[lucyem]

I have a different kind of stove that uses a lot of radiant heat. It can be difficult to keep something boiling for a very long period of time. I used to have a spare electric range so my canning was done there. Now its gone. I do not have the space to go out and buy a whole stove for just canning. I have not looked at camp stoves or counter top portable cook tops yet - but does anyone have any experience with those? Would something like that be possible for canning?

 

[ErinBird]

My friend and I did a bunch of cannning together last autumn. Her kitchen is not huge and she just has a 4 burner electric stove. In the name of efficiency and not dying from ehat overload, we had two hot water canners on her deck outdoors on a propane camp stove while we used the stove top with two (giant) pots full of stewing tomatoes and boiling water for skinning the tomatoes.

In short, a camp stove large enough to support a heavy canner is fine.

 

[jocelyndale]

Our gas grill has an auxiliary burner. I don't know how efficient those are--about as efficient as a camp stove, I imagine. Are turkey fryers stable? It's basically a giant burner.

 

[mamadelbosque]

I did 95% of my canning last year on a little portable propane stove outside and it worked WONDERFULLY! It's a two-burner deal by Camp Chef - the explorer or something. It was a little pricy ($100), but definetly well worth it, IMO.

 

[deditus]

Quote:

Originally Posted by jocelyndale Our gas grill has an auxiliary burner. I don't know how efficient those are--about as efficient as a camp stove, I imagine. Are turkey fryers stable? It's basically a giant burner.

I have used a propane burner like a turkey fryer. It was stable enough for me to use with my BIG water bath canner, but I most certainly wouldn't want kids in the area since it is right at ground level.

 

[Leta]

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.

Good times.

Anyway, I would consider a camp stove a good canning investment.