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I'm still trying to get up enough nerve to try it. I bought a used canner early this spring and case after case of used jars...but just haven't been able to get up the nerve to try it. My kitchen is so small and my stove is electric (leary of burning out the elements). Wonder if I could fire up my big camping grill in the back yard? Has anybody ever canned outside on a big grill?

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The problem with the grill is---you cannot keep and maintain an acurate temp. They go up & down, so it would be risky.

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The electric stove will be just fine. I was in the same boat as you and all I had was an electric stove. I was scared spitless on my first canning experience but everything went well and since then I have canned more. I didn't this year because of the move but hopefully hubby will go hunting and I will can meat this winter. The canner and jars are in storage waiting.

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a gad stove would be better as you can turn it up and down as the gauge changes but electric will work - you just have to find the right temp to 'cook' it at?

After the first time it will become easy each time you can.

Just remember to NEVER leave the place you are canning so you can watch it! Pull up a chair and read a book so you can watch it closely and don't leave the room - even to just run out and check on something because that is when something willl happen.

Pick something that will be a short canning time for your first batch, that way it will be over soon and less of a stress on you.

:AmishMichaelstraw:

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I need to know what kind of stove you have and what kind of pressure canner. Also, what kind of camp stove ? Some do work, some don't. It cannot have more than 15,000 BTU's. Then, it has to be sturdy enough to hold the weight of the canner and jars all at once. That is a lot of weight.

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I need to know what kind of stove you have and what kind of pressure canner. Also, what kind of camp stove ? Some do work, some don't. It cannot have more than 15,000 BTU's. Then, it has to be sturdy enough to hold the weight of the canner and jars all at once. That is a lot of weight.

 

My canner is a Presto, 10 qt?. Fairfly good sized, but not a double decker type. The big grill is a very big one that uses a trailer sized propane tank and also has a burner on one side of the grill area. (similar to pic) You have to roll it around on it's wheels, too big and heavy otherwise. Hubby wonders if we put it in out in the big garage with it's overhead door open, that would reduce the air flow and keep the burner(s) at a more even temp and still be able to vent fumes etc?

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I agree that your electric stove should be fine using the large coil, as long as the canner does not extend very far beyond the burner. Heat does gets trapped under it and may discolor the stove in that area. I would not trust the side burner to support your full canner and it may not produce enough heat to be effective.

 

To get comfortable with your canner, do an empty run....just put in water, no jars, and put it through its paces so you can see how long it takes to build up steam, vent for 10 minutes, and then build up pressure. Once you are comfortable with that then you can move on to adding the jars.

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I wanted to know if it was a dial gauge or weighted gauge canner. Then, how many BTU's does the grill have ?

 

If you have a standard coil type electric stove, then you can get a special canning element for it. At least most all stoves will have one that will fit. That will be the ticket to canning on an electric stove.

 

Some folks do can in the garage with the door open. It would be up to you if you want to risk the fumes from it in the garage.

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Read every word! Now...to get myself in gear. Thinking seriously about buying a propane-type stove to put in garage and use only for canning. Thanks ladies!

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