Thanks! I’ll cut/paste this and forward to hubby. He uses something like that (waving my hands, i have no real clue here) for frying turkeys. He’s just not sure about how long it will take to maintain pressures/etc. It’s not something he’s done before.
The jet burner is really overkill for running the pressure canner. I have to turn it way down once pressure is achieved. If I had two banjo cookers I’d use one of them on the canner instead of using the jet cooker.
If your hubs has a turkey fryer he has a burner that will work great for canning.