A couple of weeks ago, I bought 140 lbs of ground beef and chicken tenders. I had three pressure canners going at one point. Two of them, my big ones, I used outside on my Camp Chef stove. I have two Camp Chef stoves. One with two burners and the other has three burners. I've also used my turkey fryer burner on which to can.
Below you'll see a couple of pictures of my late night. Actually I think it was only about 8 or 9 pm when these were taken. You can see the jars of beef and chicken behind the steam from the first picture. It was quite chilly outside. That did help the jars cool down quite fast.
This picture is of my Presto pressure canner. Sad story: The canner had 13 minutes left to process. I asked my 11 year old son to go out and check on the pressure gauge for me. He came back and said it was close to 15 lbs pressure. I told him to turn it down a bit. Well, he turned it down too much and the pressure went below 10lbs pressure, so we had to start the WHOLE THING over again. Brought it back to 10lbs pressure and set the timer for 75 minutes. UGH!!
The rest of the sad story is that I ruined my canner. With it being on the heat for nearly three straight hours caused it to bow out and I had to throw it away. It was a great canner. I highly recommend the Prestos. I got that one specifically because it's made to go on glass top stoves, which I have. So, I'll have to get another big Presto before the next big canning venture.
This picture is of my All-American canner cooling down after a batch. The beef next to it are also cooling and because it's so cold outside, you can see the steam rising from them.
I do recommend having some sort of alternative way of cooking and canning. If the power goes out, the meat I have in the freezer won't be lost because I'll be able to thaw it and put it in the jars and can it. Plus, just being able to cook something hot and soothing in case of an emergency will be quite a blessing. Make sure you have plenty of propane to run it.
I canned 40 lbs of the chicken = 33 pints.
Canned 40lbs of ground beef = 43 pints (3 didn't seal)
I froze the other 20 lbs of chicken. Cooked up 20 lbs of ground beef and put in freezer in 1 lbs freezer bags. Made the other 20 lbs into meatloaves. I think I got nine meatloaves.