metal on metal canner

I am just now getting ready to order a new canner, without a rubber gasket . This one is metal on metal..and I was wondering if anyone would have any info for me before I place my order. also planning on getting one of the strainers that removes the seeds of like berries..which my husband can't digest.

thanks for quick info so I can get my order in right away.

My Dad bought me my pressure canner, and it uses the rubber seals. I borrowed one of the metal-to-metal ones from a friend before, and, oh, was it nice! No having to check gaskets, or anything! The designs are actually safer than the rubber gasket design, as well. They are easy to use, don't need replacement parts as often, and.....I wish I had one!

LOVE IT!! All-American.

Tricks to know:

A little grease (vasoline) on the metal contact points occasionally to prevent sticking. DON'T use kitchen oil as it will gum up, even peanut or coconut.
Get the lid square/level and tighten it down evenly. I run all the screws up snug and then start turning them down in a star pattern (just like lug nuts on a car) the same number of turns each.

Brenda Groth wrote:I am just now getting ready to order a new canner, without a rubber gasket . This one is metal on metal..and I was wondering if anyone would have any info for me before I place my order. also planning on getting one of the strainers that removes the seeds of like berries..which my husband can't digest.

thanks for quick info so I can get my order in right away.

I've been using a AA 921 for a few years. I've not had any problems with except learning how to use it. You really have to tighten it down---don't be afraid that you'll break it. I spoke with one of the quality-control people back when I bought it and he described the testing that goes on. They tighten down the lid with wrenches and charge them with a really high pressure, 2x or 3x the max rated pressure I think. After that, I wasn't even afraid of my pressure canner. I still watch it closely but I don't worry like I did in the past.

I can't compare the AA to any other pressure canner because it's the only one that I've used.

I also use my pressure canner as a water-bath canner. Once I saw a pressure canner being used as a redneck fermented-beverage-evaporative-concentrator type gadget. But I'm sure that's not recommended by the manufacturer.

Oh, I've used a AA-921 on 2 different electric stoves without any problems.

thanks, ordered my canner and victorio strainer with accessory pack this week..hopefully will be here in a day or so

I have an all American metal to metal also and love it. I use a little oil every time as well.

Brenda,
I love my strainer. Tomato sauce thickening is way easier with it -- I prefer not to have the seeds. Process the raw tomatoes, let the pulp sit till it separates, then cook the watery stuff down. It can be boiled a lot harder than the unseparated pulp, and your sauce thickens much faster. I'm still cooking off the same amount of water, just more quickly.
Gani

thanks for the tips..should arrive today or tomorrow and I bought some extra jars this weekend