Ditto to everything Nick said.

I have two big canners, and two propane burners.

Using a propane burner outside requires more vigilant babysitting than doing inside does, but if you do a good job you can do it a lot faster and without making your house smell like a charnel house.

I've messed around with a lot of variables and have settled on 11 pounds for 100 minutes for every kind of fish that I do. It varies for veggies, soups, whatever...so look it up depending on what you want to do.

Over the next two months we will fill up three freezers, the inside pantry, and the garage pantry with the fruits of our garden, the ocean, Puget Sound, and our local rivers...and then eat on it all year until next summer

Fish on...

Todd