We need more insihtgs like this in this thread.

Lets go deeper into this fish canning.....In the instructions that is provided by the manufacturer it states "As recommended by the USDA the model 910 and 915 are NOT RECOMMENDED for canning SMOKED FISH because these units heat and cook too quickly for safe processing of SMOKED FISH. Quart Jars are NO LONGER RECOMMENDED by the USDA for safe processing." This notation is not stated under Raw Fish, Fried Fish, Smelt, or Crab Meat...It also states that many species of fish are suitable for canning like: Trout, Northern Pike, Smelt and tuna as well as suckers and salmon.

Finding a large pressure cooker was the goal of my search. I found that most pots listed as pressure cookers are 4,6, or 8 quarts Liquid measure. I need a pressure cooker that would cook large cuts of meat. I really like using the pressure cooker to make pork barbecue, because the meat comes out so tender. The All american 910 Pressure canner is big enough to hold one or two ham butts and it works perfect as a pressure cooker. You could also use the larger pressure canner as a pressure cooker if you have the need to cook in large quanitites. This was my solution for a 10 quart pressure cooker, works great and I would definetly buy again. Since the pot is listed as a pressure canner (meaning it is tall enough to hold canning jars - pint and quart.) it also doubles as a small pressure canner.