I know you’re “not supposed to” use propane burners for pressure canning. I’ve read a lot of posts on here about canning outdoors and will continue to do more research to make sure I do it as safely as possible. But off the bat, does anyone see any reason why I couldn’t use this burner? I have two of these already and would prefer to use what I have before going out and buying a turkey fryer burner or something similar.
Also do you have any suggestions for what brand of pressure canner I’d pair with this? I’ll mostly be canning bone broth and tomatoes to start.
by Dandelion_Head
10 Comments
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I have this burner, its really great for getting things up to temp fast but I find on low it can struggle if there is wind. I wonder even if on low it might be too powerful. I have a 921 but have only used it on outdoor burners that roughly resemble a normal stove.
Quick edit, it also leaves a ton of carbon on whatever you are heating. Really nasty black schmoo that will make a mess. Its all outdoor only stuff on this burner for me.
I only WB outside. Pressure canning requires too much babysitting and nuance for me to fiddle fart with the propane burner. YMMV.
I’ve been canning (both water bath and pressure) on a dual burner propane setup for years. It’s fantastic.
Eta: I use this: https://www.amazon.com/Propane-Pressure-Adjustable-Regulator-Removable/dp/B093N8JYTR?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=ATVPDKIKX0DER
I only use propane for pressure canning. I have an all american 930 and a 23qt presto. It is safe to use propane on either.
Presto states you cant use a burner over 12,000btu or it will damage the canner all american states you need atleast 12,000btu burner. I have a 15,000btu and a 12,000 btu for either.
They are both this style.
https://preview.redd.it/4kg7972o6y0e1.jpeg?width=1242&format=pjpg&auto=webp&s=8179763cc4361554bf07ea54bfc4875a5079e880
It comes in a little case its handy to store and with a hose adaptor you can use bigger refillable propane tanks or pop a butane can in for camping.
Fast changes in temperature could cause siphoning or breakage. Using a super high capacity burner uses fuel less effeciently as well. I cook just about everything on these burners not just canning. I rent and have glass it takes forever to do anything.
I use that one for my pressure canning. To cut out the wind put a pc of metal on three sides around the actual burner. Ensure the air to fuel is trimmed to maintain a blue flame, not an orange one (too much oxygen). Clesning the canner i use barkeepers friend and it keeps them prestine.
The manual for my AA says not to use above 24K BTU. This model might be a little much unless you keep it really low
Also use a turkey cooker
i have this. it rocks. big BTUs are handy. I can meat at altitude, it takes fer’ ever to get to 15 PSI. I canned in the cold last Fall, and it took quite a bit (heat) to keep the pressure up. I use an AA921 with it. seeing some of the pics of lesser burners, just simply would not cut if for what i do. reading more, i don’t get carbon build-up. wind always frigs propane stuff. you def wanna be in some kind of shelter, the wind makes it very hard to control exact temperatures of burn. if the flame is blue, no carbon. this unit has an adjustable verturi, and i guess if maladjusted you would get carbon.
I’ve canned outside on something like that but turned way down and only as last resort. If I was going to can outside regularly, I would get something with lower BTU per my canner’s recommendations. Canners are too expensive to ruin.