
This is the All American Pressure Canner
21 & 1/2 US pints which is 43 x 4 fluid ounces less in UK terms as their pint is 16 fluid ounces and ours is 20 fluid ounces.
It's 11 inches deep and 12 inches in diameter whenthe lid is taken off . This size sits happily on any of the burners of our our gas hob with about 12 inches top clearance up to the extractor hood .
A side view and some of the stuff I have hot water bath (HWB )preserved at boiling point 212 oF /100 oC in the square Kilner clip over jars .
Those without the clip over lids are pressure canned at 10 or 15 PSI. as demanded in the recipe &well above 120 oC
Save for the banana shaped produce which is some rather large gherkins sliced and preserved in a hot sweet vinegar & dill preservative . (Note there are others bit to follow in the recipe to make them food safe)
And the stumpy one pint Weck jar that has French beans in a dill and sweet spiced vinegar recipe ( also HWB'd ).

This last one is some of the canned . pickled and hot water bath preserved food stuff inn the store cupboard.
On the bottom part of the jar shelf to the left there are about 15 pints of chicken & beef stock , this has been fantastic for we now often make a quick soup using stock & meat the main ones being lentil & chicken , minced beef & curry , chicken and veg , veg with either beef or chicken stock or a 50 /50 mix plus cream and Xanthan gum to thicken it a smidgeon.
Next year as we will be here in the summer instead of gallivanting around Europe we should also be doing sliced boiled beet root , carrots , peas , peas & carots beans , baby potatoes, rhubarb. plums, sundried tomatoes , tomato mush, cubed veg in various stocks , beef . pork , chicken lamb and anything else we can think of.
Luckily I have some ethnic Italian friends in the USA (online ) , they have been canning & bottling for their large family for nigh on 50 years using an All American Pressure canner , so I should be able to pick up some new /different non fatal recipes off them .

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