canning

[rbeau30]

Think my barrel stove would be too hot? I can easily get it up over 600*, but it doesn't usually stay that hot.

Irving, I think you would run into difficulty keeping the heat constant. I know at the end of my canning once I turn the burner ioff, it quickly goes below 15 PSI. If that happens mid way through the processing of your food, it is advisable that the clock resets on processing time.

Yes, the aluminum cannot deal with that amount of energy. One way around it is to get a circle of steel similar in diameter to your canner, about 3/16 or 1/4" thick and set that on the burner under the pot. This is how I have run my canner on a big propane camp stove.

I looked on craigslist and picked up a used cook top for $10 (think the burners of a stove without the oven). Planning to install in a cabinet on the back porch. I commonly run at least two canners at a time.

I had thought of that, haven't been to the scrap steel place in a while since other projects have fallen to the wayside. I wanted to get one of those double burner camp stoves. because I could also use it for brewing beer, and it is high off the ground. A good multitasker. Two canners would be really nice, especially when processing the years worth of chicken stock and beef stock.