Make sure you put enough water in the pressure canner.
For all the years I pressure can, I only once had the water level get lower than I was comfortable with, and that was because I did more than one batch that day and didn’t add enough water for the second canner load. I probably add more water than I actually need, but do not ever want to run the risk of running out.
My presto says to put in 3 quarts water for pressure canning, and 2 Tablespoons vinegar.
in briefly scanning the All American booklet, it says 2-3 inches water but doesn’t mention vinegar.
Would it be a good idea to use vinegar anyway, to prevent discoloration of the canner? or is the All American made of something different than Aluminum?