I have a smaller pressure cooker canner for salmon I believe it is 15 quarts. It only holds 8 wide mouth pint jars. (Book says 9 but I'm guessing those aren't wide mouths) book also says USDA does not recommend this smaller pressure cooker for SMOKED fish since it heats up and cools off too fast. A friend of mine who is very knowledgeable about canning says th USDA basically frowns on all home canning of fish and there's nothing to worry about as long as I achieve and hold the recommends temp for the right time. I always go well overtime, like an extra 20-3O mins.
Some of the fish I canned this year is lightly smoked or a mix of smoked and fresh. Does anyone else use a smaller capacity canner?
Also I did not get my pressure gauge tests this year. I have both a dial gauge AND I put a weight on a nozzle so I thought the gauge is just for information and WEIGHT pressure cookers do not need to be checked ?