Pressure canning with a camp stove

Hi Angi! I'm brand new to pressure canning and have all the equipment so looking forward to reading your book for the knowledge. I want whole meals in jars for times such as these..my gas stove broke and the parts may take a while to get here! I'd like to know what you think about getting a camp chef stove for outdoor canning, and what you do and don't like about digital electric canners. So excited to have you here! Canners are planners!

Remelle Burton wrote:Hi Angi! I'm brand new to pressure canning and have all the equipment so looking forward to reading your book for the knowledge. I want whole meals in jars for times such as these..my gas stove broke and the parts may take a while to get here! I'd like to know what you think about getting a camp chef stove for outdoor canning, and what you do and don't like about digital electric canners. So excited to have you here! Canners are planners!

I love meals in jars too! You can use a pressure canner outdoors on a gas stove or burner - you just need to be able to control the heat and the burner needs to only go up to 12000BTU - Some turkey fryers fit these guidelines and some don't. I think a camp stove (at least the Coleman stove that we have) would not be sturdy enough to hold the weight of a full pressure canner.

As far as electric canners so, the USDA has approved Ball's electric water bath canner - they have not approved any other electric canner. Presto makes an electric pressure canner that they say follows all the USDA guidelines but the USDA has not tested it nor approved it.  Also, some of their process is different than regular canners so the USDA says that if you're going to use this, that you only use Pesto's recipes and guidelines that come with this specific canner. If you're asking about canning in an InstantPot Max, the USDA does not recommend it for serval reasons, also if you look at the instructions from InstantPot they say to follow only USDA recommendations and the USDA says not to use them.

I got one of these recently: 100,000 BTU High Pressure Propane Burner. Haven't canned with it yet but that's what I got it for since I only have an electric range.

I think my biggest fear with canning outdoors on a Camp-Chef double burner propane stove in winter is that the jars might break if I take them out of the canner outside.  So do you leave the jars in the canner to cool for a little while (I don't want that sour thing to happen), and then carry the whole thing back in the house to remove them from the canner once in the warm house?  I watch Rose Red Homestead on youtube and they take the jars out outside without trouble. I am not sure what their Utah temps are during those videos, but it is snowing in the video.  Seems like the jars should break.  I did buy the Nesco electric canner and was going to use it while the range is out of commission, but I need to boil the bone broth first I think, correct me if I am wrong, and could not wrap my head around it, then remembered I have a pressure cooker that could boil it first? I've never done that before.  Anyway. I am so excited to get started but also terrified. LOL