Any body who has or is learning about pressure canning knows that it can be extremely dangerous. I mean you are essentially building up steam in a large pot, letting little bits come out at a time.. to much pressure and *BOOM ( not sure that's the sound it what make, haha but you get my drift) you could have an exploding canner.
In the winter I do all of my baking ( its actually our only way to bake) and stove top cooking on the woodcookstove. But if I have something to pressure can I use my propane top stove.
Well awhile back our propane stove top ran out of propane and we just haven't gotten around to filling it back up. which why the hurry, we don't use it much anyway..
Until yesterday, when I realized I had boiled down some bones from a chicken and had stock to can.
I have often thought about what if.. what if something happened and their was a gas shortage? would I be able to preserve our food without propane or gas?
That question was answered today and the answer is YES! Successful pressure canning session on the wood cookstove... and I am going to share with ya'll just how I did it
PLEASE NOTE: if you are not familiar with pressure canning or wood stove cooking, I suggest you try these things separately for awhile before attempting this. This IS or atleast CAN BE dangerous and you should have some experience under your belt first.....
KNOW YOUR STOVE
so Basically, when you get your stove or if you already have one and know your stove, you know that there are Hot spots and cool spots on your stove top. Obviously the hot spot would be right above where the fire is blazing.
My stove has a fire box on one side and then an oven on the other,, anything I have ever needed to boil goes over the fire and then if I need it to simmer just slide it over as needed, the further you push it over/away from the fire the cooler it usually is.
If I am trying to bring something to a boil ( in this case the water in the canner) I usually open up the firebox door and take a quick look to see where the fire is biggest.. then move the canner accordingly, placing it directly over the first.
canner before I added the weight, you can see its almost directly over the eye and firebox
HOW I PRESSURE CANNED ON MY STOVE
So basically, I placed the water directly over the fire.. I had a good fire roaring ... one mistake I did make,, or one thing I could have done differently, was take the eye ( the metal circle you see on the stove top is removable so you can set your pot directly on the fire) off, my water probably would have boiled a lot faster.
I let the canner exhaust steam for 10 minutes
I then ( this is where it gets tricky) Placed the weight on the canner .( I have a weighted gauge canner)
Once the weight started rocking,, I moved it over about half way,between the firebox and the stove..it was still rocking pretty fast,,(you want a slow and steady rocking motion) so I moved it so I was about 3/4 of the way over ( near the oven)...
REMEMBER if the weight stops rocking,, that's ok, you just have to start you "time" over, but you DO NOT want it rocking like crazy,, that makes me nervous and should make you nervous too,,lol
once I had a steady rocking motion I only had to move the canner a couple times, and only like 2" to the left or 2" to the right depending....
I choked the fire off to keep a steady burn..
and that's it,, that's how I did it !
again, I am not sure this helps,, but for anyone that is familiar with cooking with wood, I can tell you if you are confident in your woodstove cooking abilities this will be a BREEZE!
For those of you who haven't cooked on wood,, and want to can with it,, start with less explosive things like soups etc,, haha
LEARN your stove ( as they are all different) , then maybe pressure can on a regular stove for awhile
Then once you feel comfortable with both, maybe you are ready to give it a try!
Any questions?? you can ask them here and I will be glad to help!!