All American 1930 Pressure Cooker/Canner (921), 21.5 Qt, Original Silver
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Availability:
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Arrives
Friday, Oct 30
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Size: 21.5 Quarts
Color: Original Silver
Features
- SAFE HOME FOOD PRESERVATION: Preserve meats, vegetables, seafood, and fruits with the USDA-recommended method for home canning. This versatile unit also functions as a pressure cooker.
Description
The 910 The 915 The 921 The 925 The 930 The 941 What if I’m unsure about which size to choose for my needs? Smaller models like the 10.5-quart are great for everyday cooking and small batches of canning, whereas larger models up to 41.5 quarts are ideal for serious canning enthusiasts who process large quantities of food at once. Are these pressure canners compatible with induction cooktops? No, our pressure canners are not compatible with induction cooktops. What if I need to can low-acid foods like meats or seafood? Is every model suitable? Yes, all sizes are USDA-approved for canning low- and high-acid foods. However, avoid using the 10.5 Qt model for smoked fish due to specific considerations. All other low-acid foods are safe to can in any size. How do All American pressure cookers ensure safety during use? Safety comes first. All models use a durable metal-to-metal seal (no gaskets needed) and include an overpressure release, pressure regulator, and steam gauge for safe, reliable operation. What if cleaning and maintenance seem too complex due to the metal-to-metal seal? The metal-to-metal seal means no gasket to replace—just wipe the surfaces and occasionally check the gauge and vents. It’s simpler to maintain than gasketed models.
Brand: All American
Capacity: 21.5 quarts
Material: Cast Aluminum
Color: Original Silver
Finish Type: Machined Aluminum
Product Dimensions: 15"D x 16"W x 17"H
Special Feature: Electric Stovetop Compatible, Gas Stovetop Compatible
Item Weight: 20 pounds
Control Method: Touch
Operation Mode: Automatic
Special Features: Electric Stovetop Compatible, Gas Stovetop Compatible
Control Method: Touch
Operation Mode: Automatic
Closure Type: Snap
Controller Type: Pressure Gauge and Over Pressure Plug
Capacity: 21.5 quarts
Item Dimensions D x W x H: 15"D x 16"W x 17"H
Item Weight: 20 pounds
Material: Cast Aluminum
Finish Type: Machined Aluminum
Color: Original Silver
Brand Name: All American
Model Number: 921
Warranty Description: Warranty
Global Trade Identification Number: 11
UPC: 788536985151 700516976690 735343636042 089149009211 716080023067 700358303715 791769567452 728639258684 100012716385 764966696584
Number of Items: 1
Item Highlight: Made in USA | Cast aluminum construction | Exclusive metal-to-metal seal | Gas, electric or flat-top stoves
Included Components: All American 1930 21.5qt Pressure Cooker/Canner (The 921) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA
Item Type Name: All American 1930 21.5qt Pressure Cooker/Canner (The 921) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA
Manufacturer: Wisconsin Aluminum Foundry
Unit Count: 1 Count
Part Number: 921
Frequently asked questions
The All American 1930, also known as The 921, has a generous capacity of 21.5 quarts. This is ample space for most canning and cooking needs.
Yes, the All American 1930 is versatile and can be used on gas, electric, or flat top stoves. This gives you more flexibility in your cooking or canning environment.
Yes, one of the key features of the All American 1930 is its easy-open and close feature. The unique metal-to-metal sealing system also provides a steam-tight seal without the need for gasket.
The All American 1930 pressure cooker is proudly made in the USA, ensuring high-quality and durable construction.
Top Amazon Reviews
🚀 Abunda's Overview
This is our summary and key points to consider based on customer reviews.
This All American Pressure Cooker is well regarded by users who find it easy to use and suitable for larger scale cooking and canning activities. The cooker offers high quality and is noted for its efficiency in cooking meat to a juicy taste. The cooker also has a large capacity which allows users to can more in less time. However, a few users have noted some discrepancies in the manufacturer's description of its exact jar holding capacity.
Pros
- 🍲 Very easy to use, stripping away fear of pressure cooking or canning lightly experienced users may have.
- 🥘 Provides efficient cooking with meat coming out incredibly juicy.
- 🍖 High quality and large capacity, allowing users to process more in less time.
- 🥣 No need for a rubber gasket, eliminating the risk of leakage.
Cons
- 📏 Some users find the manufacturer's description of the jar holding capacity not accurate, meaning possibly having to buy a larger size.
- 🧑🍳 There could be a learning curve to achieving perfect heat and pressure setting for new users.
- 🔧 Metal-on-metal make may require adjustment if you're accustomed to newer models.
Should I Buy It?
Yes. This All American Pressure Cooker is a solid option for enthusiasts of large-scale cooking or canning. Most of the reviews are positive, focusing on the easy use, larger capacity and quality of cooking. While there may be some adjustment needed, especially concerning the heat and pressure settings, the upsides of owning this pressure cooker are too many to ignore.
The AAPC is the best unit on the market for my money. I can about 2,000+ jars a year so I know my equipment. With shipping and tax Amazon does have the best price..my last AAPC was bought as a gift for me on another account which is why this is not a verified purchase review. The AAPC's are made in the USA and its built like a tank. Boiling hot liquids, steam and glass under 15lbs of pressure make that a very good thing. There are no plastic seals or gaskets to mess with or replace, easy to clean and AAPC sells replacement parts reasonably and provides inspection services and their warranty is outstanding. All AAPC units are heavy for their size..again that is a good thing. Look at what they weigh before you buy...plan on unloading jars on the stove instead of moving them loaded...it's no big deal. They can shatter or break flat cooktops. Make sure you have a burner large enough "around" for the unit base. This isn't about BTUs...it's how big the bottom of the pot is compared to the diameter of your burner..if the burner is too small, the canner and the heat sits on your cooktop...bad things can happen. If you have one of the small units you should not have any problems. Follow the first time use directions carefully or you can ruin the seat. Lube your seat well (yeah I know how that sounds)..DO not use "scented" Vaseline or the like, they can have abrasives in them and might pit your seat (I know that sounds bad too). These are safe and easy to use, don't be intimidated. Occasionally they vapor lock at zero pressure. Loosen the two clamp screws with a paper towel wrapped flat head and let it sit for a few.. it should turn freely..if its good and stuck use a dish towel wrapped flat head duty screw driver to gently pop the lid under the arms. Always wrap your screw driver...this is aluminum it protects the metal. Always use with the label facing you do not remove the label...match the pot and lid arrows up. Tighten the knobs correctly, two at a time across from each other gently at first, this ensures even sealing, when all are done, go back and tighten two at a time harder the same way. If you don't that, you will get uneven seals, uneven wear on the knobs and lots more vapor locks. Tighten the two clamp screws if need be. IF you process a great deal of low acid quarts spend the extra money and buy the double stack quart units like the 930 model. If all you do is pints make sure its sized for your needs..if you don't need 18 pints at a time don't buy the double stack. A little research goes a long way for sizes. I love my 921 for processing 18 pints but 3-4 hours of prep and process for 7-8 quarts of low acid like corn, didn't work for me. I had to buy a second unit the 930 (14-16 quarts) to make it time efficient. You will get mild to heavy mineral buildup depending on your water supply. Do not use just anything to clean them. Aluminum and cleaning products are not always good friends.. chemical reactions and pitting can occur and use a soft sponge or such. You can also use filtered, distilled or preboiled water to fill..it's only an inch or two of water you need and it saves you a lot of time cleaning the unit and the processed jars from scaling. I use this strictly as a pressure canner..yes people use them as a pressure cooker..I don't..it can reduce the lifespan and its more work to clean plus, you may get pitting from acid erosion with certain foods. Pressure cookers are cheap comparatively..pressure canners like these...not so much. I have had my AAPC 921 for over 4 years and no noticeable wear ...seriously I can 2,000+ jars a year that is more than most people do in 5 years. If you buy an AAPC and don't use it, put it on craigslist and you can sell it in a day... canners in your area will beat your door down to buy it for less than new...that's how good and how well known these are with canning enthusiast.
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Reviewed in the United States on March 27, 2012 by Runamuck
To start, I believe I need to mention this is my first Pressure Cooker and Canner. - as such my first times doing canning (the reason for purchase) Now for my novice inputs: First of, read the instructions. There are a few things to learn. Those who are experienced understand what I mean and are at a level beyond that, but for fellow novices it is a MUST! This pressure cooker is 'dog down' type, meaning you have (6) wing nuts one must dog down to seal the lid. Most people are aware of using star patterns to tighten something down so as to ensure an equal pressure and alignment along all points. My first time using this however, I learned a lesson. Now, I know better, but I was excited and in a bit of a hurry. I dogged the cover down properly, but at around ten pounds of pressure my seal went. When I put on the lid I did not take the time to ensure it was on straight. So, take your time. As for the cooker: I love it (Granted only used a couple times). It comes as advertised. Works perfect (when operated according to instructions). It has an appearance and feel of a piece of equipment one could use for 20+ years and still be going strong with proper cleaning and instruction compliance. CONS: Well, I believe that this is one of those you get what you pay for. So, IT IS A BIT PRICEY, but seems worth it and as such I find it hard to claim as a con. A rubber over pressure release seal. I list it as a con in that it is a part that will need periodic replacement through the life of the cooker. It is definitely a pro in that it is there. At the steam escape point, with the pressure weight installed, the steam condenses and runs down the cover. -There is a lip which extends out a little from the bottom. Personally, I put a folded paper towel there to absorb the dribble. I can not recommend that as right below the cooker is an open flame or hot coil which could result in a fire should that towel fall. PROS: Sturdy, strong. Though I fouled it up my first use.... VERY EASY to use. No cover seal to worry about Cover handle stays cool enough to touch during use SUMMERY: Given my novice knowledge, with only a few (canning) uses, I highly recommend this product. No, I cannot compare it to other cookers and no, I do not have years of experience. What I do have is SEVERAL hours of research prior to purchase. That research lead me to choose this cooker as hopefully my one and only purchase of one. I believe that time spent was WELL worth it and I have gotten the only ONE I will ever purchase.
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Reviewed in the United States on June 9, 2013 by Collin Parkhurst
To be clear, if you are going to can anything, stop, and think it through. If your intent is to put up a quart of beans with no expectations for success, you could probably do just as well with a cheaper model. If, on the other hand, you are intent on putting up your chosen harvest with a high expectation of success, you are in the right place, looking at the right model. First, it must be understood, that this is not an inexpensive device. Poking about the internet you will find several manufactures of various prices and constructions, not all necessarily bad, however, not all necessarily good either. What sets this device apart from the rest is the "no-gasket" configuration, and, YES it makes a difference. Fighting with a big rubber gasket on a simmering pot on the stove is not exactly conducive to a positive canning experience, and, the experience of your first batches will likely determine if you ever do this again. So, why start with cheap equipment? Look on the internet, and, see who the experienced canners use as the benchmark, then, you decide for yourself. Out of the box, you will be struck with the sheer weight of the device. The saying goes, "You get what you pay for", and you certainly are not left with a feeling that you lost anything on this purchase. It is industrial grade aluminum, and, thick enough to survive a flaming re-entry if it fell from the shuttle. (OK I exaggerate, but, you get the point.) To seal the deal, it is made in the U.S.A. ! The manual is actually printed in English, on good quality paper, and, inherently thick enough to survive a lifetime of reads. The unit itself, upon inspection, exudes quality. The machining is first class, the fit and finish is first rate, and, you are left with the gut feeling you made a wise investment. You will, however, at his point be pummeled with jokes by other family members regarding the size, shape, profile, purpose, blah, blah, blah. Just laugh and move on. What my dear wife and I discovered was this. It is all about your physical strength. DO NOT OVERLOOK THIS POINT. The canner is heavy--- EMPTY, now, add 7 quarts of you favorite substance, 3 inches of water, and, what you will find is that you are not as strong as you believe yourself to be. Lifting this thing with outstretched arms to the stove at chest height is not an easy task. (Yes Mr X, that goes for you too....) Respect this fact and all will be well. All loading of the device MUST occur on the stove, as I have said, you won't be able to do it afterwards, at least NOT SAFELY. Observe the fact it is NOT intended for glass top stoves for an obvious reason. OK, now onward>>>> Using the canner could not be any easier. Leave the explosion stories for Hollywood, and, be assured they WON'T happen in your kitchen. It is equipped with an overpressure device (fail-safe), and, unless your bent on breaking the thing you won't hurt it, or you. Our experience with the ever so scientific "1-4 jiggles per minute" is this... it is not that critical. What we found is that once you have a steady steam stream coming out of the weight stack (be patient IT TAKES TIME), put the weight on, keep the heat on high until you get to the 5, 10, or 15 pound reading ON THE DIAL. Let it heat until you get the necessary 4 "jiggles" a minute (the weight - I thought it necessary to clarify) then turn it down SLOWLY to moderate. Trying to start on the "cold side of the jiggle" and regulate up is fruitless. The mass of the pot prevents successfully regulating in this manner. You will just keep overshooting the mark in this manner. Some have complained about the lid sticking..... never happened, not even close. Manual suggested olive oil on the rim, and, I can tell you it works perfectly. Remember, the lock downs are not lug nuts, so you do NOT need much torque to firm the lid down. Following directions will yield promised results. Finally, be careful when you open the lid. As I mentioned the mass of this thing holds heat... and lots of it. Allow yourself at least an hour for the pot to cool down AND verify there is no pressure in the pot before loosening the lid. All in all, while expensive (relatively speaking) I think this canner will serve us for years and years and years, our kids for years and years and years, and the grandkids for years (you get the point) I figure by this time, noone will really remember the price, but, in all likelihood will thank us for a quality product. Now, on to the beef stew....
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Reviewed in the United States on October 4, 2011 by Frank Snyder
When I purchased this item, I didn't expect the manual to double as a cookbook! But it does. And it has stuff that would be hard to find...not just meats, but also tounges, liver, and various other animal-related things. It ALSO has instructions for canning...in CANS! Yes, actual metal cans, not just jars! (Aparently you can buy cans and lids for this purpose!) And don't forget you can use this as a pressure COOKER. it has instructions for that, too. It has a lot of recipes for meats and meals! Okay, onto the most important item...the canner itself: As stated, this unit is heavy, and heavy-duty. There is no gasket, just follow the instructions and "grease" the slanted inside lip with olive oil (or vaseline, but not general-purpose cooking oils) every 3-4 uses. They recommend an empty run so you know what noises a pressure canner makes when it is venting, and how to control the heat. With an electric stove, this is not difficult. One note, I find that I put the number dial on my electric stove 1 # lower with filled jars in the canner than with an empty practice run. It is easy to use, just make sure you have space above your stove to get jars out of the canner. I think someone else mentioned the unit by itself is 16" tall. As they say, tighten two opposite wingnuts at a time. It is easy, though I have yet to keep my vegetables from floating. It could be I have to switch to hot-pack (though I've read cold-pack is just safer since food won't be so packed it doesn't heat fully inside). I find my squash-tomato combo floats and liquid is lost. However, the jars sealed perfectly, which is the most important thing. I shook them down the next day to get the veggies back under the liquid, for the most part. (This is not a safety issue, though food above the liquid may discolor if on the shelf a long time. I'm not sure that will happen since I plopped into lemon-juiced water, and blanched the squash in same liquid before draining and adding tomatoes.) They are also very serious about burn issues. I am short, so to reach around the canner and adjust my stove temperature, I wear an oven mitt and drape a potholder over my forearm with the other hand. The instructions are quite complete, and I am impressed with the heaviness of the unit, and confident it will last and last! Even if the pressure dial ever wears out, the weighted gauge never will, so this is safe. Besides, the unit is MADE IN AMERICA, and parts can be ordered at any time. If you use this for years and years, maybe this will be the pressure dial or (I forget what to call it) emergency pressure release (rubberized thing stuck in a hole in the cover), or if you ever dropped the unit, a wing nut. You can get a new manual at any time. You can get a new safety label for FREE if the old one ever comes off. You can send the item for SERVICE IN THE U.S.A. if service, or just evaluation, is ever needed! I LOVE that Wisconson Aluminum Foundry is a good, old-fashioned, service-oriented AMERICAN company! Thank you!
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Reviewed in the United States on September 11, 2013 by Coder
Hello everyone, let me first say this is my first pressure canner and I am positive my last. before I purchased this I went on a hunt for reviews and videos of people using this type canner. What I found was interesting, there were people that had this product from their grandparents and it was still functional. That plus it was made in America sold me on the product. It is Heavy, I work for an Airline and I love big heavy duty equipment, and this thing is heavy duty, it should last you a lifetime and then some. I have used it about 3 times and have a great deal of meat in jars, one thing you need is the Vaseline, you must have that or it will not seal properly, it just put the lid on and away I went, well it took forever for the pressure to build because it was not sealed properly, I didn't know because I had never used it, well I put the Vaseline on there and the lid shut solid. I will say the price was steep but when you get it and you see the quality of the product and the shipping was free it eased the pain some, if I had to ship this product it would have cost about 30 dollars I'm sure, its large and heavy. The directions were very easy to understand, I have read that people are using this on glass cook tops, I am still not comfortable with that, with the water and 7 quart jars in there its very heavy, I used the bottom part of my turkey deep frier to use this item. Worked out nice. Bottom line if you are looking for a pressure canner that will last a lifetime, its made in AMERICA, and hopefully you can still get free shipping this is the deal. I love it and I hope if you get one you will love it also, make sure you get the Vaseline its a must.
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Reviewed in the United States on May 18, 2010 by MY2Dogs
I have no hesitation in giving this pressure cooker all the stars. You might be tempted to drop one because it is heavy, requires manual clamping and perhaps does not have some of the gee whizz functions; it doesn't have a logic board. You would be wrong to do so. This piece of equipment does what it says it will do, does what we intend it to do, does what it needs to do and does it all in superlative fashion. It is solid, feels like it will last forever, works as it should, has the ring of quality yet, it is simple, wouldn't be easily broken, doesn't have added idle things for looks, has multiple levels of safety, has no consumables but replacement components are readily available and still it looks great. A glance at some other pressure cooker canners show that the price of this is a little higher but then look at the price of some of the smart looking electronic small consumer pressure cookers (which cannot be tasked in the way this can) and you will find prices actually higher, some much higher. This is seems good value to me. Had better put a rider on all this. I have only had the All American 921 for a few weeks and only used it for 6 batches of jams, sauces and pickles along with a few trial pressure cooking exercises but that does not deter me from giving it a rave review. In each of those exercises it worked exactly as expected with terrific result that I know will be consistent. If you keep an eye on this AND the clock while it is working the result will be right. Not normally a strong supporter of the 'if it ain't broke don't fix it' approach and while not suggesting that there have not been changes through the life of this product, it certainly is a good advertisement for staying close to what you do well.
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Reviewed in the United States on February 17, 2013 by JAID
We're from just outside the Green Bay, Wisconsin (home of the famous Green Bay Packers - "Go Pack!"). :) A lot farming in the area and terrific Farmer's Markets all around so we have plenty to choose from come mid-summer and harvest time. We didn't do any canning before we moved here five years ago and started out using the standard products offered at all the local chain stores. The first one was one of those inexpensive units they sell just to see if we'd like it. We did have fun and it ended up being too small. So we stepped up up with a few more bucks and purchased a larger 16 quart unit which had a rubber ring in the lid to seal it under pressure. It worked fine but again we found it too small ... we were canning more things and as the economy worsened the opportunity to can fresh vegetables and fruit seemed more practical than ever. So once again we stepped up, this time to the "All American" Pressure Cooker that was just over 21 quarts. We didn't make the purchase spontaneously though. After doing our research on line, and talking with others at the markets, we found it had unique attributes that differentiated it from other pressure cookers. First and foremost it doesn't require the use of a "rubber ring" to retain the seal. Although the rubber ring was never a problem for us it's always a slight concern in the back of our minds and we knew eventually we'd have to change it, but never knew when, or where to buy it, or if it would even be available when the old one failed. But there are other features that make the "All American" units superior to others on the market. Beyond it's robust construction, the method used to secure the lid using screw down latches is infinitely safer than the standard way of screwing the lid on just to find out it wasn't on securely as the pressure started to build up - this happened to us numerous times. We also found the pressure gauge and pressure relief valve to be quite reliable. Although it was larger we found it to be easy to clean too. In summary, we are very pleased with our All American purchase and strongly recommend it to anyone planning on canning now or in the future. The company has been around for ever and being "Made-In-America" does provide a level of quality that other products just can't compete with. Oh, one more thing. Because they are engineered and built so much better than the foreign units they are more expensive. Initially this was pause for concern, it seemed like a lot then but we found, "... the All American Pressure Cooker will be around long after the price is forgotten."
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Reviewed in the United States on September 9, 2012 by FYI
When I was a kid, everyone had a pantry that was busting with mason jars proudly showing off their prize ingredients. Your mom and the neighbors all canned food from spiced peaches to that awesome chili with who knows what that was. That's just what we did. Fast forward to today, I can't even pronounce some of the "ingredients" found in our processed food. I decided to get back to simple, good tasting, safe food that lasts a long time. I did a lot of research on pressure canners and always came up with the same brand: All American. Watch some of those DYI vids on that vid channel and you'll see All American over and over. So, I purchased the All American 921. Not too big but big enough to make the effort worth it. 7 qts or 14 pints per load works just fine. Of course there are bigger ones for those with a small army. Mine came in a well packed box made just for the unit. Keep the box to store it when not in use. A close look revealed a clean, easy to read 2" gauge installed along with a pressure safety valve positioned correctly and ready to go to work. The vent tube was attached to the lid securely. The 3 position weight was packaged separately in a yellow envelope with the proper safety warnings. The thick cast aluminum body was clean and free of nicks, scratches or imperfections. The mill work was smooth an easy to clean. There are 2, count em, 1,2 stamped base plates for up to 2 layers of jars. So you don't have to buy a second one. The body is machined to match the angle of the lid to form a gasket-less pressure tight seal when positioned correctly. Follow the directions and coat the seal surface with petroleum jelly (lightly). Close the top by using the opposing hold downs and checking that the lid is sitting evenly atop the base. Continue attaching opposing hold downs and then go through them again. You don't need to GUERILLA tighten them to create a seal. Snug tight is just fine. Being aluminum and uniformly thick, it picks up heat quickly and distributes it evenly through out the unit. Using an infrared heat scanner, I didn't find any cold spots during heat up. This goes a long way to keep your canning jars from cracking / breaking due to uneven heat on the glass. This also helps during cool down for the same reason. The 921 has the diameter of approximately a 5 gallon bucket so it's a little bulky for dropping in the sink to wash out. It's raw aluminum and not non-stick so it take the usual elbow grease to clean it out and get it ready for the next mission. The stamped base plates are also aluminum so they'll discolor upon the first use. Normal. During the heat up process, the spout expels steam away from the unit at about a 10 degree angle so you can direct it away from you. Once the unit has expelled steam for 10 mins (per instructions) the well marked weight dropped right into place and did it's job. The gauge was accurate according to the weight used to counter check performance. Canning food is serious business and you have to pay attention to what you are doing. All American makes this task easily accomplished and fun. I've done several loads with mine and look forward to trying all sorts of recipes found in USDA approved books. Not to mention, if mom could see the pantry, she'd be proud!
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Reviewed in the United States on August 19, 2021 by D. Gunner