Pressure canner

[92xj]

What Pressure canner do you have?
What size is it?
Adjustable pressure regulator?
Can you do two rows of cans in it if you have a large amount to can?

I'm hoping to jump into the pressure canning world this fall.  Would like to do fish and red meat.  I just have no idea what to buy.  The price range seems to be between $60 and $350.  I think I would like to keep it under $200 as my budget.  I plan to do large batches so I'd like to get one big enough to knock out a good number of cans at once.  What are you recommendations?
Thanks.

[Axle]

There's a lot of info in this thread http://hunting-washington.com/smf/index.php/topic,12969.0.html
 

[grundy53]

I have the Presto 23 quart. I love it. It will do 2 rows of pints (either  16 or 18 jars. Can't remember)  or one row of quarts (7 jars).
I absolutely love canned deer meat.

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[quadrafire]

I have the All American 910. I do 2 rows of 1/2 pints all the time probably could do 2 rows of pints as well, but haven't tried it.
Thing is a beast. Not cheap, but bet it will last several generations.

[lokidog]

If you plan on doing lots of meat, you would benefit from one that will do two layers of quarts.  Fish I just can in pints so double layers is easy, but could probably do three layers in a taller one.

The more the better as it takes quite a bit of time for a batch.

My newer one has a gauge on it, which I like, my old one has a wobble thingy that can only be set at three different pressures. We will be canning a lot more of our meat this year as we seem to eat it often, especially when we forget to thaw something out.....

[92xj]

Thank you guys for the info so far.

Axle, thanks for the thread reminder, tons of info in there.

I'm liking the size and price of that presto 23. Doing two rows at once would be nice.
Is the pressure adjustmemt only with the amount of heat from the burner? Turn the burner up and the pressure increases, turn it down and it lowers, so at some point in the burner range from low to high, the pressure will hold at 11psi, or whatever pressure you desire? And no pressure regulator on the unit, just the gauge and relief valve?

[grundy53]

Thank you guys for the info so far.

Axle, thanks for the thread reminder, tons of info in there.

I'm liking the size and price of that presto 23. Doing two rows at once would be nice.
Is the pressure adjustmemt only with the amount of heat from the burner? Turn the burner up and the pressure increases, turn it down and it lowers, so at some point in the burner range from low to high, the pressure will hold at 11psi, or whatever pressure you desire? And no pressure regulator on the unit, just the gauge and relief valve?

Correct.  It's easier than it sounds.  Heck even I can do it. 



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[92xj]

Roger that.
I just watched a video on YouTube about it. Seems pretty easy and straight forward.

I did see where people where saying to cook fish, like tuna, first and then can. But I have friends and family that just place it in the jar raw and pressure can. What's the preferred method?

[Stein]

All American, it will last forever and doesn't have a gasket.

I can all my fish raw in the small jars.

[treefarmer]

i run two presto 23 quarters, they have always worked fine for me.  i use them on the glass top stove or a outside propane burner. have done at least a thousand jars without replacing the gasket on the one.  that said i have a new gasket ready to go if needed.  get one of those jiggle weights and you will be good to go.  waiting to find a all american used somewheres but the prestos work fine for me.

[lokidog]

Raw pack is the way to go for meat and fish, it creates its own juice as it cooks.

Be sure to take notes on stove settings and times, it will help you fine tune future episodes.

[NRA4LIFE]

I also have a Presto, I think it is 21 qts or so.  I can do 2 layers of 1/2 pints 24 total.  I do most of my salmon, tuna and clams in the 1/2 pints.  It's a good unit for starting off on.  My next will be an All American.  Those are bad ass looking.

[finnman]

I use the Presto 23 and 16. Both hold 7 quarts. The 23 holds twice the amount of 1/2 pints and pints due to the height.
I raw pack my antelope and venison, 1 teaspoon of kosher salt, that's it. 2 teaspoons if its a quart jar. If you have a family the quart size is the way to go, for my wife and I we use mostly pints, that is enough for a meal.
For salmon, I brine, then smoke, then can. The fish is still raw, its a cold style smoke. Then can it in 1/2 pint jars.
For Tuna, add raw to jar with 1 teaspoon of kosher salt. then its ready for anything and its delicious!
If someone is needing any quart jars and lives close to Puyallup send me a pm.