Read the thread. Been wanting to can for quite some time, but never got around to it. I've had home canned deer, bear and tuna and all were fabulous.
So this year I bought a Presto electric pressure canner (not a multi cooker). Per mfg and trusted canning review sites, it does the same job as the stove top models, but you don't have to babysit or listen to it. I couldn't see myself reliably keeping an ear (rattler) or eye (gauge) out throughout the process (a bit ADHD). It keeps track of the temp, pressure (even ambient pressure/altitude) and time and prompts you through the process. I got the larger/taller 17qt model so I can double stack pints. Prolly not the best choice for mass production, but I don't see that being an obstacle for us. Frees up the stove for other operations and I could get concerned of any yuge canners on a glass stovetop.
It's also designed for water bath canning which is the only canning I've done so far. Did a couple batches of 7ea. 1.5 pint jars of Rescue Pears from my tree. They came out excellent. I really like the 1.5 pt large mouth jars. Note they won't double stack due to height, but I can double stack pints.
Looking forward to trying some proteins. One of the canning sites I now follow says to be very cautious of very thick/viscous items as the center of the jar may not get the proper heat for the proper time (this holds true for any pressure canner). She is quite STEM (A STEM teacher) and tests with a temp data recorder in center of the jar. For reference, Roseredhomestead is her youtube site. Being a STEM type myself, I really like her approach.
