Thread: All American Canner

On 7/28/2010 1:13 PM, [email protected] wrote:
> I can a lot of tomato juice each year and I am in the market for a 30
> qt All American Canner. This unit will hold 16 quart jars of tomato
> juice. It will probably weigh about 80 pounds when I fill it. I
> process them in my basement. Is there a heavy duty gas (natural or
> propane) or electric burner that will support such a weight?
> Thanks, Richard

Look around for a "crawfish" propane burner. Mine holds an aluminum
boiling pot that holds about 5 gallons of water and 20-30 lbs of
crawfish at a time. Water weighs about 8.35 pounds per gallon so there's
half your weight already. You can always ask at the hardware store or
wherever you buy such burners. Mine has held up since 1992 and is still
good. I did have to change the hose and propane connection when the
trade moved to a different hookup.

Some stores sell them as "turkey fryers."

On Wed, 28 Jul 2010 11:13:14 -0700 (PDT), "[email protected]"
<[email protected]> wrote:

>I can a lot of tomato juice each year and I am in the market for a 30
>qt All American Canner. This unit will hold 16 quart jars of tomato
>juice. It will probably weigh about 80 pounds when I fill it. I
>process them in my basement. Is there a heavy duty gas (natural or
>propane) or electric burner that will support such a weight?
>Thanks, Richard

I have a Bayou Classic single burner propane stove that I use for
large boiling jobs. It's similar to this one
http://www.elitedeals.com/baclsibupast.html
It'll handle a 30 qt. pot with ease.
I'd recommend using it outdoors though, rather than in your basement.

Ross.

In article <[email protected]>, Ross@home
wrote:

> On Wed, 28 Jul 2010 11:13:14 -0700 (PDT), "[email protected]"
> <[email protected]> wrote:
>
> >I can a lot of tomato juice each year and I am in the market for a 30
> >qt All American Canner. This unit will hold 16 quart jars of tomato
> >juice. It will probably weigh about 80 pounds when I fill it. I
> >process them in my basement. Is there a heavy duty gas (natural or
> >propane) or electric burner that will support such a weight?
> >Thanks, Richard
>
> I have a Bayou Classic single burner propane stove that I use for
> large boiling jobs. It's similar to this one
> http://www.elitedeals.com/baclsibupast.html
> It'll handle a 30 qt. pot with ease.
> I'd recommend using it outdoors though, rather than in your basement.
>
> Ross.

Can one easily regulate the heat with those burners?
Does a pressure canner need a greater control of the heat?

I hope theirs lots of windows in the basement. It's going to be a oven
down there. When I can in the kitchen, I have all the windows and the
door wall open and do it late at night. Or the air cranked up on max.

--
Enjoy Life... Dan

Garden in Zone 5 South East Michigan.

On Wed, 28 Jul 2010 21:18:01 -0400, "Dan L."
<[email protected]> wrote:

>In article <[email protected]>, Ross@home
>wrote:
>
>> On Wed, 28 Jul 2010 11:13:14 -0700 (PDT), "[email protected]"
>> <[email protected]> wrote:
>>
>> >I can a lot of tomato juice each year and I am in the market for a 30
>> >qt All American Canner. This unit will hold 16 quart jars of tomato
>> >juice. It will probably weigh about 80 pounds when I fill it. I
>> >process them in my basement. Is there a heavy duty gas (natural or
>> >propane) or electric burner that will support such a weight?
>> >Thanks, Richard
>>
>> I have a Bayou Classic single burner propane stove that I use for
>> large boiling jobs. It's similar to this one
>> http://www.elitedeals.com/baclsibupast.html
>> It'll handle a 30 qt. pot with ease.
>> I'd recommend using it outdoors though, rather than in your basement.
>>
>> Ross.
>
>Can one easily regulate the heat with those burners?
>Does a pressure canner need a greater control of the heat?
>
>I hope theirs lots of windows in the basement. It's going to be a oven
>down there. When I can in the kitchen, I have all the windows and the
>door wall open and do it late at night. Or the air cranked up on max.


Dan,
My similar propane burner is easily adjustable for heat output. On
full, sounds like a jet engine. One caveat - all of these burners
create carbon monoxide which can be deadly. I use mine outdoors just
to be safe.

Regards,
Lou

On Jul 28, 10:27*pm, Sunny <Sunny> wrote:
> On Wed, 28 Jul 2010 21:18:01 -0400, "Dan L."
>
>
>
> <d...@positivegogetter.cooldude> wrote:
> >In article <b111565dku2lm44lkt5uu1it7cjlk4d...@4ax.com>, Ross@home
> >wrote:
>
> >> On Wed, 28 Jul 2010 11:13:14 -0700 (PDT), "rgold...@gmail.com"
> >> <rgold...@gmail.com> wrote:
>
> >> >I can a lot of tomato juice each year and I am in the market for a 30
> >> >qt All American Canner. This unit will hold 16 quart jars of tomato
> >> >juice. It will probably weigh about 80 pounds when I fill it. I
> >> >process them in my basement. Is there a heavy duty gas (natural or
> >> >propane) or electric burner that will support such a weight?
> >> >Thanks, Richard
>
> >> I have a Bayou Classic single burner propane stove that I use for
> >> large boiling jobs. It's similar to this one
> >>http://www.elitedeals.com/baclsibupast.html
> >> It'll handle a 30 qt. pot with ease.
> >> I'd recommend using it outdoors though, rather than in your basement.
>
> >> Ross.
>
> >Can one easily regulate the heat with those burners?
> >Does a pressure canner need a greater control of the heat?
>
> >I hope theirs lots of windows in the basement. It's going to be a oven
> >down there. When I can in the kitchen, I have all the windows and the
> >door wall open and do it late at night. Or the air cranked up on max.
>
> Dan,
> My similar propane burner is easily adjustable for heat output. *On
> full, sounds like a jet engine. *One caveat - all of these burners
> create carbon monoxide which can be deadly. *I use mine outdoors just
> to be safe.
>
> Regards,
> Lou

Do you think that they create more carbon monoxide than a normal
propane stove or even a natural gas stove? If I can get an electric
burner, my basement has several 220 outlets, I would do so. I can't
find a reasonably priced one.
Richard

On Jul 28, 2:13*pm, "rgold...@gmail.com" <rgold...@gmail.com> wrote:
> I can a lot of tomato juice each year and I am in the market for a 30
> qt All American Canner. This unit will hold 16 quart jars of tomato
> juice. It will probably weigh about 80 pounds when I fill it. I
> process them in my basement. Is there a heavy duty gas (natural or
> propane) or electric burner that will support such a weight?
> Thanks, Richard

My aunt had an entire canning kitchen set up in the basement, stove,
refrigerator, sink, table and chairs, and cabinets. Don't know why she
never put in a TV. LOL

you need a stove for that canner, not a "burner" Buy it used at a yard
sale or auction, maybe.

On Jul 29, 8:18*am, Kitty <basyfe...@verizon.net> wrote:
> On Jul 28, 2:13*pm, "rgold...@gmail.com" <rgold...@gmail.com> wrote:
>
> > I can a lot of tomato juice each year and I am in the market for a 30
> > qt All American Canner. This unit will hold 16 quart jars of tomato
> > juice. It will probably weigh about 80 pounds when I fill it. I
> > process them in my basement. Is there a heavy duty gas (natural or
> > propane) or electric burner that will support such a weight?
> > Thanks, Richard
>
> My aunt had an entire canning kitchen set up in the basement, stove,
> refrigerator, sink, table and chairs, and cabinets. Don't know why she
> never put in a TV. *LOL
>
> you need a stove for that canner, not a "burner" Buy it used at a yard
> sale or auction, maybe.
I have decided to go all out and buy a natural gas cook top. Thanks
for all the caveats.
Richard

In article
<[email protected]>,
"[email protected]" <[email protected]> wrote:

> On Jul 28, 10:27*pm, Sunny <Sunny> wrote:
> > On Wed, 28 Jul 2010 21:18:01 -0400, "Dan L."
> >
> >
> >
> > <d...@positivegogetter.cooldude> wrote:
> > >In article <b111565dku2lm44lkt5uu1it7cjlk4d...@4ax.com>, Ross@home
> > >wrote:
> >
> > >> On Wed, 28 Jul 2010 11:13:14 -0700 (PDT), "rgold...@gmail.com"
> > >> <rgold...@gmail.com> wrote:
> >
> > >> >I can a lot of tomato juice each year and I am in the market for a 30
> > >> >qt All American Canner. This unit will hold 16 quart jars of tomato
> > >> >juice. It will probably weigh about 80 pounds when I fill it. I
> > >> >process them in my basement. Is there a heavy duty gas (natural or
> > >> >propane) or electric burner that will support such a weight?
> > >> >Thanks, Richard
> >
> > >> I have a Bayou Classic single burner propane stove that I use for
> > >> large boiling jobs. It's similar to this one
> > >>http://www.elitedeals.com/baclsibupast.html
> > >> It'll handle a 30 qt. pot with ease.
> > >> I'd recommend using it outdoors though, rather than in your basement.
> >
> > >> Ross.
> >
> > >Can one easily regulate the heat with those burners?
> > >Does a pressure canner need a greater control of the heat?
> >
> > >I hope theirs lots of windows in the basement. It's going to be a oven
> > >down there. When I can in the kitchen, I have all the windows and the
> > >door wall open and do it late at night. Or the air cranked up on max.
> >
> > Dan,
> > My similar propane burner is easily adjustable for heat output. *On
> > full, sounds like a jet engine. *One caveat - all of these burners
> > create carbon monoxide which can be deadly. *I use mine outdoors just
> > to be safe.
> >
> > Regards,
> > Lou
>
> Do you think that they create more carbon monoxide than a normal
> propane stove or even a natural gas stove? If I can get an electric
> burner, my basement has several 220 outlets, I would do so. I can't
> find a reasonably priced one.
> Richard

I think electric is tougher to fine tune to the sweet spot that keeps
the pressure at just the right psi. The scientists tell us that if the
psi drops below what it's supposed to be at you're supposed to start
timing all over again.

If you get an electric stove for your pressure canning, practice on a
batch of water-filled jars and mark where the correct spot is on the
burner knob to maintain the psi.

JAT.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

On 2010-07-29, Sunny <Sunny> wrote:

> full, sounds like a jet engine. One caveat - all of these burners
> create carbon monoxide which can be deadly. I use mine outdoors just
> to be safe.


Another caveat is that they can put out so much BTU that they get the
canner up to operating temps faster than the approved processing tests.

Since heat up and cool down are part of the process, to be safest
one should bring the canner up to temp at the same rate one would on
a stovetop.

--
brothermouse
http://www.mousetrap.net/mouse/
Coleman gear, *nix, scanners, homebrewing