April 21, 2010 at 10:32 pm #313857
I have a presto.
I don’t know that it’s ‘not as good’ it’s just more of a toyota rather than a mercedes.
The All American, I beleive, is stainless steel, the presto is aluminium with an enclosed heavy base. The AA has a tooled stainless steel fitted top that screws on plate to plate to produce the seal. The Presto has a rubber gasket fitted which makes the seal.
The rubber gasket can get damaged and require replacing, which can be a PITA. Having said that, I’ve not damaged it yet.
I’m very happy with my presto, it does exactly what I purchased it for – it pressure cans things! I have the 23L model, which fits 8 size 20 fowlers jars in the bottom OR 6 of the 31’s. I don’t yet have the second plate to go on top of that first row of jars so that I can stack a second lot in, but I’m pretty happy with it regardless! It also is tall enough to process the really tall FV jars I’ve got (I think they are 36’s or something, they are super tall though!) which I like, even though I haven’t actually used them yet.April 22, 2010 at 5:23 am #313858
I purchased my All American back in October last year from the Red Hill Trading Company. After I had contacted the Wisconsin Aluminium Foundry and had had them recommended as a supplier, I went to their website (Red Hill) only to find that they “only shipped to US Canada etc”
So I emailed them directly and after a wait of 4 or 5 days they got back to me with the following
“We can ship the 921 All American Canner to Australia. Below is the total cost to do this:
Wire Transfer Fee-15.00
Total $383.89 US
We do not accept international credit cards. You must send us a wire transfer. Please let me know if you would like to place this order and I will send you bank details.”
With the Aussie Dollar at 92cents this will cost you about $ 414 plus the $30(ish) to do the international transfer.
Mine arrived in good time (air-freighted) and in excellent condition.
An email address you can try is email@example.com
LeanneApril 22, 2010 at 5:26 am #313859
Thanks. Ali. It’s almost half the price of the all American. Can I ask how long you’ve had yours for?
Mother’s Day coming up – I’m in with a chance for the Presto but pushing my luck for the All American.
MareeApril 22, 2010 at 8:20 am #313860
I’ve had mine since 2008 so a few years. It got a good workout the first year with loads of soups and chicken stock and some beans and meatballs and sausages.
The second year I did more soup and baked beans.
This year I’ve only used it as a waterbath so far, because I haven’t had the time nor the finances to bulk buy in for soup or beans and my kids seem to prefer a tin of 4-bean mix cooked in the saucepan with some home made passata instead of the canned beans. And my freezer is where the soup has been ending up lately.
The things that were pressure canned last year last very well, I can mostly in Fowlers jars with no dramas. Only trouble is that the rings on the jars are un-usable after canning so if you are someone who re-uses them if you’ve bottled fruit or whatever, you just can’t do that with pressure canning. The heat causes the rubber to lose all elasticity – it seals the jars fine, but once you open it the ring is only good for the bin.
And I think you probably can’t double stack FV jars in it, because the clips probably shouldn’t have extra weight on them.
AliApril 22, 2010 at 8:42 am #313861
Thanks a lot, Ali. Much appreciated.April 22, 2010 at 9:50 am #313862
Mine is a Presto too and I have also had no troublel. I use the Ball jars for meat and replace the lids (redback trading). For those who arent sure about the aluminium I read somewhere that it is Food Grade aluminium approved by the USA. I got mine through Amazon, $200 or somewhere about that (2009)and posted very quickly.:tup:
We had Chilli Con Carne last night and it had been bottled August 2009. Was perfect. I havent tried meat with Fowlers jars yet .April 22, 2010 at 11:02 pm #313863
And I think you probably can’t double stack FV jars in it, because the clips probably shouldn’t have extra weight on them
I double stacked mine. Takes a bit of manouvering to get the upper rack balanced right, bit it all seemed to work fine.
The All American, I beleive, is stainless steel
No, it’s cast aluminium. Flippin heavy though!May 3, 2011 at 4:17 pm #313864
I have used All American in the USA before and shipped my 921 21-Quart (21-Litre) to Australia but found out in storage it had CO2 buildup in the bottom of it and all those years it pitted through the Aluminium and while I can use it for non-pressure jobs I don’t feel like using it for anything under pressure. But I get a lid, weight, gauge, pressure plug, and rack for use with any future All American.
I also have Presto, also bought in the USA, smaller cooker I got for stove top use making curries and bean cooking etc.
I don’t like it, yes it works great, but that large rubber seal will crack and need replacing. Its $3 for a new rubber plug for the All American but a lot more for a Presto seal. I got mine for a song in the USA and put the Presto in my suitcase when I came back to Oz.
With the current now AUD pushing 110 US cents. I am seriously considering getting another serious sized pressure canner. I had the 921 and the 941 (41.5 Quart/Litre) in the USA and am considering getting the monster 41.5Quart All American canner and shipping it to Australia, especially since I am now on a 20 Acre property and have a canning shed/mud house built by the previous owners on the side of my house on the property.
Even though it costs more, I know the quality of both the Presto and All American first hand and if I am going to spend over $100 for shipping, I’d rather the not much more $140-$160 for a heavy 41.5 Quart All American and get the biggest canner I can.
Time is money and extra fuel/electricity is money, and doing 5 batches to can harvest from the garden versus 2 batches or less in the 4.15 Quart canner. Smaller and thinner is cheap economy as you cost more to re-input the lost heat into thin metal and use more energy to do lots of small batches.
If you are just playing around or seriously can not afford the 41.5 Quart canner, the Presto is a good alternative.
I learned all this when running a restaurant, all my cookware is very thick walled aluminium and anodized aluminium cookware I bought in the USA and brought over. I’ll never use thin walled stainless or other cookware sold to consumers in Oz in your average store for the very reason that energy and fuel is money and thin walled cookware is false economy.
PeterDAugust 4, 2011 at 9:39 pm #313865
Almost 4 years since I first enquired about a canner!! I hadn’t realized it was so long ago.
I have canned so much since and am still happy with my All American. Since then I also acquired a namco which is put to good use. Great for small quantities.
Instead of Fowler jars I now use a lot of normal glass jars especially the Dolmio pastas. When I first started using those I worried that they may crack under 15lb pressure but I’ve not lost a single one. Providing the lids are in good order there’s no probs and they are easily replaced.
For anyone contemplating a canner … you can’t lose … it’s certainly one of the best investments I’ve made.
Next item on my list is a smoker .. any suggestions/ideas please?August 4, 2011 at 10:30 pm #313866
bluebird post=319384 wrote:
Next item on my list is a smoker .. any suggestions/ideas please?
How many packs a day were you thinking of?
:whistle:August 5, 2011 at 12:37 am #313867
Now I want to know how big the base would be for the AA PC 921 21Quart?
I bought a large stock pot from Big W thinking I can use it for waterbathing but when I put it on the gas stove I realised it would be very tricky cos the base is too wide for the knob grill (I dont know the name of that metal thingo that you put pan on above flames!).
So how do I know that the base’s ok for the size of the gas hub?? :S
Haven’t bought one yet cos I am still going around with this – I know we are looking at getting a new oven soon, so hopefully a new stove along with it but still… how far can the base sit on and over…?
Of course I am worried that the metal might bend and the pot sink over! :blink: :laugh:
EDITED to say when I said base I am referring to the base of the pot… to clear it up – clear as mud right?
Cheers! :hug:August 5, 2011 at 12:43 pm #313868
bluebird post=319384 wrote: :clap: :clap:
Almost 4 years since I first enquired about a canner!! I hadn’t realized it was so long ago.
Bluebird; what types of things have you preserved in the last four years, and what would be your most common preserved food?
rwAugust 7, 2011 at 8:50 pm #313869
…. LOL :clap: :clap:
well said lady B. when I told my family I was taking up ‘smoking’ they looked and gasped in disbelief and horror!! I’ve never smoked in my life. I know you understand what I’m on about. I love smoked chicken and double smoked ham and love to have a go at doing my own. I will do a search on ‘smoking’ and see what comes up
:wave: :wave:August 7, 2011 at 9:08 pm #313870
Hello roadwarrior, and thanks for asking
I preserve fruits, jams, pickles, sauces etc as well as vegetables and meats e.g. beans, carrots, baked beans, chicken, silverside, sausages, potatoes, plum puddings, sticky date puddings, in fact anything we can eat I try to preserve. I recently did chicken stock, goulash, peasoup (very tasty) and several jars of basic mince which I can use in a variety of meals just by adding ingredients of choice
It not only saves room in the freezer but it provides an almost instant meal and helps when unexpected guests arrive. Most of my foods are done in recycable jars which are just the right size for two.
The great advantage of a canner is that it has multiple uses. It can be used as a hot water bath as well as a pressure cooker or to preserve low acid foods.
Hope that answers your question. can’t find the smileys to send you.August 7, 2011 at 11:04 pm #313871
:wave: Bluebird, please please please tell me how you do Sticky date in the canner, Ive had my Canner for over a year now and havent been that adventurous with it yet. And a yummy Pea soup recipe would be great as well. But only if you want to. :whistle:
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