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Is 50 000 btu enough power for water bath canning? Toplef10Is 50 000 btu enough power for water bath canning? 1zd3ho10

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Is 50 000 btu enough power for water bath canning? I22gcj10Is 50 000 btu enough power for water bath canning? 14dhcg10

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Is 50 000 btu enough power for water bath canning? Toplef10Is 50 000 btu enough power for water bath canning? 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Is 50 000 btu enough power for water bath canning? I22gcj10Is 50 000 btu enough power for water bath canning? 14dhcg10

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Is 50 000 btu enough power for water bath canning?

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Is 50 000 btu enough power for water bath canning? Empty Is 50 000 btu enough power for water bath canning?

Post  A.H.Vincent 8/2/2012, 8:46 am

I want to can my pickles and keep them as crispy as possible.

My canner can take 20X24 oz jars, very big canner.

Is 50 000 enough power to make it boil back fast after I put the jars in? Or should I get another burner to make it 100 000 btus?

Does it make a difference for canning vegetables you want to make cripsy how long it takes to bring the water to a boil?

Is bringing every thing back to boil faster better or it makes no difference?

Thanks
A.H.Vincent
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Post  littlejo 8/2/2012, 8:58 pm

I don't know anything about btu's. A normal jen-air range is what I use. I put the water to boil, start filling jars, and put each jar in canner as I put the rings on. Lower the rack and put on the lid. It doesn't take long for it to come back to a boil.
I'm not an expert, but I don't think the canning has anything to do with the crispness or taste of what you are canning. Just be sure not to put cold jars/food into the canner or the jars will break.
Jo
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Post  CaptainNapalm 8/11/2012, 8:31 am

I doubt that heating time affects the crispness. Regardless of how fast it heats, the food has to be at boiling temperatures for 10-15 minutes, plus the long cool-down time. It's going to be at elevated temperatures for quite a while after canning.

The old-fashioned way to keep pickles crunchy is to add pickling lime. It's sold in grocery stores with the canning supplies. Also, I've read that if you add ice to your presoak solution, they'll come out crunchier. I haven't tried it yet, though.
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Post  GWN 8/11/2012, 10:32 am

I did all my canning on my barbeque last year and it managed to get things done perfectly. I believe the BTU was lower than 50,000
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