Which Canner?

[grundy53]

I did a quick search on here and couldn't find anything. For those of you that can what brand pressure canner do you recommend? Also what size. So far I've only been pickling and my wife makes jam so we've been getting by with just water bathes. but I really want to start canning. I mainly want to can deer meat, vegetables and salsa. But will probably do a larger variety after I get the hang of it. Thank you for any help you can give me.

[quadrafire]

Grundy
I have the All American 921. It is a tank. Very nicely made. It is too heavy to carry when full. I set it up on the side burner of my grill and bring the water to it.
This model is machined nicely and does not use a gasket. It's expensive but will last a few generations. I occasionally see them used on craigslist.

[billythekidrock]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

[wildmanoutdoors]

 
I have the 921 also. Best there is IMO.

That presto got in the way. Lol

[Skillet]

All-american is the gold standard. An  "Heirloom canner",  really.  Knowing what I know now, I'd get two model 921's to keep my production going when doing large batches.  Since that is very expensive, a single 930 would do well. With meat and fish, you will be primarily canning into 1/2 pint and pint jars, but with the 930 you can stack quart jars in there to keep mama happy with her jams and such.   

[HUNTINCOUPLE]

Keep your eye out for a pre owned one. Save a bunch of money. That 921 is the bomb!

[lokidog]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

Same one for us.

[Boss .300 winmag]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

Same one for us.

IMHO this is good enough, we use a 23 quart canner to do our veggies, jellies, and meat.

It's Chevy vs Ferrari. 

[Whitpirate]

Billy and Loki are wise.

[KFhunter]

forget the all American

I've used them and I've used presto's...I'll opt for the presto every time.



Two 23qt presto's would be better than one all American 930 or even a 941

[HUNTINCOUPLE]

Should have known this thread would turn into grown men arguing about canners...    Need a MOD to move this to off topics quick!



We have had our presto along time and it works great!!!!

[grundy53]

Thanks guys. I really appreciate it. It's funny because looking around I had pretty much narrowed it down to the all- american or the Presto 23 quart. But couldn't decide if I should cough up the money and get the all american or if the presto would be plenty for what I want to do. The Idea of getting 2 canners to double production (or cut over all time in half) has added a new wrinkle. Thanks again!

[KFhunter]

if you do get the all American make sure you get a good mallet and pry bar.

[Skillet]

forget the all American

I've used them and I've used presto's...I'll opt for the presto every time.



Two 23qt presto's would be better than one all American 930 or even a 941

Curious what you like about the presto more than the 921?  I have a presto 23 qt and it works fine, but I found that regulating pressure was much easier with the 921.  I could focus more on prepping the next load than babysitting the canner's pressure.

[Skillet]

if you do get the all American make sure you get a good mallet and pry bar.

Ah.  I've heard of this issue, but never happened to me.  It was a well-broken-in 921 I was using, however.

[lokidog]

I don't can a lot, but did not seem to have any issues with pressure regulation and think I could have prepped a second batch in the process.  I heat on the electric stove so maybe that makes a difference from propane/gas?

[KFhunter]

I use the optional weight set and have no problems with the temp, that could be a function of the stove top you're using.

I'm on gas cook top.


I like the lid better on the presto, messing with all the screw on T handles suck, and the all American lids glues it's self on and you can't get it off without a mallet.  It also stains up bad and you can't clean it due to the machining marks.  It's a 930 I think and it's all black inside.  It's not mine but I have experience with it

[Skillet]

Rattle weights instead of a gauge helps.  I'm canning on a halogen stove top with a coil buffer, no problems at all with chasing the pressure with the 921, but the presto is always either moving up or down. Gotta keep an eye on mine for sure.

[quadrafire]

if you do get the all American make sure you get a good mallet and pry bar.

Ah.  I've heard of this issue, but never happened to me.  It was a well-broken-in 921 I was using, however.

I haven't had any sticking issues. But in the instructions you have to lube the lid contact that makes the seal. I just used some crisco and smeared it around lightly.

[billythekidrock]

Thanks guys. I really appreciate it. It's funny because looking around I had pretty much narrowed it down to the all- american or the Presto 23 quart. But couldn't decide if I should cough up the money and get the all american or if the presto would be plenty for what I want to do. The Idea of getting 2 canners to double production (or cut over all time in half) has added a new wrinkle. Thanks again!

If I had money and could afford a bigger stove and canner I would get the All American No.941 Pressure Cooker & Canner 41.5 qt that can do 20 quarts at a time.

[grundy53]

I have another question. The range in my kitchen is a glass top. Will either of these work on a glass top? or will I have to use my propane burner?

[lokidog]

Mine's a glass top, no problems.

[billythekidrock]

The one I posted a link to is rated for glass stove tops.

[billythekidrock]

Should have known this thread would turn into grown men arguing about canners...    Need a MOD to move this to off topics quick!



We have had our presto along time and it works great!!!!

Yep. The annual canner thread can go sideways in a hurry. lol

[grundy53]

thanks again!

[Moose22]

I have both the Presto 23  and the All American 921 and I like both of them. Never had a problem with the lid on the 921. Sure is nice having both when processing 150 lbs. of tuna.

[KFhunter]

I have another question. The range in my kitchen is a glass top. Will either of these work on a glass top? or will I have to use my propane burner?

Your glass top stove manual will say no canning.   

They don't like the weight/heat combo, but people do it all the time.  I wouldn't load up a heavy canner on it.

[birddogdad]

canning on glass top is not recommended. if you have a turkey cooker or camp stove I would can on that, just watch the heat as you will turn it down to almost nothing and outside in windy situation can blow out your stove.. as far as brand, most are acceptable or "good". Size is something to consider. I have a couple different that can manage 7 Qts for larger adventures or smaller for a 2 person meal scenario (ham hocks are awesome). The most important piece to the canner is the rubber gasket, take care of it. DONT run gasket thru dishwasher, I use a bit of Vaseline when using gasket.. have had them for 15+ years with no issues....

[T Pearce]

Presto w/ gauge and weight. Found a co worker with the 925 like new...... cheap, will have to buy that from him.
Started canning out of necessity..... I enjoy "Puttin' Up" and the sustainable lifestyle.

[NRA4LIFE]

Regardless of what brand you buy, GO BIG.  As big as you can manage.  I have a presto 21 Qt I think.  I can do 24 half pints, stacked 2 deep.  Not sure how many quarts it will do but I rarely ever can anything in quarts.  Maybe never.  My only rub on my Presto is it's not big enough.  The nice thing about the Presto is I can buy all the rubber gasket and other parts for it at my local hardware store.

[T Pearce]

I think my big Presto is a 16? I purchased an 8qt for cooking. Alot of pressure cooker recipes out there too.
In 30 minutes I have pork ribs ready for the sauce and sourdough buns....
Easy to make stocks as well, very fast.
Watch the BTU output of your heat source, they say keep it under 9000 iirc.
I think an outdoor kitchen would be cool, some days it might be too warm over here though.

[PLUVIUSWAPITI]

Have both a 941 and 921, never have had a problem getting lid off.

[grundy53]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

This is the one I ended up getting. I'm going to test it out this weekend. It's huge!

[billythekidrock]

canning on glass top is not recommended. if you have a turkey cooker or camp stove I would can on that, just watch the heat as you will turn it down to almost nothing and outside in windy situation can blow out your stove.. as far as brand, most are acceptable or "good". Size is something to consider. I have a couple different that can manage 7 Qts for larger adventures or smaller for a 2 person meal scenario (ham hocks are awesome). The most important piece to the canner is the rubber gasket, take care of it. DONT run gasket thru dishwasher, I use a bit of Vaseline when using gasket.. have had them for 15+ years with no issues....

The Presto is good to go on glass stove tops.

[billythekidrock]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

This is the one I ended up getting. I'm going to test it out this weekend. It's huge!

It is normal sized...a huge one will do 20 quarts.
http://www.everythingkitchens.com/all-american-pressure-cooker-941.html?gclid=CjwKEAiA_4emBRCxi8_f2cWWjFcSJAB-v1qyFPZi87ig0hJl8rCr_-UwMigSy3d_fH68wD3H1orSVhoC9OTw_wcB

[grundy53]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

This is the one I ended up getting. I'm going to test it out this weekend. It's huge!

It is normal sized...a huge one will do 20 quarts.
http://www.everythingkitchens.com/all-american-pressure-cooker-941.html?gclid=CjwKEAiA_4emBRCxi8_f2cWWjFcSJAB-v1qyFPZi87ig0hJl8rCr_-UwMigSy3d_fH68wD3H1orSVhoC9OTw_wcB

Wow. That would be great for doing large batches. That might have to be a future purchase.

[Skillet]

Presto 23 quart.
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1418266025&sr=8-1&keywords=presto+canner&pebp=1418266039064

This is the one I ended up getting. I'm going to test it out this weekend. It's huge!

That'll work!  So... what are you canning up??

[grundy53]

This weekend will be Elk meat.

[LndShrk]

Love my All Americans..



Many of Tuna have been put through them and never had a single issue. 

I have one other presto but I have to babysit that one as the weight tends to blow off instead of just rattling.

[Skillet]

No better canned tuna than Albacore in glass jar.  That looks like a serious operation there, LndShrk. 

[shipwreck]

I first picked up the large Presto only to find that it would not clear the range hood on the last house I owned.  Gave that one to my brother and picked up 2 of the 16 quart Presto's.  My local Wilco has the three piece weight set.  Each piece is 5 psi.  I'm at low elevation so 15 psi is not always needed.  It's much easier than fiddling with the burner setting to hold the 10 psi called for in the Ball Blue Book.