Tomatoville® Gardening Forums


Notices

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

Reply
 
Thread Tools Display Modes
Old October 10, 2017   #181
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,108
Default

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.
imp is offline   Reply With Quote
Old October 10, 2017   #182
clkeiper
Tomatovillian™
 
clkeiper's Avatar
 
Join Date: Nov 2011
Location: ohio
Posts: 3,825
Default

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
clkeiper is offline   Reply With Quote
Old October 10, 2017   #183
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,108
Default

Quote:
Originally Posted by clkeiper View Post
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!
imp is offline   Reply With Quote
Old October 10, 2017   #184
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,703
Default

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
__________________
Home of Cactus Flats Botanical Gardens.
I self identify as a cat and I demand littler box.
Worth1 is offline   Reply With Quote
Old October 10, 2017   #185
whistech
Tomatovillian™
 
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 521
Default

Quote:
Originally Posted by coronabarb View Post
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
__________________
Arlie
whistech is offline   Reply With Quote
Old October 10, 2017   #186
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,628
Default

Quote:
Originally Posted by clkeiper View Post
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.
Father'sDaughter is offline   Reply With Quote
Old October 11, 2017   #187
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,771
Default

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
coronabarb is offline   Reply With Quote
Old October 11, 2017   #188
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,771
Default

Arlie, I found a Lodge diffuser plate at our local Sportsmans Warehouse.
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old October 11, 2017   #189
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,771
Default

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
coronabarb is offline   Reply With Quote
Old October 11, 2017   #190
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,108
Default

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!
imp is offline   Reply With Quote
Old October 11, 2017   #191
clkeiper
Tomatovillian™
 
clkeiper's Avatar
 
Join Date: Nov 2011
Location: ohio
Posts: 3,825
Default

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
clkeiper is offline   Reply With Quote
Old October 11, 2017   #192
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,771
Default

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
coronabarb is offline   Reply With Quote
Old October 11, 2017   #193
clkeiper
Tomatovillian™
 
clkeiper's Avatar
 
Join Date: Nov 2011
Location: ohio
Posts: 3,825
Default

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
clkeiper is offline   Reply With Quote
Old October 11, 2017   #194
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,108
Default

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.
imp is offline   Reply With Quote
Old October 11, 2017   #195
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,771
Default

Thanks imp. That's where I would have looked.
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 01:08 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★