StephenRay
Assistant Cook
This looks like a good place to get some advice. I have canned a few times before, I have had great success with apple butter. Money can't buy the quality apple butter that you can make at home.
I want to step up to green beans so I understand I need to pressure can these. The green beans just sprouted in my garden so I have some time to decide which pressure canner to buy.
The huge All American 930, 30 Quart will hold 14 quart jars, I guess the jars must be stacked to hold that many.
My question is this: Could I can with this model with only 7 quart jars at a time? Or do I have to load two layers?
And could I can a small batch of pint jars with this huge canner?
And I don't know about the principles of the water level. For pressure canning, is it best not to cover the jars completely with water?
Is it ok to put just a few inches of water? (I know you cannot let all the water steam out of the pot or there will be some disaster).
Is it ok to completely submerse the jars for pressure canning? I am thinking that more water would require more energy and longer time to get up to pressure.
So to sum up, I am considering this large one, hoping it can be used for small or large batches for pressure canning green beans.
Thanks in advance for your comments.
I want to step up to green beans so I understand I need to pressure can these. The green beans just sprouted in my garden so I have some time to decide which pressure canner to buy.
The huge All American 930, 30 Quart will hold 14 quart jars, I guess the jars must be stacked to hold that many.
My question is this: Could I can with this model with only 7 quart jars at a time? Or do I have to load two layers?
And could I can a small batch of pint jars with this huge canner?
And I don't know about the principles of the water level. For pressure canning, is it best not to cover the jars completely with water?
Is it ok to put just a few inches of water? (I know you cannot let all the water steam out of the pot or there will be some disaster).
Is it ok to completely submerse the jars for pressure canning? I am thinking that more water would require more energy and longer time to get up to pressure.
So to sum up, I am considering this large one, hoping it can be used for small or large batches for pressure canning green beans.
Thanks in advance for your comments.