Canning Season. - Page 13

imp · October 10, 2017

Both on the 910 and 915 models, it says not to can fish with these

http://www.allamericancanner.com/All...ure-Canner.htm
http://www.allamericancanner.com/All...ure-Canner.htm

Both are canners.

"Please Note: The All American Pressure Canner 910 10 Quart is not recommended for canning fish."

There is no reason as to the why of it, though.

clkeiper · October 10, 2017

wow, I found two boxes of nice jars today at Goodwill. that was shocking. I paid 10.00 for both boxes. one was all pints the other was mostly quarts with rings in the box. a banana box at that. more than a couple dzn and I have beef to can tomorrow.

imp · October 10, 2017

Quote:

Originally Posted by clkeiper

wow, I found two boxes of nice jars today at Goodwill. that was shocking. I paid 10.00 for both boxes. one was all pints the other was mostly quarts with rings in the box. a banana box at that. more than a couple dzn and I have beef to can tomorrow.

Wow, great find Carolyn, and at a perfect time too!

Worth1 · October 10, 2017

Found this on an old link to the same site this is more of a CYA thing than anything else.

Notice (((smoked))) on this one and just fish on the latter one.

I'm calling BS I have ate one heck of a lot of home canned fresh caught Alaska salmon smoked and not.

The All American Pressure Cooker 915 15 Quart is not recommended for canning smoked fish.

Link.

https://www.google.com/url?sa=t&rct=...7Q0L1DXw2W9z0Q

whistech · October 10, 2017

Quote:

Originally Posted by coronabarb

Regarding the outdoor cooking stoves, our group uses them for tuna canning. The burners are higher than recommended. I found it difficult to keep the pressure from going too high. I now use a diffuser plate which works great. You would not want to use a turkey/fish fryer with much higher btu's.

Coronabarb, what type of diffuser plate do you use? Can you post a link of where you found them? Thanks, Arlie

Father'sDaughter · October 10, 2017

Quote:

Originally Posted by clkeiper

This might pertain more to stand alone gas burners... like for outdoor cooking. lots of people use the outdoor propane burners on their decks for canning, too

The Presto manual says no outdoor lp gas burner or gas range over 12,000 btu. The two front/large burners on my stove are 17,000 and 15,000.

**coronabarb** · October 11, 2017

imp, I have a guess in mind re the canning fish in the smaller units but I'm going to contact someone who would know why. There are tested guidelines for canning smoked fish.

**coronabarb** · October 11, 2017

Arlie, I found a Lodge diffuser plate at our local Sportsmans Warehouse.

**coronabarb** · October 11, 2017

7:30am here, chickens and turkey are fed, dogs have had their run and coffee is being made. I'll just answer what I'm thinking about the small AAs and fish and verify it later. Because of their small size and the long processing time for fish (100 mins) and the need for a certain amount of air headspace in the canner itself to allow for the pressure to build properly, there would be a risk of the canner running dry. 4-5 inches of water in a 10/15 qt canner is not the same amount of water as in a 16/23 qt.

imp · October 11, 2017

Thanks, that makes sense. I'll have to hold off until I make some test runs with the National 18 qt and the 925All American. AND get some more experience with canning before tackling fish.

Coffee, one of the most nice things in the morning or anytime!

clkeiper · October 11, 2017

I am almost done now, but for future canning. Quarts are 90 min and pints are 75 min. but if you do 1/2 quart of meat and fill it with water to make a broth do you can it for the quart or the pint quantity? I know 15 min isn't much but it also isn't a solid pack of meat either.

**coronabarb** · October 11, 2017

You would can it for the quart jar time. It might fall under the soup guidelines if it is half solids, half water. I am leaving for meeting. I'll look it up when I get back.

clkeiper · October 11, 2017

thanks Barb. If I have a lot of canning to get done every 15 minutes adds up... I did 3 canners today and am waiting on the last two as I sit here. it is just time consuming.

imp · October 11, 2017

http://nchfp.uga.edu/how/can_04/soups.html

According to this source, IF your quart is only half full of solids and the rest liquids, it says:

" Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace."

and a quart would be for 75 minutes.

**coronabarb** · October 11, 2017

Thanks imp. That's where I would have looked.

October 10, 2017	#182
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	wow, I found two boxes of nice jars today at Goodwill. that was shocking. I paid 10.00 for both boxes. one was all pints the other was mostly quarts with rings in the box. a banana box at that. more than a couple dzn and I have beef to can tomorrow. __________________ carolyn k

October 11, 2017	#187
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	imp, I have a guess in mind re the canning fish in the smaller units but I'm going to contact someone who would know why. There are tested guidelines for canning smoked fish. __________________ Corona~Barb Now an Oregon gal

October 11, 2017	#188
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Arlie, I found a Lodge diffuser plate at our local Sportsmans Warehouse. __________________ Corona~Barb Now an Oregon gal

October 11, 2017	#189
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	7:30am here, chickens and turkey are fed, dogs have had their run and coffee is being made. I'll just answer what I'm thinking about the small AAs and fish and verify it later. Because of their small size and the long processing time for fish (100 mins) and the need for a certain amount of air headspace in the canner itself to allow for the pressure to build properly, there would be a risk of the canner running dry. 4-5 inches of water in a 10/15 qt canner is not the same amount of water as in a 16/23 qt. __________________ Corona~Barb Now an Oregon gal

October 11, 2017	#191
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	I am almost done now, but for future canning. Quarts are 90 min and pints are 75 min. but if you do 1/2 quart of meat and fill it with water to make a broth do you can it for the quart or the pint quantity? I know 15 min isn't much but it also isn't a solid pack of meat either. __________________ carolyn k

October 10, 2017	#181
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Both on the 910 and 915 models, it says not to can fish with these http://www.allamericancanner.com/All...ure-Canner.htm http://www.allamericancanner.com/All...ure-Canner.htm Both are canners. "Please Note: The All American Pressure Canner 910 10 Quart is not recommended for canning fish." There is no reason as to the why of it, though.

October 10, 2017	#184
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Found this on an old link to the same site this is more of a CYA thing than anything else. Notice (((smoked))) on this one and just fish on the latter one. I'm calling BS I have ate one heck of a lot of home canned fresh caught Alaska salmon smoked and not. The All American Pressure Cooker 915 15 Quart is not recommended for canning smoked fish. Link. https://www.google.com/url?sa=t&rct=...7Q0L1DXw2W9z0Q

October 11, 2017	#190
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Thanks, that makes sense. I'll have to hold off until I make some test runs with the National 18 qt and the 925All American. AND get some more experience with canning before tackling fish. Coffee, one of the most nice things in the morning or anytime!

October 11, 2017	#192
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	You would can it for the quart jar time. It might fall under the soup guidelines if it is half solids, half water. I am leaving for meeting. I'll look it up when I get back. __________________ Corona~Barb Now an Oregon gal

October 11, 2017	#193
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	thanks Barb. If I have a lot of canning to get done every 15 minutes adds up... I did 3 canners today and am waiting on the last two as I sit here. it is just time consuming. __________________ carolyn k

October 11, 2017	#194
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	http://nchfp.uga.edu/how/can_04/soups.html According to this source, IF your quart is only half full of solids and the rest liquids, it says: " Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace." and a quart would be for 75 minutes.

October 11, 2017	#195
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Thanks imp. That's where I would have looked. __________________ Corona~Barb Now an Oregon gal