If they were same price would you buy AA 15.5 qt. or Presto 16 qt

10 years ago

I searched the archives on this forum and read all the discussions about which pressure canner is the best -- and I see that the All American is considered the "cadillac" and the Presto the best value for the money.

BUT then some people say they still prefer using their Presto, even when they own both.

So, if price were not a consideration (and I realize this is a hypothetical question) which one would you want? I'm comparing the two small-ish ones since they both take 7 quart jars, and should be lighter to handle than the bigger ones where you can stack pint jars (something I don't need to do)

Which is easier to operate? Which is safer? Which do you like better?

Thanks, in advance, for all advice!

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Comments (6)

2ajsmama
10 years ago
AA is heavier, but it's nice that it doesn't require a gasket. I'd think it would last longer since it's heavier/thicker walls. BUT...I own one (a vintage one) and decided to buy a new Presto instead b/c I have a glass top stove. I also have been losing upper body strength the past few years (not to mention an old rotator cuff injury and arthritis in that shoulder).

You really have to decide according to your own circumstances - and price is not the same, even though I did hear that Amazon had some very good deals on the AA last year, and probably will this year too (AA will likely be 2-3x as much as Presto).
myfamilysfarm
10 years ago
I've buy the Presto hands down. I don't know about the AA, but I don't like the metal on metal without gasket. I also don't like 'turn buckle' fasteners, I don't know if AA is still using them or not.

I know there are others that use the AA and love it, but I'm not one of them. My Presto and Mirro are great. My Mirro is an antique, but still does great and the gaskets are easy to get.

I would advise to either buy one with weights instead of a gauge. The weights will say a 3 weighted weight. Not a 1 weight weight.

Marla
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I think I've found the actual research article that the recommendation change was based on--the one linked below was done by the same authors and published around the same time as the one cited above, and it seems to be the research that their recommendations article was based on. I wonder how much research has been done on the "cube" method, or if it has just been assumed that the cubes will result in more even heating? The abstract, and the article is linked below (I hope) ABSTRACT Possible processing errors in home canning are considered in two categories. Variation that occurs during the development of the recommended processing times for home canning are caused primarily by incorrect measurements and faulty assumptions. Specific sources of variation considered in this category include temperature measurement error, faulty location of thermocouples, inadequate venting, errors in the D and z value, variability in the z value over the temperature range of interest and within-product variation, Errors that occur in the home may be attributed to mistakes or equipment variation. Inaccurate pressure control and timing of the canning process are the major sources of equipment variation. Each source of error is analyzed in terms of the increased risk of food poisoning or spoilage because of insufficient processing or the additional loss of thiamine, chlorophyll and overall quality due to over processing. The most significant sources of variation (within-product, pressure regulation, and timing accuracy in the home) are combined to form a standard deviation which can be utilized to recommend processing times for canning selected products at 68 or 103 kPa (10 or 15 psi). Who did the research in the 90"s? Here is a link that might be useful: research -- Zotolla et. al This post was edited by elisa_Z5 on Fri, Dec 20, 13 at 14:46
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digdirt2
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I am one who has both and prefer using the Presto simply because it is easier to monitor the weight for me. The Presto is milled to rattle slowly but continuously when at pressure. Usually only 1 small heat adjustment is needed.

The AA weight is milled so it has to be timed to 3-4 rattles per minute when at pressure. I just don't like having to stand there and count the rattles and adjust the heat and count again etc. Plus the heat adjustments increase the chances of siphoning.

Dave
elisa_z5
Original Author
10 years ago
Thanks, everyone, for explaining your specific reasons.

This is such a whole new world, and I have no background in it. My grandparents buried cabbages in a hole covered with straw, and my parents bought food from the store. :)
myfamilysfarm
10 years ago
You can still bury cabbages, with straw. A barrel works well for that. We never did it, but I have books about substitute root cellars.

You'll get it, and then you'll be hooked like the rest of us.
malna
10 years ago
I love my All-American. Did take a bit of getting used to. The Presto ones are perfectly safe and they are much cheaper dollar wise, but I sure do like supporting American industries whenever I can.

My AA will never wear out, never need a gasket, came with a weight, and I guess I'm just tuned into the rattles per minute - I usually adjust once on an outdoor propane stove. I don't usually have to pressure can anything indoors - I have a commercial gas range, so I don't know anything about glass top stoves.

To each his/her own likes/budget/stove top capabilities.

If they were same price would you buy AA 15.5 qt. or Presto 16 qt

Comments (6)

2ajsmama

myfamilysfarm

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If they were same price would you buy AA 15.5 qt. or Presto 16 qt

Comments (6)

2ajsmama

myfamilysfarm

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digdirt2

elisa_z5Original Author

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elisa_z5
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