Posted 8/7/2016 16:12 (#5456133 - in reply to #5456075) Subject: RE: Meat canning question
That's the way to go. You can stack pints and do 18 at a time. My preference would be for the Mirro style weight, by I think the Presto uses a weight now as well. If you want to spend big money, buy an All American canner. No gasket and the lid is clamped on tight. I've done well with my old Prestos. One was made in 46 and the other in the 70s. Still work great.
AaronSEIA
Meat canning question
