Canning in a turkey fryer?

I will be canning for the first time in the near future so I've started looking into the process, what I'll need, etc. The first thing I found was that glass top stoves (which I have) are a little trickier because of safety features that may prevent the burner from getting hot enough or maintaining that heat. Several alternatives were offered, including using a turkey fryer - which we already have! Before I dive head first down an unknown path, I'd really like to hear the opinions of people that have canned and how they feel it would work using a turkey fryer on the back porch. Or better yet, has anyone already tried canning using a turkey fryer?

Thank you!

Jill

I'm not familiar with turkey fryers, so are you talking about using the propane burner under your regular canner? Or using the turkey fryer pot as your hot-water canner? Other than danger of boiling water splashing on you when you move jars, it sounds doable. Especially on a hot day when you would prefer not having heat/steam in the kitchen. Years ago, a family member in Central Texas had a whole canning kitchen set up outside in the shade. I just don't remember what she used for the heat source, camp stove or dedicated propane unit like they used to fry fish in.

I've never done it, but I found this article.
http://www.ehow.com/how_5113859_use-turkey-fryer-canning.html

I was thinking of the fryer pot and the propane burner. It has that nice sturdy frame that the pot sits on...seems like a better way than trying to use a camp stove. I know they say you can use a turkey fryer for boils too (like lobster boils), so I would think that pot should work? In addition to using what I already have, it would be great to have this setup outside and avoid heating up the kitchen - sounds like you have some very wise family members!

Thanks camprn - great article! Looks like I'm going to give this a try.

i know lots of people who use turkey fryers and camp stoves for BWB canning. i know a few who use them for pressure canning as well, although that is trickier because 1) most pressure canners are only rated to 12,000 BTU and most propane units go much higher, and B) you have to tend the flame quite a bit so that the pressure doesn't drop from wind or the flame going out.

FWIW, we are setting up and outdoor kitchen this year, in which i plan to do most of my canning (depending on weather of course). i'll be using a camp chef 2-burner stove that has high/low regulators on it. i'll be doing both BWB and pressure canning on it, so i will make a report as soon as i've done enough on it to have some advise to share.

at the moment, i am canning 4 bushels of plums, all indoors, in my kitchen which has no AC. not fun. i'm praying i'll get my outdoor kitchen up and running by the end of the weekend because i still have 4 bushels of peaches to do and then several chickens.

Thanks Rowena, I look forward to hearing about your experience with it. And good luck with the outdoor kitchen - sounds like it's overdue!

I used the side burner of the gas grill for water baths for jelly last year. Seem to work ok. I have a glass top stove as well.

Kay

the side burner on our dearly-departed grill was not big enough to hold my stock pot, nor was it strong enough once the pot was full.

i have a glass-top stove too. i just make sure to only use pots that fit the eyes. traditional aluminum canners don't work well because the bottom is ridged, but a flat-bottom pot works fine for me. the eyes do cycle up and down but they only do that to maintain a constant temp. once you learn what your stove does, you can adjust accordingly. try canning some water first to get the settings right. bonus: you'll have clean, safe water stored until you need those jars.

Ah, Rowene, thanks for the memory bump. Those Tennessee peaches! I've only had them once, when motorcycling through Tennessee (Texas to New York for July 4, 1976 Tall Ship gathering). Admiring the farmers' markets displays of peaches, we gave in, pulled the bikes over and were blown away! Those things were HUGE! and the whole area around the stand perfumed with peaches. Stupid Texans, we then tried to eat them as we rode. Both of us ended up with peach juice-soaked shirts.

rowena___. wrote:the side burner on our dearly-departed grill was not big enough to hold my stock pot, nor was it strong enough once the pot was full.

i have a glass-top stove too. i just make sure to only use pots that fit the eyes. traditional aluminum canners don't work well because the bottom is ridged, but a flat-bottom pot works fine for me. the eyes do cycle up and down but they only do that to maintain a constant temp. once you learn what your stove does, you can adjust accordingly. try canning some water first to get the settings right. bonus: you'll have clean, safe water stored until you need those jars.

My low end grill with side burner has tag: Maximum load 10 pounds. what are pots htat fir the eyes?

I'm wanting to try canning in my big electric roaster. The thing I'm concerned about is keeping the water boiling and hot enough. I'm going to just put the water in and give it a try. Anyone have experience with this?