Thank you for posting very informative videos about canning on RU-vid! Just one one minor point to add here. Is that even on a seemingly windless day outside. People should not underestimate the value of adding a good windscreen to improve the efficiency of the flame control.
Suggestion, in case you are still reading comments from this long ago: Neither propane nor butane should give a dirty yellow flame. I'm not sure what altitude you are at, but your burners seem to be adjusted for sea-level (where there is more oxygen present). Look for an adjustment somewhere close to the burner itself, where the gas is forced through the jets and air is incorporated into the mix going to the burner itself. Some cookers have a brass ring that can be screwed in or out, allowing more or less air to be sucked in; others have a slip-ring around the gas feed-tube which can be rotated to uncover the holes that draw in the air. Whatever the system, try letting more air in until the last yellow tips on the flames just disappear. You'll get a lot more efficiency (heat!) for your gas consumption, and your pots won't turn black.
There is an air adjustment to prevent the orange flame, orange flame typically indicates incomplete burning of the gas. This often leaves black residue on the canner.
I am in my early 70's, my husband early 80's. I recently took a 21qt Presto pressure cooker/canner into The Mending Shed and had the guages replaced and checked (my dad bought one for all his kids over 40 years ago). A few years ago my husband bought a Camp Chef Explorer, like yours. I am not a big canner but decided, like you, in these uncertain times, to get a little more prepared. Especially when power could go out and you could lose a freezer full of food. I did some research and found your canning off-grid video and decided to try some beans. We love Anasazi beans and have a bag full. We pulled down the Camp Chef from upper garage storage, got a few basic canning supplies and yesterday on our back patio of our retirement community home, canned our first batch of Anasazi beans. (I took notes and watched your video several times). This morning I opened a jar and they were perfectly flavored and SOOO delicious. I am going to can the rest of the bag today in quart jars. Thanks for your inspiration and wonderful teaching videos :). Margaret
I honestly have seen lots of canning videos, and I think they are great. But there is something about your videos that make me feel empowered. I love your channel! Thank you!
Having the propane camp stove in addition to your electric stove is a double win! When the power goes out for 2 + days you can start canning meats from the freezer as they thaw and reduce any loss. No power, no problem!
I hope you see this after so much time, but I had to reply because of you having an electric stove. My sister bought our household a new stove...I told her electric because canning was really discouraged on a glass top (besides I don't like them...haha). I see where many people use them, but I needed to take no chances with our luck with stuff. The problem I see is that you can't find any videos or barely information on pressure canning on an electric stove. AND, I read you can get a "canning burner" from like Amazon for your stove, but they don't fit GE or Hotpoint. Guess what? The stove she got us is a GE....so the canning burner won't fit. I have a brand new 23 qt Presto Canner and don't know if I can use it on our stove. I was very excited about learning to can, and now I feel I can't do it. Have you actually canned on your electric stove? If so, can you give me some info on how it went, please? Did it cause your burner to lean where pans wouldn't stay flat on it? Just frustrated now.
I too have an American canner and when it is full of jars it is heavy. After ruining a burner on my electric stove and having to buy $60 worth of parts to fix it, we bought a propane grill to use when canning. I used it yesterday to can some quart jars of pinto beans using the same method you did. I had a couple of jars not seal so they became the base for cornbread and beans tonight. I added a chopped onion, ham, some extra water and the canned beans and simmered for about 30 minutes. Yummmmm.
I have the same propane stove, and have been canning this way for awhile. (3 years) I can in the garage with the door cracked open, then no carbon monoxide and very little for drafts. You need to adjust your burner until you get a blue flame and you will not get the black soot on your pressure cooker. I also use a 921, and I use a bit of vinegar in the water because my tap water is very hard-lime and manganese. I only have the griddle, but I love this way of canning. It does not make my A/C run in the summer, and it is protected in the winter. The only problem I have had is flies when canning corn-during the summer. Keep up the good work!
I also love this funnel: after you drill a hole in the handle and put some dummy cord through it! www.amazon.com/dp/B00JLIKFMA/_encoding=UTF8?coliid=I1D0X5MOVOTO7R&colid=3GNOH0C65H20E
Great instruction, good information. I figured almost $0.25 cents per jar on my electric stove. I am thinking of trying canning on my propane barbaque. Looking for a place with a country kitchen and my own private land to hunt and with luck a lake to fish nearby. Lacking a good sized kitchen might build a dedicated cook shed. Best
You do such an amazing job of being clear and concise. Thorough but not boring. Very helpful. Thanks for your efforts you guys been trying to tell folks about your channel. We built a pantry shelf like yours for my birthday, and it’s been a great conversation starter on being prepared.
love no soak method! sorry 'You Know Who" is doing you know what to you content, stay tough! you're a brave woman canning on electric, glass or otherwise, it would make me crazy I have a camp chef if the power goes out i can use thank goodness!
I love that outdoor cook stove. Not just for canning but for off grid cooking. We decided we are going to buy one at the beginning of next spring/summer season. It is nice to have. we no longer have a grill so we will buy those attachments too. Not sure I want to can on it but I do think it would be terrific to cook on.
Thank you for sharing this. I was just getting comfortable with pressure canning ( on a gas stove) when we moved. This house had an older glass top stove, we remodeled and put in an induction stove. We have a propane turkey fryer that I am going to try out with my aluminum pressure canner. This helped me lots seeing yours. Thanks!
I have a Camp Chef three-burner stove that I started pressure canning on this year. Actually....all canning. No more heating up the house while canning. I will say, I *did* wreck a glass-top stove waterbath canning. I don't know what happened, but it destroyed the heating unit. So, would not recommend risking your glass-top stove. The outdoor option is so much nicer, regardless.
Hey Jaime ! I have that same stove. If you'll adjust the air flow for your burners you'll get a blue flame (which is much more efficient) but will also not get all that soot on your canner. The adjustment is just behind the knob to adjust the flame.
Well heck, I finally got a few extra $ and bought this camp stove. It's the only way I'll be able to can as the RV has a microwave too low over the cook top! Thank you so much for this video!
@@ms.anonymousinformer242 I would have also, but it's a convection/microwave and the only way I can bake. There's no regular oven. I did get one of those camp stoves and don't regret it for a min. It works great!
If there is a control for the amount of air getting in, your camp chef burner is easier to control and you won't get the black on your canner. I also read an article in Countryside Magazine where a fellow noticed that the distance from the bottom of his canner to the flame was greater than his gas range in the house. He did a modification to his Camp Chef to bring it closer and he saves a significant amount of propane. Just thought that was interesting. As usual, you put out a great video.
Great video! I have a glass cooktop and am concerned with purchasing and using an All American Pressure Canner in it. I like the idea of doing this outside on my deck with the same burner setup you used. Again, thanks for the tips and instruction. Being in the midwest near Detroit and away from the east coast of Canada I don’t have my mom to lean on to learn canning. Your videos are a great help. Jay
Your videos are very informative for all of us! I am new to canning, and want to learn as much as possible! Thank you very much for all the effort you put into your work. Greetings from Northern Ontario, Canada!
We use our camp chef for canning all the time when we do large batches. We can have both of our AA canners going at the same time which is a time saver there too. Great job.
Great vid as usual! That outdoor stove is pretty awesome. I noticed the flame was very "orange." I think there is an air adjustment on the back of the knobs I think. If you close it just enough to make the flame mostly "blue" you won't have the black soot on your canner. Keep up the great work. Looking forward to the next vid.
LOL! Usually it's us men that skip the directions... It's just a sheet metal thing that you can turn. If it won't move just loosen the 2 screws that hold it and tighten them back up when you're done. It might not have it but I think it should. Should be where the knob hooks to the tube that goes to the burner I think. Good Luck!
I can on my camp chef, I’m all set up on my back patio, I have a glass top and I can can on it but it takes so friggin long, it keeps shutting off as it gets too hot, it’s way faster on the camp chef, just gotta be careful not to have it too hot lols, great video 😀👍
Yessssss! I have been anxiously waiting for this video ever since I discovered your channel and canning videos. Thank you for providing such a detailed and instructive resource!
Loved your video on outdoor canning. ☹️😳 I’m a ditz, life got in the way. I tried the recipe for a cough I had and it worked great. After about the third or fourth tablespoon the cough had gone away, I used it as a preventative once a day for three days and I felt great. I did use the sage required for the recipe so therefore I can’t tell you about the difference between sage or pineapple sage. Thank You so much a big 👍🏻. 🐓🤗🤠
I came back to this video Jaime, because I'm ready to buy the Camp Chef unit and wanted to verify the brand name. Great video, using the same American pressure canner that I have. We reached high temperatures last Monday in the north east. Canning outside sure sounds good! Plus I can use my cast iron griddle on it :-)Thank you for making this video> Hoping all is going well at your new homestead. Diane at Hersey Farm.
Love it! I do my beans the same way. I also LOVE my two burner CampChef. I agree that getting used to using it for canning took some finesse but it's my favorite way to can. I hate using it inside now that I've done it outside. It really is soooo much more efficient. TFS Blessings ~Lisa
Thanks for this video. My stove in the kitchen is a glass top and did not work for pressure canning. We had a propane camping stove, it is heavy duty. Love it! I can down in the basement without heating up the house.
Looks really good. I have been canning for over 60 years and most of mine is non USDA approved. Nothing was approved that I know of when my mother and I was canning.
There is a lot of hype around botulism that scares a lot of new canners off (hype but rooted in truth). It certainly made me hesitant to start. Most of my videos are centered around USDA recipes to help newbies get comfortable with "the rules" first.
Thanks for the review on the stove Jaime. A friend of mine recently acquired one and when I saw it my first thought was "Oooooh!! Outdoor canning!". I'm glad to see that the results were good. I may just pull the trigger on that stove. I'll be curious to hear your thoughts on the grill accessory for it. (Hopefully I didn't miss that in another video) Here's an old trick that I learned from many years of camping and cooking over fire... To avoid soot build up on your pots and make clean up easier just put a coating of dish washing liquid on the bottom and lower portion of your pots before putting them over the fire. It works like a charm. - All the best. ~ Theresa
Exactly! I was hoping someone would point this out as soon as I saw her yellow flame. I had a two burner Camp Chef Explorer and it is capable of producing a gorgeous blue flame for you. Great advice!
Thank you for the video. It is also a good way to can in the summer. No more heating the kitchen. Are you'll having any luck finding a homestead. I'm praying for you'll.
It worked beautifully !!! I pressure cook & can - however when I think about it sometimes I am still guarded (afraid)....add that propane & I am even more....... :)) Well done
I have new bandwidth and can watch you again!! *YAY!* Look at you. Great work-around! I love that little propane burner. I have a glass stove, too. STILL haven't canned, grr.. Might make a rocket stove to do it. Miss yas! xo -Vicki
Great video! Your outdoor grill is wasting fuel and sooting up your canner. When you see a yellow flame is called a "reducing flame" and the gas/air mix needs adjusting. There should be an adjustable air vent (often looks like a big washer with holes) you can turn it to let more air into the burner throat. Keep opening it until you just barely eliminate the yellow tips to the flames then tighten the center screw to fix the adjustment (most work this way).
I looked up Camp Chef and it appears your air mix vent is on the burner where the fuel tube passes through the center. It should have three square holes that open or close as you rotate the vent. Your owner manual may show a diagram but it's simple. Open to increase air for a cleaner burn but only just enough to make the yellow flame go away. Great video and we enjoy the great advice along with "imperfect" (missing food funnel) application. Nothing we do ever seems to go "perfect" and it's OK.
Also had a sooty bottom, on the presto. When i used my new cheap chinese 1 burner gas grill. Found the best thing to clean it was. ecoegg Hard surface cleaner, it's a compacted fine chalk
I have two of the AM large canners- This is what I do- running both of them at the same time- Double the fun and 1/2 the time! LOL This has been such a time saver. The only thing I do differently is I let it come up to temperature on a lower flame- so I don't have the black burn marks on the canner. Your beans look great. I can my beans the same way you do- This is a great informative video- Also, have you looked into Tattler lids? I've been using them for years- there is a learning curve with them but they put a great seal on your jarred foods.
I just did this then found your video. I'm so glad i watched. I had the exact same results with pressure coming up so quickly and it made me nervous so seeing yours did the same made me feel better. Love your canning videos!
I don't know about today, but when I was young (early 70s), my grandmother only had a woodstove in the kitchen. She had electricity and running water in the kitchen sink, but no indoor bathroom....outhouse outback of the house. She canned all sorts of things on that woodstove. Thinking back to that time I often wished I had known enough to ask her how she knew how to regulate the heat to cook all kinds of food using only wood. An opportunity lost.
My mom cans on a glass cooktop at least once a week. She cans everything. She has used that stove for canning for about 7 years now. Everytime i go over, she is or was canning. I like freezing most things.
I am watching every canning pressure cooker you tube I can to get up the nerve. I think I am actually phobic but I will keep trying dto get brave enough as I gain more knowledge.
Very good video! I waited two weeks then plucked up courage and just Canned water in jars followed all instructions, everything worked all jars sealed. I am amazed at how cheap Ball Canning supplies are in USA. In UK they're double/treble the price. So I use Button-caps, like pasta sauce jars, buy them by the 1000 in 2 sizes, they work great, better sealing rate than Ball lids, from this glassmaker I can buy jars and lids from as little as 50 look up w...jarsand bottles.co.UK. if I want the button caps I have to order by phone so I actually get to taelk to ar human being, I have now got over 500 jars in 2old wardrobe's this started out as an interest then a hobby now I think it's an obsession, carry on with these videos they're interesting informative and entertaining. BTW do you have a pressure canning time for celery root ( Celeriac ) can't find a recipe ? Ended up dehydrating them.
Great video. I love the simplicity of canning beans this way. I also have a one ring burner that I was thinking about using for canning and this helped me make the decision on using it. I live in Canada and expecting snow very soon. I'd it safe to use the burner indoors? Eddie.
Thanks! I went back and watch your why we prep video and it made more sense. I love looking at your pantry and getting some ideas of where I can get discount canned goods - I see that you stock up coconut milk from trader joes!!
Just got this stove myself. Glad to see it works well for what I intend to use it for. Thanks! Question on the beans, what is the advantage of canning them over leaving them packaged dry?
Hi Jaime, thanks to the confidence gained watching your canning videos I canned all my surplus garden tomatoes this year and ended up with 125 pints of various tomato products as well as a couple dozen pints of wild blackberry jam. I've been cooking over propane camp stoves here on my off grid homestead for a few years now. The stove I am currently using is a Camp Chef Ranger III which I assume uses the same burners as your Explorer. I don't know what I'm doing different than you, but I've never had soot of any kind on my canner or my cookware. Are you using the little adjuster thingy to regulate the air/fuel ratio?
Me too. :-) I'm 63 years old, and the only time my mom ever had a can of tomatoes go bad using open kettle was when my dad "helped" by tightening the rings. Turns out, he tightened them so tight he cut the rubber! One and only time he ever "helped" inside, he was the garden guy!
Today's tomatoes often have a much lower acid level make sure you account for the changes. In the good old days people took chances canning and survived and some didn't. We know much more today. Get a Ball canning book it is a complete how to can safely book.
Where do you live? I gave my Moms canner away because I have a glass top stove and it said to never can on it. I wish I would have seen your video last year.
New to canning. I got the all American 921. We got the propane two burner. Want to can meat. How much propane do I need? What size tank? I want to make sure I complete the job and not mess it up.
Hi, thank you for all the great videos and information ... can you tell me how much weight Does the stove hold ... 2 canners .. can you water bath on that also ?
Wondering if chickpeas can be done the same way 😉 I used my waterbath canner on the propane turkey fryer burner out side for the fist time this year. It was way too hot a day to can my tomato sauce inside and it too heated up much faster than on the stovetop, even my gas stove burner, just have to play with it a bit to keep it boiling but not overly. I like an outdoor setup, at least for summer.
Guildbrook Farm | Simple Sustainable Living Of course here is another question 😉 I soak all my legumes over night, with a little acv, to break down the antinutrients, guessing I still want to do that, do I still use 1/2 cup beans?
Many people have gas stoves to do Waterbath or pressure canning on. I cannot see a problem, just don't walk away from your pressure canner while in use.
Depending on the glass top stove you can pressure can with a presto canner. I've done it and there are other people in RU-vid that do it. However, this camp chef method would work better
The Presto 23, which I have, has a build up “disc” on the bottom center which is good to use on glass cook top. I was concerned which element to use and found out the eye that most closely fits the disc is correct. Hope this helps.
Thank you so much for this video. Do u think having the one burner with 60,000 btu’s would be too much? Also how to you clean the outside of your canner after using it on the camp stove? Thank you 😁
Great video. Thanks so much for sharing your experience. I'm new to pressure canning. I just bought an All American 915 before I discovered that it may be risky to use it on our glass top. In few days I'm expecting a garden propane stove to arrive and surely will put my AA915 to the test 👍😀. Thank you again 🙏😀
I'm considering replacing my 20 year old outdoor burner with the model you have. I realize the burner control has a high, med and low setting, but do you have infinite control over the flame and can you make minor adjustment as needed?
Every time i see that grill the flame looks to yellow and long, was it converted for use with propane? or have a rating plate that only says propane?. Regulator might be too small. Really think that flame should be bluer and look more like a commercial range burner when its running. Looks like its sooting up the bottom of your pressure canner as well. Edit. Nevermind, was the air shutter I saw few comments later.
I noticed the black charcoalish build up on your canner. Is that hard to clean off? Will it happen each time or was it because this was a first time using? I have been wanting to get the camp stove for canning. I have an All American but not nearly as big as your. :) I bought smaller because it would fit on my gas stove between gas stove top and microwave. I will never put a microwave above my cooktop again. Your beans looked great. The one time I did dry pack that way, the liquid was all absorbed and it kinda became a bean brick. I think I used 1/2 C also but I don't remember now. Do the beans continue to absorb liquid while sitting on the shelf? Love your videos, bring on more!
The black is from the flame but cleaned off pretty easy (albeit with a stain). Nbd for me as all my pots are being used outside these days. Someone recommended and old boy scout trick of coating the pot with soap (I haven’t tried that yet). As for the beans, they do soak up most of the liquid but aren’t a brick. Just beans in a thick gel. I imagine if you go over 1/2 cup they could be a brick. Better to err under than over on measurement
Love your no nonsense videos. The soap method works. You can use regular bar soap (or even easier use some dish soap) and rub all over the bottom part of your pot sides and all. After cooking you basically rinse it all off and you barely have to scrub it clean. I have the Explorer stove as well and love this work horse. But you should seriously look into adjusting your air intake. There's a wheel with triangular holes behind the control knob that allows you to adjust the air vent thus adjusting your flame for it to burn clean and blue as explained on this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f7sQ43rudHI.html
I thought you are supposed to soak the beans overnight then rinse well to remove enzyme inhibitors. I was told that this is why some people have trouble with bean. Anyone else hear this?
Question. Did this exact method and our beans split and look pretty gnarly in the cans afterwards. Any way to avoid that, or more specifically, how come yours didn't do that?
@@debbiecollins3781 check your instructions. Just inside the valve adjuster is a tab that moves back and forth by reaching under the stove. If you turn your camp chef stove upside down you’ll see what I’m talking about.
@@tnwhitley I gotta try this. Every pot or pan I use has black soot and it drives me crazy. I bought the diffusers thinking that would work but it didn’t. I didn’t know about the valve
Actually inside cooking v outside . For me it depends on the temperature, in winter and summer if your doing it inside the home it gets pretty hot inside. I prefer outside even at 40 degrees, in the house I find myself opening the door to let cool air in my kitchen. Colder then 40 I'll suffer inside because depending upon the pressure reduction cooling presto cools faster, all American takes longer but heavier. Pick your posin per say.
