This has been a really good thread. Good to see how others do it. So far its mostly covered one meat, fish or fowl at a time. One thing that hasn't been mentioned much is Stews and soups. I can a lot of meat but probably more soups and stews. Always handy of for heat and eat situations. I just cook up a pot of soup or stew in my 20 quart pot and eat some fresh that day and can the remaining 14 quarts. My two larger All American canners will hold 7 quarts each and I usually do a full load at a time.
