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

[url]http://www.allamericancanner.com/All-American-15-Quart-Pressure-Canner.htm[/url]
[url]http://www.allamericancanner.com/All-American-10-Quart-Pressure-Canner.htm[/url]

Both are canners.

"[B]Please Note:[/B] 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.

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.

[QUOTE=clkeiper;667639]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.[/QUOTE]

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

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.

[COLOR=#000000][B]The All American Pressure Cooker 915 15 Quart is not recommended for canning smoked fish.

Link.

[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&cad=rja&uact=8&ved=0ahUKEwjknra3refWAhWCeCYKHVLvBHoQFghIMAU&url=http%3A%2F%2Fwww.allamericancooker.com%2Fallamerican915pressurecooker.htm&usg=AOvVaw0B-w3hPE7Q0L1DXw2W9z0Q[/url]
[/B][/COLOR]

[QUOTE=coronabarb;667603]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.[/QUOTE]

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

[QUOTE=clkeiper;667566]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[/QUOTE]



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.

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.

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

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.

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!

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.

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.

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.

[url]http://nchfp.uga.edu/how/can_04/soups.html[/url]

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.

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