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Table outlining the physical dimensions, weights, and jar capacities for various All American pressure cooker models.
Lists other canning resources, including offices, libraries, internet sites, and video guides.
Detailed descriptions and illustrations of each component, from the pressure gauge to the wing nuts.
Instructions for washing the cooker, applying lubricant to the seal, and performing a trial run.
Step-by-step guide on how to correctly place and secure the cover using the wing nuts.
Guidelines for lubricating and cleaning the metal-to-metal sealing surface for optimal performance.
Importance of keeping vent pipes and pressure dial gauges clear for safe operation.
How to test the pressure dial gauge and understand its accuracy relative to the regulator weight.
Guidance on using sufficient water and proper filling limits to prevent cooker damage or spoilage.
Procedures for handling excess pressure and avoiding damage from sudden temperature fluctuations.
Steps for safely opening the cooker after depressurization and methods to remove a stuck cover.
Details common causes of food spoilage in canning, including fermentation and flat sour.
Information on recommended jars, packing methods (hot/raw), and thermometer use.
Guidance on proper labeling with dates and contents, and best practices for storing canned goods.
Instructions for sealing tin cans, checking seams, and properly exhausting excess air.
Detailed instructions for preparing the cooker, adding jars, and processing food under pressure.
Guidance on preparing different types of syrups for canning fruits.
Instructions for preparing applesauce and canning sliced apples, including processing times.
Methods for preparing and canning peaches and nectarines, including hot and raw pack.
Guidance on acidifying tomatoes and preparing tomato juice and blends for canning.
Methods for canning whole or halved tomatoes packed in water or tomato juice.
Recipes and instructions for making spaghetti sauce with or without meat.
Procedures for canning chicken or rabbit, including hot and raw pack methods.
Methods for preparing and canning meat stock or broth from beef or poultry.
Methods for canning snap beans, Italian beans, lima beans, and dried beans or peas.
Step-by-step guide on using the cooker, setting pressure, and regulating heat for optimal cooking.
Provides cooking times for various cuts of beef, lamb, mutton, and pork at 15 pounds pressure.
Instructions for soaking, cooking, and pressure cooking dry beans and peas, including safety cautions.
Information on different automatic can sealer models and their suitability for various can sizes.
General| Brand | All American |
|---|---|
| Model | 930 |
| Category | Electric Pressure Cooker |
| Language | English |
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