I love canning on a camp stove. It is my preferred way to can. Ideally, a three burner is perfect because then you can have two canners going at once. It is usually hot and muggy during canning season, so better to do it outdoors if at all possible.
The best, most productive canning season I've ever had was the year that DSS's mom and I teamed up. We had a camping pavillion set up, a big folding plastic table in there as our prep area, the garden hose with spray attachment, several bus tubs, the propane stove with canners, and of course, cutting boards/knives/food mill/jars/etc. And some beer. We were able to make marinara outdoors one day and can it the next. We put up enough marinara, salsa, pickles, beets, and applesauce for both our families for the entire year. And the cleanup was faster and easier than if we had been in a kitchen.
Anyway, I would consider a camp stove a good canning investment.
Trying to turn hearts and minds toward universal healthcare, one post at a time.