Newbie salmon canning questions

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.

Q1: 21 1/2. If you ever get into Tuna fishing or have a bumper veggie crop, you'll want the largest size you can get. Pay now or pay later in all of the extra time it takes to run a smaller cooker.

Q2: No difference other than the extra time needed to pack smaller jars. Jar size doesn't matter when cooking, only packing.

Q3: If you want to remain married, always can fish outside on a propane burner.

Q4. Yes. No problem.

Q5: No. Jars are jars.

Last piece of advice. Buy a double burner and two canners. I run a single system, but I really wished I had doubled up. Pressure canning is easy, just make sure you keep the pressure consistent for the prescribed time. Never leave it un-attended. A simple wind shift can easily mess with your pressure, so stay on top of it.

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

You folks got a recommendation for brand of pressure cooker?

If you have the funds, one of the best is the All American 921 21-Quart Pressure Cooker/Canner @ $290.00. It's a deluxe model that is SUPER safe.

I own the Presto 01781 23-Quart Pressure Canner and Cooker @ $90 bucks.
Its a good performing entry level cooker. It doesn't have all of the safety bells and whistles that the American has, but it works well if you stay on top of it.

Again and I CANNOT stress this enough. Can OUTSIDE!!!!!!

I can post a picture of what happens when a cooker explodes on the stove. Its not pretty.

Bucket likes the best of everything---that's why he fishes with Robbo every year in Craig.

I do feel when that when making an purchase on something that you want for the long term it's money well spent to buy quality. Now fishing with Robbo fits in a totally different slot---entertainment, and its worth every penny, where else can you get kicked around, yelled at, made fun of and enjoy it!!

Thanks for the recommendation!

The All American is the Rolls Royce...not required to get you from A to B, but it's an awfully comfortable ride

I use the same Presto that Nick mentioned, and it is the best by far for the price...runs anywhere from $80 up to $120, and you can order on online from lots of places and have it lickety split.

Fish on...

Todd

I run two of the presto's..........would like to get an all American some day but a $10.00 gasket here and there is cheaper............Out side is a must. I like #10 @ 100 minutes. Good luck,

SZ

Hello all I bought a canner with the intention of canning but I understand I need to get it calibrated/ certified before use. Anyone know where on Whidbey Island I might get that done?

I own three, and have owned a few more, and have never ever done this not once ever.

Fish on...

Todd

I own two and have never ever done this..................Sounds fishy. Good luck,

SZ

Maybe a California rule?

I have three All American 921's, one was my Grandfather's, one my Father's, one I bought. I can inside and outside and never had the slightest problem. With their Pressure Regulator Weight, there is nothing to ever calibrate, as the weight can be set for 5lbs, 10lbs, or 15lbs. I don't think I've ever use anything other than 10lbs my whole life. These canners are Tanks.