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Farm Kitchen:  Home Canning  |
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
 Posted - Aug 31 2007 : 08:05:28 AM
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I use a regular electric range for canning, however, I did buy a special raised burner coil to use, since I stained the outer rim of the surface of my stovetop with the intense heat from canning a lot of produce one summer. I bought mine from Jenn-Air company but it fits the same two prong plug-in thingee on electic stoves. The coil is raised up about one inch, with a solid rim of metal between it and the surface of your stove. That, and jar lifters, and my pressure canner...what a wonderful site to see all those filled jars cooling on the countertop.
Jo
"Wish I had time to work with herbs all day!" |
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
Posted - Aug 31 2007 : 4:40:15 PM
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I have to agree with Daisy on only one inch of water needed above the jar lids, and with Aunt Jenny that water bath canning is the way to get started. You can do pickles, tomatoes, peaches, and other high-acid foods in a water bath canner. Once you decide it's something you really want to do, you could invest in a steam PRESSURE canner for low-acid foods like green beans or meats.
Every canning book I have says to stay away from steam canners like the one in your link.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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Farm Kitchen: Home Canning |
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Home Canning
