Is the All American 921 (21.5-Quart) Pressure Canner a recommended pressure canner?

Last reviewed July 2026.

Yes. The All American 921 (21.5-Quart) Pressure Canner is a stovetop pressure canner in the equipment class NCHFP's recommended-canners guidance describes, so it can run USDA pressure-canning processes. 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. All American lists gas, electric and flat-top stoves as heat sources for the 921, and says its canners are not compatible with induction cooktops (read 2026-10-08).

Compare the All American 921 (21.5-Quart) Pressure Canner with the other 6 recommended-class canners: jar capacity, gauge and range type, each with its source →

The facts on file

Sources — read them yourself

• NCHFP — Recommended canners (equipment requirements)
• All American 921 product page (jar capacity, heat sources, seal, induction FAQ)

How to read this

The line that matters in home canning equipment is who stands behind the claim. USDA process schedules were developed on stovetop pressure canners — NCHFP describes the equipment class and has stated plainly that those processes were not developed for electric multi-cookers. A manufacturer's own thermal validation can be genuine engineering and still not be an authority's recommendation — see what "meets USDA guidelines" does and doesn't mean. And a boiling-water canner is the right tool for high-acid foods and the wrong one for everything else.

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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.

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