So in late 2013 I decided that relying on a freezer to store all of my meat (we raise beef and chicken) was not the best option. Not only it costs power to run year round but where I live I'm reliant on grid power without any really good backup options. So I went looking for options to get stuff out of the freezer and onto storage shelves. Enter the world of pressure canning. Having done high acid bath canning for years I didn't really know what I needed so it was off to Google. After discovering that the first page or so of results were people trying to find new gaskets, I knew I didn't want one with a gasket. I settled on All American Pressure Canners, they were highly rated and didn't have the dreaded gaskets. This is just after unboxing it (we bought the 941), as you can all see they are serious about making sure that they have warning labels. Everywhere. These are heavy, no other way to say it. It is a weighted vent style with geared pressure gauge. The seal is machined metal to metal. I found while researching reports that some people had leaking from the seal, I've kept the canner clean and have had no issues with the seal leaking or any other issues. However if you were to not have a clean seal it would leak for sure. Almost all of the common complaints come under "internet retard" heading. The only complaint I have is my own fault, it doesn't fit on my stove under the range oven. We have to pull the stove out 1' to use it. However we have switched to using a propane burner outside on the deck and we have found it far better. It requires more attention to keep the pressure correct ie it goes higher than it needs too, but thats not a huge issue. Also with the cooler air outside it cools faster allowing us to do multiple batches per day and it keeps the kitchen cooler. I won't get into the details of canning. I will say however that the most we've run thru this is 2 batches in a day (with prep that's a long day). Full batches are 18 1L or 29 500mL. Needless to say that's a lot of soup, chili, spaghetti sauce, or garden produce to prep in a day. Our usual method is to start a batch of soup chili or sauce in the morning and let simmer till afternoon. At the same time we run the jars thru the dishwasher to clean and get them hot. This lets us pack the jars and start the canner. The canning cycle (heat up/pressure build, time at pressure, cool down/depressurize) is about 2.5-3hrs total in total. We have run 100lbs of ground beef into chili and pasta sauce. Any bones we have we make into soups. The official shelf life is 5 years, but 10 isn't unrealistic if store properly. We try and build up 1 batch per month more than we use, the only time we don't is during the fall when we are packaging the garden harvest (2 batches per day for 4 days). We use the oldest for work lunches/fast dinners, it means we can tweak our recipes and keep the stock fresh. In short I have to say in the just over a year we've had this canner we are totally happy with it. I won't claim its a cheap (US amazon was the best price I could find) or simple (shelf space) but I do think it's absolutely worth it. The other benefits of knowing whats in your food and eating better etc are big but not the main reasons I got into this. Some words of wisdom you will need more shelves for sure, as well as when mason jars and lids go on sale its a buggy full. You will have to play with batching to get the size for full batches. The included manual is good but a more in depth canning manual is useful and will have more ideas.