Our research into solar power has resulted into both of us memorizing bar graphs as to our electrical usage over the past few years. It’s funny, at least to me, that we have never paid much attention to our electrical usage and the variations in our usage depending on what’s going on around here. These past few months, even though we mostly heat with wood, our electric use has been more than the two previous winters because of keeping heat lamps going almost non-stop on several batches of baby chicks, and keeping an electric heat pump going in the sewing room to keep Boots warm. The critters are costly!
Even though I knew that canning generated a lot of heat in the kitchen, I never realized how much until I compared the energy used in the summers I was canning with the energy used in the summers when I didn’t have a garden and wasn’t canning. When the entire house gets so hot and steamy from several canners going, it takes a whole lot of air conditioning to get it cooled down. Often, I have two canners going for hours and hours. We have another gas stove hooked up in the shop . . the one that I used in the kitchen before getting the new stove, but it has wimpy BTUs and takes forever to get the canners up to the proper pressure.
My friend, CJ, cans on an electric hot plate so I was thinking about getting one of those and taking the canning operations out to the front porch. I wrote her to ask about which one she uses and how long it takes to bring the canners up to pressure but then I decided it would surely be quicker to use a gas burner on the porch, vs. an electric burner.
Gas Burner
I found this burner by Bayou Classic, it has good reviews, and sufficient BTUs, higher than the burner on our gas grill. We can fill the smaller propane tanks from our larger tanks. I had looked at one outdoor cooker that had two burners but I figured using two canners would put them pretty close together and I don’t want to be trying to empty or unload one with the other one going while so close together. Besides, it’s less expensive to buy two than to buy one double burner.
I was just getting ready to order this burner when I looked at the top and it said “You purchased this item on May 26, 2013”. Hmmm ..
Me: Vince, do we have one of these?
Vince: Yep, we bought it for boiling crawfish. The one we had was kinda wimpy and I wanted a better one.
Me: Can I use it for canning on the front porch so we don’t heat up the house so much this summer?
Vince: Yes, I was going to suggest that!
Now I’m ready for something to can so I can see how it works. Here’s my plan: I’ll do all the prep work inside, fill all the jars inside, bring them out on the front porch. I’ll have a table out there to use for loading and unloading the jars. I’ll let them cool on the front porch. Then I’ll load the filled jars into the plastic jar carrier in the back of the RTV and drive them over to the sewing room where they’re stored in the air conditioned pantry. Then, I’ll collapse inside my cool house, that has not been overheated by the canning operation.
That’s how it all should work . . time will tell if things work according to my plans! My only concern is . . as I’m going in and out dozens of times to check on the canner, will I let more cool air out and hot air in so as not to result in a savings at all?
Sharon in Michigan says
I have a similar burner I use for canning. I use it on my deck outside the kitchen. I have a long table set up with my prepping equipment, etc. It keeps my kitchen from getting way too hot and messy and works great for me. I really like using the burner outside as I don’t want my stove to get crummy looking from the canner’s intense heat and size. And too, if I do happen to spill anything, I can hose off the deck. I love it.
JudyL says
I won’t do prep work outside because we have too many bugs and I don’t have running water on the porch but I think it will be great to use the canner out there.
Nancy says
What are you checking? The pressure guage? Can you set the canners up near a window and check on them through the window? (maybe with binoculars, if the numbers are too small–LOL)
JudyL says
The number are not too small to see through the window but they do require a big of adjusting and I have to go outside to do that. Taking 14 quarts out to the canner will take several trips, and then it takes a number of adjustments to get the pressure where I want it to be. No matter how many times I go out, I think it will be better than heating up the house by the time you figure the walls and ceiling and everything get warm from the canners going almost non-stop.
Carolyn says
I’ve known people who used to can and water bath things on a wood fire outside. Even a ceiling fan will cause the canner to not heat up. there are so many variables but staying comfortable is one. I know my mom used to can at night, and lord knows we did not have air back then!
Bev Austin says
I really like this and think it’s such a simple solution and a great idea for getting the job done and keeping home comfortable at same time.
Frankie says
We canned outside last summer and it was great! My son-in-law bought the big double burner and it was so nice. It definitely made the house stay much cooler. Have fun!
Sharon Downey says
Wish I’d thought of it when I was able to garden and can.
SarahB says
We use our dehydrator on the back deck to keep the house cooler in the summer. Also, I try to freeze all the produce I can in the summer and then I pressure can in the winter when I can use the heat in the house. I know that’s not efficient for you, since your gardening time is longer than ours, but for us it helps.
Joyce says
My mother had a stove in the basement she used for canning and baking in the summer. She liked it too since it kept the house cooler. The porch sounds like a good solution for you!
Karen Langseth says
That is just about the same one we use for canning…..and deep frying fish and turkeys and its all done outside. We have a walkout patio right off the kitchen so it makes it real easy for us.
Winona Thompson says
I am going to attempt to do the same thing this summer. That canner makes the house hot for a long time. My only concern is the wind blowing the flame. We live on top of a hill and the wind is almost always blowing. Maybe I can rig up some sort of wind break. I am sure going to try this.
Diana in RR,TX says
If you decide you want another one let me know-we have the bayou classic turkey fryer. Looks the same. Of course we may need to meet up in Brady! WE haven’t fried a turkey in several years.
Rebecca in SoCal says
Just imagine our foremothers doing the canning without any air conditioning! I guess that’s why they had “summer kitchens” outdoors.
CJ says
Don’t you just LOVE that Amazon feature that lets you know you’ve already bought that item! Oh the dollars I have saved because of that! LOL
Shelley says
I use that sort of set up outside on the deck, for the pressure canner. I do have to set up a windblock sometimes. I just pull up a chair and grab a book and am glad for the down time, as the pressure canner can take more than an hour.
JudyL says
Definitely more than an hour! Some things have to process for 90 minutes under pressure and when I load the canner up with 14 quarters, it can take an hour to get the pressure to where it needs to be. It would be nice to sit on the porch for an hour or two with a book but during gardening/canning season, that doesn’t happen at our house!
Jean in MN says
We have something similar that we use in the summer for making large batches of corn-on-the-cob for family events. Works great, but a wind break is essential or you lose too much heat.