Is the All American 941 (41.5-Quart) Pressure Canner a recommended pressure canner?
Last reviewed July 2026.
Yes — it's the equipment class the USDA processes were written for. Same stovetop weighted-gauge, metal-to-metal design as the rest of the All American line, at homestead scale — 19 quart jars per load. Squarely the equipment class NCHFP's guidance describes; per quart of capacity it is the cheapest All American, even though the sticker is the largest. Not for glass-top stoves per the manufacturer, and a full load is heavy enough that range weight limits matter.
The facts on file
| Verdict | USDA-process basis — USDA-process basis — the equipment class the processes were written for |
| Type | stovetop · weighted gauge + reference dial; metal-to-metal seal |
| Capacity | The largest All American — 19 quart jars per load, double-stacked, per the manufacturer. Heavy when loaded; check your range's weight tolerance. |
| Marketed as | “The homestead-scale weighted-gauge canner” Amazon ↗ |
Sources — read them yourself
- NCHFP — Recommended canners (equipment requirements)
- All American pressure-canner line (price, capacity, lifetime warranty)
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.
See every canner we track, verdict by verdict →
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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