I would like to can some pink salmon for gifts and sandwiches over the winter. This will be my first attempt, so I am hopeful someone with more experience can answer some of my dumb questions. I would prefer to use 1/2 pint jars because of serving size. I think I have my preferred canners narrowed down to the All American 15 1/2, and the All American 21 1/2.
Question 1:
Which would be best for canning 6 - 12 smoked pinks at a time?
Question 2:
Is there any difference in equipment or difficulty in using 1/2 pint jars? 1/4 pint?
Question 3:
Inside or outside over a propane burner?
Question 4:
My family is tending 6 raised beds of vegetables and fruits. Will this canner accomplish both tasks?
Question 5:
Are special mason jars required for pressure canning?

I am sure I will come up with some more questions later. Thanks in advance for any advice.
_________________________
One does not discover new lands without consenting to lose sight of the shore for a very long time.
- Andre Gide