Canning meat question

i Want to start canning meat and or chicken. Did some reading on it and have basics down. Question for the group is the best type of pressure canner. Have seen the stove top pressure style type and the electric adjustable pressure one. Know I should use 11 pounds of pressure for 75 minutes for quart jars.
For the group which one is safer, better or easier? Any and all help and hints is appreciated. Don’t want to blow up th kitchen or poison myself! 😀 thanks for any help Art

Instant Pot get's highest marks for convenience and quality at about #130. The T-Fal P-25107 rates most bang-for-the-buck at $70. The Cuisinart CPC-600 gets good marks at $90. These are not where you want to cheap out! :wink: :haha: My mom's let go one night and we ate supper off the ceiling! Good luck, they are great cooking tools. If you're is large enough you can do large hams or even a turkey in minutes rather than hours. No end to the uses.

My wife has a Presto brand that she has had for years. It is the stove top style. She has never had a problem with it. You just need to be sure the vent tube where the pressure weight sits is open and that it makes a rattling noise when it gets up to pressure. If you are canning meat in jars, there is little danger of the vent becoming plugged. Cooking some kinds of food in the pressure cooker requires more caution as some things may be more apt to plug the vent.

I think her canner will do 4 or 5 quarts at a time. It looks like I need to go out and harvest bambi or pick up some beef roast when it is on sale for canned meat. We haven't done that in a while and now you guys have my mouth watering like Pavlov's dog.

Checking online it looks like Walmart still carries them. She has had hers for years. There isn't much to go wrong with them other than the rubber gasket and those are available.

Of course, you might take an example from my hunting buddy, Steve, he has a large pressure cooker for canning AND for softening powder horns for plug fitting...., and he has a second, smaller pressure cooker for cooking. You don't get much advantage from canning unless you do a pretty large batch. He also cans outside on the burner for his turkey fryer (HINT) :wink: That way if for whatever reason the pressure cooker and the glass jars "go up" they come down in his back yard, instead of becoming shrapnel inside his kitchen.

OK so he has very little risk of the pressure canner with water and jars of food failing, checks the vent every time and so on..., so he's really doing very large batches of chicken and pork and venison outside over several hours so his kitchen is free for the family to cook food while he works outside.

Wes/Tex gave you some good models from which to choose.

LD

I add a little oil (3tbsp) to prevent the vent form plugging up. I forgot once whle cooking chickpeas and the top blew, big mess in kitchen and scared the manure out of me.