Pressure Canning

There are many good and capable pressure canners on the market. My canner is the “All American” 915 model that holds 7 quarts or 8 pints or 12 half pints of the large mouth jar/lid sizes. The 915 and 921 are a common size and plenty large enough for a small family.

I purchased my canner used for $50 and as you can see it was like brand new. It was 27 years old the day I bought it and this is the photo taken that day, so being a good deal it’s now mine. However, if I were to buy a brand new one I would buy the 921 for the extra jar capacity.

Canning up to 4 loads a day; 28 quarts or up to 32 pints for the 915 and 28 quarts or up to 76 pints for the 921, is a very long hard day but puts a lot of food on the shelf. Remember that most of the real work is in the prepping the food to be canned. The canning itself is rather laid back just waiting for the cycle to complete.

A note on the 915 vs 921 Canner Size:(The 915 size canner can not water bath process Quart Size Jars because the jars are to tall for the water depth of the 915, but you can process pints.
The 921 is tall enough to water bath can Quart jars in. So if you are buying a new canner the 921 has that advantage when compared to the 915 and can save you from buying a water bath setup).

Pressure Canning is safe and very easy to do. It is a skill requirement for the survivalist or the frugal person. Being able to long term preserve your own meats, soups, sauces and vegetables are paramount in uncertain times. Canning is the easiest and most affordable way can you save long term your garden, hunting and fishing bounties?

I am not going to go into detailed how-to procedures because you should reference back to qualified resources for the particular food being canned so not to error in the processing times and pressures. The ‘Ball Blue Book’ is one of the best how to books and then there are all the University Extension Services who also have information.As with learning any new skill it is wise to practice on something other than real food. One of the common ways is to can water. Yes, plain old water. Each element of the canning process can be followed canning water so when the real time comes you are familiar with those procedures. Canning water will show you (make notes) just what stove settings or heat are needed to maintain the constant pressure throughout the canning cycle. Verify that the amount of water level recommended in the bottom of the canner will not boil away before the end of the cycle and all the safe hot jar and lid handling techniques.