[greeneyes]

Not sure about your specific canners. Refer to your manual.

However, I can tell you that a regular water bath canner is only good for acidic stuff. I can tomatoes, and add a bit of lemon juice, just because some tomatoes are not as acidic as needed.

Anything else needs to be canned under pressure. The amount of pressure and time needed varies depending on product and size. I think there are some canners that can be plugged in and heat is raised to the appropriate temperature and pressure.

You might be able to purchase a counter top burner or hot plate that would work on a regular pressure canner.

My canner came from Walmart for 100 bucks, but I just have a regular electric range - not a smooth top.

[tubebender]

Lady Bender did a lot of canning both water bath and pressure cooker back in the day but when it came time to can Salmon & Albacore Tuna I took over. I did it in the garage with a heavy duty two burner camp stove that Costco sells from time to time. Fish required 90 minutes at 10 or 15 pounds pressure and it needed constant vigilance so I took our office chair out there and did a lot of reading. I used one of these All American canners that held 3 rows of half pints which worked for us…