Hi canning experts!! I’ve been lurking here for a bit trying to learn as much as I can, as I want to start pressure canning after learning that most of the things I actually want to make(meats, beans, soups etc) can’t be done with my water bath canner.
The thing is, I have an induction stove. I’ve been eyeing the presto 23-quart induction canner and hoping it would go on sale at some point this holiday season(no luck yet). There are also a couple off-brand pressure canners that work with induction on Amazon in the $100-range that I was thinking about trying if I can’t find a deal on the Presto.
I’ve also been looking around for a used one, since I’d like to spend as little as possible. I found a used All-American 915 for sale in my area for $100, and due to all the love/hype they’re getting on here, I am strongly considering getting that and just using it with my camp stove(outdoors, of course.) It sounds like the thing would probably outlive my stove…. would that be more of a hassle than it’s worth? I like that it has the weight as well as the gauge but since I’ve never actually pressure canned before, it’s hard to say how helpful that actually is. What would r/canning do????
Pic of the inside of the all-American. Is this just normal oxidation or something to be concerned about?
by No_Personality_3631
14 Comments
I wanted an All-American, but I think it’s not induction-compatible, so I will get a Presto when I finally get one. I’m pretty sure Presto is the highest rated for induction and has a long history of reliability.
I have an all American we have used on the glass top stove for a couple years. No problems. Personally I would take the all American. And if a 925 pops up used later pick that up too. Being able to do 19 pint jars instead of 10 is great when you have a lot of stuff to process.
The inside of ours is black too, totally normal.
The inside of that all American can be fixed with some cream of tarter or vinegar. I’m very partial to my all American. You can also get stand alone electric burner to use inside with it. I’m hesitant to try off brand personally so I stick with presto or all American.
I’d want to see a photo of the inside without the rack to see if there was pitting… it being there seems sus. The sides look like normal oxidation. I like the gauge as visual confirmation of the rattling weight. Can your camp stove handle the weight?
I’ve had my Presto for about 5 years now and love it. I had to get the smaller size due to lack of clearance for the stove hood. (If I had to do my life over I would not have a microwave over the stove!)
Pros with the Presto include it being lighter and cheaper. I have seen no data that suggests it is less reliable than an All American. The All American does come in more sizes and including one big enough to double-stack quarts. You will never be able to double-stack quarts in a Presto.
Personally I like canning things like broth and dried beans in the winter when I don’t have to worry about produce coming in from the garden. So using an outdoor canning set up would severely limit that ability and inhibit pressure canning in winter
I have a presto 23 qt. And I like it a lot. If you do decide on Presto I recommend purchasing a separate weight. It is SO much easier that trying to regulate pressure with a dial gauge. For me the decision would come down to which setup would be most convenient.
Love my two all american 921s. Since we are currently suffering with a glass cooktop i use my single propane byrner on the porch or in the dining room with proper ventilation for canning.
So yep, that one would come home, provided thereis no pitting under that oxidation or under the rack.
The inside of the canner turning black is normal when using hard tap water. When I used distilled water in following canning sessions it got rid of a lot of that darkness.
921 series is the basic All-American most beginner with.
If you do decide on the Presto induction model, be careful about using it on an outdoor LP burner. Per Presto: “Presto strongly discourages using outdoor LP gas burners in excess of 12,000 BTUs. These types of burners cannot be adjusted to a low enough setting to maintain the recommended amount of pressure, which can result in damage to the bottom of the canner.”
I would get the Presto. Being able to can inside is really important to me. I have the Presto, specifically purchased for being induction compatible.
You said something in your OP about the AA having both gauge and a weight… the Presto has both of those things as well? So if that’s supposedly a selling point of an AA, the exact same thing exists on a Presto. My Presto has a gauge that I have never once looked at, because I simply use the weight. It’s so easy.
All American is a high-end and worth it canner, but since you’re just getting into it, go with a Presto. They’re great canners (I’m still using mine) and you can use it until you’re sure that you’ll get the value of an All American canner.
If you’re finding an All American for $100, I’d jump on that immediately and figure out how you’re going to use it later.