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Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish.
No matter how high you turn up the heat, boiling water cannot surpass 212°F (even lower at high altitudes). All-American's High-Quality Pressure Canners bring jar temperatures up to 250°F at just 15 lbs sq. in.
Note: Glass-top ranges are not designed for the high heat of canning.
All-American's pressure canners are more expensive than some but they are a once-in-a-lifetime investment. So carefully crafted they seal steam-tight with NO gasket to crack, clean or burn. Exclusive metal-to-metal seal withstands more pressure than gasketed seals, too. Sides are .25" thick. Bottoms are even thicker and machined for perfect surface-to-surface heat transfer. All cast aluminum for generations of use.
Simple and safe to use so there is no need for close supervision since pressure cannot exceed setting (5, 10 or 15 lbs). Over-pressure plug acts as back-up. Stay-cool bakelite handles, easy-to-read pressure gauge and detailed owner's manual with recipes and canning hints.