A few days ago I had taken six roasts out of the freezer and put them in the fridge to defrost. I want to get as much of the meats out of the freezer as I can and get those canned in case we start having power issues here. I love canned roast beef. I can shred it, season it, make enchiladas or burritos. I can make it into meat and gravy, hash – anything you can use cooked roast beef for will work with canned roast beef. I also like having canned ground beef for soups, taco salads, tacos, chili, shepherd’s pie, etc.
But yesterday I was going to can the roast beef. The temps stayed about 96 almost all day and with the canner going (pressure can pints for 75 minutes), it was hot as blazes in this house. At bed time, the upstairs was 78 degrees and the a/c had not stopped running. Vince was sure the heat was all due to the canning but I think the a/c needs a service call. We’ll see.
This morning we had gone down to work on organizing in the downstairs garage. Even without the canner going, it was 74 upstairs, 68 in the basement and 61 in the downstairs garage. That got me to thinking! I would love to find a two burner propane stove that’s big enough and strong enough for my big All American canner. I looked online and nothing jumped out at me as being perfect.
Then I thought . . why not the Camp Chef stove inside the garage? Vince said “I don’t think you can use that inside.” I asked “why not?” We look it up and the blurb on it says “for outside use only” but I’m thinking . . that’s because of the portable propane tank. We have a direct line with propane down there. What’s the difference in using propane for my stove in the kitchen or using the same propane downstairs? Thoughts?? I can see not using the bottle inside (I guess) but I can’t see what would be wrong with hooking the stove directly up to the propane line.
We’ll be doing some more investigating but I’d surely rather be canning where it’s 61 degrees vs. canning where it’s 78 degrees.
All of our canned food is stored downstairs so when I can it upstairs, I have to carry it all downstairs. If I were canning downstairs, I’d get the jars all packed upstairs, taken them downstairs, do the canning, clean the jars up down there and then put them away down there so it wouldn’t really be any more work for me.
Nelle Coursey says
Could it be that it lets off fumes inside that the stove/range burns up while cooking?
judy.blog@gmail.com says
I don’t know – same fuel and fire is fire so that doesn’t seem feasible but I honestly know NOTHING about all this. Both are using the same propane out of the same tank. The worst that can happen is carbon monoxide. I think I’ll put a detector out there and see if it goes off. If it does, I’ll just open the garage door and vent it til the canner is finished and then have to come up with an alternate idea.
Carolyn Sands says
I would think that ventilation would be an issue.
judy.blog@gmail.com says
But, what would be different about the ventilation with the camp stove and the ventilation on my kitchen stove? That’s what I’m trying to figure out – if there is any difference.
Janet B says
Call your local fire department and ask them.
judy.blog@gmail.com says
Tried that already.
Donna in KS says
Firemen didn’t know either or didn’t, wouldn’t give you an answer? Really curious about this myself!
judy.blog@gmail.com says
I think they would have to actually look at the camp stove to make a decision. They were thinking Coleman type stove with little canisters.
dottiwahlers says
Any flame you burn gives off Carbon Monoxide and must be vented to the outside. Carbon Monoxide is a odorless, tasteless deadly gas. Kitchen has ventilation according to all building codes. (Opening garage door, is not the ventilation provided in the kitchen.)
judy.blog@gmail.com says
I’m not trying to argue. I really want answeres but, there is no outside ventilation in my kitchen – NONE! The ventilation hood blows back into the house and I don’t even use it unless something is smoking. It was the same in Texas. I’ve had gas stoves previously and never had any ventilation except the range hood and I can’t remember the last time I had one that was vented to the outside.
I found this online searching about code: Kitchens must be vented with a minimum of 25 CFM of continuous air or 100 CFM intermittent air. This is so little CFM that you don’t need a range hood to reach this threshold.
If a range hood isn’t needed to meet the threshold. I’m quite sure the garage door partially open with a stand up fan would be quite sufficient.
Again, we’re going to put a carbon monoxide detector down there and try it. It isn’t something we’d be using while we’re sleeping so as long as the detector isn’t sounding an alarm, I feel pretty safe using it down there.
I also found this: Although no national building code requires the installation of a ventilation system in the kitchen, ..
Maybe some states have said codes, Missouri apparently does not. Cities can have their own codes. We’re in the county and actually do not have any building codes.
Cindy Kuipers says
I don’t know anything about using the camp stove inside, but I recommend getting your AC looked at. Ours was running non-stop and not keeping the house cool. I was not doing any canning or baking that would have heated up the house. We had it serviced and it needed cleaned and Freon added.
judy.blog@gmail.com says
We did that last year and parts were changed so if that’s the problem this year, there are no high efficiency units available to replace this one. I keep telling Vince we need to call someone to look at it and, of course, he thinks it’s just fine so we’ll wait til July 4 weekend when the service calls are outrageous and then the unit will go out completely. 🙂