Pressure canner size and use as scalder

I am brand new to pressure canning, canning in general. I want to get a size that will also allow me to scald chickens for processing. I am looking at the All American line.

I will more than likely heat it up on my propane camp chef and I also have an electric hotplate outside I may try. I think the propane should heat quicker.

What size? it seems like 25 quart would be good for scalding 1 chicken and does 7 quarts. The 30 quart is just about the same price and that MAY allow me to fit 2 chickens but has double the canning jar capacity of the 25 quart.

Is there a disadvantage to having the larger canner that I do not know about?

The larger one is often cost prohibitive, in the eyes of a beginning canner. But, imho, if you can swing it, it's the wrist thing, to get the bigger one, it you're going to use it often.

Carla Burke wrote:The larger one is often cost prohibitive, in the eyes of a beginning canner. But, imho, if you can swing it, it's the wrist thing, to get the bigger one, it you're going to use it often.

Carla,

Without applying a coupon code I have, there is a $50 difference form the 25Q to the 30Q. Thank you for commenting. Decisions, decisions....