All American Can Sealers

All American Can Sealers are heavy duty can sealers designed for use by small commercial canners, custom canners, school canneries, lunch rooms, experimental laboratories, gift packaging centers, and home canners. No skill or experience is required to perfectly seal tin cans automatically. It is unlikely that a hobbyist will need a bigger size than No. 2 can for sealing low acid products, and the 225 Master Can Sealer is well suited for the job. Larger models are more expensive and would be used by Commercial Canners, Custom Canners, School Canneries, Lunch Rooms or Experimental Laboratories. In addition, the recipes that were published by the USDA for home canning were tested for No. 2, No. 2.5 and No. 3 cans.

Established in 1909, Wisconsin Aluminum Foundry makes top quality pressure canners and can sealers under the All American® label. All American® Can Sealers include two types of sealers:

All-American Master Can Sealers to seal your choice of either No. 2 (307 x 409) or No. 3 (404 x 414) cans. Additional chucks are available for sealing other sizes, at an extra cost. The largest can size for All-American Master Can Sealers is No. 3 (quart size).

All-American Senior Can Sealers are set up to seal No. 10 & No. 12 cans, and can be adapted for smaller sizes. Those models also come in an electric version which are capable of sealing 150 cans per hour.

NOTE that 225 sealer will not seal smaller than No. 2 cans.

Compression off. All-American Master 225 sealer. The lever in off position, compression off.

Compression on. All-American Master 225 sealer. The lever in on position, the table is raised, compression on.

Available from Amazon

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.