Low as $10 including shipping by seller on Amazon.com. New copy.
The folks who have advised you to get the All-American pressure canner are wise. It uses the metal-to-metal sealing system as opposed to using a gasket. It will never wear out. I still have the canner my mother used decades ago. I just bought a new one this year because I am now retired and doing more canning. Canning is a very satisfying project, And you don’t lose all the produce and hard work as you would if you freeze and then lose electricity. Best wishes!
I know that you go into the pressure cooker after you’ve been canned.
I’ve had an All American pressure canner for 15 years.They are really expansive but made in the USA and don’t use seals which is something that most need replaced every or so. If you want one to last a lifetime buy an All American.Mine will do 14 quarts at a time.
BFL- canning ping.
This is my first canning season with my new All-American Model 921. I LOVE it! Can process 19 pints at a time! Made like a tank, its many safety features leave me worry free of explosion (as long as I follow safety instructions!) Just finished apples and heading into pears! If you have a microwave or hood over your stove, make sure you purchase a canner that will fit within your space perameters (I almost bought one too tall) AND my All-American 921 is HEAVY (Over 20 lbs w/out water or filled jars). No problem for me since I have gas stove with heavy metal grates but it is definitely too heavy for smooth surface (glass) cooktops. Electric coil cooktops might not be able to handle the weight either. I load mine down when I’m processing and it gets heavy. I spent alot for this canner but it will last forever and is worth the money. Good luck as you weigh the options.
We use the Mirro. It works fine but keeping an eye on the gauge gets tiresome. The weighted kind avoid that and needing to check the gauge for accuracy periodically.
The All-American brand have a great reputation but, as I remember, they weigh a lot more and consequently take much more time to cool down so multiple canner loads take longer.
I love canning. I have been canning for the past month. Make sure you get a Ball Blue Book or a canning guide. Also follow all the rules and don’t take shortcuts on processing or cleaning hands and utensils.
I haven’t had a bad jar yet and I have been doing it for years. Check to make sure that all sealed after processing.
I have a water bath canner and a Presto Pressure canner. Some foods can only be pressure canned. Many high acid foods can be canned in a water bath canner. They have some fancy ones if you are doing quarts or a lot of things.
Have fun.
Hey ‘Vet,
I hope your thread doesn’t get hijacked by the anti-preparedness trolls, which the moderators seem to let run riot here. Prepping used to be welcome on FR, but now trolls just make fun of us. It’s one of the reasons my posting has slowed to a trickle.
Also, be sure to get a pressure canner model that has a pressure regulator (aka a “jiggler”) rather than a model that just has the pressure gauge. Some come with both, but a jiggler is a MUST have to prevent explosions. It will allow the pressure to release once it exceeds the 5-10-15 lbs of pressure you set the jiggler to measure.
Low as $10 including shipping by seller on Amazon.com. New copy.
American Harvest canners are on sale.
Heavy duty, reliable.. It’s the one I bought after researching last year.
My parents have a pressure cooker they bought at Sears or Monkey Wards 45 years ago and they still use it. I think it was a West Bend. It doesn’t have a gauge on it, just the rotating top that hisses.
Make sure the rims of the jars are wiped clean and the rubber gasket on the pressure cooker are clean and not stretched. These are the most mistakes made by beginning canners.
I’m canning some beef stew following what this woman did in this video http://www.youtube.com/watch?v=YPYXi7Wn4gw
If she can can safely in that filthy kitchen I’m good to go.
All Americans do not have the rubber seal around the top of the canner like the Presto and Mirror canners. I've been canning meats (chicken, beef) and veggies from the farmer's market - my garden died this year because of the drought here in Texas. Got a few tomatoes before they died and a couple of cucumbers. I also purchased a dehydrator and have been making dried fruits and veggies (corn and some carrots). You won't regret the purchase of the All American.