Search
Latest topics
» Onions. Walk on?by sanderson Yesterday at 6:02 pm
» Bokashi
by OhioGardener Yesterday at 8:13 am
» New to SFG and in Virgina
by sanderson Yesterday at 1:38 am
» Compost bins: Open vs. closed
by Scorpio Rising 3/27/2024, 10:38 am
» Recommended store bought compost - Photos of composts
by sanderson 3/26/2024, 5:56 pm
» 6 metal trellis frames
by docachna 3/25/2024, 4:31 pm
» N & C Midwest: March and April 2024
by Scorpio Rising 3/24/2024, 3:01 pm
» What Have You Picked From Your Garden Today
by OhioGardener 3/24/2024, 1:28 pm
» Senseless Banter...
by OhioGardener 3/23/2024, 6:02 pm
» Joann's fabric bankruptcy
by neefer 3/23/2024, 12:33 am
» New gardener from Santa Fe NM
by CantersVary 3/22/2024, 7:50 pm
» Kiwi's SFG Adventure
by KiwiSFGnewbie 3/22/2024, 5:07 pm
» Heat Mat Temperature Test
by OhioGardener 3/22/2024, 2:09 pm
» Victory Garden Reboot
by Scorpio Rising 3/22/2024, 11:53 am
» Mark's first SFG
by sanderson 3/22/2024, 11:43 am
» Commercial (bagged or bulk) compost question
by Mikesgardn 3/21/2024, 7:09 pm
» Think Spring 2024
by Scorpio Rising 3/20/2024, 10:34 am
» Fire Ring / Round Raised Bed Planter
by sanderson 3/19/2024, 4:51 pm
» Galvanized Fire Ring for Rhubarb Raised Beds?
by OhioGardener 3/18/2024, 10:34 am
» Happy St. Patrick's Day
by Scorpio Rising 3/17/2024, 5:54 pm
» Happy Birthday!!
by Scorpio Rising 3/11/2024, 10:28 am
» What are you eating from your garden today?
by Scorpio Rising 3/10/2024, 8:38 pm
» Why I love Oregano in the garden.
by OhioGardener 3/10/2024, 8:16 am
» Comfrey
by OhioGardener 3/9/2024, 6:07 pm
» Sealing Barrels Flowers Struggling-Need Ideas
by Turan 3/9/2024, 3:09 pm
» Hello again from a slightly different part of Central PA!
by sanderson 3/9/2024, 1:46 pm
» Chicken manure compost
by Oopsiedaisy 3/8/2024, 7:56 pm
» Chinese Broccoli
by sanderson 3/7/2024, 10:28 pm
» Heat Mat Lifespan
by Scorpio Rising 3/7/2024, 9:33 am
» Now is The Time To Take Seed Inventory
by OhioGardener 3/6/2024, 4:36 pm
Google
Is 50 000 btu enough power for water bath canning?
4 posters
Page 1 of 1
Is 50 000 btu enough power for water bath canning?
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
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
Re: Is 50 000 btu enough power for water bath canning?
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
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
littlejo- Posts : 1575
Join date : 2011-05-04
Age : 70
Location : Cottageville SC 8b
Re: Is 50 000 btu enough power for water bath canning?
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.
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.
CaptainNapalm- Posts : 9
Join date : 2012-08-08
Location : Wind Gap, PA
Re: Is 50 000 btu enough power for water bath canning?
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
GWN- Posts : 2804
Join date : 2012-01-14
Age : 67
Location : british columbia zone 5a
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|