All American Pressure Cooker(Metal to Metal System)

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Since 1930, All American pressure cookers are manufactured by Wisconsin Aluminum Foundry. Besides cookers, they also manufacture high quality pressure canners that are used to store and preserve food. If you are already set on one of the All American cookers, then you have chosen a great product for your kitchen. The biggest advantage and one thing All American pressure cookers are known for is their sealing system. It is a so called Metal To Metal system, which uses clamping licks that align the cover to the steel container, thus making the tight seal. This is as strong as they can get. Since there is no gasket involved in this process, the cover can be easily closed and opened.

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Pressure Canner Drawing(Presto Pressure Canner)

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Pressure canners for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse.
Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counter weight or weighted gauge, and a safety fuse. Pressure does not destroy microorganisms, but high temperatures applied for an adequate period of time do kill microorganisms. The success of destroying all microorganisms capable of growing in canned food is based on the temperature obtained in pure steam, free of air, at sea level. At sea level, a canner operated at a gauge pressure of 10.5 lbs. provides an internal temperature of 240°F.

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Smart Pressure Canner - Smart Chef

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Forget whatever horror stories you heard about your grandmother's pressure cooker. For time saving, flavor and nutrition no cooking method beats today's safe and reliable pressure cookers. You can get home at 7:00 and have a complete, fresh, home cooked meal on the table by 7:30 or even earlier. Put those soggy, bland microwave meals behind you, and get ready to accept the adulation of your adoring family.
Presto pressure cookers have been around for a long time and offer a variety of different sized stainless steel and aluminum pots. Professional chefs prefer a stainless pressure cooker because it is nonreactive and can be safely cleaned in a dishwasher, but aluminum is also a good choice if weight is a consideration. You want heat resistant double handles, one on each side of the pot, in every case. A 6 quart pressure cooker is minimum family size. Go larger if you will use it as a canner.
Many models come with useful accessories like racks, trivets or vegetable steamers which keep food from sticking to the bottom of the pot. Most chefs brown meats before attaching the lid so sticking does occur. You may still want to avoid nonstick interiors, however. The occasional inconvenience of a little extra cleaning far outweighs the risk of a pitted or peeling interior coating. Nonstick interiors are less of a potential problem with electric pressure cookers. Read more....

How To Pressure Can Food(Presto Pressure Canner)

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Follow these step-by-step instructions for pressure canning in your presto pressure canner. Prepare food according to the directions in specific recipe.


1. The first step in pressure canning is to bring together the canning gear. Be sure your presto pressure canner is carefully cleaned and working appropriately. Before each canning season, check the dial gauge for precision. You are strongly advised to check the sealing ring, overpressure plug, and the rubber gasket of the air vent/cover lock. Replace these parts when they become hard, warped, cracked, worn, pitted, or strangely soft.

2. Check Mason jars for nicks, cracks, and sharp edges. Check screw bands for dents or rust. Use only jars, lids, and bands in perfect condition so an airtight seal may be obtained. Wash and rinse jars, lids, and bands. Pour hot water into jars and set aside until needed. Follow closure manufacturer’s directions for bands and lids.

3. Select fresh firm food. Sort food according to size. Clean food thoroughly. Prepare according to recipe. Fill hot Mason jars promptly with food and liquid to recommended level. Allow ½-inch headspace for fruits. ALL vegetables and meats require 1-inch headspace due to expansion during processing. Work out air bubbles with a clean nonmetallic spatula. Wipe sealing edge clean with a damp cloth. Adjust bands according to closure manufacturer’s directions.

4. Place 3 quarter of boiling water, canning rack, and jars in canner. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack. Jars may break if set directly on bottom of canner.

5. Look through the vent pipe to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening

6. Place cover on canner aligning the V mark on the cover with the V mark on the body handle and lock securely by turning in the direction indicated to close (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

7. Exhaust air from the canner and jars by adjusting heat to are relatively high setting to obtain a free flow of steam from the vent pipe. Consult the instruction book which accompanied your range for recommended heat setting. Reduce heat to maintain a moderate steam flow. Allow steam to flow for 10 minutes.

8. Place pressure regulator on vent pipe. Set burner at a relatively high heat setting, on most range burners, and heat canner until pressure dial gauge registers desired pressure.

9. Processing time begins when pressure gauge registers the correct pressure. Adjust heat to maintain correct pressure on the dial gauge.

10. At end of processing time, turn burner to “OFF” and remove canner from heat source. Lift pressure canner to remove it from burner. Sliding cookware can leave scratches on stovetops.

11. Let pressure drop of its own accord, do not quick-cool. Pressure is completely reduced when the air vent/cover lock and overpressure plug have dropped and no steam escapes when the pressure regulator is tilted. Do not use the pressure dial gauge as an indicator for when pressure is completely reduced. Attempting to speed the cooling of the canner may cause jar breakage.

12. When pressure has been completely reduced, remove pressure regulator from vent pipe and let canner cool for 10 minutes. Do not remove the pressure regulator until pressure is completely reduced and the air vent/cover lock has dropped. Always remove pressure regulator before opening the cover.

13. To remove cover, turn counterclockwise until cover hits stop. Cover handles will be beyond the body handles. If cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure inside the canner. If in doubt about pressure being completely reduced, let the canner stand until cool before removing the cover.

14. Lift canner cover toward you to keep steam away from you when opening.

15. Remove jars from canner. Set jars apart on board or cloth away from draft to cool. When jars are cold, test seal, remove bands, wipe jars, label, date, and store in a cool, dry place Read more....

Clever Presto Pressure Canner - Make Your Life Easier Than Ever ( Presto Pressure Canner )

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Your presto pressure canner is a extraordinary, large capacity pressure vessel designed for home canning a wide variety of fruits, vegetables, meats, and poultry. Presto pressure canner may also be used to fast cook many of your favorite foods in larger quantities than can be prepared in a conservative size pressure cooker. The canner uses pressure to achieve the high temperatures required for safely processing foods while canning. The most wonderful thing about presto pressure canner is its capability to cook many foods in one-third to one-tenth the time required by traditional methods. Cooking in presto pressure canner preserves flavor and nutrients and softens tougher cuts of meat. .

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