf life. Measure with a headspace tool or clean ruler — don’t eyeball it.
Hot pack: Food is heated before packing into hot jars. Pre-shrinks food, drives air out of tissue, generally produces better fill levels and fewer floating pieces. Preferable for most vegetables and meats.
Raw pack (cold pack): Unheated food packed into hot jars and covered with boiling liquid. Faster, but more likely to result in floating food and color loss. Texture can be firmer for some foods.
Your tested recipe specifies which method to use. Processing time accounts for the method — you cannot switch between hot and raw pack and use the same time.
Yes! Bone broth is a low-acid food that requires pressure canning — water bath canning is not safe. The All American handles this perfectly.
- Follow USDA-tested times: typically 20 minutes for pints, 25 minutes for quarts at 10 PSI below 1,000 ft
- Leave 1 inch of headspace; skim fat before canning — fat can interfere with the jar seal
- Use 15 lb weight above 1,000 feet elevation
Find tested broth recipes at the National Center for Home Food Preservation.
For standard two-piece lids, flat lids are single-use. The sealing compound flows once under heat and sets. Reusing it risks seal failure — a genuine safety problem for low-acid food.
Screw bands can be reused if not rusty, bent, or dented.
Tattler reusable lids are a validated exception — specifically designed and tested for repeated use with a hard plastic lid and separate rubber ring. Replace the rubber ring annually.
For All American-specific instructions: Instruction & Recipe Book No. 74 — the only manual written specifically for All American canners. In stock here, ships same day before 4 PM from Virginia.
For general canning knowledge: the Ball Blue Book. The USDA Complete Guide to Home Canning is free at nchfp.uga.edu — the authoritative scientific source for processing times and pressures.
A pressure cooker cooks 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.
Bottom line: You can cook in a canner, but you cannot safely can in most cookers. Most pressure cookers are too small and don’t maintain pressure consistently enough to meet USDA canning standards.
Canner Size Guide
Find the right model for your household’s canning volume
10.5 qt
7 pints
or 4 quarts
Singles & couples
15.5 qt
10 pints
or 7 quarts
Small families
21.5 qt
18 pints
or 7 quarts
Most home canners
25 qt
18 pints
or 7 + 4 half-gal
Half-gallon jars
30 qt
18 pints
or 14 quarts
Large harvests
41.5 qt
32 pints
or 19 quarts
Homesteads
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). Never slide across a glass surface.
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.
Maintenance & Cleaning
Keep your All American performing like new — these canners last generations with basic consistent care
Use a red 3M Scotch-Brite pad with horizontal circular strokes only — never vertical, never aggressive scrubbing. After cleaning, wash with hot soapy water, rinse, dry completely, and apply a thin film of olive oil to the beveled sealing edge.
Apply olive oil before the season begins and re-apply before every session. A dry sealing surface is the most common cause of steam leaking on an otherwise sound All American.
Mineral deposits from hard water are harmless and don’t affect performance. To clean: mix 1 quart water + 1 tablespoon white vinegar + 2 tablespoons cream of tartar and bring to a boil in the canner with the lid off. Double the recipe as needed. Do not use bleach or a dishwasher.
Discoloration and darkening is normal and harmless — it’s the natural aluminum oxide patina forming. Clean with the vinegar/cream of tartar method if you prefer.
Pitting — small holes or craters actually forming in the metal — is different. Wisconsin Aluminum Foundry’s official recommendation: do not use the canner until the extent of pitting has been examined. Return to the factory or call us.
Prevention: Wash, rinse, and dry thoroughly after every use. Store completely dry with the cover separate from the bottom. Never store assembled with moisture inside.
Before every use, hold the cover to light and look through the vent pipe — you must see light from the other end. If blocked, clean with the vent pipe cleaning rod (Part No. 75 or a pipe cleaner) and rinse with hot water.
Starchy foods like corn and potatoes are the most common cause of buildup — check and clean after processing these every time.
Every year at the start of each season:
- Inspect your canner carefully
- Check the vent pipe for buildup and confirm it is clear. Clean the vent pipe with a cleaning rod, vinegar and baking soda.
- Lubricate nuts and bolts. Inspect wing nuts for cracks or charring. Replace any that are damaged
- Replace the overpressure plug (No. 2040) if it is 12 months old or hardened/cracked. Buy a spare over pressure plug to have on hand. Shop overpressure plug packs here.
- Clean sealing edges and re-apply olive oil
- Ensure there is no putting which could compromupit integrity. Make sure you have canning racks and the regulator weight.
- If an older unit operating with a control valve or petcock, buy a new tested dial gauge each season. Officially, it is recommended to replace the old control valve or petcock with a vent pipe (#69) and weighted gauge/regulator weight (#68) where in the dial gauge becomes secondary. More older model petcock/control valve information here.
Before every use:
- Look through the vent pipe to make sure it is clear
- Wash the metal-to-metal seal with hot soapy water and apply olive oil to the sealing edge
- Check the overpressure plug for visible damage
Store at room temperature — extreme cold can damage the dial gauge. Always store the cover separately from the bottom, or upside down on the bottom — never fully assembled and sealed. Both pieces must be completely dry before storage.
Lubricate wing nut threads occasionally with olive oil or a small amount of petroleum jelly — prevents seizing and makes seasonal reassembly easier.
Vintage All American Canners with the old-style petcock 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 Valve & Vintage Canners
Operating, upgrading, and restoring older All American models — the most complete petcock guide available
The petcock (also called the No. 65 control valve or toggle valve) is the original pressure release valve on pre-1995 All American canners. It has a lever with two positions:
- Lever up (open): Steam releases freely — used during the 10-minute venting stage
- Lever horizontal (closed): Steam is held in and pressure builds — used during processing
With the petcock system, you regulate pressure by watching the dial gauge and adjusting your burner manually throughout the entire processing time. It works — but it requires your full attention.
- Load jars, add about 3 quarts of hot water, lock the lid with wing nuts.
- Flip the petcock lever up (open) and heat on high. Let steam vent freely for a full 10 minutes — critical for accurate temperature and safe processing.
- Flip the lever horizontal (closed) to seal. Let pressure build.
- Watch the dial gauge and adjust heat to hold your target pressure. The petcock stays closed for the entire processing time.
- When processing is complete, turn off the heat. Do not immediately open the petcock. Let pressure return to zero naturally.
- When the gauge reads zero, open the petcock slowly to release any remaining steam, then unlock the lid.
| Old System: Petcock / No. 65 | Modern System: Vent Pipe + Weight |
|---|---|
| Requires watching gauge and adjusting heat constantly throughout processing | Weight jiggles audibly at pressure — self-regulating, no guesswork |
| Old-style overpressure plug has no modern replacement | Uses rubber 2040 plug — inexpensive annual replacement |
| No. 65 Control Valve no longer manufactured | All parts currently in stock |
| Only open or closed — no multi-PSI flexibility | Works at 5, 10, or 15 PSI — just orient the weight |
| No. 74 Instruction Manual doesn’t align with petcock operation | After upgrade, No. 74 manual is fully correct for your unit |
Two parts required:
- Part No. 69 — Vent Pipe (fits models 910, 915, 921, 925, 930 & 941)
- Part No. 68 — Pressure Regulator Weight (fits models 910, 915, 921, 925, 930 & 941)
Also strongly recommended: Instruction & Recipe Book No. 74, written for the weighted system.
- Unscrew the petcock / No. 65 Control Valve (counter-clockwise). If stuck, spray WD-40 or PB Blaster and let soak a few minutes. Keep the old petcock — it can serve as a backup safety device.
- Thread the No. 69 Vent Pipe into the same hole. Optionally wrap 1 inch of plumber’s Teflon tape on the threads to prevent minor steam bubbling around the fitting.
- Set the No. 68 Weight on top with your chosen pressure (5, 10, or 15 PSI) oriented up and aligned with the vent opening.
- Vent steam for 10 minutes with nothing on the pipe, then place the weight. When it jiggles 1–4 times per minute: you are at pressure. Start timing.
Yes. The No. 65 Control Valve has a spring-loaded lever that auto-releases at approximately 24 PSI — a backup safety device. Keep it stored with the canner.
Important: the rubber 2040 overpressure plug is manufactured for a machined (smooth) opening and will not seal correctly in the old threaded petcock hole.
Completely normal. Even new gauges are typically ±1–2 PSI off from the factory. Older gauges drift 5–10 PSI over time from bumps and temperature cycling.
After upgrading, the weight is your pressure standard — the gauge is informational only. The gauge’s most important role post-upgrade: confirming pressure has reached zero before you open the lid.
Absolutely — these canners are built to last generations. Before first use:
- Examine all lid surfaces and seating edges for warping, cracks, or damage
- Inspect for pitting — if you’re unsure, send us an email and we’ll work with All American 1930 to verify if your unit is safe
- Inspect the overpressure plug — must be flexible, not hardened, melted, or cracked
- Check dial gauge accuracy using the weight-based calibration method
- Look through the vent pipe (or petcock opening) to confirm it’s clear
- Consider upgrading to the vent pipe and weight for easier, more reliable operation
Model naming notes: “921½” or “915½” canners use current 921 and 915 parts (½ was dropped in 1978). Model 7 = current Model 915. Model 907 was retired in 2001; most parts fit, though the rack is no longer available.
Cast Aluminum — What to Know
Why aluminum, what happens to it over decades of use, and what the science says
Cast aluminum means molten aluminum poured into a sand mold and solidified as a single piece — no seams, no welds, no joined sections that can separate under pressure. The All American body and lid are each one solid casting.
Aluminum was chosen because it’s roughly one-third the weight of cast iron, conducts heat quickly and evenly, and doesn’t rust. The All American’s heavy-walled casting is significantly thicker than typical aluminum cookware — giving it exceptional durability and consistent heat distribution throughout a batch.
In the All American specifically: your food is in sealed glass jars. It never contacts the aluminum canner body during processing. The only aluminum contact is with water in the canner bottom, which you discard after each use — not meaningfully different from boiling water in an aluminum pot.
For general context: the current scientific consensus does not support a causal link between dietary aluminum at typical exposure levels and adverse health outcomes in healthy adults.
Exception: Patients with kidney disease have reduced ability to excrete aluminum and should discuss cookware choices with their physician.
Yes — completely normal and actually slightly beneficial. The dark patina is a natural aluminum oxide layer forming on the surface. This oxide is harder than the aluminum beneath it and is chemically stable. It doesn’t affect performance, safety, or food quality.
An older All American with a deep gray patina is not degraded — it’s well-seasoned. Clean with the vinegar and cream of tartar method if you prefer a brighter interior, but there’s no functional reason to do so.
Stove & Heat Source Compatibility
Which heat sources work safely with each All American model
Models 910, 915, 921, and 925 may be used on smooth-top or glass ceramic ranges — but check with your range manufacturer first, as some explicitly prohibit canning on glass tops due to heat cycling stress. Never slide the canner across a glass surface.
Models 930 and 941 exceed glass-top weight limits (can exceed 60 lbs with water and jars) and the official manual advises against using them on smooth-top stoves. Using them on glass tops may cause permanent damage to the cooktop.
- Use a burner in the 12,000–24,000 BTU range. Higher BTU burners make it hard to maintain the gentle jiggle pattern.
- Outdoor use only — never use propane indoors or in enclosed spaces.
- Propane use is not covered under the manufacturer’s warranty if damage occurs.
- The weight should jiggle 1–4 times per minute. Faster means reduce the flame.
| Heat Source | Compatible? | Notes |
|---|---|---|
| Gas Range | ✓ All Models | Works with all 910–941 canners |
| Electric Coil | ✓ All Models | Canner should not extend more than 1 inch beyond the burner element |
| Glass / Flat-Top | ◐ 910–925 Only | 930 and 941 exceed weight limits. Check your range manufacturer’s guidelines. Never slide across glass. |
| Propane Burner | ◐ With Caution | 12,000–24,000 BTU. Outdoor only. Not covered under warranty if canner is damaged. |
| Commercial Hot Plate | ✓ Yes | 120V / 1,500W minimum rating required |
| Induction Cooktop | ✗ Not Compatible | Aluminum is not magnetic — induction cooktops will not work with All American canners |
Parts & Replacement
Genuine OEM replacements — what needs replacing, when, and where to get it
The All American is designed to last generations. The genuinely consumable parts:
- Overpressure plug (No. 2040): Every 12 months during active use, or sooner if it hardens or cracks. Keep a spare — inexpensive and critical.
- Dial gauge: Test annually at county extension office. Replace if it reads more than 2 PSI off consistently.
- Wing nuts: Replace immediately if cracked, charred, or visibly damaged.
The vent pipe, pressure regulator weight, sealing surfaces, and body itself are not wear items under normal use. They can last the life of the canner with basic care. → Shop Genuine Replacement Parts
Yes. Current All American parts fit models going back to the 1940s. “921½” and “915½” — the ½ was dropped in 1978; current 921 and 915 parts fit identically. Model 7 = current Model 915 (renamed 1978). Model 907 was retired in 2001; most parts still fit, though the canning rack is no longer available.
Video Tutorials
Step-by-step demonstrations — see the canner in operation before you start
Removing Black Water Stains in your Pressure Canner
Petcock Valve Operation & Upgrade to Weighted System
Still Have Questions?
Give Red Hill General Store a call. We’ve been specializing in All American canners since 1998 and can usually answer any question about your specific canner and situation. We’re glad to help you get it right. You can also order the official All American Instruction & Recipe Book No. 74 — ships same day when ordered before 4 PM from Hillsville, Virginia.
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.