Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#181 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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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. |
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#182 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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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.
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carolyn k |
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#183 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Wow, great find Carolyn, and at a perfect time too!
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#184 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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 |
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#185 | |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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Arlie |
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#186 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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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. |
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#187 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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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.
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Corona~Barb Now an Oregon gal |
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#188 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Arlie, I found a Lodge diffuser plate at our local Sportsmans Warehouse.
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Corona~Barb Now an Oregon gal |
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#189 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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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.
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Corona~Barb Now an Oregon gal |
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#190 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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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! |
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#191 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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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.
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carolyn k |
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#192 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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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.
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Corona~Barb Now an Oregon gal |
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#193 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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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.
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carolyn k |
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#194 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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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. |
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#195 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Thanks imp. That's where I would have looked.
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Corona~Barb Now an Oregon gal |
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