My wife and I routinely can foods now and we need one of these.

We do pints and quarts, quarts mainly for broths and stuff.

Any advice on the 25 vs 30 qt?

Furthermore, why get a 25 when a 21 holds the same amount of jars? Does the extra space inside help?

Get the 921 (unless you foresee canning large amounts at a time).

I have had a 930 for years and recently picked up a 921. The larger ones take much longer to heat and cool. It doesn't sound like a big deal, but if you plan to do a fair amount of canning it becomes a big deal. Also, the larger ones are behemoth in size. I'd have to pull my stove out from the wall as it wouldn't fit under the hood...or can outside with the campstove which is a pain.

The 921 fits easily and is great for doing small(er) batches.

Thanks Gustofer, sounds about right.

We’re doing maybe 6-10 pints and quarts a week, mixed of course, maybe 6 pints and 2 quarts on average.

Mostly broths, we cook for 6 people 3x a day in the house so we started saving most our meat and veggie scraps in the freezer throughout the week and making broth on the weekends. We’ve gotten to the point where it’s going bad before we can use it without pressure canning it so this is my excuse to finally but one.

That’ll still give us some room for veggies come spring.

This message has been edited. Last edited by: OttoSig,

Yeah, the 921 will be perfect for your needs.

One tip, though, on All Americans, when venting it make sure that your stove temp isn't too high. The caliber of the vent hole is just large enough that if you heat it up with too high a temperature, you won't be able to see the steam escaping so you won't know when to start building pressure/timing. It doesn't make a whole lot of sense, but I've seen it with both of mine. Keep the temps lower and build up slowly.

They are great canners and pretty much bullet proof and maintenance free. Happy canning.

Love my American Canner.

Make sure it isn't too tall for your range hood, if you have one. I wanted a larger canner but it wouldn't fit.