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.