canning on hot plate--which is best

Anniewilc 3/24/2012, 11:12 pm

Hello. I am so hoping that someone can help me. I canned all the time my grown children were growing up. Then never did again---that was 15 yrs ago and now I have a glass top range and so many different opinions on whether or not to use it. I just replaced the glass top because it cracked from a casserole that was removed from oven and they placed it on the cold top. My whole family wants me to can again, but I was told to use a hotplate instead of stove--so how many watts does it have to have and Which is the best one to take the rigors of lots of canning? I do hope you can help me.. thank you

**camprn** 3/24/2012, 11:23 pm

My friends do quite a bit of canning outdoors in the summer and use the double burner seen at
this link

**walshevak** 3/24/2012, 11:25 pm

I don't know about a hot plate, but I used the side burner of the gas grill for water bath processing jelly. As you say, glass top stove.

Kay

Lindacol 3/25/2012, 1:05 am

There was a discussion here last year with lots of god info, including canning on a glass top range:
https://squarefoot.forumotion.com/t4232-canning-preserving-101

shannon1 3/25/2012, 1:56 am

Lindacol wrote:There was a discussion here last year with lots of god info, including canning on a glass top range:
God]https://squarefoot.forumotion.com/t4232-canning-preserving-101

God info right here on our forum? That is the best typo ever. I'm unofficaly the worst offender here. Thanks for bring a smile to my grumpy face tonight Linda.

robi 5/28/2012, 4:31 am

hi,

why not just do it dry? Here in Hungary I have never seen anybody do any canning in a bath!

Add piping hot jam/fruits/jellies, etc to jars, wipe of rims, add lids, place in safe place cover with blankets, towels, shirt, anything you can to keep the heat in.

I did 10 jars of rhubarb chutney last year and they were warm to the touch 2 days later!

I just ate the last one the other day....

Robi

**walshevak** 5/28/2012, 11:46 am

My grandmother always boiled her empty jars, put boiling hot jam or jelly in the jars and covered with 1/2" melted paraffin wax. Not knowing any better, that's what I've done too.

Kay

KDeus 5/28/2012, 2:22 pm

walshevak wrote:My grandmother always boiled her empty jars, put boiling hot jam or jelly in the jars and covered with 1/2" melted paraffin wax. Not knowing any better, that's what I've done too.

Kay

I was thinking about that today. My mom also canned her jellies and jams this way. My brothers and I always enjoyed opening a new jar Smile

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canning on hot plate--which is best

canning on hot plate--which is best

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Re: canning on hot plate--which is best

Re: canning on hot plate--which is best

Re: canning on hot plate--which is best

Re: canning on hot plate--which is best

Re: canning on hot plate--which is best

Re: canning on hot plate--which is best


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