Thank you for this video. I also have a Camp Chef stove with 30,000 BTU, and since Presto warned to not go over 12,000 BTU I have been so hesitant to pressure can on my Camp Chef stove. Now I know to use the lowest flame and the pressboard walls that you husband made is just brilliant!
I just found your channel a week ago you don't babble on you get to the point you are surely one of my favorite very informative and you keep attention
I am here today to confess to you and your husband that my husband and I have completely stole your idea for setting up an outdoor kitchen on our covered porch here in Virginia. We would have never done it without your guidance and would like to thank you both so much for sharing information so freely. Thank you for all those big and little details you never forget to share on each project. 😁
Based on your video we got the same cookstove for canning outdoors instead of in the house. It is a great improvement and fun for doing some cooking as well. Thank you for the video!
Thanks for your video! Just bought Presto Canner and appreciate your insight. I have been water bath canning for a year, so I hope it will shorten the time needed for canning.
That looks like a great set up! You and Jim make a wonderful team! We have a similar (less thought out) set up on our deck here in hot, humid Maryland. I put my pressure canner & big water bath pot outside. It is so nice to have the noise and heat outside the kitchen.
There's so much confusion when I Google what to use! Thank you so very much. I've been watching you for about 4 years or more. I trust you! LOVE you very informative videos.❤
We agree, there are a lot of sites on any search engine and some times difficult to figure out which one work best for you. Thanks for watching out videos and let us know how you are progressing with your canning. Jim
I love you thoroughly you explain things. I am hearing impaired and I am so grateful you don't have alot of loud background music that makes it difficult for people like myself to hear. No on in my immediate family has canned. I have tons of allergies/celiac disease and trying to buy safe gluten free product is expense and difficult. Some products that claim to be gluten free - I ended up breaking out from so I doubted if they were gluten free. I have the Nesco canner and years ago bought a Preston 16 quart Presto pressure canner but chickened out because I worried whether I would be able to hear the difference in sounds since I have a low hearing loss. Then I saw one of your videos showing the difference between too high a pressure and just the right rocking tempo. What a God send! Blessings to both you and your husband!!
We attempt to keep the extraneous noise to a minimum. When we have machinery running, I ask Pam to speak so we can drown-out the noise. We are happy you were able to find our channel and hear about the Presto rocker. The thing I have found is that I need to check on it every 10 minutes or so make sure the pressure is within the established limits and make adjustments as needed. Jim
I love this setup! I now have a new "home improvement " plan/dream! Thank you for doing videos that even those of us who are experienced canner can learn from!
TWWAG, ha, ha, ha, ha, too funny, as if it is an insult. I agree it is quite a cute moniker! You are experienced in canning, approach the subject scientifically, give resources to learn more and have great integrity. That is why i watch your videos and value the information you offer. Thank you!
This was very encouraging for me I live in Northwest Florida where for a few months out of the summer it’s in the high 80s and 90s with equal humidity and I have just begun to pressure can myself. I was reading my manual and it said don’t use anything over 12,000 BTU and no camp stove type flames but I knew that couldn’t be true so I’ve been perusing TH-cam videos on using a presto canner on an outside cooker and I must say with your knowledge I find you credible and this video helped me to make the decision to buy a camp stove thank you for your time I really appreciate it.
I love my outdoor canning station. We do have to watch the flame when we pressure can because we have to turn it fairly low and sometimes the wind will blow it out. But we are right there and catch it so the pressure doesn't drop.
I did see on a Facebook post that if you use 5/8" plate between your pot and flame it'll protect your canner. I put my camp chef griddled on there to improvise.
Thanks thanks thanks. My commercial Blue Star stove only has one burner that’s low enough and even then the pressure goes up and down . It’s nerve wracking
Thank you so much for this video,l have the Presto 23 qt canner also,have never used it as l found out l cant use a canner on my glasstop range.,l was going to order a Camp Chef,to use for the canner but Presto says dont go over 12,000 BTU,l thought well l can just adjust the flame lower,but didnt know if it would adjust to a setting where it would be low enough to meet the btu limitations suggested by Presto,now l know it should be no problem to adjust to a flame low enough to meet the btu requirements set by Presto,this video solved a big problem for me,l thank you so much,l also just this spring ordered a Nesco electric canner,maybe l can finally get started canning some foods that arent fill of chemicals.
My GOSH! I can't believe I found this video. Thank you! I have been mulling around the idea of an outdoor cooking station and since we're in west Texas it's insane NOT to have one! ❤
So happy I found your video on your outdoor cooking station. I just ordered a Camp Chef. So excited! I also have a ceramic glass cooktop stove. It works fine but not much room for other pots sometimes needed in canning. Plus the gas stove will give me more control of the heat needed for pressure canning. And like you I want to can year around. This summer has been pretty hot so pressure canning inside definitely warms up the house. Thank you again Pam. You’ve been my inspiration.
@@RoseRedHomestead In the beginning of the pandemic and the grocery stores shelves were empty and my Mom told me she wasn’t drinking much water because she was out of toilet paper and had been using napkins, it broke my heart. I decided that I was going to make sure, ?? if something happened ?? I would do my best to make sure my family had food and toiletries. Family is everything to us. Kinda like Scarlett O’Hara said, as God is my witness, I’ll never go hungry again😂
I live in Puerto Rico my husband built me an outside cement garden shed tiled floor with cement walls and nice blue tin roof. He also built a nice tiled cement ledge/table/ countertop And soon will put a stainless steel double sink. We also have led lighting and electrical plugs outlets. Right next to that is my hubby’s cement tool shed with two exit doors. Next to this shed is my two 800 gallon water cistern also in its own cement tile shed. My hubby made it pretty esthetic to look at. It’s right next to the detached cement garage with a very long wide cement driveway. We built this when the price of building was very cheap. I love canning so that will be my canning station/ garden shed.
Presto now recommends that burners be under 12000 BTUs and for the exact reason you said, Pam, the need to be able to adjust the flame low enough. This is probably a new recommendation. I have the Presto 23 qt induction canner which I use on a stand alone Simply Ming 1800 WATT induction burner. It has no problem reaching and maintaining pressure. I have an electric outlet outside, but I haven’t used it out there yet because I don’t have a glass door nearby to watch it. At any rate, I really appreciate your videos.
Thank you so much for the information about BTUs when pressure canning with a camp stove. I'm in the market for a camp stove and wen to three different stores. When I mentioned I didn't know what BTUs would be best for canning, each clerk looked at me like I was from Mars! Thank you also for sharing the great windshield - just two sheets of plywood and six hinges. And it can fold up when not in use.
You mentioned in another comment that you had a video on how you canned outside in the winter and how your jars don't break. I have looked and can not find that video. I really want to watch it. Could you please supply the link to the video? Thank you.
We have a 2 burner Camp Chef Explorer on our screened-in back porch (Orlando FL) and LOVE it! Glass-top stove precludes inside canning. My water-bath and pressure caners both "live" on top, with a cover. You have a great set-up. Love your canning videos. I follow the beef stew video, when it's time to make more. Thank you for your wealth of information.
I’m in search of a camp stove for the same purpose. If after three years of experience, would you buy this exact same one or do you have another recommendation? I do trust your opinions more than most. You are a great teacher. Maybe the best.
We had borrowed neighbors Camp Chef for canning, after becoming so frustrated with our fish cooker. Didn't take us long to order our own from Amazon. Now to get some plywood. Enjoy you videos they are packed full of good information.
I’d like to first say I have watched all you TH-cam posted, and I feel blessed I found your page. I’d like to thank for showing how you can outside. I have a glass stove top, and do feel comfortable using it. I’ve wanted to can for some time but felt discouraged. Now I have a way to accomplish it. Thank you again. You are amazing .
Thank you Mrs. RR. I just finished watching your videos on ground beef, sloppy joe mix and potatoes. This is the type of content for which I look. I have Subbed, Belled and smashed that Like button. Looking forward to more videos. God Bless, stay safe. EDIT: Mr. RR does a great job with the camera.
Thank you for such a great explanation. I have been canning on a propane grill ; It is to blasted hot and second I do not like the heat radiation out so far on my electric stove. Even if I get a gas stove I would only can indoors in the dead of winter. Love your channel and making do with you have😍
I would put that propane gas tank outside that little barrier you made. That's what we do in France when we are outside cooking, camping. It's away from the heat and fire.
Debbie: The propane tank is behind a 4-foot wind break on the patio. The three-burner stove is the one Pam used for Presto 23 QT pressure canner. I understand what you are saying, but the wind break is 4x8 with and second 4x8 is cut in half and attached on both ends of the first 4x8. It would be difficult for us to take it with us when we go camping, since our 6 feet long. On the other hand, I do see the advantage of what you are suggesting. Thank you for your comments. Jim
Hi, I so messed up, I did my first canning on my induction stove:(. I was so excited and did not plan well. Today I bought a propane tank and will have my camp chef set up soon. We never had to use propane so this makes my husband pretty nervous. I have the propane tank sitting in a plastic milk like crate thingy. Then I had to get cinder block to block it in. I thank you for your marvelous videos! I have learned so much!
Sometimes the best lessons come from a failure--we have all been there. I think you will find the propane tanks easy and safe to use. Jim always turns the tank completely off after a canning session as an extra safety measure. That said, I get being nervous the first time using propane! But you will soon flatten that learning curve and be very comfortable with it.
Thank you SO very much for showing your canning station and your canning stove!! I Love it and am going on Amazon to see if they have your 3 burner camping stove available. Thank you again!!!
Like your canning area .We have a propane we use but we are looking for more of what yll have as it taller than ours .Plus I do want a table outside for my canning as well .We are in Alabama so you can imagine me trying trying to can in kitchen canning it’s horrible hot . Thank you for sharing
Like other posters, we purchased a Camp Chef Explorer 14. We gave it a whirl with five pints of carrots, but we couldn’t get the pressure to within +/- 2 psi (we’re under 1,000 ft elev). Sadly, we purchased and used the stove before we read our All American manual that states our BTU limit is 24,000; our Camp Stove with two burners is 30,000. If I understood you correctly, however, we will still be OK using this Camp Stove as long as we keep the flame as low as possible? We’re obviously new to canning and are trying to find our way. We are fortunate to have found your channel and look forward to learning all we can from you. Thank you!
The canner I just bought came with a warning NOT to cook over a propane burner. Obviously you have done it successfully for some time. I assume keeping a close eye on the canner, being cautious about temperatures and using common sense makes for a safe experience!?!
Yes, mine came with that same warning. It is because propane burners can have very high BTUs--like ours, which are 30,000BTUs. So yes, we watch everything very carefully and it has worked fine for us for over a decade of canning outside on our propane camp stove.
I'm in Coachella Valley, California, which is similar temps. Just a bit warmer. Have you considered giving a video tour of your canning shelves? I heard in another video that you're also in an earthquake zone like me. I'd be interested in your ideas for how to protect jars from inevitable earthquakes.
Thank you for the suggestion. Our shelves are nothing special--just regular shelves. Perhaps we could share a snapshot of how we guard against earthquake damage.
@@RoseRedHomestead, please! We just moved to SoCal a year ago and have already experienced too many earthquakes to count. None have jolted anything off the shelves, but I do wonder how people protect their goods. (Especially the food meant to get them through a big one.) Thank you!
Rose, this is great! I have a range with a glass cooktop and am afraid to put that much weight on it. I have been searching for a way to use a pressure canner if I buy one. This set up might work for me if I can find the right stove. Thank you for sharing your knowledge!
Thank you! You really explained a lot and especially about the Camp Chef stoves...I'm hoping to get one for Christmas but want to be sure not to have the extra btu's. Our back patio gets a lot of wind too so I'll have hubby watch this when we finally begin to make our canning station.
G'day from Australia. I like your set up and enjoy your other videos. I have a Presto canner coming from the USA and Presto have put an induction compatible bottom on it, so I'm looking forward to canning in our outdoor area with a portable induction cooker during peak solar collection hours to save money. Thanks for sharing your knowledge with us and take care.
I have a small older rental house with electric stove. Thinking about moving there to simplify my life and instead of replacing the stoveI'm going to copy you and make a work station outside! That'll work out better in the summer anyway so I'm not heating my house up. Thanks
Rose I love your channel and how thorough you are. I am just getting into canning and I bought a Presto 23 quart canner. Question, Presto says don’t use on more than 12,000 btu is that false?
Hi Rose, thanks for all the great info and videos...could you tell me how much weight can the stove hold ... 2 canners ? how about water bathing because Its heavier ? Thank You
Can I use the side burner on my little gas grill? It's a basic gas grill that people keep in their backyards - nothing fancy. But there is a side burner. Now I'm thinking I can just do this on that burner rather than in the house. I could dig out the instruction manual that came with it to see what the BTU's are (I can't imagine they're high - it's not a big fancy thing).
@@RoseRedHomestead THanks for the quick reply. It's just a standard propane gas grill - the kind you get at Home Depot or Lowes. I get the little 5 gallon propane tanks at Walmart. Nothing fancy by any means! I actually didn't realize there was any other kind!
Excellent video! Approximately How much propane do you use per canning season- 75 minute and 90 minute? If the flame goes out, but your canner does not lose pressure before you remedy the situation, 1)is the canning session still a success, or, 2)do you have to start again, or 3)do you just have to use/freeze what you started to can? Thanks -so much- for sharing your wisdom and knowledge. I feel like I’m sitting on the front row of a classroom with the best teacher in the world! How did I get such a blessing? Best to you both-my knowledge and understanding has grown enormously -binge watching and re-watching your videos! 🙏💕🙏
Great questions! I don't keep track of the amount of propane we use. We always have a full back up tank so when the propane runs out on one, we can pop another one it its place rapidly if we need to. If the flame goes out and the pressure is still above the correct level (13 psi for us), then we can continue with processing. However, if the pressure drops below 13psi for any length of time, then we have to start the processing time all over again and the food comes out a bit over-cooked, but still good. Thanks so much for watching our videos--we are so glad they are helpful.
We think so. I don't want heavy canners on my glass top cook top. Plus, it is an induction range so my aluminum canners do not work on it anyway! Thanks for watching.
Pam and Jim, I know you probably have many other ideas for videos… but I was trying to decide what type of large canner to purchase, and there are some that can be used on a wood-burning stove, and propane, and now there’s a presto that can be used on induction… Also wondering about your video you did with the bread outside on the echo zoom. Would it be possible to use a canner on the eco-zoom rocket stove?
Presto 23 qt canner says not to use on anything over 12000 btu how do you use one that is 30000? Also can you set your canner on the griddle over the burner to protect the bottom of your canner?
I am wanting to set up something like this and im wondering about your stove. I have a 21 qt presto and the book says not to use a stove over 12k btu but all the stoves I've found like this are atleast 30k.
Yes--the instructions for mine say the same. We just keep it on a very low flame and as long as the pressure stays within the safety zone (15psi or less) it works just fine. Manufacturers want to be sure you are safe so they are very conservative, which is great, but if you know the science and are safety conscious, everything should be fine.
I just looked at a camp chef explorer 14. Two burner stove. Will that be alright to can on? Im a bit nervous about about it . I know you have to be very careful.
As I am looking at it on the Amazon site, it looks fine. Make sure you read all of the details about it before ordering it and read the owner's manual and thoroughly understand it before using. Jim
I know nothing about propane stoves, but like canning and dehydrating, I’m learning from a wonderful instructor, Pam. My question is, the recommendation for propane cookers is not over 12,000 btu, but most camp stoves are way above that, so the 12,000 would be achieved by turning the flame down, as in turning the heat on an electric stove? How do you know what number you’re working with, is it by observing the dial gauge and listening to the jiggler?
The burners on our Camp Chef stove that we use for canning are 30,000 each, so we are way over that level. If we keep the flame at the lowest possible level so it doesn't blow out easily, our pressure ranges from 13-15psi. That is perfect for us at 5000 ft elevation, but it would be challenging for anyone at a lower elevation. That said, it is OK to process up to 15psi so long as you don't go below your recommended level. On my 23 quart Presto, I go by the dial and not the jiggler, which is just a dead weight (although it is 15 lbs). When the jiggler sounds, I know we have hit the limit so we try to turn the flam down a bit more until it stops jiggling again. Hope that helps.
Video suggestion: vid solely about glass top stove types (induction, etc) and whether/how one can safely pressure can on them (aluminum canner, smooth/other bottom, burner accessory, etc). There seems to be a good amount of questionable pressure canning on glass tops in the fb groups.
@@RoseRedHomestead I don't can yet (still in research/procrastination phase), buy I see that my own glass/flat top stove burners go on and off, as if the temp is being internally regulated (very annoying when I want constant strong heat). I do not like the notion of my "flame" (heat source" going on and off when I need consistency in the "kill zone" for the prescribed period of pressure canning time.
I am wanting to do this forever now. Except that I am looking for a very reliable camping stove such as yours, however, I'm unable to find one. I'm on a limited income, therefore, I can't just buy one and then find out it's a dud due to the fact that it won't keep a good flame. Can you recommend another one? I've tried to find the King Kooker 3 burner stove, but unable to find one. Can you assist me?
Propane on this stove burns clean so my canners don't get black on the bottom. I did have that problem with our previous stove and I just cleaned it off every time. Yuck! Great question...thanks.
We will be doing a demo on this when our weather gets really cold and I will show you how safe it is. I have never lost a jar canning outside in the dead of winter in below zero weather.
@RoseRedHomestead how can I find the winter canning video. I have a lot of venison in the freezer I need to can but it has gotten cold here early and I didn't get it done this summer.
Like your canning kitchen. Thank you for sharing. I sent it to the better half for that wall idea. Great idea. I am new to canning. I bought my pressure cooker and the outside two burner propane cooker. Need to get the propane tank(s) what size tank did you get? I want to can meat want to make sure I don't run out in mid processing.
If you seriously are cooking on a propane stove, it is better to have two tanks, so when one runs out unexpectedly, you have the other to continue with. Probably what you're going to be more concerned with is the weight of the full tank. 20-gallon RV style tanks are very common. I can still manage 30-gallon RV style tanks and prefer them. It also depends on your vehicle. My pickup can easily haul them upright. I'm not sure about hauling them on their side. I think people who fill them would know.
As always a great video. I have a dumb question, when you can outside during very cold weather have you have ever had jars break when you put them on the table outside to cool because of the temperature change.
That is a great question! No, they do not break and I am going to demonstrate why this winter when there is snow on the ground. It is because of the science of heat transfer.
Miss Rose I can tell you are a very smart lady! I am enjoying your videos and look forward to more of your knowledge on canning. Your information on the outside stove rang true to me! This summer i used an outdoor burning to can, and the BTU’s were much to high. I had to stand there and release bits of pressure to keep my pound of pressure to 11 lbs. I’m gonna look into getting one like yours. I can hardly wait till my husband builds me an outdoor kitchen. God bless! I’m a new subscriber!
What kind or brand is the outdoor burner you use? How many BTU’s? I want to get one but am told you should not use one over 12,000 BTU’s because it will warp my 23 qt Presto canner. Not sure what I need to do as I cannot use my glass top stove and bought a 1500 w cast iron portable burner but can never see the steam come out of the vent. HELP please!!
You could get a gauge for your tank for about $20, if you don't already have one. Then start with a full tank, do one canner load and see where the gauge is when it's done. I'd probably go for something with a long processing time, like ground meat or dry beans or whatever. That way you'll never underestimate and have to start over. It's good to keep 2 bottles on hand if you're able, and refill it before the other runs out. I'm living in a camper right now and that's what I do.
Question: I just bought the 23qt Presto canner like you have. It came with a warning to not cook on the outdoor burners with a higher than 12k BTU. This video you mention that ea burner is 30k BTU. Have you ever noticed a warping of the canner as the warning label states would happen?
Thank you so much for your videos. Could you tell me the name and size of the pressure canner you use on the Camp Chef? I just purchased that outdoor grill to use for canning.
Thank you so much for all the valuable info you provide us! I’m so glad I found you and subscribed. My question is I have All-American canners (910, two-915’s and a 921). Currently I can with only 2 at a time and likely would continue with just 2. Out of curiosity though, could the 3 burner Camp Chef you have handle 3 All-Americans or would they not fit and/or be too heavy for the Camp Chef? If so, would a 915 and 921 be OK to use on it weight wise?
Love your canning kitchen. I use our boot room right now with the door open. But next year we are building a summer kitchen with lots of windows, so i am excited about that. Oh i wanted to ask....will we be seeing any videos on your bees.
Thank you for asking about our bees. We have gradually cut down on our hives and finally gave our last 3 hives to our children. I really miss it, but the heavy lifting and amount of work got to be too much for us at our age. But at least the bees are still in the family!
@@RoseRedHomestead yes i find that with mine now too. Arthritis is setting in my hands and i cant lift as much as i use too. But i am not quite ready to give them up yet. At least giving them to your children you probably still get some honey right...hahahah
Thank you for this video. I also have a Camp Chef stove with 30,000 BTU, and since Presto warned to not go over 12,000 BTU I have been so hesitant to pressure can on my Camp Chef stove. Now I know to use the lowest flame and the pressboard walls that you husband made is just brilliant!
Loved learning about your experiences with the two different propane stoves, and your childhood story of 80 quarts at a time!
I just found your channel a week ago you don't babble on you get to the point you are surely one of my favorite very informative and you keep attention
Thanks and welcome!
I am here today to confess to you and your husband that my husband and I have completely stole your idea for setting up an outdoor kitchen on our covered porch here in Virginia. We would have never done it without your guidance and would like to thank you both so much for sharing information so freely. Thank you for all those big and little details you never forget to share on each project. 😁
Peggy: That is fantastic! Enjoy your outside kitchen and let us know about the resuts you have with it. Jim
Having a new carport built and I’m so excited that I will have the option to use my canner outside!
That’s fascinating about canning in the cattle trough.
michwoodside: I had to review the vodeo to reemember it. Jim
This is a modern version of the old "summer kitchen." I love to cook outside. Thank you for sharing, Pam!
You are so welcome!
This is what everybody needs in a grid down situation.
I agree! Thanks.
Based on your video we got the same cookstove for canning outdoors instead of in the house. It is a great improvement and fun for doing some cooking as well. Thank you for the video!
Thanks for your video! Just bought Presto Canner and appreciate your insight. I have been water bath canning for a year, so I hope it will shorten the time needed for canning.
That looks like a great set up! You and Jim make a wonderful team! We have a similar (less thought out) set up on our deck here in hot, humid Maryland. I put my pressure canner & big water bath pot outside. It is so nice to have the noise and heat outside the kitchen.
Sounds like a great set up that you and your husband have established. Thanks for watching our channel.
There's so much confusion when I Google what to use! Thank you so very much. I've been watching you for about 4 years or more. I trust you! LOVE you very informative videos.❤
We agree, there are a lot of sites on any search engine and some times difficult to figure out which one work best for you. Thanks for watching out videos and let us know how you are progressing with your canning. Jim
Thank you for the info, I just bought a camp chef and was planning the same because of your outdoor canning.
That is awesome! Thanks for watching.
I love you thoroughly you explain things. I am hearing impaired and I am so grateful you don't have alot of loud background music that makes it difficult for people like myself to hear. No on in my immediate family has canned. I have tons of allergies/celiac disease and trying to buy safe gluten free product is expense and difficult. Some products that claim to be gluten free - I ended up breaking out from so I doubted if they were gluten free. I have the Nesco canner and years ago bought a Preston 16 quart Presto pressure canner but chickened out because I worried whether I would be able to hear the difference in sounds since I have a low hearing loss. Then I saw one of your videos showing the difference between too high a pressure and just the right rocking tempo. What a God send! Blessings to both you and your husband!!
We attempt to keep the extraneous noise to a minimum. When we have machinery running, I ask Pam to speak so we can drown-out the noise. We are happy you were able to find our channel and hear about the Presto rocker. The thing I have found is that I need to check on it every 10 minutes or so make sure the pressure is within the established limits and make adjustments as needed. Jim
THANK YOU FOR POSTING!! My family keeps complaining about the odor of canning meats in the kitchen when I can. Problem now SOLVED!
Blessings from Pennsylvania 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏🎚🎚🎚
Berks County here 😊
I have a camp chef explorer 2 burner and that’s what I have been canning on. Love it.
Good to hear!
I just bought one too !
Suzann Sauseda just got one as well. Both for canning and emergencies.
Do you have a problem with that model blowing out?
Looks like Camp Chef is the way to go? Thanks for the video.
Thank you so much for sending the link to this video.
I love this setup! I now have a new "home improvement " plan/dream! Thank you for doing videos that even those of us who are experienced canner can learn from!
Awesome! Thank you!
TWWAG, ha, ha, ha, ha, too funny, as if it is an insult. I agree it is quite a cute moniker! You are experienced in canning, approach the subject scientifically, give resources to learn more and have great integrity. That is why i watch your videos and value the information you offer. Thank you!
😁. Thank you so much. Yes, I am having fun with it and don't mind it at all!
This was very encouraging for me I live in Northwest Florida where for a few months out of the summer it’s in the high 80s and 90s with equal humidity and I have just begun to pressure can myself. I was reading my manual and it said don’t use anything over 12,000 BTU and no camp stove type flames but I knew that couldn’t be true so I’ve been perusing TH-cam videos on using a presto canner on an outside cooker and I must say with your knowledge I find you credible and this video helped me to make the decision to buy a camp stove thank you for your time I really appreciate it.
I love my outdoor canning station. We do have to watch the flame when we pressure can because we have to turn it fairly low and sometimes the wind will blow it out. But we are right there and catch it so the pressure doesn't drop.
I did see on a Facebook post that if you use 5/8" plate between your pot and flame it'll protect your canner. I put my camp chef griddled on there to improvise.
@@skorupigo5544 Thankyou!
Thank you so much for showing us how you can outside and visually teaching us how you can. I appreciate your channel so very much!
Thanks thanks thanks. My commercial Blue Star stove only has one burner that’s low enough and even then the pressure goes up and down . It’s nerve wracking
Yes, I have to fight with ours too, to make sure it stays with in the 13-15 PSI range. Jim
Thank you so much for this video,l have the Presto 23 qt canner also,have never used it as l found out l cant use a canner on my glasstop range.,l was going to order a Camp Chef,to use for the canner but Presto says dont go over 12,000 BTU,l thought well l can just adjust the flame lower,but didnt know if it would adjust to a setting where it would be low enough to meet the btu limitations suggested by Presto,now l know it should be no problem to adjust to a flame low enough to meet the btu requirements set by Presto,this video solved a big problem for me,l thank you so much,l also just this spring ordered a Nesco electric canner,maybe l can finally get started canning some foods that arent fill of chemicals.
You may need to contact Camp Chef and ask if they have the 12K that Presto recommends. Jim
My GOSH! I can't believe I found this video. Thank you! I have been mulling around the idea of an outdoor cooking station and since we're in west Texas it's insane NOT to have one! ❤
Glad it was helpful!
So happy I found your video on your outdoor cooking station. I just ordered a Camp Chef. So excited! I also have a ceramic glass cooktop stove. It works fine but not much room for other pots sometimes needed in canning. Plus the gas stove will give me more control of the heat needed for pressure canning. And like you I want to can year around. This summer has been pretty hot so pressure canning inside definitely warms up the house. Thank you again Pam. You’ve been my inspiration.
You really sound like you getting into the canning mode(s) with all of purchase and the desire to can year-round. Keep us up on your progress.
@@RoseRedHomestead In the beginning of the pandemic and the grocery stores shelves were empty and my Mom told me she wasn’t drinking much water because she was out of toilet paper and had been using napkins, it broke my heart. I decided that I was going to make sure, ?? if something happened ?? I would do my best to make sure my family had food and toiletries. Family is everything to us. Kinda like Scarlett O’Hara said, as God is my witness, I’ll never go hungry again😂
I live in Puerto Rico my husband built me an outside cement garden shed tiled floor with cement walls and nice blue tin roof. He also built a nice tiled cement ledge/table/ countertop
And soon will put a stainless steel double sink. We also have led lighting and electrical plugs outlets. Right next to that is my hubby’s cement tool shed with two exit doors. Next to this shed is my two 800 gallon water cistern also in its own cement tile shed. My hubby made it pretty esthetic to look at. It’s right next to the detached cement garage with a very long wide cement driveway. We built this when the price of building was very cheap. I love canning so that will be my canning station/ garden shed.
gladtidings: I sounds like your husband has really gone all out for you canning station/garden. Thanks for watching us. Jim
Presto now recommends that burners be under 12000 BTUs and for the exact reason you said, Pam, the need to be able to adjust the flame low enough. This is probably a new recommendation. I have the Presto 23 qt induction canner which I use on a stand alone Simply Ming 1800 WATT induction burner. It has no problem reaching and maintaining pressure. I have an electric outlet outside, but I haven’t used it out there yet because I don’t have a glass door nearby to watch it. At any rate, I really appreciate your videos.
Great video, wonderful information and beautiful setup
cutest canning lady ever. love your videos. I am going to show tis to my husband.
Thanks so much 😊
Thank you so much for the information about BTUs when pressure canning with a camp stove. I'm in the market for a camp stove and wen to three different stores. When I mentioned I didn't know what BTUs would be best for canning, each clerk looked at me like I was from Mars!
Thank you also for sharing the great windshield - just two sheets of plywood and six hinges. And it can fold up when not in use.
I love your outdoor station!!!!
Thank you! I love it too!
You mentioned in another comment that you had a video on how you canned outside in the winter and how your jars don't break. I have looked and can not find that video. I really want to watch it. Could you please supply the link to the video? Thank you.
Yes, it was something Pam made in passing, and I cannot find it. Jim
I have a 2 burner Camp Chef and I use it outdoors too. Thanks for the video.
Very cool! Thanks for watching.
We have a 2 burner Camp Chef Explorer on our screened-in back porch (Orlando FL) and LOVE it! Glass-top stove precludes inside canning.
My water-bath and pressure caners both "live" on top, with a cover. You have a great set-up.
Love your canning videos. I follow the beef stew video, when it's time to make more.
Thank you for your wealth of information.
You are very welcome. It sounds as if you have a a great set up as well!
And that one is only $99 at Bass Pro Shops with a $10 kickback if you use Rakuten.
I’m in search of a camp stove for the same purpose. If after three years of experience, would you buy this exact same one or do you have another recommendation? I do trust your opinions more than most. You are a great teacher. Maybe the best.
I can on my front porch, wind is always a problem, before I got a jiggler my pressure would fluctuate .
Here it is! That's a great setup!
We had borrowed neighbors Camp Chef for canning, after becoming so frustrated with our fish cooker. Didn't take us long to order our own from Amazon. Now to get some plywood. Enjoy you videos they are packed full of good information.
That is awesome! Thank you for your comments.
Rose! I LUV your wonderful canning station! Thank you for showing us what is working for you!!!
Very nice. I've used my husband's grill before but next year i would love a canning station
I'm impressed that you have canned on a grill! Very inventive!
@@RoseRedHomestead thank you. I am a serious canner lol
I’d like to first say I have watched all you TH-cam posted, and I feel blessed I found your page. I’d like to thank for showing how you can outside. I have a glass stove top, and do feel comfortable using it. I’ve wanted to can for some time but felt discouraged. Now I have a way to accomplish it. Thank you again. You are amazing .
Thank you so much for watching all those videos--that is amazing. Glad you found them useful.
OK...I'll do it . Thank you for sharing your wisdom!
You are welcome.
Thanks for the video. Are there changes you would make 4 years later? I would like a canning station and value your experience and wisdom.
Thank you Mrs. RR. I just finished watching your videos on ground beef, sloppy joe mix and potatoes. This is the type of content for which I look. I have Subbed, Belled and smashed that Like button. Looking forward to more videos. God Bless, stay safe. EDIT: Mr. RR does a great job with the camera.
You are so welcome! And thank you for joining our channel. I will pass your compliments on to Jim--thanks!
Thank you for such a great explanation. I have been canning on a propane grill ; It is to blasted hot and second I do not like the heat radiation out so far on my electric stove. Even if I get a gas stove I would only can indoors in the dead of winter. Love your channel and making do with you have😍
Thanks for your comments and for watching.
Thank you, I have been having this issue, I have an induction top too!
Glad it helped. Thanks for watching.
I love this video. I'm trying to find a setup that will hold the weight of an All American 930 canner. I hope that I can find something SOON.
I would put that propane gas tank outside that little barrier you made. That's what we do in France when we are outside cooking, camping. It's away from the heat and fire.
Debbie: The propane tank is behind a 4-foot wind break on the patio. The three-burner stove is the one Pam used for Presto 23 QT pressure canner. I understand what you are saying, but the wind break is 4x8 with and second 4x8 is cut in half and attached on both ends of the first 4x8. It would be difficult for us to take it with us when we go camping, since our 6 feet long. On the other hand, I do see the advantage of what you are suggesting. Thank you for your comments. Jim
Hi, I so messed up, I did my first canning on my induction stove:(. I was so excited and did not plan well. Today I bought a propane tank and will have my camp chef set up soon. We never had to use propane so this makes my husband pretty nervous. I have the propane tank sitting in a plastic milk like crate thingy. Then I had to get cinder block to block it in. I thank you for your marvelous videos! I have learned so much!
Sometimes the best lessons come from a failure--we have all been there. I think you will find the propane tanks easy and safe to use. Jim always turns the tank completely off after a canning session as an extra safety measure. That said, I get being nervous the first time using propane! But you will soon flatten that learning curve and be very comfortable with it.
Fantastic idea. Thanks for explaining.
Glad you like it!
That is a wonderful setup! I am going to steal it for my screen room.
LOL!
Thank you SO very much for showing your canning station and your canning stove!! I Love it and am going on Amazon to see if they have your 3 burner camping stove available. Thank you again!!!
You are so welcome!
Could you use this in a garage with the door open?
Like your canning area .We have a propane we use but we are looking for more of what yll have as it taller than ours .Plus I do want a table outside for my canning as well .We are in Alabama so you can imagine me trying trying to can in kitchen canning it’s horrible hot .
Thank you for sharing
Yes...you do need a good outdoor setup! Thanks for watching.
Like other posters, we purchased a Camp Chef Explorer 14. We gave it a whirl with five pints of carrots, but we couldn’t get the pressure to within +/- 2 psi (we’re under 1,000 ft elev). Sadly, we purchased and used the stove before we read our All American manual that states our BTU limit is 24,000; our Camp Stove with two burners is 30,000.
If I understood you correctly, however, we will still be OK using this Camp Stove as long as we keep the flame as low as possible?
We’re obviously new to canning and are trying to find our way. We are fortunate to have found your channel and look forward to learning all we can from you. Thank you!
So happy to find this. You answered a lot of my questions. Thank you.
Glad it was helpful! Thank you for watching.
The canner I just bought came with a warning NOT to cook over a propane burner. Obviously you have done it successfully for some time. I assume keeping a close eye on the canner, being cautious about temperatures and using common sense makes for a safe experience!?!
Yes, mine came with that same warning. It is because propane burners can have very high BTUs--like ours, which are 30,000BTUs. So yes, we watch everything very carefully and it has worked fine for us for over a decade of canning outside on our propane camp stove.
Smart guy; Jim!
Yes he is! Thanks for your compliment and I just passed it along to Jim!
Thank you. Just the info I need!
I'm in Coachella Valley, California, which is similar temps. Just a bit warmer.
Have you considered giving a video tour of your canning shelves? I heard in another video that you're also in an earthquake zone like me. I'd be interested in your ideas for how to protect jars from inevitable earthquakes.
Thank you for the suggestion. Our shelves are nothing special--just regular shelves. Perhaps we could share a snapshot of how we guard against earthquake damage.
@@RoseRedHomestead, please! We just moved to SoCal a year ago and have already experienced too many earthquakes to count. None have jolted anything off the shelves, but I do wonder how people protect their goods. (Especially the food meant to get them through a big one.) Thank you!
Rose, this is great! I have a range with a glass cooktop and am afraid to put that much weight on it. I have been searching for a way to use a pressure canner if I buy one. This set up might work for me if I can find the right stove. Thank you for sharing your knowledge!
Glad it was helpful!
Thank you great info.
Thank you! You really explained a lot and especially about the Camp Chef stoves...I'm hoping to get one for Christmas but want to be sure not to have the extra btu's. Our back patio gets a lot of wind too so I'll have hubby watch this when we finally begin to make our canning station.
That sounds great! Hope it all comes together for you.
G'day from Australia.
I like your set up and enjoy your other videos.
I have a Presto canner coming from the USA and Presto have put an induction compatible bottom on it, so I'm looking forward to canning in our outdoor area with a portable induction cooker during peak solar collection hours to save money.
Thanks for sharing your knowledge with us and take care.
That sounds fabulous. Thanks for sharing your experience.
Good information. Thank you.
You're welcome!
I have a small older rental house with electric stove. Thinking about moving there to simplify my life and instead of replacing the stoveI'm going to copy you and make a work station outside! That'll work out better in the summer anyway so I'm not heating my house up. Thanks
Sounds like a great idea!
Love it! From south carolina.
Thanks, South Carolina!
Thank you for sharing!
My pleasure!
Rose I love your channel and how thorough you are. I am just getting into canning and I bought a Presto 23 quart canner. Question, Presto says don’t use on more than 12,000 btu is that false?
@@luckycharms8443 It may say that, but I have used my Presto 23 quart canner on stoves with much higher BTUs with no problem at all.
Hi Rose, thanks for all the great info and videos...could you tell me how much weight can the stove hold ... 2 canners ? how about water bathing because Its heavier ? Thank You
thank you for the great information 👍 BLESSINGS 💖
You are so welcome.
Thank you for that information
My pleasure!
Can I use the side burner on my little gas grill? It's a basic gas grill that people keep in their backyards - nothing fancy. But there is a side burner. Now I'm thinking I can just do this on that burner rather than in the house. I could dig out the instruction manual that came with it to see what the BTU's are (I can't imagine they're high - it's not a big fancy thing).
Since, we do not what type of gas grill you have, you should check the instruction manual to be safe. Jim
@@RoseRedHomestead THanks for the quick reply. It's just a standard propane gas grill - the kind you get at Home Depot or Lowes. I get the little 5 gallon propane tanks at Walmart. Nothing fancy by any means! I actually didn't realize there was any other kind!
Thank you
You're welcome
Wonderful!! Perfect
Many thanks!
QUESTION. What about a regular shed??
Excellent video!
Approximately How much propane do you use per canning season- 75 minute and 90 minute? If the flame goes out, but your canner does not lose pressure before you remedy the situation,
1)is the canning session still a success, or,
2)do you have to start again, or
3)do you just have to use/freeze what you started to can?
Thanks -so much- for sharing your wisdom and knowledge. I feel like I’m sitting on the front row of a classroom with the best teacher in the world! How did I get such a blessing?
Best to you both-my knowledge and understanding has grown enormously -binge watching and re-watching your videos!
🙏💕🙏
Great questions! I don't keep track of the amount of propane we use. We always have a full back up tank so when the propane runs out on one, we can pop another one it its place rapidly if we need to. If the flame goes out and the pressure is still above the correct level (13 psi for us), then we can continue with processing. However, if the pressure drops below 13psi for any length of time, then we have to start the processing time all over again and the food comes out a bit over-cooked, but still good. Thanks so much for watching our videos--we are so glad they are helpful.
This is a great option!
We think so. I don't want heavy canners on my glass top cook top. Plus, it is an induction range so my aluminum canners do not work on it anyway! Thanks for watching.
Thank you for the video!
My pleasure!
Help. I ran out if propane before my time was up. What do I do now
Pam and Jim, I know you probably have many other ideas for videos… but I was trying to decide what type of large canner to purchase, and there are some that can be used on a wood-burning stove, and propane, and now there’s a presto that can be used on induction… Also wondering about your video you did with the bread outside on the echo zoom. Would it be possible to use a canner on the eco-zoom rocket stove?
Presto 23 qt canner says not to use on anything over 12000 btu how do you use one that is 30000? Also can you set your canner on the griddle over the burner to protect the bottom of your canner?
I am wanting to set up something like this and im wondering about your stove. I have a 21 qt presto and the book says not to use a stove over 12k btu but all the stoves I've found like this are atleast 30k.
Yes--the instructions for mine say the same. We just keep it on a very low flame and as long as the pressure stays within the safety zone (15psi or less) it works just fine. Manufacturers want to be sure you are safe so they are very conservative, which is great, but if you know the science and are safety conscious, everything should be fine.
I just looked at a camp chef explorer 14. Two burner stove. Will that be alright to can on? Im a bit nervous about about it . I know you have to be very careful.
As I am looking at it on the Amazon site, it looks fine. Make sure you read all of the details about it before ordering it and read the owner's manual and thoroughly understand it before using. Jim
I know nothing about propane stoves, but like canning and dehydrating, I’m learning from a wonderful instructor, Pam. My question is, the recommendation for propane cookers is not over 12,000 btu, but most camp stoves are way above that, so the 12,000 would be achieved by turning the flame down, as in turning the heat on an electric stove? How do you know what number you’re working with, is it by observing the dial gauge and listening to the jiggler?
The burners on our Camp Chef stove that we use for canning are 30,000 each, so we are way over that level. If we keep the flame at the lowest possible level so it doesn't blow out easily, our pressure ranges from 13-15psi. That is perfect for us at 5000 ft elevation, but it would be challenging for anyone at a lower elevation. That said, it is OK to process up to 15psi so long as you don't go below your recommended level. On my 23 quart Presto, I go by the dial and not the jiggler, which is just a dead weight (although it is 15 lbs). When the jiggler sounds, I know we have hit the limit so we try to turn the flam down a bit more until it stops jiggling again. Hope that helps.
@@RoseRedHomestead thanks, this helps. I’ll close my ears and be watchful.
I would be concerned about the quilt catching fire in the wind over or next to a flame
No, not at all. It is kept far away from the flame. But thanks for your concern.
That's Jim's job to make sure that didn't happen😉
The flame isn't that large
Video suggestion: vid solely about glass top stove types (induction, etc) and whether/how one can safely pressure can on them (aluminum canner, smooth/other bottom, burner accessory, etc). There seems to be a good amount of questionable pressure canning on glass tops in the fb groups.
Interesting! I don't use my glass top for canning at all, so I don't have experience with that topic. I will see what I can find out! Thanks.
@@RoseRedHomestead I don't can yet (still in research/procrastination phase), buy I see that my own glass/flat top stove burners go on and off, as if the temp is being internally regulated (very annoying when I want constant strong heat). I do not like the notion of my "flame" (heat source" going on and off when I need consistency in the "kill zone" for the prescribed period of pressure canning time.
I am wanting to do this forever now. Except that I am looking for a very reliable camping stove such as yours, however, I'm unable to find one. I'm on a limited income, therefore, I can't just buy one and then find out it's a dud due to the fact that it won't keep a good flame. Can you recommend another one? I've tried to find the King Kooker 3 burner stove, but unable to find one. Can you assist me?
Would a regular Coleman camp stove work too?
Hey Miss Pam how do you keep the bottoms of the canners from turning pitch black?
Propane on this stove burns clean so my canners don't get black on the bottom. I did have that problem with our previous stove and I just cleaned it off every time. Yuck! Great question...thanks.
Most propane stoves have a adjustable window to allow more air to the burner and the flame will be more blue than yellow
What about the cold air hitting the jars in the winter? Ever had any crack?
We will be doing a demo on this when our weather gets really cold and I will show you how safe it is. I have never lost a jar canning outside in the dead of winter in below zero weather.
@RoseRedHomestead how can I find the winter canning video. I have a lot of venison in the freezer I need to can but it has gotten cold here early and I didn't get it done this summer.
Like your canning kitchen. Thank you for sharing. I sent it to the better half for that wall idea. Great idea. I am new to canning. I bought my pressure cooker and the outside two burner propane cooker. Need to get the propane tank(s) what size tank did you get? I want to can meat want to make sure I don't run out in mid processing.
Awesome! Thank you!
If you seriously are cooking on a propane stove, it is better to have two tanks, so when one runs out unexpectedly, you have the other to continue with. Probably what you're going to be more concerned with is the weight of the full tank. 20-gallon RV style tanks are very common. I can still manage 30-gallon RV style tanks and prefer them. It also depends on your vehicle. My pickup can easily haul them upright. I'm not sure about hauling them on their side. I think people who fill them would know.
As always a great video. I have a dumb question, when you can outside during very cold weather have you have ever had jars break when you put them on the table outside to cool because of the temperature change.
That is a great question! No, they do not break and I am going to demonstrate why this winter when there is snow on the ground. It is because of the science of heat transfer.
@@RoseRedHomestead thank you so much! I’m looking forward to that video! You are such a lovely and awesome person!
Miss Rose I can tell you are a very smart lady! I am enjoying your videos and look forward to more of your knowledge on canning. Your information on the outside stove rang true to me! This summer i used an outdoor burning to can, and the BTU’s were much to high. I had to stand there and release bits of pressure to keep my pound of pressure to 11 lbs. I’m gonna look into getting one like yours. I can hardly wait till my husband builds me an outdoor kitchen.
God bless! I’m a new subscriber!
Thank you so much! And welcome! We are happy to have you join us for our adventures.
What kind or brand is the outdoor burner you use? How many BTU’s? I want to get one but am told you should not use one over 12,000 BTU’s because it will warp my 23 qt Presto canner. Not sure what I need to do as I cannot use my glass top stove and bought a 1500 w cast iron portable burner but can never see the steam come out of the vent. HELP please!!
What is the minimum amount of fuel in the tank do you need for a canning session?
I really have no idea. We have a backup tank ready to hook up in a moment if we run out of fuel during processing. Thanks for your question.
You could get a gauge for your tank for about $20, if you don't already have one. Then start with a full tank, do one canner load and see where the gauge is when it's done. I'd probably go for something with a long processing time, like ground meat or dry beans or whatever. That way you'll never underestimate and have to start over. It's good to keep 2 bottles on hand if you're able, and refill it before the other runs out. I'm living in a camper right now and that's what I do.
Question: I just bought the 23qt Presto canner like you have. It came with a warning to not cook on the outdoor burners with a higher than 12k BTU. This video you mention that ea burner is 30k BTU. Have you ever noticed a warping of the canner as the warning label states would happen?
TRL: No, we have not seen that type of warning or noticed any warping. You could contact Presto and ask for more details. Jim
Thank you so much for your videos. Could you tell me the name and size of the pressure canner you use on the Camp Chef? I just purchased that outdoor grill to use for canning.
It is an older 23 QT Presto.
Thank you so much for all the valuable info you provide us! I’m so glad I found you and subscribed. My question is I have All-American canners (910, two-915’s and a 921). Currently I can with only 2 at a time and likely would continue with just 2. Out of curiosity though, could the 3 burner Camp Chef you have handle 3 All-Americans or would they not fit and/or be too heavy for the Camp Chef? If so, would a 915 and 921 be OK to use on it weight wise?
Love your canning kitchen. I use our boot room right now with the door open. But next year we are building a summer kitchen with lots of windows, so i am excited about that. Oh i wanted to ask....will we be seeing any videos on your bees.
Thank you for asking about our bees. We have gradually cut down on our hives and finally gave our last 3 hives to our children. I really miss it, but the heavy lifting and amount of work got to be too much for us at our age. But at least the bees are still in the family!
@@RoseRedHomestead yes i find that with mine now too. Arthritis is setting in my hands and i cant lift as much as i use too. But i am not quite ready to give them up yet. At least giving them to your children you probably still get some honey right...hahahah