Wednesday, March 20, 2013

Presto vs. All American Pressure Canner Comparison

Well - I've had a year to use my All American canners and I am ready to give a review!  I bought my All American's at Lehman's on a trip to the States last year.  I've had a 23 quart Presto for many years so after that much time I have some opinions!

Each time I bought a canner I had a hard time deciding which size to buy.  Bigger?? Smaller?? What's the most practical?  Over time I have learned that there are good reasons for each canner and each size.


http://www.bedbathandbeyond.ca


I'll start with the 23 Quart Presto.  I was able to order it though Home Hardware for around $150.00.  It wasn't far from home so I didn't have to pay shipping.  I hadn't even laid-eyes on a pressure canner in real-life before I ordered it so it was rather a blind choice based somewhat on internet reviews.  No one I knew in real-life pressure canned so I was on my own to figure it out and learn.  I remember how scared I was at first - ha ha!!  I've heard from many others who had the same experience and left the canner in the closet for a year or two before they screwed up the courage to try it.  Hasn't  everyone heard a story about a canner exploding all over the ceiling???  I'm sure it might be possible but if you follow the rules and let the canner de-pressurize before you open it - its IMPOSSIBLE!

My 23 quart Presto holds 7 quarts or 14 pints if you stack them in two rows.  It depends a little on the size of the pints - some older ones are slightly different sizes.  As far as I know this is the biggest size that Presto currently sells. The 16 Quart Presto holds 7 quarts or 9-10 pints. In comparison to the All American it's not too heavy - even when it's full.  It's safe to use on my glass top stove - or any other stove for that matter.  Mine (exactly as pictured except not as clean - ha ha) has a gauge and a weight and apparently you can get a "jiggler" for it.  I'll explain that later.  The seal which needs to be replaced every few years has held up for over 6 years with no problems. 

The down side of my Presto - I wish it was bigger.  If it was just a little taller you could double stack quarts in it - this of course would double your output. I also have trouble with keeping the pressure steady when I use it on my electric stove.  Up - down - waaaay up- waaay down...you can't be more than a few steps away from it the whole time.  I've gotten used to it.  I would guess it would be more steady if it was on a gas stove due to the constant heat as opposed to the cycling nature of the electric stove.

The Presto has served me well and I expect to use it for many years to come.

My All American are absolute brutes.  I bought the canners at Lehman's for about $400.00 because I didn't want to pay shipping - they are very heavy!  I ones I bought hold 14 quarts and 19 pints - meaning you can process twice as much at a time as the Presto!  When I stood in the store second guessing my decision on which sizes because I was dazzled at the choices to buy - I chatted with a few women who were also looking at them.  I asked their advice hoping they would steer me in the right direction.  One woman mentioned that she didn't have help at home (no daughters or family) so she was happy with the smaller canner.  That seemed to make sense for her.  I debated for quite awhile but finally decided to GO BIG OR GO HOME.  I got two model 930 - 30 quarts.  All American's come in many sizes - there are is one size even bigger!!


http://www.bridensolutions.ca/all-american-pressure-canner-30-quart
All American's don't have a gasket.  They are metal on metal so there's nothing to wear out.  Closing the canner takes a little practise - you tighten the knobs a little at a time as you go around the canner so the lid stays level.  AA's also have a "jiggler" - that's what I call it. It's actually a regulator and it releases the pressure a little at a time so the pressure stays where it's supposed to.  Once you get the temperature right you don't have to fiddle with it like the Presto.

AA's can NOT be used on glass top stoves - they are too heavy.  I have a Chef King double propane stove - it's definitely my favourite "stove" for outdoor use.  I also have two kerosene canning stoves for indoor winter use.

So what's MY favourite?  By far the All American's.  I like to can lots at one time but I usually have help.  It depends a lot on what I am canning.  Some items require more preparation.  Canning 14 jars of most things wouldn't be too much in my home!  The quality can't be beat - they are heavy duty and are built so you can hand them down to your kids in your will - if they aren't tired of canning before then!

If cost is a factor - and when ISN"T it - I would buy the Presto first and save up for the All American to be purchased at a later date.  I have NEVER seen one for sale second-hand but if that option opened up I would be careful.  The gauge can be damaged and then the pressure would not be correct. I have still not been able to find a place in Ontario where you can take the canner to have the pressure checked - if anyone knows please let me know.  



Pressure canning is a huge leap forward in being able to preserve your own food. You can process meat, soups, low acid vegetables and everything has ONLY what YOU put in it - no chemicals or preservatives - no impossible to read ingredients.  Healthy and delicious and FUN too - and I promise the canner won't blow up!  What'cha waiting for????







15 comments:

  1. I'm the one with the AA in the closet! help! I tried canning chicken vegi soup according to the directions. The process time was 90 minutes! Sheesh! Seems like that would turn those vegis to mush? An I see you canned beans but the directions say you can't because beans foam? What the heck is this canner for if you can't can beans? What book do you use for canning recipes?

    ReplyDelete
    Replies
    1. Sista - believe it or not the vegetables don't turn to mush - see the corn and the peas in the picture - and you CAN can beans. I don't recommend canning dried beans without soaking them first and bringing them to a boil on the stove so you can skim off the foam. I have the Bernardin Complete Book of Home Preserving but I also check reputable websites for recipes. If you can dried beans without soaking and boiling first there might be other things "blowing up and producing a lot of gas". here's a GREAT website: http://nchfp.uga.edu/index.html Here's one specifically for beans: http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html

      Go for it girl!!!!

      Delete
  2. I have a Micro and mom has a Presto. I like the Presto much better. Next time it will be the AA

    ReplyDelete
  3. I got an AA 921 A couple years ago after debating on the size to get. The bigger ones would be nice but I have a microwave over the stove, so the height of them is a problem. I bought a Micro second hand frst but sold it because the AA is so much better with all the extra safety features they have. I have also saw a really old AA (smallest one) that was from before they started using weights. Someone had put a screw in the hole where the rubber value goes or I would have bought it because you are supposed to be able to switch it to the weight system. Last Friday Value Village had an old Presto but I think I will stick with the AA's. I also bought a steam juicer second hand that is great. Berry Hill Limited in St. Thomas sells AA and other canning supplies and Lee Valley sell some stuff like a really nice Steam Juicer.
    Lisa

    ReplyDelete
    Replies
    1. The amount of space above the stove is a good thing to remember!! I have a steam juicer too! I planned to make apple juice last year but we had such a poor harvest due to an early spring thaw and freeze that no apples where available for a decent price. I keep looking at the nasty snowy weather we are having right now and think OK maybe we will have a good apple crop so I can use my juicer :)

      Delete
    2. I use mine to steam whole chickens before canning them. I use that juice in with cut up chicken and then boil the bones and stuff to make broth and can it seperate. A pint of chicken, quart of broth, some dried veggies and noodles makes a quick soup.
      Also read that you can steam tomatoes to reduce the cooking time when making a thicker sauce. Then can the "juice" to use in soups.
      Something that might interest you is an interesting video that I just watched called- Hunger for Change. You can find out about it at the Natural News web site. Normally I don't like things where you have to sign up but I have recived Natrual news emails for years for now problem. Free veiwing from today till the end of the month.
      Lisa

      Delete
    3. Lisa!!! I went off to read about steaming chickens and I am so excited!! I have a freezer full of layer hens and I want to can them but I wanted an easier way to do it. Thanks! I've watched about half of the movie so far as well - thanks!!!

      Delete
    4. Where did you find to read about steaming the chickens? I read about at Mrs. Survival's forum several years ago.
      Another good video to watch is on YouTube called The Oiling of America.
      Lisa

      Delete
    5. I searched everywhere for a video - I don't think there's ONE on the whole internet! I pulled out the cookbook that came with my steamer and there it was! Three rather scrawny layer hens are the canner as we speak. I'll put up a post in the next day or two with the results. I've spent lots of time at MrsS! not so much lately as I became a mod on the International Preppers Network - there's not enough hours in the day!

      Delete
    6. What Brand of steam juicer do you have? The spout that is on mine is starting to wiggle so sometime I will have to replace it.
      MrsS's is not busy like it used to be, I don't go as often as I used to.
      Lisa

      Delete
  4. I've never used a pressure canner. The little bit of canning I've done, and all the canning my husband's family does is in a massive pot of boiling water. Wonder what the difference is in the product?

    ReplyDelete
    Replies
    1. Dani - pressure canning and water bath canning are similar processes. You can water bath can lots of foods that are high in sugar (jam) or high in vinegar (pickles). Pressure canning is used for low acid foods like carrots, potatoes, beans, meat etc. None of the low acid foods can be canned in a water bath canner because they require pressure to heat them to a temperature that kills the nasty stuff so it will be shelf stable.

      It's a whole new world of canning addiction :)

      Delete
    2. We've done tons of jams, tomatoes, corn, and different kinds of pickles. I'd like to try canning more, I freeze most of the vegetables from our garden, but we really have limited freezer space, so I don't put up as much as I would like. I guess at some point I need to invest in a canner.

      Delete
  5. IT WAS INTERESTING TO ME WHEN YOU STATED THAT YOU HAD TROUBLE CONTROLLING THE TEMP/PRESSURE OF YOUR PRESTO ON YOUR ELECTRIC STOVE, I ACTUALLY HAVE THE SAME PROBLEM ON MY GAS STOVE. IVE HAD TO SET THE CANNER BETWEEN 2 BURNERS, ONE ON THE OTHER OFF. I RECENTLY SOLVED THIS ISSUE, I PURCHASED A HEAT DEFUSER FROM AMAZON. ITS ENAMELED CAST IRON AND WORKS FANTASTIC!! HOPE THIS HELPS...

    ReplyDelete
  6. I have a small mirro I have been using for many years and my grandma used it for many years before me.only holds 4 pints, but it is great for small batches. I also have the 23 qt. Presto and it works great for what I need it for. Someday I will get an All American, and hopefully I will be able to pass them all down to my kids and grandkids. Peace and Prosperity ..... Rich G. (nyhomesteader)

    ReplyDelete

Join the family - join the conversation - share your own adventures - I LOVE comments!