Does anyone Pressure can?

I've dabbled in canning before, but seeing how full my freezer gets in the winter, I feel a need to do a lot more of it. Currently, I do have a stovetop pressure cooker/canner but it can only do pint jars.

I'm looking for suggestions for a pressure canner than can handle quarts. Preferably 4 or more at a time.

I'll mostly be doing stocks and soups this year, so once they're canned they can just be put out of the way instead of taking up valuable freezer space, but sauce, and eventually peppers or whole tomatoes will fill that niche as well.

currently watching this one as it can do 7 quart jars at a time, which is about perfect when I make stock.

Buy that one. It is the best on the market and you will be able to get parts for it in 60 years.

I use mine on a fairly regular basis. It works flawlessly.

I've got a similar sized Presto probably from the late '70s or early '80s. I just bought all new seals for it a couple years ago.

Even with it being that big, I still mostly just do pint jars, there's only two of us here, so portion wise the pint jars work out well.

I hot water bath can pickled stuff with great success, it isn't quite the production that pressure canning is.

Be super careful, those pressure caners are basically bombs sitting on your stove top. There's a reason I had to buy new seals. I was watching and waiting on the shaker to start doing its thing, then all of the sudden there was a POW!, followed by a few other impact sounds as the pressure gauge blew off the caner, and ricocheted off the vent hood. My whole world turned white with steam, and for a few seconds I wasn't sure if I was still alive, or blind, or just what had happened.

In reply to Toyman01:

You sir, were all the confirmation I needed. It's in my cart now.

Lee: that's part of why I want a new one. The smaller Presto my mom had/has is now pushing 40 years old. It's only used for beef barley soup these days, but it still worries me because god only knows when the seals were last replaced. Maybe I'll tack on a rebuild kit.

I use my 2 electric PCs all the time, as slow cookers and PC, they just aren't recommended to can in. They do make 6 quarts of great stock at a time though, that's just a lot of pint jars.

We have a Mirro 12qt that will do 7 quart jars at a time. It doesn't have a gauge, just a weight with different hole for different pressures.

We have been using it for ~15 years and usually do 50-70 quarts of fruits and vegetables every years. It is much easier than the water bath canner we used before.