Another Canning Question

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Will a Coleman stove produce enough consistent, or constant heat, to can with a pressure canner so that the right pressure will be maintained? Thanks, Bob

-- Robert (STBARB@usa.net), March 12, 2000

Answers

Why not? I've boiled potatoes on there fine. As long as the flame is kept out of the wind why should it be any different than a gas stove? If I were you, I would start with tomatoes, or something that doesn't take as long as meat does and see how that works for ya. Play around with it and see how long one tank takes to run out before you have to fill it, that way you'll know how many canner loads you can safely do. Heating it up for the first time will take the longest as with any stove. Let us know what you find out, ok?

-- Pat (pmikul@pcpros.net), March 12, 2000.

Sure. Are you using propane or gasoline (Coleman fuel)? It takes less energy to can with pressure (steam) than it does with a boiling water bath, since you're heating much less water, and the pressure causes the steam to get over 212 degrees. The only difficulty you may have (besides draft control, see above) is in adjusting the heat, but I can't imagine it would be worse than one of those dreadful electric ranges! Good Luck! Brad

-- Brad (homefixer@mix-net.net), March 13, 2000.

I've been using a 3-burner Coleman gas stove for all my cooking and canning for a year now. I tried using my propane fish cooker burner, and while it works well for water bath canning, it's too hot for steam canning. The Coleman stove, however, works exceptionally well with my pressure canner. A full tank of fuel is more than enough for 90 minutes for canning for meats, etc. You have to keep the tank pumped up to avoid fluctuations in the canner pressure, but once the pressure is up, a low flame will keep it consistant. Good luck!

-- Judy Bowman (bowman61@altavista.com), March 19, 2000.

Definitely Yes! I have been canning with a coleman camp stove for quite a few years. I've had to replace my kitchen range several times because canning on them is so hard on them (they don't make them like they used to & they are very expensive to replace!)I prepare the product& fill the jars in the kitchen to prevent foreign matter from entering the jars & then do the canning outside my kitchen door on the deck (keep it blocked from the wind.) It's a lot of running in & out of the house, but I enjoy the great outdoors anyway! I use the time spent watching the gauge on reading or whatever....just don't forget to keep an eye on it!

-- Jane Gauch (Sewbears4u@aol.com), April 02, 2000.

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