Problems with lid sticking and with broken jars
All the canning I had done so far has been just with the hot water bath method. Since everything I have canned was high acid, I did not need a pressure canner and I have never lost a jar of goods to either spoilage or breakage. I wanted to start canning foods with meat in them and so bought a All American 921.
After canning my first batch of chicken, I could not remove the lid. It was stuck tight. Even after it had cooled I could not remove the lid. I didn't want to do it but I finally had to pry the lid off. It came off with a POP! Of the seven quarts in the canner, three had broken. I thought perhaps I had over packed the jars.
The next day I canned four more quarts of chicken. Again, the lid stuck. I decided to out wait it and after six hours the lid was still stuck and, again, I had to pry it off. Two of the jars were broken.
I put the lid back on the canner and it did not seem to seat squarely. It rocked as though the canner was out of round or perhaps that was a bulge in the lid.
I don't know if I have a defective product or if I am doing something grossly wrong but this situation is totally unsatisfactory. The next step will be to return the canner to the vendor unless I can get this situation resolved.
Anyone have any suggestions?
Asimov, that sounds completely frustrating! I feel for you. You are right. Something must be wrong because you really should not experience these problems.
If you will run a small amount of oil (I use olive oil) around the rim of the canner I think that will solve the issue of your canner lid sticking. Put some oil on a paper towel and lightly grease the canner edge where the lid sits.
As far as your jars breaking. My only thought is are you trying to can frozen chicken? Usually jars break when the food and jar is cold then placed directly into the hot canner. Glass canning jars are sturdier than regular glass but they are still susceptible to break with extreme temperature changes.
Try letting your chicken warm up a bit. Don't leave it out at room temperature so long that you risk it spoiling but definitely don't put it in the jars frozen.
Also be sure and process for the correct time and at the correct pressure. My canning chicken
directions are here. And there are probably directions in your canner instruction booklet.
I hope this helps. Please let me know if I can help further. I hate to see you give up. Canning meat really does work!
All American 921 Pressure Canner - lid sticking
All American 921 Pressure canner.
I have had the lid stick on occasion and it seems to only happen if let the last load cool until morning. I will try to oil the seal again. Oiling is recommended on the new canner anyway.
I really love my 921. I have noticed that although it holds 19 pints, it will only hold 18 1/2 liter jars.
Model 921 Pressure Cooker/Canner
holds 21 1/2 quarts of liquid. The canner is tall enough that pint jars can be double stacked. Thus it will hold 19 pint jars, or seven quart jars.
Owner of All American Pressure Canner
I have a model 921 All American, and the petroleum jelly solution doesn't work very well.
If you put too much on it, then it leaks steam, and you can't get it up to pressure. Without the pj, you have to use a rubber mallet to get the lid off, and that's right after the pressure is reduced to zero.
When it works right, it's wonderful. When it's not working right, it's a pain in the neck.