All American 910 (10.5-Quart) Pressure Canner vs All American 921 (21.5-Quart) Pressure Canner

Last reviewed July 2026.

Both of these are in the equipment class NCHFP's recommended-canners guidance describes — this is a comparison inside the recommended class, so the differences that matter are mechanical: gauge type, seal design, capacity and what you pay for each.

All American 910 (10.5-Quart) Pressure Canner: Same stovetop weighted-gauge design as its larger siblings, in the smallest size the maker offers. NCHFP's guidance notes most canners hold seven quarts and that small pressure *saucepans* are not recommended — the 910 is a purpose-built canner rather than a saucepan, holding 4 quart jars per the manufacturer, but if you can in quantity the 7-quart class costs little more.

All American 921 (21.5-Quart) Pressure Canner: Stovetop, weighted-gauge, seven-quart class — squarely the equipment NCHFP's guidance describes, and weighted gauges 'control pressure precisely and need neither watching during processing nor checking for accuracy' (NCHFP). The metal-to-metal seal means no gasket to replace, which is why these get willed to grandchildren. Note: not for glass-top stoves per the manufacturer.

How to choose

Since both carry the same verdict, buy on mechanics. The All American 910 (10.5-Quart) Pressure Canner costs less; a dial gauge needs an annual accuracy check at your extension office while a weighted gauge doesn't (the dial-vs-weighted difference); a gasketed lid is cheaper to buy and needs gasket replacement, while metal-to-metal seals cost more up front and carry lifetime warranties. Neither choice buys you more safety than the other — the process, not the pot, is what NCHFP's guidance actually specifies.

The single-canner pages go deeper: All American 910 (10.5-Quart) Pressure Canner · All American 921 (21.5-Quart) Pressure Canner · or see the full table.

Canning Score indexes what NCHFP, USDA and university extension programs have on record about canning equipment, with attribution — we publish no process times and no safety advice. Verdicts describe the state of the authority record for an appliance class, not a guarantee about any jar. For tested recipes and process schedules, use NCHFP (nchfp.uga.edu), the USDA Complete Guide, or your state extension office — or the Seal canning guides, which work food-by-food from the same sources. If an authority publishes new guidance, the page changes — the authority always wins.