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  • #31
    Re:

    Any big stock pot or stove top dutch oven base could work if the sides are
    high enough to get up near the neck of the jars. I watched my grand folks
    can on a kitchen range when I was a kid. Only problem there was the
    heat in kitchen. Several fans made that tolerable. Later we set up in the basement where it was always at least 70 degrees or cooler.

    On the basket that the jars sit in....if you only have a spacer to go on the bottom to keep the jars off the bottom of the kettle then that will work.
    There are tongs which will let you lift the jars out of the kettle by their necks. Just have a padded mit or big thick pot holder to put under with your other hand to support it. Grand folks had these wire cooling racks they would place thick towels over to sit the hot jars so they could air cool to room temp.

    The stores should be full of this stuff right now as early garden produce comes in or people buy it on sale as it is trucked into the stores.
    http://www.youtube.com/watch?v=Gc1URQgQWNo

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    • #32
      Don't forget folks things that aren't very acidic need to be canned using a pressure canner. This is a good website for recipes and advice

      http://www.pickyourown.org/index.htm

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      • #33
        Originally posted by Fishawn View Post
        Cool, I am into this...... I have been looking on CL for a propane burner/turkey fryer kinda thing....
        Fish I just bought one, the very first thing in the directions is NO
        propane burner/turkey fryer
        . It's pictured on the boc with that red circle with a line through it. Something about too hot on lowest setting.
        Mark
        sigpic


        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #34
          Originally posted by Mark R View Post
          Fish I just bought one, the very first thing in the directions is NO . It's pictured on the boc with that red circle with a line through it. Something about too hot on lowest setting.
          Sheesh..... Thank you Mark..... I wonder if I could use the side burner on me Weber gasser? .... Our cooktop is glass & I think that is not good for a canner..... I do have a Coleman propane camp stove.... Wonder if that would work, have the adapter hose to hook up to the big tank.. hmm
          sigpic

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          • #35
            Scott...I been canning for years and have always used my kitchen range...electric...dont know so much about those new stoves that dont have the actual burners...Have had one too many beers to be able to think right now...Whatever...thought about doing it outside on my turkey thingie but.......naw....inside is air conditioned...
            Craig
            sigpic

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            • #36
              Originally posted by SMOKE FREAK View Post
              Scott...I been canning for years and have always used my kitchen range...electric...dont know so much about those new stoves that dont have the actual burners...Have had one too many beers to be able to think right now...Whatever...thought about doing it outside on my turkey thingie but.......naw....inside is air conditioned...
              I think Mark's post suggested that the turkey cookers are not to be used for pressure canning, because the lowest settings for heat are even too high.... I guess I need to buy that new $8,000 Wolf gas range I been eyeballing
              sigpic

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              • #37
                Had a family BBQ this afternoon & started talking canning with me FIL.... He has a recipe for Bread & Butter Jalapenos he is going to send to me... He says they are killer & he & 3 buddies ate a pint of them & 3/4 of a smoked Sockeye last night.
                sigpic

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                • #38
                  Re:

                  Any newbies to canning may consider finding one of these.



                  You may even find one in a Library near you. It can teach you much about
                  canning and it contains many fine recipes.

                  here are some basic tools you should have around



                  The device on the bottom is used to get bubbles out of jars.


                  This web site may also be helpful

                  The National Center for Home Food Preservation

                  http://www.uga.edu/nchfp/
                  http://www.youtube.com/watch?v=Gc1URQgQWNo

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                  • #39
                    Originally posted by eDJ View Post



                    The device on the bottom is used to get bubbles out of jars.


                    It also has a magnet on the end to get those lids out of the hot water.
                    Keith

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                    • #40
                      Originally posted by Kingudaroad View Post
                      It also has a magnet on the end to get those lids out of the hot water.
                      Was wonderin' on that one
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #41
                        I would love to see a forum like that.
                        My wife cans tuna, zuccini relish, corn relish and pickles eggs, green beans, white fish, sausage, etc.
                        Great Idea and goes hand in hand with the grill.

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                        • #42
                          I do the majority of my canning either on my Coleman unleaded stove, or turkey fryer, but I only use the water bath method. Late July/August is not the time to be boiling off gallons of water inside the house, unless you have a serious capacity A/C unit.
                          Once you go Weber....you never call customer service....

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                          • #43
                            I have used both a water bath canner and a pressure cooker on our glass stove top with no problems. With a lot of research I found that the biggest thing is that the stove top could get too hot and crack if you were to process on there too long - that is why it is not recommended. So I have always did just a couple of batches at a time and let it cool down. 7 years of processing in the previous place and never had a problem.
                            Where to Shop -
                            www.OwensBBQ.com

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                            • #44
                              Originally posted by Fishawn View Post
                              Sheesh..... Thank you Mark..... I wonder if I could use the side burner on me Weber gasser? .... Our cooktop is glass & I think that is not good for a canner..... I do have a Coleman propane camp stove.... Wonder if that would work, have the adapter hose to hook up to the big tank.. hmm
                              Opps!
                              Last edited by Mark R; 07-11-2011, 06:45 PM.
                              Mark
                              sigpic


                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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                              • #45
                                Re:

                                Kingudaroad wrote:

                                It also has a magnet on the end to get those lids out of the hot water.
                                LOL, I just put my lids & rings in a bowl of vinegar to sterilize em. Rinse them off in water and am good to go.

                                I got this book titled: The Vinegar Book where I got that idea. Ya can do the same with the jars too if they are good and clean. I haven't burnt myself as much since either.

                                http://www.amazon.com/Vinegar-Book-E.../dp/1883944031.
                                http://www.youtube.com/watch?v=Gc1URQgQWNo

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