Thank you for posting very informative videos about canning on TH-cam! Just one one minor point to add here. Is that even on a seemingly windless day outside. People should not underestimate the value of adding a good windscreen to improve the efficiency of the flame control.
There is an air adjustment to prevent the orange flame, orange flame typically indicates incomplete burning of the gas. This often leaves black residue on the canner.
I am in my early 70's, my husband early 80's. I recently took a 21qt Presto pressure cooker/canner into The Mending Shed and had the guages replaced and checked (my dad bought one for all his kids over 40 years ago). A few years ago my husband bought a Camp Chef Explorer, like yours. I am not a big canner but decided, like you, in these uncertain times, to get a little more prepared. Especially when power could go out and you could lose a freezer full of food. I did some research and found your canning off-grid video and decided to try some beans. We love Anasazi beans and have a bag full. We pulled down the Camp Chef from upper garage storage, got a few basic canning supplies and yesterday on our back patio of our retirement community home, canned our first batch of Anasazi beans. (I took notes and watched your video several times). This morning I opened a jar and they were perfectly flavored and SOOO delicious. I am going to can the rest of the bag today in quart jars. Thanks for your inspiration and wonderful teaching videos :). Margaret
Suggestion, in case you are still reading comments from this long ago: Neither propane nor butane should give a dirty yellow flame. I'm not sure what altitude you are at, but your burners seem to be adjusted for sea-level (where there is more oxygen present). Look for an adjustment somewhere close to the burner itself, where the gas is forced through the jets and air is incorporated into the mix going to the burner itself. Some cookers have a brass ring that can be screwed in or out, allowing more or less air to be sucked in; others have a slip-ring around the gas feed-tube which can be rotated to uncover the holes that draw in the air. Whatever the system, try letting more air in until the last yellow tips on the flames just disappear. You'll get a lot more efficiency (heat!) for your gas consumption, and your pots won't turn black.
I honestly have seen lots of canning videos, and I think they are great. But there is something about your videos that make me feel empowered. I love your channel! Thank you!
I too have an American canner and when it is full of jars it is heavy. After ruining a burner on my electric stove and having to buy $60 worth of parts to fix it, we bought a propane grill to use when canning. I used it yesterday to can some quart jars of pinto beans using the same method you did. I had a couple of jars not seal so they became the base for cornbread and beans tonight. I added a chopped onion, ham, some extra water and the canned beans and simmered for about 30 minutes. Yummmmm.
I have the same propane stove, and have been canning this way for awhile. (3 years) I can in the garage with the door cracked open, then no carbon monoxide and very little for drafts. You need to adjust your burner until you get a blue flame and you will not get the black soot on your pressure cooker. I also use a 921, and I use a bit of vinegar in the water because my tap water is very hard-lime and manganese. I only have the griddle, but I love this way of canning. It does not make my A/C run in the summer, and it is protected in the winter. The only problem I have had is flies when canning corn-during the summer. Keep up the good work!
I also love this funnel: after you drill a hole in the handle and put some dummy cord through it! www.amazon.com/dp/B00JLIKFMA/_encoding=UTF8?coliid=I1D0X5MOVOTO7R&colid=3GNOH0C65H20E
Having the propane camp stove in addition to your electric stove is a double win! When the power goes out for 2 + days you can start canning meats from the freezer as they thaw and reduce any loss. No power, no problem!
I hope you see this after so much time, but I had to reply because of you having an electric stove. My sister bought our household a new stove...I told her electric because canning was really discouraged on a glass top (besides I don't like them...haha). I see where many people use them, but I needed to take no chances with our luck with stuff. The problem I see is that you can't find any videos or barely information on pressure canning on an electric stove. AND, I read you can get a "canning burner" from like Amazon for your stove, but they don't fit GE or Hotpoint. Guess what? The stove she got us is a GE....so the canning burner won't fit. I have a brand new 23 qt Presto Canner and don't know if I can use it on our stove. I was very excited about learning to can, and now I feel I can't do it. Have you actually canned on your electric stove? If so, can you give me some info on how it went, please? Did it cause your burner to lean where pans wouldn't stay flat on it? Just frustrated now.
Thank you for sharing this. I was just getting comfortable with pressure canning ( on a gas stove) when we moved. This house had an older glass top stove, we remodeled and put in an induction stove. We have a propane turkey fryer that I am going to try out with my aluminum pressure canner. This helped me lots seeing yours. Thanks!
I love that outdoor cook stove. Not just for canning but for off grid cooking. We decided we are going to buy one at the beginning of next spring/summer season. It is nice to have. we no longer have a grill so we will buy those attachments too. Not sure I want to can on it but I do think it would be terrific to cook on.
You do such an amazing job of being clear and concise. Thorough but not boring. Very helpful. Thanks for your efforts you guys been trying to tell folks about your channel. We built a pantry shelf like yours for my birthday, and it’s been a great conversation starter on being prepared.
Your videos are very informative for all of us! I am new to canning, and want to learn as much as possible! Thank you very much for all the effort you put into your work. Greetings from Northern Ontario, Canada!
Yessssss! I have been anxiously waiting for this video ever since I discovered your channel and canning videos. Thank you for providing such a detailed and instructive resource!
Great video! I have a glass cooktop and am concerned with purchasing and using an All American Pressure Canner in it. I like the idea of doing this outside on my deck with the same burner setup you used. Again, thanks for the tips and instruction. Being in the midwest near Detroit and away from the east coast of Canada I don’t have my mom to lean on to learn canning. Your videos are a great help. Jay
Hey Jaime ! I have that same stove. If you'll adjust the air flow for your burners you'll get a blue flame (which is much more efficient) but will also not get all that soot on your canner. The adjustment is just behind the knob to adjust the flame.
Great instruction, good information. I figured almost $0.25 cents per jar on my electric stove. I am thinking of trying canning on my propane barbaque. Looking for a place with a country kitchen and my own private land to hunt and with luck a lake to fish nearby. Lacking a good sized kitchen might build a dedicated cook shed. Best
Great vid as usual! That outdoor stove is pretty awesome. I noticed the flame was very "orange." I think there is an air adjustment on the back of the knobs I think. If you close it just enough to make the flame mostly "blue" you won't have the black soot on your canner. Keep up the great work. Looking forward to the next vid.
LOL! Usually it's us men that skip the directions... It's just a sheet metal thing that you can turn. If it won't move just loosen the 2 screws that hold it and tighten them back up when you're done. It might not have it but I think it should. Should be where the knob hooks to the tube that goes to the burner I think. Good Luck!
We use our camp chef for canning all the time when we do large batches. We can have both of our AA canners going at the same time which is a time saver there too. Great job.
I have a Camp Chef three-burner stove that I started pressure canning on this year. Actually....all canning. No more heating up the house while canning. I will say, I *did* wreck a glass-top stove waterbath canning. I don't know what happened, but it destroyed the heating unit. So, would not recommend risking your glass-top stove. The outdoor option is so much nicer, regardless.
Thanks for this video. My stove in the kitchen is a glass top and did not work for pressure canning. We had a propane camping stove, it is heavy duty. Love it! I can down in the basement without heating up the house.
Love it! I do my beans the same way. I also LOVE my two burner CampChef. I agree that getting used to using it for canning took some finesse but it's my favorite way to can. I hate using it inside now that I've done it outside. It really is soooo much more efficient. TFS Blessings ~Lisa
Well heck, I finally got a few extra $ and bought this camp stove. It's the only way I'll be able to can as the RV has a microwave too low over the cook top! Thank you so much for this video!
@@ms.anonymousinformer242 I would have also, but it's a convection/microwave and the only way I can bake. There's no regular oven. I did get one of those camp stoves and don't regret it for a min. It works great!
I can on my camp chef, I’m all set up on my back patio, I have a glass top and I can can on it but it takes so friggin long, it keeps shutting off as it gets too hot, it’s way faster on the camp chef, just gotta be careful not to have it too hot lols, great video 😀👍
I came back to this video Jaime, because I'm ready to buy the Camp Chef unit and wanted to verify the brand name. Great video, using the same American pressure canner that I have. We reached high temperatures last Monday in the north east. Canning outside sure sounds good! Plus I can use my cast iron griddle on it :-)Thank you for making this video> Hoping all is going well at your new homestead. Diane at Hersey Farm.
If there is a control for the amount of air getting in, your camp chef burner is easier to control and you won't get the black on your canner. I also read an article in Countryside Magazine where a fellow noticed that the distance from the bottom of his canner to the flame was greater than his gas range in the house. He did a modification to his Camp Chef to bring it closer and he saves a significant amount of propane. Just thought that was interesting. As usual, you put out a great video.
love no soak method! sorry 'You Know Who" is doing you know what to you content, stay tough! you're a brave woman canning on electric, glass or otherwise, it would make me crazy I have a camp chef if the power goes out i can use thank goodness!
Loved your video on outdoor canning. ☹️😳 I’m a ditz, life got in the way. I tried the recipe for a cough I had and it worked great. After about the third or fourth tablespoon the cough had gone away, I used it as a preventative once a day for three days and I felt great. I did use the sage required for the recipe so therefore I can’t tell you about the difference between sage or pineapple sage. Thank You so much a big 👍🏻. 🐓🤗🤠
I don't know about today, but when I was young (early 70s), my grandmother only had a woodstove in the kitchen. She had electricity and running water in the kitchen sink, but no indoor bathroom....outhouse outback of the house. She canned all sorts of things on that woodstove. Thinking back to that time I often wished I had known enough to ask her how she knew how to regulate the heat to cook all kinds of food using only wood. An opportunity lost.
Thank you for the video. It is also a good way to can in the summer. No more heating the kitchen. Are you'll having any luck finding a homestead. I'm praying for you'll.
Exactly! I was hoping someone would point this out as soon as I saw her yellow flame. I had a two burner Camp Chef Explorer and it is capable of producing a gorgeous blue flame for you. Great advice!
Thanks for the review on the stove Jaime. A friend of mine recently acquired one and when I saw it my first thought was "Oooooh!! Outdoor canning!". I'm glad to see that the results were good. I may just pull the trigger on that stove. I'll be curious to hear your thoughts on the grill accessory for it. (Hopefully I didn't miss that in another video) Here's an old trick that I learned from many years of camping and cooking over fire... To avoid soot build up on your pots and make clean up easier just put a coating of dish washing liquid on the bottom and lower portion of your pots before putting them over the fire. It works like a charm. - All the best. ~ Theresa
Thanks! I went back and watch your why we prep video and it made more sense. I love looking at your pantry and getting some ideas of where I can get discount canned goods - I see that you stock up coconut milk from trader joes!!
Great video. I love the simplicity of canning beans this way. I also have a one ring burner that I was thinking about using for canning and this helped me make the decision on using it. I live in Canada and expecting snow very soon. I'd it safe to use the burner indoors? Eddie.
Just got this stove myself. Glad to see it works well for what I intend to use it for. Thanks! Question on the beans, what is the advantage of canning them over leaving them packaged dry?
It worked beautifully !!! I pressure cook & can - however when I think about it sometimes I am still guarded (afraid)....add that propane & I am even more....... :)) Well done
I have two of the AM large canners- This is what I do- running both of them at the same time- Double the fun and 1/2 the time! LOL This has been such a time saver. The only thing I do differently is I let it come up to temperature on a lower flame- so I don't have the black burn marks on the canner. Your beans look great. I can my beans the same way you do- This is a great informative video- Also, have you looked into Tattler lids? I've been using them for years- there is a learning curve with them but they put a great seal on your jarred foods.
I just did this then found your video. I'm so glad i watched. I had the exact same results with pressure coming up so quickly and it made me nervous so seeing yours did the same made me feel better. Love your canning videos!
Looks really good. I have been canning for over 60 years and most of mine is non USDA approved. Nothing was approved that I know of when my mother and I was canning.
There is a lot of hype around botulism that scares a lot of new canners off (hype but rooted in truth). It certainly made me hesitant to start. Most of my videos are centered around USDA recipes to help newbies get comfortable with "the rules" first.
Hi Jaime, thanks to the confidence gained watching your canning videos I canned all my surplus garden tomatoes this year and ended up with 125 pints of various tomato products as well as a couple dozen pints of wild blackberry jam. I've been cooking over propane camp stoves here on my off grid homestead for a few years now. The stove I am currently using is a Camp Chef Ranger III which I assume uses the same burners as your Explorer. I don't know what I'm doing different than you, but I've never had soot of any kind on my canner or my cookware. Are you using the little adjuster thingy to regulate the air/fuel ratio?
Hi, thank you for all the great videos and information ... can you tell me how much weight Does the stove hold ... 2 canners .. can you water bath on that also ?
Also had a sooty bottom, on the presto. When i used my new cheap chinese 1 burner gas grill. Found the best thing to clean it was. ecoegg Hard surface cleaner, it's a compacted fine chalk
New to canning. I got the all American 921. We got the propane two burner. Want to can meat. How much propane do I need? What size tank? I want to make sure I complete the job and not mess it up.
I have new bandwidth and can watch you again!! *YAY!* Look at you. Great work-around! I love that little propane burner. I have a glass stove, too. STILL haven't canned, grr.. Might make a rocket stove to do it. Miss yas! xo -Vicki
Many people have gas stoves to do Waterbath or pressure canning on. I cannot see a problem, just don't walk away from your pressure canner while in use.
I'm considering replacing my 20 year old outdoor burner with the model you have. I realize the burner control has a high, med and low setting, but do you have infinite control over the flame and can you make minor adjustment as needed?
Every time i see that grill the flame looks to yellow and long, was it converted for use with propane? or have a rating plate that only says propane?. Regulator might be too small. Really think that flame should be bluer and look more like a commercial range burner when its running. Looks like its sooting up the bottom of your pressure canner as well. Edit. Nevermind, was the air shutter I saw few comments later.
Question. Did this exact method and our beans split and look pretty gnarly in the cans afterwards. Any way to avoid that, or more specifically, how come yours didn't do that?
Where do you live? I gave my Moms canner away because I have a glass top stove and it said to never can on it. I wish I would have seen your video last year.
I just ordered and received a new TFal Pressure Canner and am ready to try pressure canning for the first time. I have a glass cook top, therefore had intended to use my propane camp stove for canning with the pressure canner as I do with my water bath canner. I am reading the instruction manual however and it says not to use an outdoor heat source as it will soften the bottom of the canner and cause warping. Now I am worried about trying it, any advice/suggestions/input would be appreciated. Thank you.
I’m having the same dilemma! I see them doing this but directions specifically say not to. Think I’m going to purchase the Cuisinart cast iron burner. GE says I can pressure can on the glass too but my burners heat up then cool down a bit and I’m worried it will effect the pressure in the canner. What did you end up doing?
Great video! Your outdoor grill is wasting fuel and sooting up your canner. When you see a yellow flame is called a "reducing flame" and the gas/air mix needs adjusting. There should be an adjustable air vent (often looks like a big washer with holes) you can turn it to let more air into the burner throat. Keep opening it until you just barely eliminate the yellow tips to the flames then tighten the center screw to fix the adjustment (most work this way).
I looked up Camp Chef and it appears your air mix vent is on the burner where the fuel tube passes through the center. It should have three square holes that open or close as you rotate the vent. Your owner manual may show a diagram but it's simple. Open to increase air for a cleaner burn but only just enough to make the yellow flame go away. Great video and we enjoy the great advice along with "imperfect" (missing food funnel) application. Nothing we do ever seems to go "perfect" and it's OK.
Me too. :-) I'm 63 years old, and the only time my mom ever had a can of tomatoes go bad using open kettle was when my dad "helped" by tightening the rings. Turns out, he tightened them so tight he cut the rubber! One and only time he ever "helped" inside, he was the garden guy!
Today's tomatoes often have a much lower acid level make sure you account for the changes. In the good old days people took chances canning and survived and some didn't. We know much more today. Get a Ball canning book it is a complete how to can safely book.
The outdoor cooker, was it easy to keep the pressure at a steady rate? I find mine wants to go to high & have to cut it off & cut it back on to maintain the 10lbs of pressure. Does yours?
I'm kinda confused about why you would can dried beans. I assume it's not to keep them longer. Is it to pre-prep quick meals? If that's the case, can you pre-season the beans as you can them?
Thank you so much for this video. Do u think having the one burner with 60,000 btu’s would be too much? Also how to you clean the outside of your canner after using it on the camp stove? Thank you 😁
Great video. Thanks so much for sharing your experience. I'm new to pressure canning. I just bought an All American 915 before I discovered that it may be risky to use it on our glass top. In few days I'm expecting a garden propane stove to arrive and surely will put my AA915 to the test 👍😀. Thank you again 🙏😀
I am watching every canning pressure cooker you tube I can to get up the nerve. I think I am actually phobic but I will keep trying dto get brave enough as I gain more knowledge.
Very good video! I waited two weeks then plucked up courage and just Canned water in jars followed all instructions, everything worked all jars sealed. I am amazed at how cheap Ball Canning supplies are in USA. In UK they're double/treble the price. So I use Button-caps, like pasta sauce jars, buy them by the 1000 in 2 sizes, they work great, better sealing rate than Ball lids, from this glassmaker I can buy jars and lids from as little as 50 look up w...jarsand bottles.co.UK. if I want the button caps I have to order by phone so I actually get to taelk to ar human being, I have now got over 500 jars in 2old wardrobe's this started out as an interest then a hobby now I think it's an obsession, carry on with these videos they're interesting informative and entertaining. BTW do you have a pressure canning time for celery root ( Celeriac ) can't find a recipe ? Ended up dehydrating them.
Hello, I am confused.....I just received my new Presto 23 Qt pressure canner today and it makes it quite clear not to use any outdoor heat such as a gas burner or turkey fryer. It goes on to explain that the high heat may cause the bottom of the canner to soften and may cause it to warp. It also goes on to say the food may not be safely processed. What are your thoughts on this information?
Sandie Black presto is lighter than the All American. Most people say it is ok to use the presto on a glass top, but it won't hold up as well on open flames.
I don't know about Presto, but I've been using my Mirro 22 qt pressure canner all season on my Camp Chef Ranger III propane camp stove without any sign of a problem. I also have a set of very thin flimsy chinese stock pots and use them a lot in cooking and canning on the camp stove with no sign of a problem with them either. My experience, for whatever it's worth.
As per the Presto instructions: CAUTION! Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU’s. Doing so may result in damage to the pressure canner and/or property damage and personal injury. More info here: www.gopresto.com/downloads/instructions/01755.pdf So YES, you can use it on a gas range as long as your burner is rated under 12000 BTU. Each burners for the CampChef is almost 3 times that at 30000 BTU so way too powerful.
My pressure canner came with the same warning. I also realized that my pressure canner would not work on the induction range I had just ordered. So I bought a high power commercial hotplate to pressure can on. It actually works out great because it frees up space on the stove so its not crowded. www.wayfair.com/kitchen-tabletop/pdp/broilking-professional-electric-hi-power-hot-plate-brok1001.html
I noticed the black charcoalish build up on your canner. Is that hard to clean off? Will it happen each time or was it because this was a first time using? I have been wanting to get the camp stove for canning. I have an All American but not nearly as big as your. :) I bought smaller because it would fit on my gas stove between gas stove top and microwave. I will never put a microwave above my cooktop again. Your beans looked great. The one time I did dry pack that way, the liquid was all absorbed and it kinda became a bean brick. I think I used 1/2 C also but I don't remember now. Do the beans continue to absorb liquid while sitting on the shelf? Love your videos, bring on more!
The black is from the flame but cleaned off pretty easy (albeit with a stain). Nbd for me as all my pots are being used outside these days. Someone recommended and old boy scout trick of coating the pot with soap (I haven’t tried that yet). As for the beans, they do soak up most of the liquid but aren’t a brick. Just beans in a thick gel. I imagine if you go over 1/2 cup they could be a brick. Better to err under than over on measurement
Love your no nonsense videos. The soap method works. You can use regular bar soap (or even easier use some dish soap) and rub all over the bottom part of your pot sides and all. After cooking you basically rinse it all off and you barely have to scrub it clean. I have the Explorer stove as well and love this work horse. But you should seriously look into adjusting your air intake. There's a wheel with triangular holes behind the control knob that allows you to adjust the air vent thus adjusting your flame for it to burn clean and blue as explained on this video th-cam.com/video/f7sQ43rudHI/w-d-xo.html
I was canning chicken in my 930 on one of these the other day, and the propane tank ran out and the flame died. I had another one ready, and had it switched and back on in a minute or 2. The dial gauge didn't go below 240 ever. I think it will be fine, but wanted to get your opinion on it if you don't mind.
you can get auto changeover regulators that will allow you to hook up 2 propane tanks and it will only draw from one tank until its empty then switch over to the other one automatically if you find that happening alot.
@@Guildbrookfarm I wondered about that. I have a glass top stove and I had seen your video. Definitely buying the camp chef explorer. The only other question I have is how do you can extra batches in the water bath canner?
My mom cans on a glass cooktop at least once a week. She cans everything. She has used that stove for canning for about 7 years now. Everytime i go over, she is or was canning. I like freezing most things.
For more CANNING VIDEOS check out our playlist: goo.gl/CfyQbZ More links in the description. Thanks for watching!
Guildbrook Farm | Simple Sustainable Living i
Thank you for posting very informative videos about canning on TH-cam! Just one one minor point to add here. Is that even on a seemingly windless day outside. People should not underestimate the value of adding a good windscreen to improve the efficiency of the flame control.
There is an air adjustment to prevent the orange flame, orange flame typically indicates incomplete burning of the gas. This often leaves black residue on the canner.
I am in my early 70's, my husband early 80's. I recently took a 21qt Presto pressure cooker/canner into The Mending Shed and had the guages replaced and checked (my dad bought one for all his kids over 40 years ago). A few years ago my husband bought a Camp Chef Explorer, like yours. I am not a big canner but decided, like you, in these uncertain times, to get a little more prepared. Especially when power could go out and you could lose a freezer full of food. I did some research and found your canning off-grid video and decided to try some beans. We love Anasazi beans and have a bag full. We pulled down the Camp Chef from upper garage storage, got a few basic canning supplies and yesterday on our back patio of our retirement community home, canned our first batch of Anasazi beans. (I took notes and watched your video several times). This morning I opened a jar and they were perfectly flavored and SOOO delicious. I am going to can the rest of the bag today in quart jars. Thanks for your inspiration and wonderful teaching videos :). Margaret
Suggestion, in case you are still reading comments from this long ago:
Neither propane nor butane should give a dirty yellow flame. I'm not sure what altitude you are at, but your burners seem to be adjusted for sea-level (where there is more oxygen present).
Look for an adjustment somewhere close to the burner itself, where the gas is forced through the jets and air is incorporated into the mix going to the burner itself.
Some cookers have a brass ring that can be screwed in or out, allowing more or less air to be sucked in; others have a slip-ring around the gas feed-tube which can be rotated to uncover the holes that draw in the air.
Whatever the system, try letting more air in until the last yellow tips on the flames just disappear. You'll get a lot more efficiency (heat!) for your gas consumption, and your pots won't turn black.
I honestly have seen lots of canning videos, and I think they are great. But there is something about your videos that make me feel empowered. I love your channel! Thank you!
❤️
I too have an American canner and when it is full of jars it is heavy. After ruining a burner on my electric stove and having to buy $60 worth of parts to fix it, we bought a propane grill to use when canning. I used it yesterday to can some quart jars of pinto beans using the same method you did. I had a couple of jars not seal so they became the base for cornbread and beans tonight. I added a chopped onion, ham, some extra water and the canned beans and simmered for about 30 minutes. Yummmmm.
I have the same propane stove, and have been canning this way for awhile. (3 years) I can in the garage with the door cracked open, then no carbon monoxide and very little for drafts. You need to adjust your burner until you get a blue flame and you will not get the black soot on your pressure cooker. I also use a 921, and I use a bit of vinegar in the water because my tap water is very hard-lime and manganese. I only have the griddle, but I love this way of canning. It does not make my A/C run in the summer, and it is protected in the winter. The only problem I have had is flies when canning corn-during the summer. Keep up the good work!
I also love this funnel: after you drill a hole in the handle and put some dummy cord through it! www.amazon.com/dp/B00JLIKFMA/_encoding=UTF8?coliid=I1D0X5MOVOTO7R&colid=3GNOH0C65H20E
Having the propane camp stove in addition to your electric stove is a double win! When the power goes out for 2 + days you can start canning meats from the freezer as they thaw and reduce any loss.
No power, no problem!
Great plan! I just need to make sure I have plenty of extra canning supplies and cans.
I hope you see this after so much time, but I had to reply because of you having an electric stove. My sister bought our household a new stove...I told her electric because canning was really discouraged on a glass top (besides I don't like them...haha). I see where many people use them, but I needed to take no chances with our luck with stuff. The problem I see is that you can't find any videos or barely information on pressure canning on an electric stove. AND, I read you can get a "canning burner" from like Amazon for your stove, but they don't fit GE or Hotpoint. Guess what? The stove she got us is a GE....so the canning burner won't fit. I have a brand new 23 qt Presto Canner and don't know if I can use it on our stove. I was very excited about learning to can, and now I feel I can't do it. Have you actually canned on your electric stove? If so, can you give me some info on how it went, please? Did it cause your burner to lean where pans wouldn't stay flat on it? Just frustrated now.
Thank you for sharing this. I was just getting comfortable with pressure canning ( on a gas stove) when we moved. This house had an older glass top stove, we remodeled and put in an induction stove. We have a propane turkey fryer that I am going to try out with my aluminum pressure canner. This helped me lots seeing yours. Thanks!
I love that outside stove! It has lots of cool accessories! Thanks for the info on being able to can outside!
I'm going to have an outdoor kitchen for canning, this will be a great add on! Thank you for all your help.
I love that outdoor cook stove. Not just for canning but for off grid cooking. We decided we are going to buy one at the beginning of next spring/summer season. It is nice to have. we no longer have a grill so we will buy those attachments too. Not sure I want to can on it but I do think it would be terrific to cook on.
It is quite handy having both the griddle and the grill attachments. That is what we made our flatbread on. We are glad we have it!
You do such an amazing job of being clear and concise. Thorough but not boring. Very helpful.
Thanks for your efforts you guys been trying to tell folks about your channel. We built a pantry shelf like yours for my birthday, and it’s been a great conversation starter on being prepared.
I really need to start canning my own beans. I love canning outdoors. Thanks for the video!
Plan to try this propane way this summer. I have a gas stove but it can really heat up the house. Thanks
Your videos are very informative for all of us! I am new to canning, and want to learn as much as possible! Thank you very much for all the effort you put into your work. Greetings from Northern Ontario, Canada!
Yessssss! I have been anxiously waiting for this video ever since I discovered your channel and canning videos. Thank you for providing such a detailed and instructive resource!
+SeeMayaRuin - 😊
Great video! I have a glass cooktop and am concerned with purchasing and using an All American Pressure Canner in it. I like the idea of doing this outside on my deck with the same burner setup you used. Again, thanks for the tips and instruction. Being in the midwest near Detroit and away from the east coast of Canada I don’t have my mom to lean on to learn canning. Your videos are a great help. Jay
Hey Jaime ! I have that same stove. If you'll adjust the air flow for your burners you'll get a blue flame (which is much more efficient) but will also not get all that soot on your canner. The adjustment is just behind the knob to adjust the flame.
thank you for this review. living in Las Vegas this would be great in the summer time. I hate canning in the summer since it heats up my house!
Thank you! I have a cheap glass top and was afraid to use it. This solves my problem.
Ya this works great 👍🏻
Great instruction, good information. I figured almost $0.25 cents per jar on my electric stove. I am thinking of trying canning on my propane barbaque. Looking for a place with a country kitchen and my own private land to hunt and with luck a lake to fish nearby. Lacking a good sized kitchen might build a dedicated cook shed. Best
I use a propane stove as well to can as I have a glass top stove! Works great!
Great vid as usual! That outdoor stove is pretty awesome. I noticed the flame was very "orange." I think there is an air adjustment on the back of the knobs I think. If you close it just enough to make the flame mostly "blue" you won't have the black soot on your canner. Keep up the great work. Looking forward to the next vid.
I kinda skipped the instructions lol I will have to look for that adjustment 🙃
LOL! Usually it's us men that skip the directions... It's just a sheet metal thing that you can turn. If it won't move just loosen the 2 screws that hold it and tighten them back up when you're done. It might not have it but I think it should. Should be where the knob hooks to the tube that goes to the burner I think. Good Luck!
We use our camp chef for canning all the time when we do large batches. We can have both of our AA canners going at the same time which is a time saver there too. Great job.
I have a Camp Chef three-burner stove that I started pressure canning on this year. Actually....all canning. No more heating up the house while canning. I will say, I *did* wreck a glass-top stove waterbath canning. I don't know what happened, but it destroyed the heating unit. So, would not recommend risking your glass-top stove. The outdoor option is so much nicer, regardless.
LittleKi1 any problems with soot on your cookware??
Do you can year round
love our outdoor burner! takes all the heat and mess outside and I get to enjoy my woodland backyard instead of being stuck indoors all day!
Thanks for this video. My stove in the kitchen is a glass top and did not work for pressure canning. We had a propane camping stove, it is heavy duty. Love it! I can down in the basement without heating up the house.
Love it! I do my beans the same way. I also LOVE my two burner CampChef. I agree that getting used to using it for canning took some finesse but it's my favorite way to can. I hate using it inside now that I've done it outside. It really is soooo much more efficient. TFS
Blessings ~Lisa
Thanks for the great video. I love the canning videos.
Well heck, I finally got a few extra $ and bought this camp stove. It's the only way I'll be able to can as the RV has a microwave too low over the cook top! Thank you so much for this video!
I would have gotten rid of the microwave .
@@ms.anonymousinformer242 I would have also, but it's a convection/microwave and the only way I can bake. There's no regular oven. I did get one of those camp stoves and don't regret it for a min. It works great!
I can on my camp chef, I’m all set up on my back patio, I have a glass top and I can can on it but it takes so friggin long, it keeps shutting off as it gets too hot, it’s way faster on the camp chef, just gotta be careful not to have it too hot lols, great video 😀👍
Beautiful. We have been canning on a turkey fryer for 4 years. Keeps all that heat outside
I came back to this video Jaime, because I'm ready to buy the Camp Chef unit and wanted to verify the brand name. Great video, using the same American pressure canner that I have. We reached high temperatures last Monday in the north east. Canning outside sure sounds good! Plus I can use my cast iron griddle on it :-)Thank you for making this video> Hoping all is going well at your new homestead. Diane at Hersey Farm.
I love your videos!! I had no idea you could can beans this way.
That looks really cool! Thanks for the demo! : )
Thinking of our situation... I imagine keeping the wind to a minimum will help with a consistent heat. A very nice alternative! Thanks
...and adjusting the flame also helps apparently. Someone didn’t read the instructions 😶
About how much propane does it take for this to be completed? THanks!
Wow how cool Jaime, I need to try this for sure. I can't wait to get my camp chief Explorer. Love watching you.
If there is a control for the amount of air getting in, your camp chef burner is easier to control and you won't get the black on your canner. I also read an article in Countryside Magazine where a fellow noticed that the distance from the bottom of his canner to the flame was greater than his gas range in the house. He did a modification to his Camp Chef to bring it closer and he saves a significant amount of propane. Just thought that was interesting. As usual, you put out a great video.
I have the same Camp Chef Stove and each control knob has an adjustable air vent to adjust the flame.
+loubaril - Awesome. Next time we use it we will try that. Thanks!
I posted a link to a CampChef video with those specific instructions in one of the comments below... Happy canning folks ;-)
love no soak method! sorry 'You Know Who" is doing you know what to you content, stay tough! you're a brave woman canning on electric, glass or otherwise, it would make me crazy I have a camp chef if the power goes out i can use thank goodness!
;-)
Loved your video on outdoor canning. ☹️😳 I’m a ditz, life got in the way. I tried the recipe for a cough I had and it worked great. After about the third or fourth tablespoon the cough had gone away, I used it as a preventative once a day for three days and I felt great. I did use the sage required for the recipe so therefore I can’t tell you about the difference between sage or pineapple sage. Thank You so much a big 👍🏻. 🐓🤗🤠
I would love to see if it can be done with a woodstove
I don't know about today, but when I was young (early 70s), my grandmother only had a woodstove in the kitchen. She had electricity and running water in the kitchen sink, but no indoor bathroom....outhouse outback of the house. She canned all sorts of things on that woodstove. Thinking back to that time I often wished I had known enough to ask her how she knew how to regulate the heat to cook all kinds of food using only wood. An opportunity lost.
Thank you for sharin', appreciate it. :) The beans look fantastic!
Thank you for the video. It is also a good way to can in the summer. No more heating the kitchen. Are you'll having any luck finding a homestead. I'm praying for you'll.
Hopefully soon!
Should be air regulator to trim the smoky yellow flame to a nice blue flame.
Exactly! I was hoping someone would point this out as soon as I saw her yellow flame.
I had a two burner Camp Chef Explorer and it is capable of producing a gorgeous blue flame for you. Great advice!
She might do that to keep the BTUs down. It's recommended that you don't go above 12000 BTUs for a pressure canner. It can warp the bottom.
Anyone know if you can do this in the winter? Do cold temps affect this in any way?
Thanks for the review on the stove Jaime. A friend of mine recently acquired one and when I saw it my first thought was "Oooooh!! Outdoor canning!". I'm glad to see that the results were good. I may just pull the trigger on that stove. I'll be curious to hear your thoughts on the grill accessory for it. (Hopefully I didn't miss that in another video) Here's an old trick that I learned from many years of camping and cooking over fire... To avoid soot build up on your pots and make clean up easier just put a coating of dish washing liquid on the bottom and lower portion of your pots before putting them over the fire. It works like a charm. - All the best. ~ Theresa
We did use the griddle in our off-grid flour video last week. It works great!
Oh! I missed that one. I'll check it out tonight. Thanks!
Thanks for the great video. So insightful. One question: what are the benefits of canning beans? Don't dry beans last a long time? Is it convenience?
I only can small batches of beans. These are ready to eat so no soaking/cooking. The rest are stored in mylar
Thanks! I went back and watch your why we prep video and it made more sense. I love looking at your pantry and getting some ideas of where I can get discount canned goods - I see that you stock up coconut milk from trader joes!!
How am I just finding your channel?! Loving every video I have watched so far!
Welcome!
And it keeps your house cooler canning outside. 🔥
This has nothing to do with canning....but I love your hair like that! Thanks for the video!
+Angelene Rash - ❤️
Love the hair! If a person wanted to toss some ham/bacon in with the beans would that affect the time?
Yes it would change
Great video. I love the simplicity of canning beans this way. I also have a one ring burner that I was thinking about using for canning and this helped me make the decision on using it. I live in Canada and expecting snow very soon. I'd it safe to use the burner indoors? Eddie.
Do not use a propane burner indoors
Guildbrook Farm | Simple Sustainable Living Yeah, I thought that was the case.
I didn't even know this was a thing. I've been doing all my canning on my glass stove for years
Great video just did some bear and deer meat and outside it’s cold today and I didn’t want to bring them out if the canned until it was cooled
Just got this stove myself. Glad to see it works well for what I intend to use it for. Thanks! Question on the beans, what is the advantage of canning them over leaving them packaged dry?
They are ready to use. I only can small amounts and keep the rest in mylar.
It worked beautifully !!! I pressure cook & can - however when I think about it sometimes I am still guarded (afraid)....add that propane & I am even more....... :)) Well done
I have two of the AM large canners- This is what I do- running both of them at the same time- Double the fun and 1/2 the time! LOL This has been such a time saver. The only thing I do differently is I let it come up to temperature on a lower flame- so I don't have the black burn marks on the canner. Your beans look great. I can my beans the same way you do- This is a great informative video- Also, have you looked into Tattler lids? I've been using them for years- there is a learning curve with them but they put a great seal on your jarred foods.
I have a couple boxes of Tattlers I have been meaning to test - just haven’t done it yet. Soon!
great info on starting out on low heat.
I just did this then found your video. I'm so glad i watched. I had the exact same results with pressure coming up so quickly and it made me nervous so seeing yours did the same made me feel better. Love your canning videos!
Want to buy a two-burner stove but I worried that to canning pots would be to heavy. How is yours?
Looks really good. I have been canning for over 60 years and most of mine is non USDA approved. Nothing was approved that I know of when my mother and I was canning.
There is a lot of hype around botulism that scares a lot of new canners off (hype but rooted in truth). It certainly made me hesitant to start. Most of my videos are centered around USDA recipes to help newbies get comfortable with "the rules" first.
Thank you for sharing🙂💓👍
Thank you for your helpful tips
Great video! Did the propane burner burn your canner? Nice job on the slow-mo fire scene. :)
Just soot from the flame
Guildbrook Farm | Simple Sustainable Living Thanks! I cried a little inside when I thought it burned!
Hi Jaime, thanks to the confidence gained watching your canning videos I canned all my surplus garden tomatoes this year and ended up with 125 pints of various tomato products as well as a couple dozen pints of wild blackberry jam. I've been cooking over propane camp stoves here on my off grid homestead for a few years now. The stove I am currently using is a Camp Chef Ranger III which I assume uses the same burners as your Explorer. I don't know what I'm doing different than you, but I've never had soot of any kind on my canner or my cookware. Are you using the little adjuster thingy to regulate the air/fuel ratio?
Ya I think I need to adjust my air flow
Why is it necessary to allow it to vent for ten minutes before putting the weight on? Great video
You need to release the air that is in there to allow it to build up pressure
Hi, thank you for all the great videos and information ... can you tell me how much weight Does the stove hold ... 2 canners .. can you water bath on that also ?
Also had a sooty bottom, on the presto. When i used my new cheap chinese 1 burner gas grill. Found the best thing to clean it was. ecoegg Hard surface cleaner, it's a compacted fine chalk
New to canning. I got the all American 921. We got the propane two burner. Want to can meat. How much propane do I need? What size tank? I want to make sure I complete the job and not mess it up.
I have the exact same question
A full regular 20lb grill tank works just fine.
I have new bandwidth and can watch you again!! *YAY!* Look at you. Great work-around! I love that little propane burner. I have a glass stove, too. STILL haven't canned, grr.. Might make a rocket stove to do it. Miss yas! xo -Vicki
Yeaa for new internet! Hopefully we get to see more of YOU!
Oh man for sure... I have three months of footage, haha!
Hugs, guys!
They look Great!
Nice...thanks for the tips.
I have a presto canner. It came with a paper saying not to use anything over 12000 btu. Is this just my canner or are they all this way.
All that I know of.
There are others that will void the warranty if gas is used, too. You just need to read the warranty of both the stoves and the canners.
Many people have gas stoves to do Waterbath or pressure canning on. I cannot see a problem, just don't walk away from your pressure canner while in use.
I'm considering replacing my 20 year old outdoor burner with the model you have. I realize the burner control has a high, med and low setting, but do you have infinite control over the flame and can you make minor adjustment as needed?
Yes and yes
Got it, finger tight means snug as a bean in a jar. I noticed you actually used your wrist on a few jars, have you had an issue?
Every time i see that grill the flame looks to yellow and long, was it converted for use with propane? or have a rating plate that only says propane?. Regulator might be too small. Really think that flame should be bluer and look more like a commercial range burner when its running. Looks like its sooting up the bottom of your pressure canner as well. Edit. Nevermind, was the air shutter I saw few comments later.
Question. Did this exact method and our beans split and look pretty gnarly in the cans afterwards. Any way to avoid that, or more specifically, how come yours didn't do that?
Great video
Where do you live? I gave my Moms canner away because I have a glass top stove and it said to never can on it. I wish I would have seen your video last year.
I'm thinking of getting all American to can off grid as I have an induction stove, can I do this year round
Yes
Guildbrook farm,
Can you explain and demonstrate dry canning instead of using mylar bags.
I just ordered and received a new TFal Pressure Canner and am ready to try pressure canning for the first time. I have a glass cook top, therefore had intended to use my propane camp stove for canning with the pressure canner as I do with my water bath canner. I am reading the instruction manual however and it says not to use an outdoor heat source as it will soften the bottom of the canner and cause warping. Now I am worried about trying it, any advice/suggestions/input would be appreciated. Thank you.
I’m having the same dilemma! I see them doing this but directions specifically say not to. Think I’m going to purchase the Cuisinart cast iron burner. GE says I can pressure can on the glass too but my burners heat up then cool down a bit and I’m worried it will effect the pressure in the canner. What did you end up doing?
Great video! Your outdoor grill is wasting fuel and sooting up your canner. When you see a yellow flame is called a "reducing flame" and the gas/air mix needs adjusting. There should be an adjustable air vent (often looks like a big washer with holes) you can turn it to let more air into the burner throat. Keep opening it until you just barely eliminate the yellow tips to the flames then tighten the center screw to fix the adjustment (most work this way).
Ya I have to figure that out 😉
I looked up Camp Chef and it appears your air mix vent is on the burner where the fuel tube passes through the center. It should have three square holes that open or close as you rotate the vent. Your owner manual may show a diagram but it's simple. Open to increase air for a cleaner burn but only just enough to make the yellow flame go away. Great video and we enjoy the great advice along with "imperfect" (missing food funnel) application. Nothing we do ever seems to go "perfect" and it's OK.
👍🏻👍🏻👍🏻
Love the non usda :) I open kettle my tomatoes :)
Me too. :-) I'm 63 years old, and the only time my mom ever had a can of tomatoes go bad using open kettle was when my dad "helped" by tightening the rings. Turns out, he tightened them so tight he cut the rubber! One and only time he ever "helped" inside, he was the garden guy!
Today's tomatoes often have a much lower acid level make sure you account for the changes. In the good old days people took chances canning and survived and some didn't. We know much more today. Get a Ball canning book it is a complete how to can safely book.
The outdoor cooker, was it easy to keep the pressure at a steady rate?
I find mine wants to go to high & have to cut it off & cut it back on to maintain the 10lbs of pressure.
Does yours?
I'm kinda confused about why you would can dried beans. I assume it's not to keep them longer. Is it to pre-prep quick meals? If that's the case, can you pre-season the beans as you can them?
Yep its for easy/quick prep so you don’t have to soak and cook. You can season if you want but I find keeping them plain makes them more versatile
Thank you so much for this video. Do u think having the one burner with 60,000 btu’s would be too much? Also how to you clean the outside of your canner after using it on the camp stove? Thank you 😁
To clean I use white vinegar and baking soda.
Great video. Thanks so much for sharing your experience. I'm new to pressure canning. I just bought an All American 915 before I discovered that it may be risky to use it on our glass top. In few days I'm expecting a garden propane stove to arrive and surely will put my AA915 to the test 👍😀. Thank you again 🙏😀
I am watching every canning pressure cooker you tube I can to get up the nerve. I think I am actually phobic but I will keep trying dto get brave enough as I gain more knowledge.
It’s not hard once you try it once 😉
Very good video! I waited two weeks then plucked up courage and just Canned water in jars followed all instructions, everything worked all jars sealed. I am amazed at how cheap Ball Canning supplies are in USA. In UK they're double/treble the price. So I use Button-caps, like pasta sauce jars, buy them by the 1000 in 2 sizes, they work great, better sealing rate than Ball lids, from this glassmaker I can buy jars and lids from as little as 50 look up w...jarsand bottles.co.UK. if I want the button caps I have to order by phone so I actually get to taelk to ar human being, I have now got over 500 jars in 2old wardrobe's this started out as an interest then a hobby now I think it's an obsession, carry on with these videos they're interesting informative and entertaining. BTW do you have a pressure canning time for celery root ( Celeriac ) can't find a recipe ? Ended up dehydrating them.
Great info thank you.
Hello, I am confused.....I just received my new Presto 23 Qt pressure canner today and it makes it quite clear not to use any outdoor heat such as a gas burner or turkey fryer. It goes on to explain that the high heat may cause the bottom of the canner to soften and may cause it to warp. It also goes on to say the food may not be safely processed. What are your thoughts on this information?
Sandie Black presto is lighter than the All American. Most people say it is ok to use the presto on a glass top, but it won't hold up as well on open flames.
I don't know about Presto, but I've been using my Mirro 22 qt pressure canner all season on my Camp Chef Ranger III propane camp stove without any sign of a problem. I also have a set of very thin flimsy chinese stock pots and use them a lot in cooking and canning on the camp stove with no sign of a problem with them either. My experience, for whatever it's worth.
Yep I heard the same about Presto.
As per the Presto instructions:
CAUTION! Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU’s. Doing so may result in damage to the pressure canner and/or property damage and personal injury.
More info here: www.gopresto.com/downloads/instructions/01755.pdf
So YES, you can use it on a gas range as long as your burner is rated under 12000 BTU. Each burners for the CampChef is almost 3 times that at 30000 BTU so way too powerful.
My pressure canner came with the same warning. I also realized that my pressure canner would not work on the induction range I had just ordered. So I bought a high power commercial hotplate to pressure can on. It actually works out great because it frees up space on the stove so its not crowded. www.wayfair.com/kitchen-tabletop/pdp/broilking-professional-electric-hi-power-hot-plate-brok1001.html
Great video!!!! Thanks for sharing. Hope all is well and how is the house hunting going??
Slowly but surely!
Thank you💖🌺🦋
Does anyone know how many canning batches or how much canning time a 20# propane tank will last you?
my 15 lbs tank did at LEAST 7. I can't remember the number of times it lasted. You will be surprised at how long it lasts!
I noticed the black charcoalish build up on your canner. Is that hard to clean off? Will it happen each time or was it because this was a first time using? I have been wanting to get the camp stove for canning. I have an All American but not nearly as big as your. :) I bought smaller because it would fit on my gas stove between gas stove top and microwave. I will never put a microwave above my cooktop again. Your beans looked great. The one time I did dry pack that way, the liquid was all absorbed and it kinda became a bean brick. I think I used 1/2 C also but I don't remember now. Do the beans continue to absorb liquid while sitting on the shelf? Love your videos, bring on more!
The black is from the flame but cleaned off pretty easy (albeit with a stain). Nbd for me as all my pots are being used outside these days. Someone recommended and old boy scout trick of coating the pot with soap (I haven’t tried that yet). As for the beans, they do soak up most of the liquid but aren’t a brick. Just beans in a thick gel. I imagine if you go over 1/2 cup they could be a brick. Better to err under than over on measurement
Love your no nonsense videos. The soap method works. You can use regular bar soap (or even easier use some dish soap) and rub all over the bottom part of your pot sides and all. After cooking you basically rinse it all off and you barely have to scrub it clean. I have the Explorer stove as well and love this work horse. But you should seriously look into adjusting your air intake. There's a wheel with triangular holes behind the control knob that allows you to adjust the air vent thus adjusting your flame for it to burn clean and blue as explained on this video th-cam.com/video/f7sQ43rudHI/w-d-xo.html
How did you get the black burn marks off your canner after having used the outside propane stove?
Kim Curtis my canner gets the black suit on it with the propane cooker as well I just use greased lightning on the bottom of it and it comes right off
alicia greene, what is greased lightning? I’ve never of it before. Is it something I’d have to order online or would I find it in my grocery store?
You can buy it at Wal-Mart, target etc. It's a white and yellow bottle with a lightning bult. Grease Lightning
I was canning chicken in my 930 on one of these the other day, and the propane tank ran out and the flame died. I had another one ready, and had it switched and back on in a minute or 2. The dial gauge didn't go below 240 ever. I think it will be fine, but wanted to get your opinion on it if you don't mind.
Yep. Should be fine. Sounds like you were paying attention to it.
@@Guildbrookfarm Thanks for the quick reply! Yes, I was. (:
you can get auto changeover regulators that will allow you to hook up 2 propane tanks and it will only draw from one tank until its empty then switch over to the other one automatically if you find that happening alot.
@@AngerOfTheLand good to know! I'll have to look at those.
Can you water bath on the propane burner?
Yup
@@Guildbrookfarm I wondered about that. I have a glass top stove and I had seen your video. Definitely buying the camp chef explorer. The only other question I have is how do you can extra batches in the water bath canner?
My mom cans on a glass cooktop at least once a week. She cans everything. She has used that stove for canning for about 7 years now. Everytime i go over, she is or was canning. I like freezing most things.
Cant do this in winter where im at.